It’s been mild this November, and my collection of perennial herbs on the allotment is still looking fresh.
I picked a bunch of Rosemary, Sage, Winter Savoury, Oregano and Thyme.
Many herbs are very simple to grow successfully, even in pots. They are forgiving, and giving…they accept neglect and continue to provide beautiful, fragrant, interesting flavours throughout the seasons.
Pick up a healthy small plant at a garden centre, or a garden market stall, pot on into a slightly bigger pot, using compost and soil, or plant it straight in the ground, (remembering that not all herbs are hardy). If you keep herbs in a pot, water regularly, but sparingly. Some herbs are regarded as annuals but many will go on year after year. Growing herbs is an economical way of having herbs in your kitchen all year round.
Herbs have many medicinal powers as well as culinary uses.
Thyme can be infused as a tea (with a little agave) as a cough remedy.
Today I’m offering a recipe using fresh Oregano and Thyme, both herbs grow wild on the hills in Mediterranean countries. I remember driving through Greek Mountains with the heady fragrance of Thyme and Oregano coming in through the open windows with the warm breeze. Intoxicating.
Za’atar Flatbreads are an everyday bread eaten in many Middle Eastern Countries.
Here is my take on a Palestinian style flatbread…..
Za’atar flatbreads, served with hummus, vegan cheese and olives, rocket, radishes, tomatoes and spring onions, and a hot spicy lentil and tomato soup.