Spring Herb Watch

As we reach March, despite the cold wind, the signs of spring are now quite apparent.  The days are slowly getting longer,  the birds are singing beautifully.   Every morning and every evening I am accompanied, as a walk  around the farm, by the most beautiful song thrush whom I am pleased to say has a follower or friend near by.  Their song is so breath taking it makes me stop, listen and marvel .

Everyday  I can see  the signs of spring. The seeds of nasturtiums that I sowed  back in November are really beginning to grow away and flourish, they should be ready in time to adorn our retail stand at the RHS Chelsea which, as it is again situated on the main avenue,  has to look spectacular.  The French Tarragon that I bought into the glasshouse to  bring on so that I could start cuttings early is ready.

In our unheated tunnels  many herbs are growing well.  This Spanish mint has not been put off by the cold, grey  weather and  it is ready for picking to make a refreshing cup of tea or a mint sauce to accompany a  lovely English or Welsh lamb chop.  This mint is part of  our mint collection and will be able to be seen in the Herboretum at our Herb Fridays, when you will also be able to buy herb plants. 

The true signs that spring is on the way is in the garden,  many herbs are just begging to  emerge, chives, mint and  this buckler leaf sorrel  which can even be gently picked to add  a zing to a winter salad, or pep up a green sauce.

So, with spring in the air, it is time to get sowing, get potting and get outside.

Magical Mint, in the kitchen or as a herb tea.

Personally I think a good culinary mint is not only essential in the  kitchen but also amazingly useful in the home.  It is a fascinating plant steeped in history,  I am particularly fond  of the story that the ancient Greeks believed that after nights of heavy drinking they could place a wreath of mint on their heads to exorcise an impending hangover.

We grow over 33 different  Mentha, Mints, on the herb farm.  Everything from Berries and Cream, to the classic Garden mint.  I have chosen some of my favourites and grouped them according to flavour.

Peppermint is the strongest flavour, it is the best for making a digestive tea, an infusion which is lovely at the end of a meal or for adding to puddings.

Peppermint, Mentha d’ Angleterre , Mentha Anglais,  Pfefferminze and Englisheminze, Mentha x piperita, has pale purple flowers in summer with very peppermint scented darkish green  leaves

A close relation to Peppermint is the Chocolate peppermint, Mentha x piperita f.citrata ‘Chocolate’,  which has pale purple flowers in summer with very peppermint scented dark green  leaves.

Photograph by Torie Chugg

This variety is amazing, it tastes just like expensive chocolates , try it in chocolate mouse.

Spearmint has a mid strength flavour and is known as the classic mint which is  ideal for mint sauce, with yogurt, or as a dressings and with new potatoes and strawberries. It also can be used to make a refreshing herbal tea, ideal for drinking on a hot summers day, or crushed with ice for a cool ‘sun downer’.

Spearmint, Garden Mint, Mentha spicata, has purple/mauve, small flowers in terminal, cylindrical, spikes in summer with mid green lance oval shaped, wrinkled spearmint scented and flavoured leaves.

Both Tashkent Mint, Mentha spicata ‘Tashkent’, and  Moroccan Mint, Mentha spicata crispa ‘Moroccan’, have mid green crinkled spearmint scented and flavoured leaves. They are difficult to tell apart in the kitchen although, in the garden, Tashkent is taller and the leaves are rounder.

Here is a recipe taken from my cook book , ‘Jekka’s Herb Cook Book’

Mint and Aubergine bruschetta.

The flavours of mint, aubergine and garlic are a great combination which makes these bruschetta so appetising. For those, like me, that like to know the meaning of words, ‘Bruschetta’ is derived from 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 ,  1 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. 

Photograph by Jason Ingram

Slice the aubergine on the diagonal, 1cm thick, sprinkle with salt and set aside for about 40 minutes.  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.

It is our one of our five  open days  this Friday 20th,  Saturday 21st  and Sunday 22nd April  10 am-4pm.  Do come and try some of our different mints.

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 .