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.

Rosemary likes a hot, sunny position and soil that drains well, especially soil on the poor side. It is a slow grower but ultimately develops into a large bush that can be trimmed, shaped as topiary or hedged.

The traditional 'McConnell’s Blue' is a sprawling bush but there are more upright varieties like ‘Tuscan Blue’ and ‘Heinz’ which has white flowers. There is also a pink flowered variety that is very hardy and grows into a small shrub.

Thyme (Thymus vulgaris) is another excellent braai herb, especially lemon thyme (Thymus x citriodorus) which can be substituted for rosemary in basic marinades. All thymes need full sun and light, well drained soil, tending towards the sandy side. Constant picking will keep them in shape and a drench with a liquid fertiliser once or twice a month is a good idea if you are harvesting constantly.

Thyme doesn’t die down in winter although growth slows down 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.

Herb or garlic bread is almost always on the menu at a braai. To make your own buy a French loaf, slice it thickly (but not all the way through) and spread with homemade herb butter. Wrap it in foil and heat in the oven.

Herbs suitable for herb butters are basil, chervil, parsley, chives, garlic chives and lemon thyme. Finely chop the herbs and add them to the softened butter and add a little lemon juice (optional).

Chervil (Anthriscus cerefolium) is also known as French parsley. It likes the cooler weather so it is a good autumn herb. It has very attractive lacy leaves and it can grow in full sun or semi-shade in light, well drained, composted soil.

Chervil grows well in pots and window boxes and if kept in shape through frequent use and pruning grows into a bushy plant with plenty of leaves.

The fresh leaves and flowers have a light, subtle anise flavour that does not withstand drying or prolonged cooking; so should only be added just before serving. Chervil works well on its own or in combination with other herbs. The raw leaves contain vitamin C, carotene, iron and magnesium.

Alice Spenser-Higgs
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