Daily Archive: May 1, 2020
I have sown seeds of white swiss chard today, May 1st, as I came across them whilst looking for herbs. Swiss Chard is a favourite of mine that we grew every year at the allotment. It is a very giving plant and needs very little maintenance once established. It is a member of the beet family. When we visited the allotment after being away for a whole year the chard was still there looking as healthy and inviting as ever. Day 7 and a few green shoots have appeared in the Chard pot. Potted on today 24th of May.
The variety of chard that I had seeds of is White Silver which has wide white stems. The early leaves can be used in salads. Later, use the tops as you would use spinach. Treated as a separate vegetable the stems can be sliced and cooked in boiling water and eaten with butter, salt and pepper – simple, tender and tasty.
I prefer to chop the whole stem and leaf and toss it in the pan with a little oil and lemon juice. Put the sliced stem in first and cook a little before adding the leaf as it takes a little longer to soften whereas the leaf wilts very quickly. Add a splash of balsamic vinegar. Perfect beside fish or steak.
White Silver is a classic Swiss Chard with thick white stems and glossy, rich green leaves. With an RHS Award of Garden Merit, this robust leaf beet is a versatile addition to the vegetable plot or even the flower border. Baby leaves can be used in salads while the juicy, mature stems can be chopped and steamed, or used to add a sweet crunch to stir-fries. Mature leaves can be used as a delicious spinach substitute. Sow Swiss Chard ‘White Silver’ up until August for cropping into the New Year. Thompson&Morgan.
Finally, Swiss Chard is very good for you being naturally low in calories and carbohydrates but very high in Vitamins K, A and C. A diet rich in a variety of vegetables and fruits has been shown to lower heart disease risk factors, Swiss chard is an excellent source of potassium, calcium and magnesium, minerals that help maintain healthy blood pressure. There is also current research that indicates that these leafy greens can actually lower LDL cholesterol.
Inspired by Gardeners World I have sown a pot of mixed herbs. Just one large pot. The lady on TV had plenty of ready grown herbs and was potting them up into a large container. Expensive, instant herb garden. I only had a ten-inch pot and a few old seed packets plus a new bag of multi-purpose compost. I have searched through my seedbox and I don’t have any Rosemary seeds to make up the foursome.
The seeds are sown and now on the window ledge. I have watered them and enclosed the pot in a polythene bag to preserve the moisture. I estimate that germination should take place between two and four weeks.
Sage Broad Leaved
The perennial broad leaved variety of Sage that I have sown takes a little longer to germinate. I have grown this variety before at the allotment and as I remember it formed a beautiful shrubby bush with downy grey-green leaves and purple flowers. The taste is strong and distinctive and the aroma is wonderful. I will be happy if I manage to get one bush for the garden as the seeds are quite old.
The leaves of this herb are usually mixed with onion and breadcrumbs to make a delicious stuffing for pork or chicken. However, its unique taste and aroma enhance the flavour of many dishes.
Only seven days have passed and already many green shoots have appeared.
Parsley Italian Giant
Parsley comes in two main types, flat leaved and curly leaved. The seeds I had are of a flat-leaved variety and are the ones I prefer to use in cooking. The variety that I have sown is Italian Giant. This parsley has a distinctive flavour and is good with fish, salads and soups. It is easy to grow indoors or outdoors, as it is very hardy with good frost resistance.
Thyme English Winter
The variety of Thyme I have sown is English Winter. Thymus Vulgaris is a hardy evergreen perennial with dark green leaves that are followed by clusters of small pink flowers. This herb hails from the Mediterranean and can be picked all year round. The active ingredient in the leaves is Thymol which lends the herb its strong flavour and antiseptic properties. Thyme is used in cooking to flavour meat and stews. It is the classic herb used in bouquet garni and enhances the taste of most meats.
In addition to livening up the flavour of food, the thyme plant is also the source of thyme essential oil. Thyme oil has antifungal, anti-inflammatory, and antibacterial properties. It is commonly used as a preservative in foods, cosmetics, and toiletries.