Herbs - Culinary
Spearmint
A perennial with dark green, oval, toothed foliage and arrow shaped lilac flowers. Do not cover the seed for germination. Used in cooking.
Sweet Cicely
Slightly aniseed flavoured fern like leaves, used to sweeten and reduce acidity of stewed fruit. Height 90cm
Tarragon Russian
A perennial which dies to the ground in autumn, has narrow pale green willowy leaves and a spicy flavour, less spicy than French. Can be used to make vinegar, and is an ingredient in chicken stuffings and most continental recipes.
Thyme Broad Leaved
This plant variety cannot be successfully grown in areas where the soil quality is of poor standard. It doesn’t tolerate heavy clay soils but is best in a light to medium soil mixture and full sun. The large fleshy leaves are used in flavouring.
Thyme English Winter
Low growing perennial with tiny dull green leaves, a favourite in most gardens. Tie it into bouquets garni and use it in soups, stuffings, casseroles and sauces. It goes well with all meats and can be added to a court bouillion for poaching fish. Use the chopped leaves to make herb butter, bread and scone doughs and use them to make a jelly to serve with roast meats.
