Harvest some evergreen herbs
WHILE the likes of basil, dill and mint yield abundant harvests on the plot throughout summer and autumn, they either get killed off by the cold or die back underground during these chillier months. But does that mean your culinary flair has to take a hit in winter? Not for one second, because there are loads of evergreen herbs just waiting to throw a flavour punch your way.
Whether you grow them in pots or plant them directly into freedraining soil, the likes of sage, rosemary, thyme, bay and parsley will keep on bearing leaves for the kitchen all winter long. You can grow all these in pots near the back door, so the bracing dash to harvest a sprig or two is kept to a minimum – just use a gritty, free-draining loam-based compost. Unlike summer harvests that are soft and sappy, winter herbs are robust and full-bodied – they’re all excellent ingredients for hearty soups, roasts and stews.
The year-round supply also means that you don’t need to preserve them; simply harvest a few fresh sprigs whenever they’re needed. Their strong flavours means you don’t need an awful lot – one pot of each will be sufficient for most families. So why not take a trip to the garden centre?
Evergreen herbs such as rosemary, sage and parsley add punchy flavours to winter recipes
Winter herbs like rosemary will produce leaves all winter