We are now coming into the winter months and of course what we can grow and also what we would like to eat, changes.  We are no longer able to grow basil, a major part of the Spring/Summer herb garden as it needs a warm environment and is very cold sensitive and any frost will knock it over. There is a perennial basil but the flavour is not as nice.  In some places it is called clove basil due to its strong clove flavour.  Basil mint is the best substitute but should be used carefully as the flavour is quite strong.  It is a mint and should be grown in a container as it can be invasive.  French tarragon is also hard to get but can be substituted with Mexican tarragon or dill.  Again the flavours of these herbs are quite strong and should be used carefully.

However it is not about what we can’t get but what we can.  There are many recipes that call for basil but a similar result can be obtained using fresh coriander or hot n spicy oregano.  Granted they will not taste the same but you will find that the flavours and aromas are still quite enjoyable.  Food is about flavour and by substituting herbs or blends of herbs you can generate a whole new range of tastes.

Remember, cooking is like art and like art you need to experiment.  The only way you will ever be a good cook is by using and experimenting with the flavours.  The worst you can do is not like the taste of what you have made.  You do not have to create exactly what is in the recipe book but make a blend of flavours that your ‘eaters’ will enjoy.  They won’t know what the recipe book says.

As you use more herbs you will start to group them based on their flavours and the strength of those flavours.  Some are strong and some delicate, some permeate through the other ingredients, some sit in the sauce and some sit on top of the food.  Most importantly some should be added at the start of the cooking and some at end or even as you serve the meal.  There are blends of herbs that work well together and learning these blends is part of the fun and art of cooking.

The real pleasure is when you grow your own herbs as it ensures the freshness and enables you to control what sort of chemicals are applied.  Being fresh there are more notes in the flavours and you can pick old or young leaves to again vary the taste.  Dried tastes different to fresh and ground is different to chopped.  Most herbs are easy to grow so long as you have the basics right.  A good herb garden does not need to be large but does need good soil and plenty of sunlight and it will change with the seasons.  There is a belief that we should only be eating what is in season as the benefits for the body are far greater.  We are in the colder months now so we need to grow cold tolerant varieties.

At Renaissance Herbs we grow over 250 different culinary herbs.  Some are best in the warmer months and some are better in the cooler ones.  The annuals like coriander, dill, parsley and rocket are much less likely to bolt to seed.  However they should still be harvested regularly.  The more you cut them the more they will produce.  Remove any flower stems as soon as they appear.

Following are the ten must haves for winter cooking.  These are the basics and you should still be mixing them with others for different flavours.  At this time of year there is also a fantastic range of leafy vegetables that grow well now, taste great and are very good for the health.  Plants like Kale, Japanese Spinach, Chard, Bok Choi are all easy to grow and use.  Just do not over cook them.  They are all best steamed for 3 to 5 minutes or tossed in some good quality olive oil, lemon juice and garlic until they soften.

1. Garlic:  Allium sativum, (Alliaceae). Garlic has been used throughout history for both its flavour and its medicinal properties. The garlic plant produces a bulb or globe which is made up of numerous ‘cloves’ – there are also several single clove varieties. The cloves have a characteristic strong, spicy flavor that softens when cooked. Excellent for prevention of colds and winter ills.  Best planted between May and August for harvest in December.  Plant in any full sun bed or large pot with good open soil.
2. Sage:  Salvia officinalis (Lamiaceae)  A perennial shrub from the drier parts of the world.  There are several selections of the common sage and many cultivars of other species.  All are excellent for cooking and herbal teas.  Sage is a strong flavour that can be used at any stage in the cooking process and is good if picked and used fresh or dried.  Mix with rosemary, thyme and oregano then use with chicken, lamb, beef or baked vegetables.  Again good for fighting winter colds.  Plant in full sun position with good drainage.  Do not over water.
3. Rosemary:  Rosmarinus officinalis (Lamiaceae)  Rosemary has a very strong flavour that goes well with many other herbs.  Use with strong meets like lamb, venison and beef or with roast potatoes and baked eggplant.  A tough, easy to grow perennial with a very strong flavour that likes well drained soil and full sun.  There are many cultivars that have been selected for their flower colour or growth habit, all with a similar flavour. 
4. Coriander: Coriandrum sativum  (Apiaceae). It is an annual herb with a flavour that is quite distinctive that you love or hate.  The seeds have a different flavour and are used in Mexican and Indian cooking.  The flavour of the leaves is lost in cooking so the chopped leaves should be added just prior to serving or as a garnish.  Plant in part to full sun.  Harvest regularly so as to keep it growing well.
5. Thyme: Thymus vulgaris (Lamiaceae).  A prostrate herb with a strong flavour that can be used early or late in the cooking.  Use with chicken, fish or blended with leafy green vegetables.  There are several species with flavours as varied as lemon and caraway.  It is a small to flat perennial that like lots of sun and not much water.  Again there are many selections with attractive flowers.
6. Watercress.  Nasturtium officinale (Brassicaceae) is an easy to grow plant with a peppery taste that can be eaten raw in salads and sandwiches, or in soups at the last minute.  It is nutritious and easily grown all year round.  Does need a wet position.  Similar in flavour to land cress and Lebanese cress
7. Chilli: Capsicum sp. (Solanaceae).  Chillis come from the Americas but have long been a part of the cuisines of most countries.  There are several species and hundreds of cultivars, with quite  a variation in fruit size, color shape and heat.  The super hot chillies are best used in cooked dishes whilst the more milder varieties like Jalapeno and Long Cayenne are eaten raw or uncooked in sauces and salsas.  Chillies also don’t like the cold so in cooler climates they are best grown in large pots near the house.  So not really a winter herb but they are very good for the body and give a great boost to most food types.  Harvest your chillies in late autumn and dry in a cool, dry and dark place. 
8. Oregano: Origanum vulgare (Lamiaceae).  A perennial shrub from southern Europe that has a strong flavour that mixes well with other strong herbs like rosemary, salvia and thyme. This blend is good for rich meats, soups, casseroles and Mexican food.  It will grow in most climates and is an attractive plant – there are many ornamental cultivars grown for their flowers.  Hot n Spicy is a peppery cultivar that adds an extra dimension of flavour.
9. Parsley: Petroselinum crispum (Apiaceae).  A popular herb with two main forms; curly and flat leaf or Italian.  It is popular in western cooking as a garnish for meat and fish dishes, salads and dips.  It has a soft flavour that is really best used raw.  Although it is an annual both forms will last more than a year if grown in the right conditions and harvested on a very regular basis.  They make a nice border to a perennial, herb or veggie garden in part to full sun.
10. Rocket. Eruca sativa  (Brassicaceae) This is a leafy herb or vegetable with a nice peppery flavour that has been used in Europe since Roman times.  It is a great addition to salads and sandwiches but can also be added to soups and stirfries.  Late in the cooking if you want the leaves to remain intact.  Can also be added to pasta dishes.  Mix rocket, garlic, oregano and olive oil then toss it all with some fresh cooked pasta in a wok and serve.  It is easy to grow just give it some sun, water and a complete fertiliser.  Like most leafy herbs and vegetables, the more you harvest the more it will produce.

Give these plants a go.  Cooking and gardening are both fun, interesting and very good for your health.  There are lots of wonder drugs and pills to cure diseases, smooth the skin and lose weight.  However your own garden is a fantastic source of your own wonder drugs.  A good diet of home grown and fresh harvested herbs and vegetables will go a long way to low weight, good skin and less illness.