mtp
Oct 19th, 2009
Oct 19th, 2009
Pot Up Some Parsley for Winter
Don’t forget to pot up some Parsley for Winter. Just dig up a few roots and pop them up in pots. Snip off half of the leaves so that they have chance to spring back and put them in your cold frame or greenhouse. There, they can over-winter and you’ll have Parsley all year round. Very useful for all those hearty Fish Pies I’m planning on making.
You can do the same with Mint, Oregano and Chives. Nothing like fresh Mint in your Mojito at Christmas huh?
It was time to tidy up the herb garden, as it was getting out of control. I trimmed the lavender back, discovered two Thyme bushes underneath a gigantic Parsley triffid and snipped the Sage back into a ball again. I hacked down the Chives too, which I’m not sure is the right thing to do (anyone know?). So the herb garden is looking quite cared for again. I potted up some of the triffid and took it home for the kitchen. Then I composted half of what was left and left a small clump in the ground to see what it can do before the frosts come. I have some mint too which is looking a bit rusty. I think I’ll leave it in and replace it next year. I tend to use the same herbs most of the time; thyme, basil, rosemary, chives, parsley, corriander, sage (sometimes) and bay (as we have a tree at home). Anyone have any ideas on unusual (and useful) herbs I can grow next year? The most exotic thing I use right now is Juniper Berries to make cider gravy with sausage and mash (yum). I have lots of dried stuff at home but you can’t beat that fresh, snipped from the garden smell can you?
