be few years before you are picking from them. If you do raise
them yourself, remember they can be lifted and divided after
flowering when about two years old. If you want lots of plants,
and can wait, then seeds are for you; otherwise buy plants. All
the aromatics have medicinal properties. Other indispensible
perennials include chives, pretty enough to go in the flower
garden, mint, which is hard to raise from seed, and lemon
balm, which is slightly easier. Like mint, it is always with you
once you have it. I would include lovage, if you like the taste,
and fennel, if you like the tea.
The aniseed taste of the seeds of some umbillifers – caraway,
fennel, dill – was very popular in the past, when ‘seed cake’
was a treat, and is experiencing something of a revival because
of the known digestive qualities of fennel seed. Dill is the
basis of gripe water, used to soothe colic in babies, the name
coming from dilla, to lull, because of its sedative action.
The annuals are more time-consuming, so choose the ones
you actually use. The best are basil, now available in several
inspiring varieties, parsley, coriander (or cilantro), savoury
and dill, all of which raise the game in so many dishes. If
Lemon balm - which is slightly easier to raise from seed and perfect
you like edible flowers, remember nasturtiums, but also try
for teas
pot marigold and heartsease, which make good teas (as do
lemon balm, Mentha piperita and fennel). Single, orange-
Flowers which are edible too
Flowers have been eaten since ancient times, and have
medicinal as well as nutritional value. All parts of the
nasturtium are edible and nutritious and has a peppery flavour.
The flowers are quite sweet, while the leaves have a mustard-
cress flavour. The seeds can be pickled as a substitute for
capers. The flowers and leaves make an unusual and decorative
salad dish with pasta and snowpeas. Nasturtiums have several
medicinal properties. It is antiseptic and expectorant and
therefore good for head colds. It is also effective for curing and
preventing urinary tract infections.. Marigiold flowers, or at
least the petals, don’t have much flavour but they look pretty
sprinkled on salads.
flowered Calendula officinalis or pot marigold petals can
be eaten raw in a salad or dried for a tea which is anti-
inflammatory throughout the digestive system. Do not
confuse it with African or French marigolds (Tagetes spp)
Chives an indispensible perennial and pretty enough to go in the
which are poisonous – though make good insecticides.
flower garden.
Basil is traditionally grown as a companion plant to
tomatoes, and in Mediterranean countries thrives in pots
nearly all year round (remember poor Isabella and her Pot
of Basil?) In Britain you can extend the season by digging
it up and bringing a pot into the house. If you have plenty,
make your own pesto which keeps for a few days, covered
in the fridge, or freezes well in little yoghurt pots. That
way, you just empty the pot into your warm pasta or
mash and stir it in to melt.
Caroline Sheldrick MNIMH is a practising medical herbalist from
Gloucestershire. Visit her on
www.carolinesheldrickherbalist.co.uk If you like edible flowers, remember nasturtiums
UP FROM EARTH HERB FARM Poplar Farm, Burtle, Nr. Bridgwater, Somerset. Tel: 01278 723567
Our nursery includes herb gardens displaying culinary,
medicinal and aromatic plants, unique astrological herb garden
Pot grown herbs - Open daily 10am - 5pm, by appointment only - Buy online at:
www.upfromearth.co.uk
Country Gardener
23
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56