The herb garden section will include- Pot marigolds (Calendula officinalis) –
- Sow in spring or summer – after becoming established they will self-sow around the garden.
- All of the plant is edible.
- Leaves and flowers are a bit sweet and slightly salty.
- Pull off the petals and chuck some in salads or sandwich fillings or stir into some rice – fried rice, maybe.
- Tastes and looks good!
On 26th September I planted 4 seeds in biodegradable mini pots. Intend to plant in School’s garden when mature
I did this because it is difficult to ensure seeds planted directly into the garden will be watered regularly, particularly during school holidays. Direct planting is said to be the best method.
- Take a bunch of parsley and wash it. I reckon the curly leaf tastes best but use flat leaf variety if you wish.
- Roughly chop the parsley stems and separate stems and leaves. Keep the leaves aside at this stage.
- Chop up a couple of large onions and a couple of garlic cloves fairly finely.
- Cut a two or so large potatoes into dice.
- Heat a good lot – around 3-4 tablespoons – of ideally, good locally produced olive oil in a large saucepan (with a lid) over a medium heat.
- Chuck in the onions , garlic and chopped parsley stems. Stir-fry gently for 10-15 minutes or so. Add the potatoes.
- Cover the pan, reduce the heat, and leave the potatoes to soften. Add some vegetable or chicken stock,(or even water with a stock cube or two) bring to the boil and simmer for until everything is tender.
- Finely chop the parsley leaves that you kept and chuck them in the soup: cook for a couple of minutes.
- Add around 200 ml of natural yoghurt, cream or milk.
- Use a stick blender (carefully!) until smooth
- Add a twist or so of black pepper and a little salt.
- Don’t let the soup boil – this can curdle it.