SPICE IT UP
Maybe not but did you know that nutmeg was once worth more by weight than gold?
Also that in the 16th century, London dockworkers were paid their bonuses in cloves?
There was so much to tell with the story of this spice that I had to split it up into two parts.
Here's part 1.
To produce the green bean, each vanilla flower needs to be hand pollinated.
There’ll be plenty of tips on how best to use vanilla in cooking plus a surprise tip that will just delight you. We’ll also re-cap a little tiny bit of the story.
If you have any questions either for me or for Ian, drop us a line to firstname.lastname@example.org or write in to 2RRR PO Box 644 Gladesville NSW 1675
- How many times have you heard the phrase "a savory stew?"
- Or, it’s got a savoury flavour or taste?
- Now you know that savory is actuallyherb, in fact an annual or perennial herb, Satureja hortenis, for Summer Savory, or Saturejo montana being for Winter Savory
- Did you know that Savory is used in herb combinations, such as Herbes de Provence, a French combination of herbs used for seasoning.
- So where does savory come from?
|Satureja montana: Winter Savory|
- Interestingly, the botanical name Satureja was named by the Roman scholar Pliny and is derived from the word satyr, the half-man, half-goat creature in mythology who owned the savories.
- Would you’ve guessed it was used in a love potion? Of course.
- Weren’t they all back then? Sure seems like it.
- Apparently it’s been associated with love potions for centuries.
- Romans also used savory as a medicinal (for example for treating bee stings) and culinary herb long before they discovered pepper.
- When the Romans brought savory to England, it was used there as an herb for chicken stuffing instead of a medicinal.
- There is a myth or old wives tale that Summer savory increases your sex drive, while winter savory decreases it.
- Make sure you get your savories right.
- It’s an evergreen perennial plant, with dark green narrow leaves that are aromatic.
- The tiny 5mm flowers are white and pink and appear in the middle of summer on terminal spikes. The plant itself only grows 30cm high with a small spread of 20cm.
- If you do manage to get savory seeds, they’re very tiny, so it’s probably best to start them in punnets –and they need light to germinate usually
- also, it's a bit like Coriander, these tiny plants resent being transplanted.
- The better method of getting new plants is either by cuttings in spring or by root division, also in spring time.
- If you know of someone with this plant, put a note in your dairy to ask them for cuttings later on in the year-the cuttings should be soft-stem cuttings of about 2-3 cm long.
- Put them in some seed raising or propagating mix.
- You probably don’t even need to cover it, because, just like the herb Thyme, it strikes very easily.
- As for grow ing you winter savory, well, it’s no different than growing Thyme, it likes full sun with well-drained soil.
- Give it a side-dressing of compost or worm castings whenever possible.
- All savories are a bit bushy and low-growing so it makes an excellent edging plant for a kitchen garden, herb bed, or vegetable garden.
- Trim your savory plant from time to time, to promote new growth and keep it looking good.
- Savory doesn’t like wet feet or clay soils, or cold wet winters.
- Winter savory, Satureja montana, is a nice herb to use when you are cutting back on salt-it's flavour is mild, a little bit similar to thyme, but with it's own unique flavour.
- Both summer and winter savory are used in cooking. Summer savory has a peppery taste much like thyme, while winter savory has a more piney taste. To me, it has a slightly peppery flavour, but a piney fragrance when you crush it in your hand.
- Savory blends well with other herbs such as basil, bay leaf, marjoram, thyme and rosemary. It is said that the taste of savory brings all these herbs together in a unique taste.
- Savory is popular in teas, herbed butters, and flavoured vinegars. It complements beef soup and stews, chicken soup, eggs, green beans, peas, rutabagas, asparagus, onions, cabbage, and lentils. Use savory when cooking liver, fish and game. Winter savory, which has a stronger presence, works well with game that has a strong flavor.
- You can chop up winter savory finely and combine it with bread crumbs for coating fish or add some leaves to vegetables such as squash before sautéing or steaming.
- Of course there’s that famous bean, garlic and savory dish.
Now you only get the familiar plants like Murrayas, lilly pillies, star jasmine, viburnum odoratissium, with a spattering of smaller sub-shrubs like Osteospermum with a kaleidoscope of colour.
Thanks for that. Gardeners need colour.
|Lilac: Syringia vulgaris|
Have they just disappeared or can we still get them and which ones suit where?
Let’s find out with this new series on old fashioned shrubs
I'm talking with Peter Nixon, garden Designer and project Manager from Paradisus Garden design.
For a day out of the city, lunch at Bamboo Buddha Holgate and BURSTING with freshness & flowers. WHAT could be nicer?
PLANT OF THE WEEK
Do you want a ground cover that suits shade, still flowers and provides plenty of colour?
William Turner, a 16th century physician and naturalist described it as ‘It is a blacke herbe and it groweth in shaddowy places and moyst groundes.’-
I'm talking with Jeremy Critchley owner of www.thegreengallery.com.au and Karen Smith editor of www.hortjournal.com.au
Let’s find out. more.
Spoiler alert, there’s a new variety out now called Ajuga Princess Nadia. Lookout for it in your nearest garden centre.
Not only does Carpet Bugle cope with shade but it copes with sun as long as it gets sufficient watering.
Nobody knows why it’s really called Bugle flower , it’s one of botany’s mysteries.