Leigh Bramwell has been spicing things up a bit
ICAN GROW HERBS. Not all herbs, of course, but most of the ones we like to eat — basil, parsley, mint, coriander, oregano and thyme. Yes, I know they’re the easy ones and I really have no right to be proud of myself, but it makes me feel less embarrassed about the fact that my vegetable growing efforts are, well, pathetic.
And of course one cannot live by herbs alone, so during the last Covid alert The Landscaper and I had a lengthy discussion about what were essential items. Next time you have a couple of hours to waste, give that a try.
Aside from the aforementioned herbs, our definitive list included wine, beer, free-range organic eggs, capsicums, potatoes, rocket, smoked salmon, cheese, peaches, white onions, garlic and many more. I managed to grow two capsicums this past summer but my rocket was a total disaster, so it was decided some of my failures should be replaced with a new venture.
“If you can grow herbs, maybe you can grow spices,” The Landscaper said doubtfully.
SAFFRON
I decided to impress him by putting something really difficult at the top of the list so I chose saffron.
I suspect that once you start growing and harvesting saffron you realise why it costs so much, because it sounds like a complicated and frustratingly fiddly business.
It grows from a corm and you can get them from selected growers and retailers online. Plant them 10cm down and 10cm apart in raised beds to give good drainage. They like plenty of sun and some compost when they’re actively growing.
It takes about 60 flowers to produce a tablespoon of spice. While the flowers are still closed you nip them off at the base and peel back the petals to reveal the three red stigmata. Using your fingernail, you separate the stigmata from their stalk. Apparently there’s some value in keeping the three threads connected but that seems not to be a major issue so hey, would you bother?
Dry them in the oven or a dehydrator — they should end up a dark, glossy red and have a waxy feel if you bite them. The threads will keep up to two years in an airtight container.
TURMERIC
Turmeric was the second choice because it’s something I use quite often. I have a super-easy, really flavoursome fish recipe that uses it and I cook it at least once a month. It also has health benefits — it is said to reduce inflammation, and is present in quite large quantities in the supplement I give my dog. What better recommendation?
Anyway, growing it seems like fun, and it will certainly grow mostly outside in our neck of the woods, and in containers in warm sheltered spots elsewhere.
You can try making your own turmeric plants from the fresh rhizomes you can buy from Indian stores, markets and even some supermarkets. Leave these in a warm, dry place out of direct sun until shoots appear. Turmeric is a slow mover and this can take several weeks. Press the roots shoot-side up into potting mix with compost added and put them in the warmest, sunniest spot you can find. Water them regularly except when they’re dormant over winter but don’t let them get soggy. Fertilise every couple of weeks.
Again, turmeric is not speedy so don’t be digging it up after a couple of months — it might be 10 months before it’s ready. When it is, freeze the roots, and grate them from frozen as needed.
CUMIN
Like turmeric, cumin is said to have health benefits, namely dealing to flatulence and colic, It’s also supposed to increase the appetite. Oh dear.
However, the truly wonderful thing about it is this: the Greek philosopher Theophrastus advised those growing cumin to curse and slander it regularly if they wanted it to be healthy and prolific. Definitely my kind of gardening.
Plant it in a sunny spot in well-drained soil, or in pots. Keep it watered and be prepared to cover it with a cloche on cold nights.
If you curse it enough, it should produce flowers in midsummer, followed by seedpods. You can harvest the seeds once the pods turn brown. If they crack when you press them, they’re ready. Let the pods dry and rub them to release the seeds. Make sure the seeds are thoroughly dry, then apologise to them and store them in an airtight container.