Rob Smith goes potty for herbs!
I’m growing more unusual ones to complement parsley and coriander
We’re finally into the full swing of summer, with beds and borders filling out nicely. My ‘Zenith’ marigolds are certainly looking the part spread around my raised beds and the fact I don’t need to deadhead them is a bonus at this busy time of year!
I thought I’d turn my attention towards a group of plants I absolutely adore – herbs. What other plants can you add to any number of culinary dishes to transform them from ordinary to extraordinary? My staple herbs of parsley and coriander have been sown and are producing great little plants and my basil is growing under my tomatoes to keep pests away, plus it also makes it easier to harvest them together. I’ve now turned my attention to some more unusual plants which you can still buy as plugs or in pots from specialist nurseries or online. I love barbecued fish during the summer and I eat a lot of samphire, which is usually imported, so when I found samphire ( Salicornia europaea) for sale as small plants, I jumped at the chance of growing this unusual annual that’s native to many coastlines and salt marshes in the UK. Needing to be grown in sandy, free-draining soil, I made a mix of 50/50 sand and compost, and watered with salty water at a ratio of one teaspoon of sea salt (not table salt as it has an anti-caking agent) to every pint of water. The plants can be fussy, but as long as they’re moist and have full sun I should be harvesting samphire within the next month or so. Another unusual herb I’m trying is the ‘mushroom plant’, Rungia klossii. This bushy, shiny leaved plant originates from Papua New Guinea and has leaves which actually taste of mushroom. Preferring shade over sun, you can grow this in pots by a wall or by a back door and the leaves are fantastic in salads. I add them to sandwiches for a surprise burst of fungifuelled flavour! This unusual herb can be overwintered in a porch or conservatory.