…I manage to grow a few plants and flowers in my garden but often fall foul of the local deer population who think they are just too delicious not to nibble at. Over the 10 years we’ve lived at the bottom of our country lane I’ve really had to refine and reduce what I can grow, so that I’m not just filling their tummies!
Herbs are plants that can thrive in these, sometimes challenging, conditions – and I try to grow as many as possible. Not only are the leaves and stems vital ingredients to most of my cooking, the foliage and flowers are often part of my arrangements and posies too.
The fresh, vibrant and aromatic foliage can lift and enhance any flowers – they add texture, variation and of course fragrance as well as being truly seasonal and home grown. I particularly love variegated Sage which often stars as the background to button holes as well as Rosemary – the herb of remembrance – which adds brilliant structure to hand-tied bouquets. Mint is a soft and gentle foliage to a vase of sweet peas – as well as a great addition to my summer gin cocktails! I often make little posies of herbs to tie into napkins, as a little welcome note to any dining guest as well as adding green freshness to my table.
And of course, there are so many ways to include herbs in your cooking – whether they are the final scattered garnish to a freshly cooked dish, part of a marinade for slow cooked meats, added to a stock or soup to add a bit of punch – or my favourite, as part of a pesto or salsa verde to bring glorious vibrancy to any plate of food.
Salsa verde – a mix of green herbs (leaves & stalks), capers, anchovies, olive oil, salt and pepper – is a fantastic tangy side to bbq or roasted meat, particularly lamb. It keeps very well in the fridge where the mix will slightly solidify with the olive oil resting on the top. A quick stir and it’s ready to go again!
Homemade Pesto is surely a joy?! A fresh mix of toasted nuts – usually pine nuts but I often use walnuts or hazelnuts – Basil and other green herbs (leave & stalks), garlic, parmesan, olive oil, salt & pepper. Stirred through pasta, added to crème freche as a herby alternative to mayonnaise, atop of chicken or cod fillets with breadcrumbs before cooking, or as part of a sharing platter with charcuterie, roasted peppers and delicious breads…
Herbs are truly a superstar of my garden and dining table – and long may the deer avoid their beautiful leaves and stems!!
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Testimonials
What People are Saying
“Beautiful”
".... my bouquet was so beautiful and looked that you had picked every flower from your own garden. My bridesmaids loved their posies and the button holes were perfect and you could really smell the sage - as you said we would! Thank you for all your fantastic help. "
Claire, a country-style summer wedding
“Fabulous service”
".... thank you so much for being in my kitchen last night and giving us such a fantastic dinner. You really allowed me to spend time with my guests and enjoy the night before my son’s wedding. All the family were so relaxed and we all particularly loved your puddings! "
Louise & John,
a pre-wedding supper
“Delicious food”
".... a quick note to say thank you for an excellent meal on Tuesday – delicious food, efficiently delivered and enjoyed by all of us. It was lovely to enjoy good food at home, rather than in a noisy pub or restaurant – and we couldn’t have danced to 1960s Italian pop songs outside the house either!”
Nicky, family dinner party
"So pretty"
".... OMG the birthday cake you made for me was amazing. My friends and colleagues ate it all! The raspberry and passion fruit filling was delicious and the little petals and flower heads were so pretty. Please can I order 2 more for when my family come to stay next weekend?."
Jo, a decadent birthday cake