A classic garden plant with leaves that are a key herb for most types of cooking.
Parsley, chives, rosemary, thyme, tarragon, garlic and oregano. A must for many soups, curries, stews and pasta dishes. Partners well with milder meats, poultry and seafood as well as with tomatoes, eggplant and potatoes.
An easy to use herb that gives an uplifting spicy flavour and should be added early in the cooking to allow the flavour to permeate the meat and vegetables. As a skewer long, firm tip stems of around 25cm should be selected. Lightly strip most of the foliage along the stem. Dice the chosen meat (beef fillet is best) and marinade for at least one hour using a Renaissance marinade blend. Prehole the meat and then place on the stem intermingled with vegetable pieces like peppers, onion, aubergine etc. Cook over hot coals until desired level – medium rare is recommended.
A large shrub to small tree that is best grown as a specimen plant or unclipped hedge. Will grow in most soil types.
Pick leaves as needed and give regular applications of Seasol and Powerfeed to keep the plant healthy and producing well.
|Position||PART TO FULL SUN, HEAVY FROST|