When I was bringing the washing in off the line on Tuesday, I took a few moments to wander around the garden and see which plants were doing what. The free mints (ordinary, Swiss, apple & spearmint) are running away as usual, although I need to divide the lime, eau de cologne and pineapple mints which are struggling in pots. The marjoram is large enough to pick for use and for drying. The lemon balm is growing well and soon will be ready for tincturing. The elecampane is half the size of the plants at the farm, despite the farm normally being 2 weeks behind the garden!
I also found a stray angelica plant hiding by one of the seats, so I shall have access to it, if needed. The black cohosh is waving its leaves around but there's no sign of the goldenseal. I replanted a heartsease from it's crack in the paving slabs on the patio into my hanging basket made from an old tractor tyre rim, but the wind blew away most of the seed when I tried to plant more!
It struck me when I was putting together the herb calendar, that those of you who don't read my blog might like some of my recipes. I have a whole handout on nettles, so if anyone would like one, let me know.
I made a new soup and pesto last weekend, so here they are.
Nettle pesto
4oz pine nuts
4 oz grated parmesan cheese
2 crushed garlic cloves
Leaves and flowers from six garlic mustard plants
Enough nettle leaves to fill a 1 pint saucepan
8 fl oz extra virgin olive oil.
A handful of fresh basil leaves
Blanch nettles and garlic mustard leaves for one minute in boiling water. Drain. Transfer leaves, pine nuts, cheese and garlic cloves to liquidiser and keep adding olive oil until the mixture blends easily. The original recipe calls for about 4 oz of olive oil, but my leaves were in such a compact block, I had to use loads of oil. This made 2 jars of pesto and tastes really good.
Nettle and sorrel soup
4/5 pints rich chicken stock made by boiling a chicken carcass for 4 hours with 2 tablespoons winter savory vinegar, 2 dried bay leaves, 5 peppercorns, a sliced onion and 3 sticks sliced celery. When using stock, discard herbs and chicken bones but retain vegetables for the soup.
½ basket of nettle leaves removed from their stalks
2 large handfuls of fresh sorrel (I gathered most of my plant). You could use less and cook for less time than I did.
2 peeled and sliced carrots and potatoes.
Salt and pepper to taste.
Add fresh ingredients to the stock, bring to the boil and simmer for 15 minutes or until potatoes and carrots are just soft. Blend, check seasoning and serve with fresh bread topped with pesto!
The white cherry blossom has faded now, so I've missed my chance to make a cherry blossom elixir for another year.
If you're planning to make dandelion flower oil or syrup, now is a perfect time. This was my favourite dandelion syrup from last year. The name arose because I was on holiday in the Peak District in the caravan when I made it.
Derbyshire Delight
Pick an amount of fresh dandelions, red clover flowers and stalks and hawthorn flowers. Remove the dandelion petals and centres from any green bits. Place in a saucepan and cover with cold water. Bring to the boil and simmer gently for 20 minutes. Strain and measure liquid. Clean saucepan. Return liquid to the pan and simmer with the lid off until the liquid is reduced by 7/8s. Add honey in the ratio of 1pint to1lb honey. Stir gently until honey is dissolved. Pour into heated, sterilized bottles. Seal when cold. Label and date.
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