Edible garden: Stuffed

By Janice Marriott

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Let your garden add zest to the silly season, writes Janice Marriott.

Flavour your Christmas roasts with herbs from the garden. Photo / Thinkstock
Flavour your Christmas roasts with herbs from the garden. Photo / Thinkstock

Check your herb garden's growing well and ready to do its duty over the feasting season.

You'll need parsley, sage, rosemary and thyme for stuffings and marinades. If the coriander has gone to seed, sizzle these in a hot pan and add to the bruschetta.

Water the basil well - it loves water and sun. Pinch out the tips to encourage lots of fresh leaves for pesto for those lazy lunches.

Do the same for the mint in your mint pot so you have plenty of mint for the peas for Christmas dinner. Put some mint leaves into boiling water to steep and, when cool, add to a jug of iced water with a few slices of lemon. Try freezing some pretty borage flowers in those ice cubes, too.

Water your lettuces and mulch well so they aren't bitter.

Give tomatoes a gift of potash to help the fruits develop.

Peppery nasturtium flowers or leaves look festive on top of summer salads.

Start picking your redcurrants. If there are only a few, put them in a plastic bag in the freezer and keep adding to them whenever more currants ripen. By Christmas, you may have enough to make a perfect jelly to accompany the turkey.

- NZ Herald

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