| Potted Sunshine |
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| Didi Hofmann | |||
| Wednesday, 07 June 2006 | |||
Just the ability to pick fresh herbs or lighten a winter meal with a crunchy home-grown salad makes winter feel a lot less drab, grey and long. In summer rainfall areas where there is frost you need a sheltered, draught-free area that catches the sun. Watch the movement of the sun and move your pots accordingly. Most kitchen courtyards are south facing and cold during winter so you need to seek out north facing patios and balconies or corners that are east or west facing and receive at least four hours sun a day. In winter rainfall areas there is less need for protection, especially with herbs because most are indigenous to the Mediterranean so they prefer hot dry summers and cold, wet winters. Here the challenge is to make sure that the pots have good drainage and the potting soil is fairly light. Although growth slows down it is still important to fertilise monthly, especially if you are harvesting continuously. Herbs to grow in winter The first step is to pick herbs that are hardy enough to weather cold high-veld winters. Bouquet Garni's Di-Di Hoffman recommends thyme, oreganum, chervil, parsley and sage for culinary use. Thyme, sage and parsley also have strong medicinal properties and to complement them he suggests growing hyssop (for bronchitis) and yarrow (for infections and fevers). "Herbs like sweet basil, borage, lemon balm, rocket, and the various mints are too tender and will die down so its worth treating them as summer annuals," he says. Herbs need at least four hours sun in winter and a sheltered position. For this reason they should be grown in pots so they can follow the sun, says Hoffman. "Choose containers that are a minimum of 20cm in diameter, have drainage holes and are deep enough for the herb's roots to develop. Use a normal commercial potting soil that drains well." Herbs don't like wet feet so don't put saucers underneath the pots. Check the soil moisture levels daily because the soil should not dry out completely. Generally potted herbs only need to be watered one or twice a week in winter, preferably in the morning. Feed once a month with a liquid fertiliser, like the Margaret Roberts Supercharger, Nitrosol or Multifeed, at half the required strength. "When harvesting collect small quantities at a time and always leave two growth points on the twig for re-shooting. Instead of cutting at random rather use the opportunity to pinch out or prune the plant to encourage bushiness. Once picked handle the herbs as little as possible because the subtle nuances of flavour are lost if handled or allowed to wilt," says Hoffman. Here are the herbs he recommends: Tiemie/Thyme (Thymus vulgaris) is the hardiest of all the herbs. It makes a small, bushy potplant and the more the leaves are picked the better it does. An infusion, especially of lemon-scented thyme, helps relieve coughs and colds. In the kitchen thyme can be used, in casseroles and stews, to garnish roasts or added to salad dressings and salads. Thyme is also an excellent anti-oxidant and tonic, supporting the body's normal functions, building the immune system and countering the effects of aging. Salie/Sage (Salvia officinalis) needs a little more nurturing than thyme and its growth tends to slow down and leaves get smaller in August. It needs full sun, must not be overwatered and should be kept out of draughts. Sage is a robust herb that stands up well to cooking especially in slow simmered casseroles, roasts and grills. It also combines well with cheese. An infusion of sage leaves can be used to treat colds and coughs and it also makes an excellent gargle for sore throats. To make a Sage gargle infuse 3 teaspoons fresh leaves in a cup of boiling water for 15 minutes, strain and cool. Gargle three times a day. Pietersielie/Parsley (Petroselinum crispum) needs full sun if grown in a pot and the soil should be kept moist. Regular feeding encourages the production of leaves, which are rich in vitamins A, C, E, and Iron. Even better, parsley has anti-oxidant properties that neutralise cancer-promoting agents. Build your immune system by eating two tablespoons of chopped fresh parsley each day. Sprinkle it on salads, add it to meat, pasta or cheese sauces at the end of cooking or juice it up in a blender with apple or tomato juice. Always pick the outer leaves, and extend the plant's life by cutting off the flowering head. The flat-leaf Italian parsley is even easier to grow than the moss curled variety and it has a more distinctive taste. Kerwel/Chervil (Anthriscus cerefolium) is a hardy annual that actually prefers cooler weather and not full sun conditions. Its delicate, fern like leaves make it a very attractive container plant. The leaves are full of vitamin C and have a slightly aniseed taste. It's best used like parsley, chopped as a garnish or added to salads, soups, sauces, vegetables and meat dishes at the end of cooking. It loses its taste when dried so use fresh. An infusion of the leaves stimulates digestion, relieves head colds, and acts as a blood cleanser. Oreganum/Oregano (Origanum vulgare) is one of the more robust winter herbs, easily withstanding winter frost but liking full sun. The more you harvest the better it grows. It has a strong aromatic taste ideal for rich winter food, but use sparingly or it can be overpowering. An infusion of oregano can be used to treat coughs, tiredness and irritability. Hisop/Hyssop(hyssopus officinalis) is a lesser-known herb that grows well in pots and tolerates quite cold weather. It has a bushy form and attractive spikes of blue flowers. Both the leaves and flowers can be used in an infusion to treat bronchitis and loosen mucus. The leaves have a peppery taste and are a good addition to thick soups and stews. Duisendblad/Yarrow (Achillea millefolium) is a hardy perennial makes a beautiful pot plant with its feathery leaves and pink flowers. Grow in a sunny position in deep, wide pots and keep the soil moist. Yarrow is a good indicator plant because it's always the first to show that watering is needed. It's principally a medicinal herb can be used to bring down fevers, and helps relieve infections, influenza, and sinusitis. Both the leaves and flowers of the plant are used as an infusion. Add peppermint or a teaspoon of honey if you find the leaves a bit bitter.
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