![]() ![]() ![]() Please note, the compost in Jekka's Kits will have enough natural food for approximately 6 weeks.įor more information on growing herbs plants please see Jekkapedia, Jekka's blog or our FAQs page. Epsom salts : the horticultural equivalent of what you put in your bath that will top up the plant's magnesium and stop orange leaves.SB Invigorator: a safe and effective insecticide and fungicide to help control a wide range of pest species.Maxicrop liquid seaweed: ' Feed on Fridays' as Jekka always says for all round good plant health.If you think your herbs need a little more attention we always recommend an environmentally friendly solution, and these are Jekka's top three: These kits contain all you need to grow on your herbs. If you require pots or compost, we have developed Jekka's Herb Kits, which includes Jekka's "Grow On" Kit. Please see our indoor growing blog for more information. Although some herbs will be quite happy indoors, most prefer being outside. Our herbs are designed to be grown in containers or planted in the garden. For a hands-on herb experience, where you will learn how to grow herbs, check out our Master Classes. Together they form Jekka’s guide on how to grow herbs. There is also ‘ Jekka’ s Seasonal Tips’ series that covers growing and maintaining herbs in early spring, late spring, summerand autumn & winter. Please read Jekka's blog that contains her top steps to growing on your herbs. These are established and hardy herb plants that are grown following organic principals and to survive the UK climate. Portuguese thyme has an aroma similar to Greek oregano, it is a very spicy herb, and is best used in dishes that require a highly-seasoned taste such as meat stuffings, beans, lamb roasts and Italian sauces.At Jekka’s we sell herbs in 1 Ltr and 2 Ltr pots. This thyme is a favourite amongst French Caribbean cooks. This herb is ground and used as a chutney with East Indian delicacies, its also called “podina”’, but it is a wonderful aromatic when added to seafood, especially conchs, lambie and fresh fish at the very end of cooking. Spanish thyme grows to shrub-like size, and has a wonderful musky aroma enhanced by lemon. Spanish thyme is quite the opposite to French thyme, it has large, bright-green, serrated-edged leaves almost two inches in diameter, the leaves and stems are quite soft and watery. It’s also quite good when included in long, simmered tomato-based sauces and local soups. It’s wonderful when solely included in baked chicken, or roasted fish. Seldom does it grow much past ten inches in height. Why not take the time to enjoy the wonderful flavours of each individual thymeįrench thyme or our fine-leaved thyme is a classic herb, small leaves, tough stems, tiny mauve flowers, it smells warm, earthy and flowery, it is a little pungent and has a lovely clove-like aroma. Thyme is a great culinary herb and is a classic addition to many Caribbean pots, there are three varieties distinct to the Caribbean, each variety bringing its own distinct aroma and flavour to every recipe they’re included in. Why? Because when this cornucopia of fresh herbs is ground together, the stronger overpower the more delicate with not very pleasing end results. The home cook who proudly produces his/her own version of freshly-ground seasoning will sooner or later find that the food will have flavour distinct to none, and everything cooked will have the same flavour. This has become such a ritual that food manufacturers offer a bottled ground seasoning, which really has been so processed that the “concept” of fresh seasoning in a bottle is lost. This will always include a bunch of chadon beni (which flavours like cilantro), more celery, and a bunch of French thyme (fine thyme as it is also known), Spanish thyme (broad leaf thyme) and sometimes Portuguese thyme (oregano), some pimento peppers and even ginger root. More often than not, more herbs are added to the mixture. ![]() On arriving home the cook would then proceed to wash and cut the herbs, then grind them in a food processor or blender. This bundle usually includes a few bunches of chives with roots attached, a small sprig of French thyme, and a few leaves of celery and maybe on occasion, parsley. CARIBBEAN cooks love to cook with herbs, a weekly trip to the market will always include a few bundles of “seasoning” as we know it.
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