Har­vest some ev­er­green herbs

Amateur Gardening - - Your Gardening Week -

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

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