Herb proud

Last year was meant to be the year of sorting the house, and this year was supposed to be the year of sorting the garden…not quite so. The big house DIY jobs are done, but there are still infinite amounts of tiny jobs left. I literally just painted a piece of coving before sitting down to make me feel better, and Jared sealed the window before going out. Baby steps at the mo, as we can’t seem to get anything done at weekends with a two year old about. At least we’re getting back into the swing of it. I put up a mirror last week which made me feel like we’re getting somewhere, or maybe just so I can look at myself before leaving the house! It looks like next year will be the year of the garden and I can’t stop thinking about it. I want a veg section and a section so we can have cut flowers all year round. I’m determined to be the proud owner of a couple of chickens by the end of the summer – that cannot, and will not wait another year.

I’ve attempted to grow courgettes, beans, squashes, tomatoes, potatoes, onions, leeks, cabbages over the last couple of years with very little success. A few courgettes, a bed of spinach, some scrawny leeks and some diseased cabbages is about all my efforts could muster. I blame it on poor soil quality, as I’m in denial that it was most probably neglect.

There is however one section that thrives, and it makes me incredibly happy as I planted most of of them – the herb garden. We have a copious supply of chives, mint, rosemary, lavender and oregano and I get a thrill each time I pop outside to take a few cuttings for dinner. I add them at absolutely every opportunity. I love how gorgeous the purple chive flowers look in salads and mint is tasting good in my green juices.

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Impressed? I know I am. Ignore the mayhem that surrounds the herbs.

Tonight we had bombay chicken legs with chives, roasted potatoes, garlic and carrots with rosemary, salsa with chives and coriander, herby cous cous and spinach. Talk about overkill? Could have done with more I’d say!


A brilliant way to store excess herbs is to wash, cut and bag them and put them in the freezer. Once frozen you can break the leaves up so easily and add them straight to your cooking.

Any herby recipes? Send them my way!

E xx


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