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Plant list

Aloe vera

Aloe vera
Not a herb, admittedly, aloe vera is a succulent. Break open a leaf and you can see its gel-like sap, which is used extensively in the cosmetic industry for its soothing, moisturising and healing properties. The sap can be applied directly to burns and stings to take the heat out of them.
Best grown indoors and in a pot in the UK, it likes sandy soil and is happy in dry spells. Water very sparingly in winter, when the plant is dormant. When it develops shoots at the foot of the mother plant, carefully remove these and plant up to produce new plants.

Bay
Laurus nobilis
Bay trees are often grown in pots to keep them compact. A full-grown tree in the open ground can reach 8-12m high and as wide – although it will take decades to get that big.
Bays are unfussy plants which will grow in most soils so long as they are well-drained and is happy in full sun or in semi-shade.
Bay trees can be affected by scale insect and bay suckers. Scale insects look like little brown and white buttons on the main stem. A blast of water will dislodge them.
Bay suckers are tiny mites which will make the leaves curl over – you’ll also see what looks like little bits of white wool on the leaves. Remove all the affected branches and burn them – don’t put them in the compost. You may well have to do this more than once to get rid of the suckers. Think of it as a good pruning.

Dwarf comfrey
Symphytum ibericum
One of the ancient common names for comfrey was ‘knitbone’ because it was applied to wounds and also fractures in the olden days to help set them. Comfrey tea used to be taken as a remedy for coughs and colds, although ingesting comfrey these days is discouraged – an overdose can cause damage to the liver.
Currently it is perhaps best known for the liquid manure you can make from the leaves. Put a sackful of comfrey in a porous sack into a water butt. Fill the butt with water (if it isn’t full already). Leave for 4-6 weeks, then draw off the resulting liquid from the tap. This makes a great feed for your plants, high in nitrogen and with god levels of potassium too.
Coriander
Coriandum sativum
We don’t have coriander growing out in the garden at the moment and it’s a must-have herb if you like it.
The problem with coriander is tat it will bolt so readily: that is, instead of growing slowly and developing lots of luscious leaves, it will grow very fast and set seed. When the plant does this the flavour goes out of the leaves as the plant’s energy is focused on getting through its life-cycle as quickly as possible.
As a broad generalisation, plants bolt if there is a check in growth. Regular watering, the right soil, good weather conditions should all prevent bolting. But coriander is particularly prone to it.
This year for the first time, I am trying out Coriander Calypso, a variety which claims to produce leaf and be resistant to bolting. I’ll be reporting back on that on the blog. 
Another solution is to grow coriander as microleaves and pick them when very young. There are details of how to do this on the blog.

Echinacea

Echinacea purpureum Magnus

Echinacea is a native of north America and has long been used by native Americans as a general remedy: for coughs, sore throats, headaches and pain relief. It’s very popular today as a herbal remedy to ward off the common cold. It’s popularly believed to be an immuno-stimulator, giving a general boost to the body’s immune system.

Echinacea purpurea, grown here, is primarily an ornamental plant. It’s easy to maintain and likes either sun or partial shade, with spectacular purple flowers in July and August.

Fennel
Foeniculum vulgare
This type of fennel is grown for its leaf fronds and seeds – it doesn’t develop a swollen bulb like Florence Fennel.
It’s an easy plant to look after, although it’s said not to like heavy clay soil. Let it grow tall at the back of a bed so that it will set seed which you can then collect.
Leaves, stalks and seeds are all full of anise flavour: great in salads. The seeds are a common ingredient in curry powders and pastes and the plant is a primary component of absinthe.
Seeds make a flavoursome tea which is good for colicky babies – mother drinks it and bay ingests it through breastmilk.
French marjoram
Origanum x onites
There’s a lot of confusion between oregano and marjoram, which are closely related. What we call wild marjoram and common oregano are the same plant – Oreganum vulgare.
Marjoram likes a sunny spot and light well-drained soil – good in and under hedges. Mature plants will happily withstand dry conditions, and will spread out as well as up. 


French tarragon
Artemisia dracunculus
Strong-flavoured variety. Likes warmth and is happy with dry conditions. Protect in winter – not frost-hardy.

Propagate by taking cuttings in early summer or by planting root nodules in spring.

Japanese parsley
Cryptotaenia japonica
Also known as Mitsuba, the leaves taste like a cross between celery and parsley. Use seedlings or torn leaves in salads; blanch the stems and eat like celery. Likes a rich soil and sunshine.
Lavender
Lavandula augustifolia
No garden is quite complete without lavender. Its silvery grey leaves and violet-blue flowers are so beautiful and hum with bees during the summer. That quintessential English lavender fragrance rises up every time you brush past a plant.  
Lavender oil is calming – great for an evening bath, and a few drops on the pillow is said to help you get a good night’s sleep. See the blog also MsMarmiteLover’s gin and lavender cocktail.
It’s easy to turn one lavender bush into a whole hedge: propagate with softwood cuttings in May-June. If you leave it late, take semi-hardwood cuttings – instead of cutting the new growth, cut in summer from the non-flowering, slightly woody shoots.
Lemon balm
Melissa officinalis
Related to mint, with a distinctive citronella-like scent. The plant is also very attractive to bees (there’s a clue in the Latin name Melissa which means honey bee).
A native of the Mediterranean, it likes warmth, and the seeds need warmth above 20 degrees to germinate but once established it will happily self-seed. You can easily propagate with stem cuttings but you probably won’t need to.
Crush the leaves and rub on to your skin to act as a mosquito repellent (that’s the citronella). While researching this Secret Garden Club workshop I read that people on thyroid medication shouldn’t ingest lemon balm as it inhibits absorption of thyroxine. As someone on thyroid medication I was surprised by this – never come across it before.
Mint
Mentha spp

Mint is a huge and diverse family of plants with a long culinary and medical history.

There are two varieties currently in the Secret Garden, Pineapple Mint (Mentha suaveolens ‘Variegata’) and Moroccan Mint (Mentha spicata). These are in two separate pots: it’s not a good idea to mix different varieties of mint close together. They will hybridise and lose their distinctive characteristics and flavours.
Mint should definitely be grown in a container, though, otherwise it will spread everywhere, sending out root runners. The root runners are useful, however, for propagating the plants. You can sink the container into the ground so that it doesn’t dry out so quickly – don’t place it in full sun.

Oregano
Oreganum vulgare
In the kitchen, common oregano is commonly used dried rather than fresh – think dried oregano sprinkled over pizzas or Greek salad.
Pick the leaves in the morning and hang them somewhere dark, dry and fairly warm until the leaves are all completely dry. Carefully transfer the leaves into jars and keep out of direct light. They’ll keep their flavour for three months or more.
Golden oregano (Oreganum vulgare ‘Aureum’) however, is a low spreading plant, good for ground cover.
More delicate in flavour than other oregano and marjoram varieties. Grows happily in poor soil, then use the fresh leaves in a meat rub, or chopped and sprinkled over steamed vegetables.

Parsley
Petroselinum crispum
There are many varieties of parsley but most people distinguish between curly-leaved and flat-leaved. These days flat-leaved parsley seems to be used more often for cooking. Curly parsley seems to have been pushed to the side to the plate, good only for garnish.  This seems unfair: it would be impossible for instance to make a traditional parsley sauce with the flat-leaved kind.
Whichever type you use, the best way to get the most of the parsley flavour in a stew, soup or casserole, is to use the stalks, chopped finely.
Parsley is a biennial plant, flowering in its second year. Ideal for growing in pots so that you can move it: it likes to be somewhere cool and even shady in summer, somewhere sunny and out of the wind in winter.
Seed germination can be slow – most books quote 4-6 weeks although I’ve found it’s usually a bit quicker than that at 2-3 weeks. It likes a rich soil and plenty of water during the growing season.
Rich in vitamin C, with a diuretic effect, hence it was used to treat bladder infections and to alleviate fluid retention. It’s also a well-known disguiser of garlic breath: chew raw parsley leaves to neutralise the smell.
Rosemary
Rosmarinus officinalis

Rosemary is surprisingly hardy. It will withstand the cold but it does not like the wet. Make sure soil is well-drained, adding grit and sand to heavy clay soils will help.

It’s easy to propagate rosemary with softwood cuttings in May-June. Cut cleanly & trim the cutting. Insert in seed compost, cover with a plastic bag with holes & place somewhere warm & sunny. Cuttings should root in 4-6 weeks.
Plants will stay compact in pots, but given the right conditions will grow very large in the open ground.
Rosemary twigs make good kebab skewers: strip most of the leaves and soak for 20 minutes or so before threading the meat or vegetables. Rosemary branches on the barbecue or in the firepit will give off aromatic smoke.
Rosemary is renowned as a hair tonic and is used in lots of hair shampoos. Rosemary oil can be rubbed on to the skin to help with poor circulation. You can drink an infusion of rosemary leaves as tea (good for digestion and bad breath) but don’t ingest the oil.
Rosemary beetle has become a problem pest recently. It’s an attractive insect with a metallic green sheen to the upperside of the wings. Both the adult beetles and the larvae will eat rosemary leaves and flowers.
They are best removed by hand: on a small plant pick them off, on a larger one, put sheets of paper or plastic under the bush and shake it vigorously to dislodge the insects, which should then fall on to the sheeting.
Thyme
Thymus aureum
Rubbing a thyme sprig between the fingers never fails to remind me of Greece or Turkey – anywhere on the Med. The distinctive fragrance is produced by thymol. Extracted from the thyme this has antiseptic properties, also found in oregano.
So thyme is a Mediterranean  plant: to grow successfully in the UK, it will need sun, warmth and well-drained, not-too-rich soil. Our heavy wet clay will kill it off much quicker than the cold.
So it’s good to grow it in a pot where you can control the soil more easily. Or add sand and grit to the compost. Don’t manure it, don’t feed it, don’t water it.



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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouey curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
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