Go Food Gardening

Move a Few Herbs Indoors

The onset of the first serious cold fronts also signals moving a few potted herbs indoors to add that just-picked freshness to our winter meals.

All you need is a sunny windowsill - east, north or west facing - and some diligence when watering. Most herbs like to be well watered but they just hate wet feet, turning up their toes and dying when over watered. Water only when the top of the potting soil feels dry. Or learn to judge the moisture in the potting soil by the weight of the pot.

Square 10cm pots works wonderfully as they fit perfectly on the windowsill, supplies ample growth under indoor conditions, and you can transplant or re-pot them in spring. Turn the pots once a week to allow even sun distribution.

Here are the best herbs for growing indoors during winter:

Chervil
Adds freshness to egg dishes, salads and soups. One 10cm pot per person will be ample. They'll do best in an east facing window, but won't mind a west or north facing window.

Oregano
For all the winter comfy food and pasta dishes. One plant for every two persons will be ample. They'll do best in a north facing window, then west facing and then east facing.

Parsley
To bring of hint of summer into all our winter dishes and to boost our immune systems. One pot per person is the minimum in most families. In winter they'll do best in an east facing window, then west and then north facing. I like to rotate them between the different windows.

Rosemary, Sage and Thyme
Indispensable in all the winter stews and soups. One to two plants of each per family of four will be ample unless you are heavy into stews and slow cooker dishes during winter. They all prefer a north facing window, then west and then east.

Country Pea Soup with Rosemary

If you are wondering if split pea soup can be improved ask Rosemary, she has the answer. This delightful recipe by Carolyn Dille and Susan Belsinger is even better with the addition of smoked ham. Any pea soup improves in flavour when made in advance; thin it with a little water when reheating.

Serves 8

700g split peas, washed and sorted
1 large rosemary sprig
1 bay leaf, preferably fresh
2 medium carrots, diced
1 large potato, diced
3 celery stalks, diced
1 small onion, diced
¼ cup olive oil
1 tsp salt
3 cloves garlic, minced
2 Tbs fresh rosemary, chopped

Place split peas in a large soup pot and cover them with 5cm of water. Add the rosemary sprig and bay leaf. Cover and bring to a boil, reduce the heat and simmer for 20 minutes. Sauté the vegetables in the olive oil for 10 minutes, and then add them to the peas with the salt garlic and rosemary. Cook the soup over low heat for about 25 minutes, or until the peas are done, stirring occasionally. Adjust the seasoning and serve hot.

Blue Cheese Pork Fillet

In today’s recipe from The Seasoned Chef the herb flavours enhance the pork whilst the blue cheese adds an unexpected dimension. Do not make this recipe with dried herbs as it will ruin the dish.

Serves 6

1 pork fillet, about 1 kg
1 tsp olive oil
3 cloves garlic, sliced
2 sprigs rosemary, broken into pieces
4 sage leaves, roughly chopped
½ cup blue cheese, crumbled

Preheat oven to 190 degrees C. Place fillet in a baking pan. Brush with oil. Sprinkle garlic, rosemary and sage over top. Press lightly into meat. Roast about 1 1/2 hours or until desired doneness is reached. Remove to serving platter. Scatter cheese over fillet and let it rest for 5 to 10 minutes before carving.