Howdy to the herbs

In a year of biblical rains and giant slug attacks, not to mention the standard balcony challenges - wind, dry pots, next doors cat etc - it's been a surprisingly stellar year for my herbs. I pretty much doubled the herbage this year - to my old staples of Garden Mint, Rosemary, Thyme and Parsley I added a motley crew of impulse buys and sought-for finds. From the humble to the mighty, they have plugged gaps and stolen spotlights all over the place. I thought I'd introduce some particular favourites. (Prepare yourself. This is going to get WILD.)

First up - the Greek Basil. A plump little bush of tiny tasty leaves that have graced many a salad this summer. The truest, cleanest green of perhaps all my plants. It is radiant with health (has been since arrival), blossomed with no loss to flavour, and is a cheery and welcome addition to life in general. Greek Basil, I salute you. 

Tarragon was a bit of a wildcard - the last of 6 baby herbs I bought in June. It was some kind of a deal if you buy 6, so I had maybe 4 definites, and was musing on the final few to fill the quota. This snuck in. I thought it would be a useful herb, and though I haven't cooked with it yet, I've enjoyed watching it grow. Well, 'recover' may be more accurate. I can be a bit naughty with delaying the potting up of new plants, and this was a casualty of my laziness. Almost fatally so. In the months since I finally bedded it down, it has gone from a small frail and somewhat crispy little runt to a happy frothing tumble. Phew. Now I just need to start cooking with it. 

The Vietnamese Coriander has grown an incredible amount. Tenfold at least! I absolutely love its shape, structure, leaf pattern - everything! I have in fact become obsessed with it, singing it's virtues to all who'll listen, and many who'd probably rather not... It may win the accolade of my favourite new plant. It's really that good. And just look at it's swampy sprawl! Another massive bonus is the ease with which it takes root - you literally just cut a chunk off and chuck it in a glass of water. In days you'll have roots...

Vietnamese Coriander is also known as 'hot mint' which is a fairly good (but not all-encompassing) description of it's flavour. Last night I made a very plain asian veg broth for my (dieting) sister, and a sprinkle of this added incredible freshness and punch. Highly highly recommended. 

A final mention goes to this Basil. Run of the mill Italian Basil. The likes of which grace most every kitchen windowsill in town. Usually half dead. These particular badboys were bought in a supermarket in February. That is to say, six long months ago. And still they thrive! I kept them inside for a while but they got pretty buggy, so I potted them on (easing apart the individual stems for some breathing space) and put them outside. They have beaten my previous record for keeping supermarket herbs alive by approximately five and a half months. Fine work boys. 

Apologies to those left unmentioned. Your time will come.