Garlic Chives, Allium tuberosum, flowering in September with a sweet onion flavour.
Did you know that the word vegetable, meaning a plant grown for food, was not derived until the 17th century? Previously edible plants were all known as 'Pot Herbs,' referring to the cooking pot over the open fire. For example, Pot Marigold and Pot Marjoram, thereby indicating the historical use of these two plants. It was only after plants started to be cultivated for both flavour and size that the term vegetable was developed, creating a new category of plants.
Image: Pot Marigold, Calendula officinalis.
The joy of this time of year is the amount of herbs and vegetables readily available for picking. We have a glut of herbs, vegetables and fruit from our garden and have created chutney recipes to enable us to preserve them. These can be found online in our herb based recipes.
On the farm we have been busy pruning the mints and oregano's back after flowering. It is best to prune these two species back to an inch above the ground promoting new leaf growth so that you will have fresh leaves to harvest until winter. Perfect for adding to your stews and casseroles as the weather changes in Autumn.
Image: Pruned Mentha spicata var. crispa, Curly Mint