If you grow only one thing for your kitchen, it should be herbs. Even a few pots of well chosen herbs can alter every meal you eat, turning a good meal into a great one. Add to that a few well chosen spices you can grow yourself, and your meals will never be the same again.
In this session, we will consider what to choose. I will show you possibilities beyond the usual suspects, as well as the best of the familiars, and help you decide what is right for you. We’ll consider perennial herbs – such a rosemary, mint, thyme and sage – and annuals – such as basil, parsley and coriander. You will also get to know some less familiar herbs such as Scotch lovage, anise hyssop, English mace and winter savory. You’ll get familiar with the range of peppercorns you can grow for yourself, as well as other spices including fennel, Carolina allspice and lovage seed.
Over the months, I’ll take you on every step of the journey from plot to plate, including giving you some ideas about how to get the most from your harvest. This first session will be indoors, and later will be a mix of indoor and outdoor sessions.