On: Monday 11 June 2018
At: South Marston Village Hall
Time: 7:30pm to 8:30pm
Update from meeting on Monday 14 May 2018
Speakers: Pete and Bob Biggs, Wanborough Herb Nursery
Title: “Culinary Herbs and their Uses”
They gave us an interesting talk and overview of a selection of herbs from their collection.
Mint: There were at least 10 different mints on the table, such as “strawberry mint”. One way to use is by laying leaves at the base of a cake batter and remove once the cake is cooked. As a refreshing tea or add chopped leaves into a yogurt, in smoothies or in a fruit salad.
Geranium: Two unusual varieties on the night were “Rose” and Cola”. The smell from these two varieties was unbelievable. Leaves can be used as a refreshing drink and again by layering the leaves under a cake batter.
Lemon Verbena: Leaves can be used as a tea, in cakes or dropped into a hot bath.
Marjoram/Oregano: Can be used when cooking meat, fish or pasta. The flowers are loved by bees and butterflies.
Strawberries (alpines): Unusual yellow fruited plants.
A couple of Hints and Tips
Coriander: Likes to be grown on its own and not with other plants. When cutting to use, don’t cut at the base and only use the top part of the plant.
Chive: If you suffer from “rust”, cut the plant to the ground and soak with a bucket of water.
Clay soil: Is the best soil for growing. To improve its drainage add grit, sand or gravel and add a mulch such as manure or composted bark.