Putting herbs to good use

Com­bine herbs and cheese and you get a de­li­cious lunch.

NZ Lifestyle Block - - Farmhouse Kitchen - JEAN MANS­FIELD

Iam a ter­ri­ble gar­dener and I don’t mind ad­mit­ting it. I can grow great grass for my cows, but my poor pot plants suf­fer from ei­ther over-wa­ter­ing or un­der-wa­ter­ing. Dave and I go away for ex­tended pe­ri­ods too, and that doesn’t help. For­tu­nately I have a very good friend and neigh­bour who is an ex­cel­lent gar­dener and takes pity on my plants, keep­ing them alive un­til I re­turn.

Toni also ad­vises me on what to do to re­ju­ve­nate them, but mostly she comes over and prunes and plumps them her­self.

We have been neigh­bours for 30 years and used to have a stile so we could scale the bound­ary fence. Then we de­cided that we were get­ting too old and put in a gate - I don’t know why we didn’t do that years ago.

She has an ex­ten­sive herb gar­den and even grows things like horseradish very suc­cess­fully. In com­par­i­son, I have a cou­ple of small pots just out­side the kitchen grow­ing a few herbs, a life saver when I am in a hurry and want some­thing to give a lit­tle taste lift to lunch or din­ner.

I have pars­ley, chives and gar­lic chives in one pot, mint and spearmint in another. At the farm I have filled an old, cracked wa­ter trough with soil. It now holds a thriv­ing herb gar­den and I don’t have to bend down to pick the herbs.

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