Wednesday, 23 April 2014

The herb garden is looking good already, and the sweet cicely is ready for the rhubarb.

With a warm winter and spring, our herb garden is already offering a good choice of fresh herbs. Whenever we cook, we just pop out of the back door and pick whatever seems to fit the meal.

Now that the nights are light it's even easier. No need for blind picking when there isn't a torch to hand. Right now I've got lovage,  sweet cicely,  sorrel, mint, peppermint, rosemary, thyme, sage, fennel and marjoram all at hand. Don't think that because you live in the North of England, in a cool , damp climate, you can't grow herbs. You can. We do!

The thyme and rosemary is actually in a pot, which I've kept under the eaves out of the worst of this winter's rain. In past years I've lost the thyme and rosemary, as they hate having their roots permanently wet. This year they're as happy as the proverbial Larry.

Sweet Cicely in White Moss garden.
Hers a picture of sweet cicely in our White Moss herb garden. It will be a week or so before it's as high as this, but the great thing is that there is enough leaf now to add to the wonderful fresh new rhubarb that's in the shops. The sweet cicely cuts the sharpness of the rhubarb, so you don't need so much sugar. Grow sweet cicely and keep the calories down. Add it to fruit dishes and halve the sugar. That's Herb Magic.
Speaking of Herb Magic, here's a book for herb fans that's on my wish list.

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