Herbs

Artemisia dranunculus

One of the four “Fines Herbs” of French cooking, the mild taste of Tarragon is particularly suitable for chicken, lasagne, fish and egg dishes. Tarragon actually prefers poor soils and happily tolerates drought and neglect. Can also be used as an insect repellant!

Thymus vulgaris

Once just a French cooking essential but Thyme is now a must for a wide variety of dishes - casseroles vegetables soups stuffings and sauces. The Thyme plant is an extremely aromatic, woody perennial shrub. Stems are lined with tiny grey-ish leaves and topped with equally tiny pale white/pink flowers. Avoid watering the leaves and try surrounding the plant with bark or stones to help keep the leaves off the ground as Thyme dislikes wet foliage.

Thymus vulgaris

Pinkish-white flowers with grey narrow leaves. Said to have more depth of flavour than common thyme. Requires protection from frosts.

Nasturtium officinale

Watercress grows in streams ditches springs and fast-flowing waters. It has been used as a salad plant since at least Roman times and the first records of it being grown commercially date back to 1750 in Germany.

Besides being used in salads it can be put in sandwiches used in soups and oriental stir-fry dishes. It has a fresh, clean peppery taste