Category Archives: Herb Farm News

Lemon Verbena, Aloysia citriodora

Now that the clocks have changed and the weather has transformed from winter to high spring over night,  it is the ideal time to prune your Lemon Verbena.

Be brave, cut back hard to just above a leaf bud or to where they will eventually form; they are easily visible on the stem.

By doing this now you will be rewarded with masses of new growth in the summer.

This will then give you masses of leaves too make  the wonderful tisane which is called ‘Verveine’ in France.

Alternatively you can make one my families favourites

Lemon Verbena Crème Brulee

My mother made the best crème brulee. Alistair, my son,  has inherited her passion for them and always rates restaurants and cooks on how well they make them. This is a wonderful recipe; the flavour with its hint of lemon sherbet makes this brulee very special.

Serves 4, Preheat Oven to 140°C/275F/gas mark 1

225ml milk

1 handful of lemon verbena leaves finely chopped, ( reserve 4 whole leaves for use as garnish)

7 egg yolks

100g caster sugar

60ml double cream

50g demerara sugar

Put the milk in a pan with the chopped lemon verbena leaves, bring to simmering point, remove from the heat and then leave to cool and infuse. Place the egg yolks in a bowl with the caster sugar and whisk until pale and thick. Add the cooled infused milk and cream, whisk well. Pass through a fine meshed sieve.  Ladle the mixture into 4 ramekin dishes and set them in a roasting pan. Pour in enough water to come three quarters the way up the side of the ramekins, pop into the pre heated oven and  cook for 1 hour or until set. Leave to cool and refrigerate until ready to serve.

Just before serving, sprinkle the demerara sugar over the top and caramelise with either a blow torch or by putting them under a hot grill. Decorate with some fresh lemon verbena leaves.

Recipe taken from Jekka’s Herb Cook Book

Bon Appetite

All photographs and text are  © Jekka McVicar 2012.  Please do not use without permission.

Twenty five years… my memories of growing up on the Herb farm.

In the lead up to the Farm’s Silver Jubilee celebration, we have all been reflecting back on the last 25 years, which for me has been my childhood growing up on the nursery. The Herb farm has naturally evolved at the same rate that my brother Alistair and I have grown up, and we have shared every step along the way.

Our Back garden in Filton, 1985

It all started as a hobby in our back garden at our semi-detached house in Filton, Bristol. There is only 18 months between my brother and I, so Jekka (mum) decided to give up work to look after us. It was only natural for Jekka to invest time making our family a herb garden, as her mother and grandmother were passionate cooks whom used lots of herbs in their dishes. As toddlers, we spent a lot of time in the garden beside her, digging up our her seedlings and putting all sorts of  things into our mouths, fortunately we have always been organic from the very start.

Many of Jekka’s friends use to raid our herb garden, for Tarragon or Lemon Thyme, depending on what fashionable recipe they were trying to re-create that evening.  Jekka started to grow herbs in pots for them to take home.  I remember pots of herbs all over the house and on any spare surface, in the conservatory, up the stairs and in the bathroom. It soon became obvious that we needed more space, so in 1987, we moved to Rose Cottage and the start of the business, as we know it today, really began.

Rose Cottage was a derelict blacksmiths cottage on 2 acres of land. We all lived in a mobile home for two years whilst we made half of the house inhabitable. It was a picture of the good life, plus two toddlers and a hyperactive border collie called Ben, who loved to chase the swallows. And just to add a further complication, Jekka also had her right arm in plaster, as a local farmer had enthusiastically swung her across a barn at a local barn dance. Alistair and I spent most of our time outside, having many pirate adventures. Our dad, Mac, helped us build Dens and Tree houses, with the pallets from the compost deliveries, all over the farm and in our over grown orchard.

Our first Poly Tunnel at Rose Cottage, 1987

We also had many adventures on the road. With two child seats strapped in beside her, Jekka would travel around selling her herbs to local shops and local garden centres in the South-West of England and South Wales. Alistair and I, always wanting to help, would carry one plant each, whilst Jekka would carry in trays. We would always be singing and making up songs. We had one song in particular – ‘ We are the champions’ by Queen, it was not for several years that I discovered that my mum had not in fact made up this song, it was quite a disappointment to discover that it was well known.

In 1991, we exhibited for the very first time at Bath Flower show. Jekka had designed a silver snail, for which we were awarded a silver medal. Alistair and I were her sales assistants and would be stood on a box to make ourselves look taller, proudly repeating all of Jekka’s stories about herbs to the public. We were fashioned with white baseball caps with the herb farm logo hand painted on in green fabric paint, so that people knew whom we belonged to, especially useful when we went off on our explorations.

It was through exhibiting at Bath Flower show that Jekka gained her confidence to exhibit her herbs at the RHS Flower Shows. In 1993, they built their first island exhibit, at Bath, and were awarded a large gold medal. This boded well, as a month later Jekka and Mac drove to London in our small white van and with our neighbour’s horsebox, to build their first Chelsea Flower show display. I had just started Secondary school and Alistair was in his final year of Primary school. Our dad would pick us up direct from school on the Tuesday evening and drive us straight to London. In those days, Jekka borrowed a caravan and was camping in Battersea Park. We would change into our ‘posh’ clothes in the caravan and then catch the red double-decker bus to the bullring entrance, where Jekka would be waiting to walk us to her display. For our first Chelsea exhibit, we were awarded a silver-guilt medal. After all the excitement we would be bundled back into the car, full of sleeping bags and pillows, clothed in our pyjamas, to be driven back to Bristol so that we could go to school the next day. This tradition continued for the next 7 years whilst we were in school.

Our first RHS Chelsea Flower Show exhibit, 1993

That same year, we exhibited at the first RHS Hampton Court Flower show and were awarded our first RHS Gold medal, for our Thyme sundial. I am extremely proud to say that we only ever won Gold medals at Hampton court and have named our Golden Retriever, Hampton, after the show.

Geoff Hamilton talking to camera on our Hampton Court stand.

It was a very busy year for Jekka as she was also writing her first book ‘Jekka’s Complete Herb Book,’ which is still in print and on its second edition. We were now living in half of the cottage whilst we were converting the other half. Our main living area was also the kitchen, dining room, sitting room and mum’s office. We would be watching Blue Peter, with Jekka sat behind us typing and Mac  sat at the kitchen table working on the accounts. In the evenings, I would fall asleep to the sounds of Eric Clapton as mum continued to write all night.

That summer, we all went camping in Brittany. As with most camping holidays it rained a lot. During this holiday Jekka and Mac both had to proof read the book. We would have big adventures, similar to Famous Five, walking along the cliffs trying to find a fax machine to send pages back to Kyle, our publisher. Our treat was a seafood gastronomic, the French waitress was extremely impressed to watch, my brother and I, sit and slowly eat the whole platter!

Our Silver Jubilee year ‘The Feast’

Spring is in the air, although frost is still around the corner.  Many of you, I know, from listening to the news and hearing from other nurseries throughout the UK, need a good supply of rain.  We , here in the west country, have had a good amount, our well is full, our stream is still running, so I consider us very lucky.

2012 is our Jubilee year at Rose Cottage, we moved the herb farm here 25 years ago in April, so during the year we will be holding a number of special events to celebrate.

I started this herb farm because of my passion for good food and because I  wanted to fill my garden with only truly useful plants. Mint is a classic example, it is just emerging with sweet succulent new growth.  This is a family recipe which is easy to make and is very tasty.

Mint and Aubergine bruschetta. (Jekka’s Herb Cook Book) 

Photograph by Jason Ingram

The flavours of fresh mint, aubergine and garlic is a great combination which makes these bruschetta so appetising.

For those like me that like to know the meaning of words ‘burschetta’ is derived form the Italian ‘bruscare’ which means ‘to roast over coals’, alternatively you could call this posh toast.

Serves 4

1 Baguette, ( French Stick), 2 firm aubergine, 6 tbs olive oil, I lemon, zest and juice.  2 tbs spearmint, Tashkent, Moroccan or Garden mint, finely chopped.    1 tbs flat-leaf parsley, leaves picked and finely chopped.  1 clove of garlic, peeled and very finely sliced ,  sea salt and freshly ground black pepper.                                                                                                      

Slice the aubergine on the diagonal, 1cm thick, sprinkle with salt and set aside for about 40 minutes. Then place the aubergine in a colander and wash well under cold running water. Pat the aubergine dry using a clean tea towel or paper towels. Heat a griddle pan until nice and hot. Lay your aubergine slices on it side by side and, when they are nicely charred on both sides, put them into a salad bowl. You will probably need to cook the aubergine in several batches.

While the aubergine are cooking, put olive oil and the vinegar into a mixing bowl, mix thoroughly until amalgamated, add the chopped parsley and mint and then the garlic and one teaspoon of lemon zest, season with salt and pepper to taste. When the aubergine are all cooked, add them to the bowl and mix around, then check the seasoning again. Heat a grill to hot, slice the baguette on the diagonal, 2-3cm thick, grill on both sides. Once the toasted baguettes have cooled, add the mint and aubergine mix to the slices, press in so that the juices seep into the toast and serve.

To celebrate our Silver Jubilee and my passion for good food I am very pleased to say that, in conjunction with Louise Brown and her lovely Berry Blue team, we are offering  unique  Gala evenings here at the Herb Farm. This will  include a 4 course dinner created by Berry Blue,  wine, canapés and a welcome glass of bubbly.  This evening will be for a limited number of people and occur on the Thursday before the Open Days.

Many of you, I know, have already met and sampled the delights of Berry Blue at our Open Days and tried their delicious freshly prepared dishes created with Louise’s home grown vegetables, local produce, and yes, many of our herbs.

These unique evenings will start with a private wander around the herb farm  where I and my team will be able to answer your gardening questions, and show you some herbs that you may not already know.  This will be followed by canapés and, while you sip a glass of delicious bubbly, I  will expound about the merits of a few chosen herbs before we all sit down to a wonderful meal, the complexities of which will be explained by the Berry Blue chefs.

At the end of this delectable feast you will be sent on your way with a memorable goodie bag.

If you want more information on this unique event please visit our website Jekka’s Herb Farm

For those of you that cannot join us on these splendid evenings. You can still sample the delights of Berry Blue on the Friday, Saturday and Sunday of our Open Days.  This year, especially for those of you who have travelled far or for those of you who love to start the day with a cooked Breakfast, Berry Blue are offering  an Early Bird Breakfast from 9am – 10am,  either cooked or continental.  These will need to be  ordered in advanced by emailing  Claire@berry-blue.co.uk.   They will still be creating their lovely lunches and delcious cakes throughout the day.  You will find the dates of all our events on our website .

The proverbial British weather Part 2.

The weather has, to put it concisely, been mind focusing. On wednesday 2nd February

it was Candlemas day, in the USA it is called Ground Hog Day.  There are numerous sayings regarding Candlemas ; ‘If Candlemas day be fair and bright, Winter will have another fight. If Candlemas day brings cloud and rain, Winter won’t come again.’ and ‘If Candlemas day is bright and clear there will be two winters in the year’.  As you are probably all aware it was bright and clear!!!

Today as I sit here writing this  blog watching the snow flakes silently settle

I am pondering where we are going to put next weeks potting. So all you gardeners, who do not have a glasshouse or warm propagation house,  close up your sheds, put away your hoes, get the gardening books out and wait. Your turn will come in March and then you will be running to make up time.

Despite the weather  it  been full steam ahead  on the herb farm , potting up and sowing seeds .

 All the newly potted stock has been placed under horticultural fleece  to keep it warm.  While we have been doing that Hannah,  Annabel and Graham, our web guru,  have been putting the finishing touches to our new website.

It looks great and I especially like the seed section in the on line shop as Graham and Hannah have magically transferred my information into simple clear graphics, so you can see at a glance when to sow the seed,where to sow, under cover or in the garden, and when to harvest.

So please visit it next week when it should go live!  and do let us know what you think and more importantly if you find any snags.

2012 Happy New Year from Jekka’s Herb Farm

Happy New Year to you all.

A new season has started, the days are getting longer and the seeds are  beginning to germinate. This is the ideal time to start  sowing some varieties of  seed under protection so that  you can get a head start on the year.

The seeds which benefit from an early start include many of the annual herbs which will mean that you can have them flowering as early as possible. Calendula, Borage, Nasturtiums are the prime ones and also the salad herbs such as  Wild Rocket, Parsley and especially Purple Shiso. Not only does the Shiso look great in the garden, it, like the other two salad herbs mentioned, is ideal  to whet the appetite after the glut of  winter root vegetables.

There are two watch points at this time of year, first is watering. Be very careful  not to over water, but also do not stress the young plants by letting them dry out. Check the weight of the container before watering as the surface of the compost can look dry when the root ball is actually wet .

The second major watch point is ventilation. Open up the poly tunnel, glasshouse or window, when ever possible and certainly if the temperature rises to double figures in the day.  Only cover tender young or newly potted plants with horticultural fleece when the night temperature drops below 5C.

Just recently I have been enchanted each morning  by the most delightful Song Thrush, it has the most uplifting song.  I checked, via the RSPB, that my identification was correct and discovered with great sadness that this

 wonderful bird is on the red endangered list.

So please could you add to your new years resolution to be to be more sustainable and organic in the garden, for  the Thrush is a good friend to the gardener eating snails.  Then our grandchildren , in years to come, will also be able to be enchanted by the Song Thrush.

© Jekka McVicar , Jekka’s Herb Farm,  January 2012.