![]() ![]() It has become more common to see 'holy basil' seeds and plants at nurseries, but it is also common to notice that what is being sold as 'holy basil' is not the real deal. Purple (Krishna) & White (Rama) Tulsi Basil It gets abundant flowers in later summer, and this is a signal that flavour is at its peak! Zaatar grows best in 6" - 10" pots, and can be wintered indoors in a cool yet bright location, or under lights. When used fresh or dried, the leaves bring a spicy - and regionally-specific - zest that is essential to many recipes from the Middle East. The plant we currently have available is a type of Satureja, with flat green needles and a low, wiry growth habit. The term zaatar can refer to quite a few different herb plants and spice blends, including a specific oregano, a type of thyme and several forms of Satureja (savory). Mexican oregano is used fresh or dried and has a top-rated, even spicy, oregano flavour. Much like patchouli, it is worth wintering this warm-climate herb indoors, under lights. Prairie gardeners will find it easiest if grown in medium-sized (8" - 10") pots, although it grows into a small shrub in warmer climates. This is one of the best culinary herbs that few people know about! Although it goes by the name "oregano", Mexican oregano is, in fact, from a completely different genus and looks so different too the leaves are glossy, long and the plant gets abundant pink tubular flowers through most of the summer. We should have some of the companion herb 'shado beni' (culantro, Mexican coriander) available in a week or two. One of the local names for this plant is 'podina' and we often have customers from Trinidad looking for it by this name. The plant is lovely to look at too, and one of the few herbs that moves easily indoors at the end of summer. The freshly-scented leaves are large, succulent and slightly fuzzy!Īlthough not very familiar as a culinary herb outside of the Caribbean, this plant is definitely an amazing seasoning, used fresh as a signature flavour in Jerk sauce as well as many seafood soups and marinades. There are at least three distinct styles of this plant and we currently have the classic green leaf and the yellow variegated (plus the closely related Cuban oregano) available at the moment. Patchouli is heat and humidity-loving, so if wintering indoors, plan for grow lights and use a pebble tray for humidity.īroadleaf or Jamaican Thyme (Coleus amboinicus) The fresh or dried leaves are highly aromatic and used mostly for fragrance (creative chefs do sometimes put them to use in recipes too!). Originally from India, this super-earthy herb grows beautifully in pots and can be harvested down in fall or even wintered indoors. Using a vegetable peeler, shave the cheese over the plates, then scatter over a few thyme leaves and serve immediately.Continuing our herbal theme from the last newsletter, this week, let's get to know some exotic herbs that we love to grow at Sage Garden!ĭid you know that the mystical "hippie" aroma of the 1970s comes from a plant called Pogostemon cablins, aka patchouli (if that reference doesn't land, the "witch" scratch 'n sniff stickers from the 1980s were also patchouli-scented!).Spoon over the beans and drizzle the dressing all over. Divide the slices between 6 plates or 1 large platter. Remove the cling film from the meat and thinly slice.Season to taste then stir in the thyme leaves. To make the dressing, whisk the lemon juice and mustard together in a small bowl, then slowly whisk in the olive oil.Drain and blanch in cold water, then pop the bright green beans out of their skins. Meanwhile, place the beans in a pan of boiling water and cook for 3 minutes.Wrap the fillet tightly in cling film, then freeze for 2 hours so it becomes firm enough to thinly slice.Remove the meat from the frying pan and put it aside to rest and cool. Fry for 1 minute only, turning it every few seconds to sear. Place a heavy based frying pan over a high heat, when very hot, add the oil, followed by the fillet.Sprinkle the thyme over the fillet, then roll the meat around the chopping board so that any excess seasoning and herbs stick to it. Remove the leaves from the stalks and chop them up roughly. Run the thyme sprigs under hot water for a few seconds – this will help to release their fragrant oils. ![]() Place the veal or beef fillet on a chopping board and season it all over with salt and freshly ground black pepper.
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