Summer is the time for mouth-watering barbecue, so what's better than having your favourite herbs close at hand? Jason gets us ready for the season by planting up a big container of fresh herbs to sizzle on your barbecue. (We've even included a cherry tomato plant so you can snack while you grill!)
Ingredients in our herb planter:
Herbs need consistent watering, and often require more water than other plants. (This is especially true for mint!) Water them in the morning or in the evening before 5pm, whenever the top of the soil feels dry to the touch.
Just like a regular salon appointment, your herbs love to get a trim regularly. In fact, harvesting your herbs encourages them to grow faster and fuller. You can prune up to 1/3 of most herbs, in one session, and they will grow back quite quickly. For a single meal you'll probably need a lot less than that however.
When harvesting your herbs, don't go for the biggest leaves! Those leaves are actually helping your plant stay healthy by collecting sunlight. Instead, go for the smaller, new growth near the top of your plant. It will also taste a lot fresher and have a stronger effect on your taste buds.
Herbs have a lot of work to do, and sunshine is one of the fuels that powers them. In order to have happy and healthy herbs, they need adequate sunlight throughout the day! Most herbs prefer full sun for between 4-8 hours.
There are a few exceptions, so definitely take a look at the herb's plant info card when you first plant your new addition. Many of the woody herbs (thyme, rosemary, sage) come from hot, dry countries and need a similar environment to stay happy.
Need some ideas for pairings? Here are a few of our favourites to consider...
Rosemary - Rack of Lamb
Cilantro - Zesty Salsa
Chives - Potato Salad
Thyme - Lemon Chicken
Dill - Cedar Planked Salmon
Oregano - Grilled Vegetables
Mint - Frosty Mojitos
Cherry Tomatoes - Snacking
What mouth-watering dishes will you come up with this summer?