FOR THE BRAAI

South African Garden and Home - - Patio Herbs - The Ur­ban Box, made from re­cy­cled wood, is avail­able in a range of colours (with op­tional wheels for easy mov­ing). It pro­vides enough space to cul­ti­vate a range of peren­nial and an­nual herbs for flavour­ing red meat, chicken, fish and roasted veg­eta­bles. T

Place ‘Tus­can Blue’ rose­mary (1) in the cen­tre, as the tallest grower. Use the stems for skew­ers, flavour­ing lamb and as a mari­nade for chicken. Add branches to the fire for a de­light­ful aroma.

Fill in with low grow­ing peren­ni­als – Greek oregano, lemon thyme (2), flat-leafed pars­ley (3), and with grassy gar­lic chives (4) for tex­ture. All these are strongly flavoured herbs for mari­nades and bast­ing sauces.

Al­lo­cate one cor­ner to small chilli bushes (jalapeno) for roast­ing, chop­ping into salsa and for hot dishes.

For colour and tex­ture, plant large-leafed pur­ple basil and sweet basil (5). Both are good for salad dress­ings, gar­nishes and tomato-based sauces.

Add alyssum (6) for fra­grance and dec­o­ra­tion.

In the ce­ramic con­tainer, lemon ver­bena (7) with fillers ‘Golden Creep­ing’ oregano (8) and ‘Sil­ver’ thyme (9) are all de­li­cious with fish. Chop the herbs, mix with olive oil and gar­lic, and use as a mari­nade or bast­ing sauce for grilled fish.

Grow­ing tips: Con­stant pick­ing will pre­vent the herbs from out­grow­ing their space (and one an­other) keep­ing them bushy and healthy too. In win­ter, when the basil is over, re­place with co­rian­der, chervil and rocket. Lemon ver­bena will also die down but will sprout again in spring.

In the kitchen: Ar­gen­tinian chimichurri sauce is a spicy herb top­ping for grilled meat. To make it, finely chop pars­ley, gar­lic and oregano and place this and vine­gar, chopped chill­ies, salt, and pep­per, in a blender. Add oil in a steady stream while blend­ing and pulse a few times to com­bine. Store in an air­tight con­tainer in the re­frig­er­a­tor for at least 2 hours. Be­fore serv­ing, stir and sea­son as needed. Chimichurri will keep in the re­frig­er­a­tor for up to one week.

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