Gardening with Margaret Matthews
Parsley, sage, rosemary and thyme
by Margaret Matthews
There is no reason why anyone should be without fresh herbs to enhance their cooking skills and to bring beauty and fragrance to their garden. Most herbs have attractive foliage, and many have pretty, although sometimes insignificant, flowers. Of course, they all have their own special fragrance.
There seem to be conflicting ideas concerning the popularity of home cooked meals in comparison to eating out in restaurants or surviving on fast food. There is, however, a definite move away from the plain ‘meat and three veg’ to inventive ways of adding interest and flavour to meals, and we can do this with the use of herbs and spices.
The area for growing herbs can vary from unlimited space in a large garden to a pot or two on the balcony of a one-room apartment. In some retirement villages there are communal gardens where a group of residents plant and maintain a herb garden and all the residents can share in the bounty.
Herbs are mostly easy to grow and very rewarding. Apart from the mints, they prefer a sunny spot, with regular watering, and must be trimmed constantly to keep them compact and shapely. This can sometimes be achieved by harvesting them for the kitchen. Many herbs can also be dried for use in winter when they are unproductive.
Herbs look well planted in groups rather than singly, and extra plants can easily be grown from most species by striking cuttings. Very decorative plants like curly parsley can provide an attractive border for almost any garden bed.
One way to make a feature of a herb bed is by planting them in the shape of a wheel and outlining the spokes with bricks or terracotta paving, and planting herbs in the spaces between. Plant taller varieties nearer to the centre and grade them until the outer edge is bordered with prostrate thyme, chamomile or a similar plant.
Of course, a herb garden can be any shape or size, but it is always best to design and plant an area that is manageable. This applies to any garden, as it is so easy to give way to a rush of enthusiasm, and later find that the garden has become a chore rather than a pleasure.
The variety of herbs will depend to a large extent on personal choice. It will almost certainly include the four made famous in the song about Scarborough Fair: parsley, sage, rosemary and thyme. To these might be added oregano or marjoram, coriander, chives, mint, basil (when frosts are over), French tarragon. There are many other herbs you might choose to grow, but these will give you a good start. Some of these may be bought as seedlings or grown from seed. There are many varieties of both thyme and mint, some with variegated leaves; basil, too, comes in several forms. There is curly or Italian parsley (why not both?). French tarragon is usually only available as a plant, as it is difficult to raise from seed. Don’t be fooled into buying Russian tarragon, it is…ugh!
There are many Asian herbs that can be grown from seed obtainable in the various areas specialising in Asian foods. Chinese, Vietnamese, Japanese and Middle Eastern cooking are increasing in popularity and their herbs and spices can also be combined with our more traditional herbs in many recipes.
Rosemary is available in both bush and prostrate forms. If you think you are going to live a long time, plant a bay tree. They are very slow growing, but can be left in a tub for years and a leaf or two in a casserole provides a boost to the flavour. Lemon grass is a very useful plant, which can be used in many recipes.
Garlic, ginger, spring onions or shallots are not herbs, but they are widely used for flavouring and are almost indispensable to the committed cook.
Red and green peppers and chillies can be grown in Melbourne if they are planted in the sunniest place in the garden as soon as frosts are over and boosted with fertiliser regularly and often so that they complete their cycle and can be harvested in summer.
If you are interested in the history of herbs they make an absorbing study, dating back as they do, thousands of years and originating in many countries. They are also used widely in alternative medicine. Your local library and the internet will provide much information.
Should you ever go to Scarborough Fair, don’t forget to check out their parsley, sage, rosemary and thyme. Perhaps they have special qualities that Simon and Garfunkel discovered before they wrote their song.
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