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Perennial Herbs

These are the backbone of any herb garden they are there spring, summer, autumn and winter, rain or shine, wind or snow!  They keep producing leaves what ever the season so especially good in winter when everything else has died back; these are your ‘go to’ herbs!  Once established need only a little love and care and can be grown in beds, boarders, containers, potager and put on the patio or balcony.  These herbs given the right growing conditions will thrive and have a wonderful flavour for any culinary use.  

Ideally plant in full sun, which helps bring the essential oils to the surface of the leaf, thus offering up an intense flavour and aroma.  The best way to look after these herbs are to pick regularly and trim back after flowering.  This help bring on new growth and prevent them from becoming woody.  Also give them a good feed with compost every spring and autumn and give them some seaweed tea which will give them a nice boost and help keep them healthy and productive.  Just like us they appreciate a boost to their system! 


Rosemary - Rosmarinus officinalis 

A wonderful perennial herb that not only looks pretty with it delicate little blue flowers, which can be eaten and added to salads, ice cubes or rice dishes the green sprigs are wonderful chopped up and used in culinary dishes.  It prefers a sunny well drained position in the garden but will also grow well in a container but do remember that containers can dry out in summer very quickly so keep them watered.  To stop Rosemary from becoming woody, cut back after flowering to encourage new growth.    A cup of Rosemary tea is wonderful especially in late winter when we might be feeling a little sluggish, it really lifts your mood!  

Rosemary is an old herb as far as history is concerned, its been around since the middle ages and featured in weddings, a bride would wear a wreath as a symbol of fidelity.  It was also used funerals, religious festivals, churches and for banquets.  Medicinally it acts as an antiseptic and an anti inflammatory and has vitamins A and C and is high in Calcium.  


Sage - Salvia officinalis

There is  green sage and purple sage both very attractive in the garden.  Again likes a sunny well drained position and has pretty blue flowers.  Once the plant has flowered give a gentle cut back to prevent from going woody.  Grows well in containers but keep watered in summer and ideally have it growing in a mix of compost and grit.  Goes really well in culinary dishes and works especially well with pork.  It is wonderful fried in butter until it goes crispy.

Native to the northern shores of the Mediterranean it has been cultivated for culinary and medicinal uses for centuries and now cultivated throughout the world.  The genus name Salvia comes form the Latin salvere, to be 'saved' which refers to its medicinal reputation of the plants curing properties much revered in ancient times.  Medicinally it has antiseptic and antibacterial properties so good to use in teas and tinctures for sore throats and mouth infections.  It also good for aiding anxiety and sleep so good to mix with other such herbs to make a tea.





























Thyme - Thymus vulgaris

There are many varieties of thyme so worth looking out for different ones.  I have creeping, common, french and lemon thyme but there is always room for more!  Like the other perennials they like well drained soil, happy in sun or dappled shade, will grow well in pot and containers but don’t let them dry out in the height of summer.  They have very pretty and delicate purple/pink flowers and are pretty hardy.  Cut back after flowering and at the end of autumn and give them a feed of compost or liquid tea.

Thyme has antibacterial properties and was used in World War 1 as an antiseptic, thus is good today used as a gargle or in cough mixtures and medicinal oils.  It is a favourite of Italian and Greek cooking and used world wide in culinary dishes.  



Salad Burnet - Sanguisorba minor

This is a perennial herb that belongs to the Rosaceae family (Rose). It is native to Europe but has been widely cultivated and naturalised in various regions worldwide, including North America, Asia, and parts of Australia and New Zealand. This herb is well-known for its culinary and medicinal uses.  Like all perennials it prefers well drained soil in a sunny position but will tolerate a slight shade.  Grows well in containers.It is s a clump-forming herb with bright green, pinnately compound leaves that resemble those of ferns. The leaves have small, rounded leaflets, and the plant can grow up to 12 to 18 inches (30 to 45 cm) in height.  Traditionally used in salads, hence its name, due to its refreshing cucumber-like flavour. The young leaves have the best flavour and can be added to salads, cold soups, sandwiches, and dressings. The leaves are also used to flavour vinegar and herbal teas.  The plant produces small, reddish-purple, or pinkish flowers in summer. These flowers are often visited by pollinators like bees and butterflies.
It has a history of medicinal use, particularly in traditional herbal medicine. It is believed to have mild astringent properties, and herbalists have used it to treat minor digestive issues and as a diuretic.  A delightful herb to grow in your garden, especially as it is available in winter adding a refreshing flavour to various dishes and salads. Its hardiness and versatility make it an excellent choice for both culinary and ornamental purposes.

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