Cut & come again herbs such as parsley, rocket, sorrel, chervil and coriander, prefer growing in the cooler months. Sow some seeds every month straight into the garden for a trickle harvest into the kitchen. Pick as you need them and they will regrow. Coriander, dill & chervil are our favourite herbs at this time of year. We found seedlings from last year’s plants popping up of their own accord; I have transplanted these seedlings into the herb and companion bed and given them a good water in with seaweed.
Sorrel is an evergreen herb or hardy perennial grown for its lush leaves that have a unique lemon flavour. Native to Europe. It will grow all year round and is fully hardy throughout winter. Grow in a sunny to partly sunny spot. Grows to 20cm high. Grow from seed or seedling and dig and in autumn its good to divide it every second year. Use fresh in soups, omelettes, salads and thrown into pasta. We love it to add flavour to potato and leek soup.
Chervil is a annual herb that grows through the cooler weather ending its life cycle in summer, setting seed for the next year. Grown from seed or seedling. Chervil has a long taproot so keep transplanting to a minimum. Grow under other herbs or vegetables as chervil prefers semi-shade. Chervil is associated with French cooking, the flavour of the leaf is similar to parsley with a hint of aniseed. Use fresh with buttery potatoes, over fish and chicken, or egg dishes. Great with vegetables. Add fresh leaves at the end of the meal to avoid loss of flavour.
Coriander is a winter loving annual that prefers growing in full sun throughout the cooler part of the year. Very few pests bother this plant, sow straight into the garden. Coriander has a aromatic earthy flavour and can be added to curries, rice, stews and salads. Coriander seeds are used in curries, soups and sauces. Coriander leaves and vinaigrette goes really well with hard boiled eggs. Coriander roots are used in laksa soups. Coriander seeds keep well in jars for the spice rack.
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