Growing herbs

Growing herbs can be fun. Found this article on the internet.

A herb is understood to be any plant that can be used to provide fragrance, flavour, colouring, essential oils or medicinal properties. Though the oldest of cultivated plants, they are enjoying a new wave of interest due to their many and varied benefits. The magic of herbs cannot be described in a small space but we suggest that you start by cultivating those herbs that you normally use and start experimenting from there.

Plant selection
Whether you choose a formal herb garden, a loose arrangement of herbs in a mixed bed, a chequerboard paved area or just a few pots and hanging baskets, depends on your space and the purpose your herbs are to serve.
Bear in mind the growing habits of the plants - tall at the back, low-growing as front edging and creeping as groundcover.
Isolate the invasive herbs like the mints and tarragon to keep them under control.

Growing position and soil
Most herbs do best in a sunny position (at least 6 hours a day) in well-draining soil.
When preparing the planting area, work a thick layer of compost, some bone meal and, if needed sand, into the soil. Mint and parsley can take a slightly shaded position, heavier soil and more water.
Remove the herbs from their containers (taking care to protect the roots) and plant at the depth as the soil around it. Fill hole and compact the soil around the plant.
A layer of organic mulch or a groundcover will keep soil temperature even, evaporation minimal and slowly replenishes nutrients.

Watering and feeding
Most herbs are hardy and tolerant of dry conditions, so water only as the soil begins to dry out, never allowing it to remain soggy.
Use diluted solutions of organic fertilisers regularly (± every 3 weeks) rather than infrequent heavy chemical applications.

Container planting
Herbs in containers should be planted in a good herb potting soil and fed and watered more frequently than those planted in the garden.
Mixed plantings in troughs, hanging baskets or pots can be most effective and space saving. Make sure that the plants are compatible (mint and parsley do not mix, nor sage and basil), won't compete for root space and enjoy similar growing and watering conditions. Containers should be deep and have plenty of drainage material (broken crock and sand) at the bottom. Plant thyme, marjoram (they'll trail softly over the edge), rosemary or sage at the outer edge or where they can enjoy drier conditions.
Keep your herb containers near the kitchen if possible for a fresh supply at all times.

Propagation
Lifestyle Home Garden stocks a wide range of herb seeds and healthy seedlings and plants. Annuals like basil, dill and coriander need to be replaced each year, while perennials can be cut back and rejuvenated with compost and fertiliser at the end of winter and can be divided, layered or grown from slip.

Harvesting
Use herbs fresh in cooking, teas and preparations.
Most annuals can be dried to ensure a supply in the winter. If you are drying your herbs it is best done when the plant is at the peak point of its growth cycle when the volatile oils are most concentrated. This is in the morning after dew has dried. Hang small bunches in the shade, in a dry, airy place to dry quickly and bottle when completely dry. Store in a dark place.

Commonly used herbs

		CULINARY	HERB TEA	COMPANION & INSECT REPELLENT PLANTS	MEDICINAL	EDIBLE FLOWERS
Basil		*		Tomatoes, green peppers, pumpkins, cucumbers	*
Bay leaf		*			*
Bergamot		*	*	Rosemary	*	*
Borage		*	*	Strawberries, tomatoes Add to compost	*	*
Caraway		*	*	Peas	*	EDIBLE SEEDS
Coriander		*		Carrots, cabbage, anise. DON’T plant near fennel	*	EDIBLE SEEDS
Chives		*		Carrots	*	*
Comfrey				Beneficial to all plants Add to compost	* Contact health advisor before taking internally.
Dill		*	*	Cabbages,lettuce,onions, tomatoes		EDIBLE SEEDS
Fennel		*	*	DON’T plant near coriander, dill, beans, cucumber, tomatoes or caraway	*	EDIBLE SEEDS
Garlic		*		Roses & tomatoes, strawberries, peas and beans	*
Lemon Balm		*	*	Beneficial to all plants	*
Lemon grass		*	*		*
Marjoram		*		Near roses for aphids. Will benefit most plants	*
Mint		*	*	Keep different types of mint apart.	*
Nasturtium		*		Broccoli, apple trees, mealies, tomatoes and cabbages.	*	EDIBLE FLOWERS + SEEDS
Oregano		*	*		*
Parsley		*	*	Roses, tomatoes,	*
Rocket		*		Use as a ‘green manure’ crop	*
Rosemary		*	*	Sage	*	*
Sage		*	*	Rosemary, cabbage	*	*
Tarragon		*			*
Thyme		*		Beneficial to all plants.	*	*
Watercress		*		Needs cool, wet conditions	*
Winter Savory		*	*	Excellent underplanting to roses.	*

Happy Valentine's day

Happy Valentine's day to everyone reading my blog. Hope you get spoiled by someone you love today :)

Buttermilk loaves

Well when having guests over for tea and cake, this is a very cute idea to serve on the day.

Makes 12
Preparation time: 30 Minute
Cooking time: 20 Minute
Oven Temperature: 180 Celsius

Ingredients:
125 g unsalted butter softened
175 g Castor Sugar
225 g Plain flour
1 tsp Baking Powder
1 tsp Bi carbonated Sugar
3 Eggs
225 ml Buttermilk
2 tbsp Chopped dried sour cherries
2 tbsp Desiccated Coconut

Icing:
175 g Icing Sugar
2-3 tbsp Coconut milk
12 Cherries halved

Method:
Beat the butter and castor sugar together in a mixing bowl until pale and creamy
Gradually beat the eggs into the creamed mixture a little at a time, beating well after each addition and adding a tablespoon of the flour to prevent the mixture curdling.
Sieve together the remaining flour, baking powder and bicarbonate of soda.
Stir in the sieved flour, the buttermilk, cherries and desiccated coconut until the ingredients are evenly combined. Preheat the oven to 180 degrees.
Place the mini loaf molds onto a baking sheet and spoon in enough of the mixture to half fill them.

Bake in the oven for 20 minutes or until risen, golden brown and springy to the touch.
A skewer pushed into the center of one of the loaves should come out clean.
Cool in the molds for 5 minutes before turning out onto a wire rack to cool completely.
For the icing, sieve the icing sugar into a bowl and stir in the coconut milk to make a smooth icing.
Drizzle or spread it over the loaves.
Top each one with half a dried cherry.

Cajun Chicken Mac and Cheese

Hi. Today I made this recipe for me and my boyfriend. Very quick and easy to make.

Serves: 4
Ingredients:
1 Tablespoon Margarine to fry or olive oil
300 gr chicken breast sliced
15 ml Cajun seasoning
2  ml garlic crushed
1 yellow pepper diced
1 red pepper diced
15 ml Lemon juice
1 KNORR macaroni and cheese
125 Milk
310 ml Water
50 ml Stork Margarine

Instructions:
In a large frying pan, heat the stork margarine over a medium high heat, add chicken and Cajun seasoning and fry until the chicken is brown
Add the garlic and peppers and fry until they have softened
Add lemon juice and set aside
In a medium saucepan, bring the milk, water and margarine to the boil
Add uncooked pasta and contents of the sauce sachet and stir continuously until boiling
Simmer for 8-10 minutes on medium heat, stirring occasionally
Stir in the Cajun chicken and serve garnish with spring onions


Hope you enjoy. Any questions please let me know.