by Alice Spenser-Higgs

If you are planting out tomatoes this month allow some space for the herbs that go so well with them.

Basil, oregano, chives, parsley and coriander are the herbs most commonly used with tomatoes, whether they are eaten fresh or cooked as a sauce for adding to pasta, pizza, and chilled summer soup.

Not only do these herbs enhance the flavour of tomatoes, they are also good garden companions because their aromatic foliage tends to repel insects that attack the fruit and leaves. Although there is no documented proof, many gardeners swear that growing basil next to tomatoes improves the taste of the tomatoes.

Rosemary (Rosmarinus officinalis) is the pre-eminent “braai” herb that can be used in marinades for lamb and chicken, as well as for flavouring herb bread and fruity drinks. Adding a few branches of rosemary to the fire releases a heady aroma and adds a smoky rosemary taste to the meat.

Homemade kebabs or sosaties can be made using the dried and stripped stems of the upright growing “Tuscan Blue” rosemary. The flavour of rosemary from the sticks infuses subtly into the meat and veggies.

A basic rosemary marinade combines a sprig of two of fresh rosemary with olive oil, Balsamic vinegar, honey, garlic, the juice of a lemon, seasonings and a pinch of curry powder.

Rosemary fruit cup and Rosemary lemonade are both refreshing non-alcoholic drinks. Rosemary Fruit Cup is made from handful of rosemary sprigs, 3 tbs of sugar and two-thirds of a cup of water brought to the boil and simmered for five minutes. The mixture is cooled, strained and poured into a jug full of ice cubes and top with 450ml chilled ginger ale and half a litre of orange juice.

With warm, sunny days it is a perfect time to plan a picnic for friends and family that makes the most of all the herbs that are in abundance right now.

Here’s a challenge. Using the herbs in your garden, see how you can feature a different herb or combination of herbs in each dish or drink on the picnic menu. You will be amazed at the variety of subtle, different flavours.

Chew a fennel seed or nibble on a leaf and immediately the taste buds are infused with the flavour of aniseed. Of all the herb flavours, this is the most distinctive.

Unlike the true aniseed (Pimpinella anisum) that is grown for its seeds and is regarded as a spice, the leaves of anise flavoured herbs like fennel, chervil, tarragon and basil, have a milder taste that impart a delicacy of flavour to savoury foods.

By Alice Spenser-Higgs 

I am surprised by how well my herbs have survived the winter cold and while picking a huge bunch of parsley realized that it is one of nature’s best tonics being handed to me on a plate.

Herbs that help the liver, kidneys and skin in particular to flush away the toxins, and then build up our general level of health, perform a gentle detoxing action that helps to achieve a sense of wellbeing. They are able to do this because they are rich in easily absorbed natural mineral salts and vitamins.

There is no need to go short of fresh herbs in winter with these savvy suggestions.

The colder months see a change of gear in the herb garden with a little bit more ingenuity required to keep up a steady supply of herbs.

Many perennial herbs die down during winter but hardy growers like thyme, rosemary, bay, parsley, origanum and marjoram keep on going and provide enough variety, especially for cooking.

However, their growth slows down in winter so it is a good idea to put in extra plants so that there is always an ample supply for fresh leaves. If the usual herb patch is not ideal, the herbs can be happily planted among the sun loving winter flowering annuals or put into pots and kept in a sheltered sunny area.

Bathing by candlelight in a scented bath is still one of the most romantic ways to relax. The natural way to do it is with fragrant herbs that soothe away the stress.

Herbal baths combine the therapeutic effects of water and the particular actions of herbs. Warm water quietens and soothes the body, slowing down the activity of the internal organs. The nerves carry the impulses felt at skin level deeper into the body so by adding herbs to the bathwater there is an additional benefit.

Any combination from the garden can work; it is just a case of knowing the properties of the herbs. Fragrant herbs in particular, seem to have the most soothing effect because the sense of smell affects the emotions, either uplifting or calming.

The herbs that work best as soothing bath herbs are Lemon Balm (calming and stress relief), Rosemary (aids circulation and stress relief), Lemon Grass (cleansing), Chamomile (moisturizing) Lavender (tension relief), mint (uplifting) Rose scented geranium (anti-depressant)  and Lemon scented Tea Tree ( anti-inflammatory, anti-fungal skin healer).

There is a simple antidote for the winter blues. Use edible flowers in salads, snacks and desserts as a colourful and tasty ingredient.

The flowers of pansies, violas, calendulas, English daisy (Bellis perennis) and herbs like borage, fennel, dill, rocket, coriander, lavender and Oriental vegetables such as Pak choi, Tatsoi and Japanese red mustard are all edible. In frost free areas you can add nasturtiums, pelargoniums, roses, and cornflowers to the list.

When using flowers keep the dish simple, without too many other flavours so that the delicate taste of the flower is not overpowered. That said most herb flowers can actually have a spicier taste than the herb leaf.

Gardening doesn’t stop in winter and making an edible flower garden or incorporating edible flowers into the herb and vegetable patch should provide a few hours of pleasurable exercise in the mild winter sun.

It is time to start harvesting and preserving herbs for a good supply during winter, especially if you love robust soups and stews.

Fresh is always best but the strategy behind preserving herbs is to have them available during those lean months when annuals like basil, coriander, dill, and rocket die down or hardy herbs like oregano, marjoram, sage, parsley and thyme go dormant in colder areas.

By autumn many herbs are getting ready to flower which means that they are at their tastiest. Unless you want to harvest the seed, herbs should not be allowed to flower because the leaves will have a bitter taste.

Sweet herbs for flavouring fruit punches, refreshing teas and desserts, as well as teatime favourites like cakes, biscuits and scones.

Except for Stevia rebaudiana that can be used as a substitute for sugar, herbs with a sweet, fruity, or aromatic flavour are not overpowering. Their presence is subtle, adding a hint of pineapple in the case of pineapple sage or pineapple mint or lemony-rose in the case of rose geranium.