Caribbean Herbs

This time last week I was sitting outside eating my lunch of  prawn salad and freshly picked avocado, it was a delicious  28°C (82F°), I was in Paradise.

That is one of the pleasures of travelling to different countries.    Just recently I was lucky enough to spend a short time on the magical island of Nevis.

Nevis, is a very unspoilt Island, which was a privilege to visit.

While there I found some very interesting herbs, some I knew and grow in the UK, for example the Plectranthus amboinicus.

Plectranthus amboinicus , Broad leaf thyme, Cuban Oregano, Basil, are many of the common names used to identify this culinary and medicinal herb.

and some like the  Blighia sapida I have never seen before.

Blighia sapida, the Akee tree, Egg Yolk, was brought to the Caribbean in the 18th Century. The aril is the only edible part and only when the plant has turned red and split open, when unripe or overripe it is poisonous!!!

Mangifera indica, the Mango. The fruit is well known, the leaves produce a yellow dye and the bark of the tree provides a tannin

Gardenia taitensis , Tiare Flower, used medicinally to treat fevers and coughs. The flowers are used in perfumery

Annona muricata, Soursop, The fruit is often served as a cream or as soursop ice-cream.

Tamarindus indica, Tamarind, the fruit is used as a seasoning for fish and meat dishes, it is also added to curries. It is one of the main ingredients in Angostura Bitters, it is also an ingredient in Worcester Sauce. Medicinally used as a mild laxative.

Sterculia foetida, Java-Olive, Skunk tree, Poon tree. The flowers smell awful hence its botanical name.  The seeds are high in oil, some say they can be eaten raw, but others say they  should be roasted first; so please double check before eating!!

The last time I saw Couroupita guianensis, was in the botanical garden in Penang, where they have a spectacular example which made an indelible impression. So I was fascinated and pleased to find a smaller specimen of this rare tree on the island.

Couroupita guianensis, The flowers of Cannonball Tree have a wonderful smell and can be used to scent perfumes and cosmetics. The hard shells of the fruit are sometimes used as containers.

So if you are lucky enough to be visiting the Caribbean look out for these stunning plants for ‘Nature is amazing’.

30 organic rosemary varieties and a great big plant sale

It’s harvest time in the herb garden. August and September are months of abundance, with plentiful supplies to use fresh from the garden. It’s also the ideal time to prepare herbs for the winter months, not only to give a continuous supply of leaf, but also to give hardy perennials their very best chance of surviving the vagaries of winter.

Chocolate Peppermint

 Jekka has been busy sorting and cutting back our 30 different mint species (including Chocolate Peppermint with its ‘After Eight’ flavour, and variegated Pineapple mint, delicious and pretty in a fruit salad) to give a final winter crop. Mint cuttings can be put to excellent use in a fresh mint sauce, pea and mint soup, a jug of Pimms or a refreshing cup of mint tea.

Rosemary Sudbury Blue

Jekka has also been pruning and re-potting her rather large rosemary collection – now a staggering 30 different varieties. To Jekka’s keen eye, it isn’t difficult to distinguish R. Foxtail which has a bushy, prostrate habit (not unlike a fox’s tail) from a R. Prostrate, also, unsurprisingly, prostrate but minus the bushiness. Or R. ‘Lady in White’ from R. ‘White’ – naturally, both are notable for their white flowers, but the Lady is arching whilst the commoner is prostrate (draw your own conclusion). Cultivars such as R. Sissinghurst Blue and R. Sudbury Blue have significantly different minimum temperature requirements. Sissinghurst is frosthardy (down to -5⁰C) , whilst Sudbury is fully hardy (down to -15⁰C).Taste and flavour are important distinguishing factors too; for something completely different, try R. Green Ginger, which adds a mildly oriental taste to your roast lamb or barbequed fish. Other factors include the shade and shape of the rosemary’s thin needles: some are light green, some are dark, some are fatter whilst some are more pine-needle like in appearance.

Overridingly, Rosmarinus officinalis is amongst the most useful plants you can grow in the garden. It is evergreen, so can be harvested all year round; an appetite stimulant, the leaves have antibacterial and antioxidant properties; combine with meat, casseroles, soups and sauces, fish, rice, cordials vinegars etc; even the flower is edible, with a sweet taste, delicious with cooked vegetables; the leaves can be roasted at high temperatures without disintegrating; plant it companiably near carrots to help repel carrot fly; infuse it for an antiseptic tea/mouthwash/gargle – also, allegedly, an excellent cure for a hangover.

Come along, see for yourself and pick up some expert growing tips too at Jekka’s final Open Days of the season, from 2^nd – 4^th September, when she’ll be holding her end-of-season plant sale, including organically grown rosemary species; rare, tropical and wildflower herb varieties; essential herbs for foodies, such as Lemon Verbena, French Tarragon and Chilean Guava; dye plants Woad and Wormwood; medicinal powerhouses Arnica and Lemon Balm; aromatics like Balm of Gilead and Cat Thyme.  We’ll also have a super selection of our beautiful specimen herb plants on sale at very reasonable prices.

Jekka's Open Days - September 2nd to 4th - End-of-season plant sale

 The farm will be open to the public from 10am – 4pm. Entry is free on Friday 2^nd September and charged at £2.00 per person on Saturday and Sunday, although catalogue holders, members of the RHS, the West of England Herb Group and the Soil Association also receive free entry on all days for two people.  

Jekka's FREE herb talk, 10.30 & 2.30 on each open day

 

Jekka’s Herb Farm is usually closed to the public, so Open Days are a unique opportunity to browse and buy, breathe in and taste the scents and flavours of our 650+, organically grown herb varieties. Pick up some expert tips from award-winning, organic herb farmer, writer and broadcaster, Jekka, and partake of locally grown, seasonal refreshments in the ‘Berry Blue’ café. Herb workshops with Jekka (pre-booking is essential) take place on each Open Day at 12pm and tickets are £15 per person.

We very much look forward to welcoming you to the farm (and a bit of self indulgence,  sharing our knowledge and passion for herbs with you)!