FOR THE BRAAI
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.