We are very grateful to everyone who has come to our open days and supported the herb farm this year.We are pleased to announce a NEW date for your diary, please save the datesof the 27th and 28th November 2020 where we will be running special Charity Xmas Open Days. More details to be released shortly.
We have been very humbled by the comments we have received about our plants & seeds and we know some of you have been unable to travel to see us this year. We have listened to your comments and are very excited to launch a limited edition of Jekka's Culinary Herb Boxes.
We are delighted to now be able to offer Jekka's Culinary Herb Boxes that contain a selection of fresh seasonal culinary herbs from Jekka's unique collection.
Our culinary herb boxes contain four 1 litre plants which means they are already established plants and are grown to survive the British climate. Each herb box has limited availability and can be ordered online to be delivered to your door.
Our first box is Jekka's Autumn Herb Box that contains four of our most popular herbs: Parsley, Sage, Rosemary and Thyme. However, being Jekka's, they are not just Parsley, Sage, Rosemary and Thyme but varieties that you will not typically find in a garden centre.
In each box we include Jekka's guide to growing herbs to give you some helpful tips and a recipe card to entice you to use them. Below you will see we have provided some more recipes using these herbs.
Jekka's Autumn Herb Box contains Parsley, Sage, Rosemary and Thyme; each of these are a "must-have" in the kitchen and below we have suggested some of our online herb-based recipes as well as a couple from diploma students at Leiths School of Food and Wine.
Parsley (Petroselinum) is used for flavour not just as a garnish. It has lovely clean slightly earthy, peppery flavour that brightens the taste of other foods and herbs. We love Jekka's Version of Panna and serve it as a starter or snack on oat cakes.
Sage (Salvia) flavour is quite difficult to describe, it has hints of pine, eucalyptus and citrus with a hint of earth. It is renowned for aiding the the digestion of fatty foods. It has long been used in stuffings and with sausages due to its preservative qualities. Try our Sage and Fennel Sausage Rolls as a tasty treat suggested by Leiths diploma student Cat Rochefort.
Rosemary (Rosmarinus) has a great culinary flavour that is a combination of pine, eucalyptus, mint, wood and citrus. It has many culinary uses including roast vegetables, meat, especially lamb, casseroles and baked fish. It is also lovely with tomato sauces, vinegars and oils. A firm favourite at Jekka's Master Classes is Jekka's Rosemary Soda Bread.
Thyme (Thymus) is such a useful herb in the kitchen, the flavour of thyme, is gentle, pepper, mint, with slightly bitter notes. It is a ‘must-have’ in the kitchen and it compliments many dishes from roast chicken to baked fish. Try a Thyme, Taleggio and Red Onion Tart for some lovely comfort food suggested by Leiths Diploma Student Helen Gurnett.
Coriander (Coriandrum sativum): one of the most used herbs. Both the leaves and ripe seeds are edible and they have two distinct flavours; the seeds are warmly aromatic and the leaves have an earthy pungency.