Add a little flavour to your cooking-straight from your own garden...

Herbs have been cultivated for centuries, used in cooking, healing, and magic. We can only advise you on growing and cooking herbs but do consult your local library or health shop for more adventurous uses.

GROWING HERBS:

Herbs are easy to grow. As a rule they do best in full sun, with rich and fertile soil.

Grow herbs in the garden, or in pots, even on the window sill. Take care using liquid fertilisers (i.e. Nitrosol) on herbs close to harvesting time, as they can affect the taste.

Buy your herbs as established plants, as seedlings, or as seeds from your local Kings store.

For more obscure herbs, try the Kings seeds catalogue/range, also available at Kings Plant Barn.

HERBS IN SALADS:

To enhance the flavour of your salad, add any of the following: basil, coriander, endive, garlic, mint, parsley, rocket. Basil is especially good, finely chopped and sprinkled over sliced tomatoes and feta cheese.Drizzle olive oil over the top and add a little freshly ground pepper.

Kings Seeds range also contains herb mixes suitable for salads, such as the mesculn mixes.

HERBS IN COOKING:

Herbs add delicate flavours to ordinary ingredients, as well as enhancing gourmet dishes. They can be varied according to the personal taste, and are a rich source of vitamins, minerals and nutrients. Furthermore, herbs contain no calories and can be used guilt free. Flavour and nutritional value are at their best when used straight from the garden. Gradually add herbs to cooking discover your personal taste.

HERB BUTTER:

Make a herb butter. Wash, finely chop and dry fresh herbs. Beat a tablespoon of herbs into about 50 grams of butter. Use as an accompanient to different meals to find your favourites. Try chervil, chives, garlic, marjoram, oregano, parsley, sage, thyme.

SOUPS:

To flavour soups, stews, and stocks, add a Bouquet Garni of a bay leaf, 2 sprigs of thyme and 3 sprigs of parsley during cooking.

HERB VINEGARS:

Add 2 cups of fresh herbs as they come into flower. Place in a jar and cover with red, white or honey vinegar. Cover the jar and leave to stand on a windowsill for 10 days. Test the vinegar. When it is strong in flavour (it may require longer than 10 days) strain the herbs and pour vinegar into a wine bottle. Add a sprig of fresh herbs and then cork the bottle. Use to flavour salads. Try basil, chives, dill, fennel, garlic, marjoram, mint, tarragon, thyme.