#herbaceous

[summerwages]

easily recognizable...

even without the galoshes...hippy ed was always something of an herbalist

[jillraggett]

Plant of the Day

Friday 21 June 2024

The old and spectacular Papaver orientale 'Princess Victoria Louise' (poppy, oriental poppy) has large, blooms with crêpe paper petals and are the perfect addition to a cottage-style border. The flowers are short-lived but if dead-headed they may flower again in the autumn.

Jill Raggett

[aliciasilvastuff]

"Oxalis Triangularis"

[berryhoneypie]

Brittnee's plant of the day 2/?

Fernleaf yarrow (Achillea filipendulina) is a tall perennial that blooms early to late Summer. It's easily grown in zones 3-8. With it's spicy scent, it's popular amongst pollinators and is deer resistant. Its foliage adds an interesting texture to the landscape with pops of bright yellow flowers. Yarrow is also used amongst herbalists as an anti-inflammatory and antiseptic.

Photo credits and more information: x x

[clipstone]

Fitapreta Vinhos

Fitapreta Vinhos a Laranja Mecanica Alentejo, Portugal 2020 Blend A Clockwork Orange is a blend of 10 local varieties by a winemaker who is passionate about using indigenous grapes. A vibrant orange hue despite only spending a week on skins, it is quite textured and very clean. An autumn/winter orange - oily, waxy and herbaceous with a little oak. Tasting notes: quince, satsuma, rosemary, orange peel Pairing: charcuterie, mushrooms, roasted meats (pork/pheasant)

[annaberunoyume]

(Hums Adelaide Parade)

by Anya Hope Medlin

[tonytomeo]

'Karpooravalli' Banana

‘Karpooravalli’ is a relatively undemanding cultivar. ‘Cavendish’ and its variants have always been the most familiar types of banana locally. They are the most popular that are available from produce markets. From nurseries, they remain the most commonly available cultivars. A few other options are only beginning to become available. A few of these could be more reliably productive within local…

[wilsonmorewin]

The earthy sweetness of roasted sweet potatoes goes well with the bright flavors of wild garlic and sage pesto in this dish, making it both comforting and fancy. The gnocchi are very soft and have a hint of Parmesan. The pesto gives them a burst of freshness and herbaceousness.

Ingredients: 2 medium sweet potatoes, roasted and mashed. 1 cup all-purpose flour, plus extra for dusting. 1/4 cup grated Parmesan cheese. 1 egg, beaten. Salt and pepper to taste. 1 bunch wild garlic leaves. 1/4 cup fresh sage leaves. 1/4 cup toasted pine nuts. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the mashed sweet potatoes, flour, grated Parmesan, beaten egg, salt, and pepper. Mix until a dough forms. On a floured surface, knead the dough gently until smooth. Divide the dough into smaller portions. Roll each portion into a rope about 1 inch thick, then cut the rope into bite-sized pieces. Use a fork to make indentations on each gnocchi. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside. In a food processor, combine the wild garlic leaves, sage leaves, toasted pine nuts, grated Parmesan, olive oil, salt, and pepper. Blend until smooth to make the pesto. Toss the cooked gnocchi with the wild garlic and sage pesto until evenly coated. Serve the gnocchi hot, garnished with additional grated Parmesan if desired.

[pepethefrognet]

This couscous salad is a great way to cool off and fill up at the same time. It has lots of fresh herbs, vegetables, and a tangy dressing that makes the flavors stand out. This tasty dish gets a creamy and tangy twist when feta cheese is added.

Ingredients: 1 cup couscous. 1 1/4 cups boiling water. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup red bell pepper, diced. 1/2 cup green bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/2 cup crumbled feta cheese.

Instructions: Place couscous in a heatproof bowl. Pour boiling water over couscous, cover, and let it sit for 5 minutes. Fluff couscous with a fork and let it cool to room temperature. In a separate bowl, whisk together olive oil, lemon juice, cumin, salt, and black pepper to make the dressing. In a large salad bowl, combine couscous, cherry tomatoes, cucumber, red and green bell pepper, red onion, parsley, and mint. Pour the dressing over the salad and toss to combine. Top the salad with crumbled feta cheese. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your delicious couscous salad!

Prep Time: 15 minutes

Cook Time: 5 minutes

Hazel

[horsfields]

Perennials!

Borders are looking great right now.

More plants, less weeds is the plan for most herbaceous borders.

Our perennial benches are full.

Lots to choose from

We are open seven days a week 10am - 4pm

We are here to help with any gardening questions or advice, pop in & ask!

Need some July inspiration?

Click on the link below to listen to gardening jobs for July

https://youtu.be/hHEX_MGOq1k?feature=shared

Horsfields Nursery Tel:- 01226 790441

Info@horsfieldsnursery.co.uk

Horsfields Nursery

Pot House Hamlet

Silkstone

Barnsley

South Yorkshire

S75 4JU

Beautiful plants in a beautiful place

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[summerwages]

comfrey..

[jillraggett]

Plant of the Day

Sunday 19 May 2024

In a small front garden Lamprocapnos spectabilis (bleeding hearts, dicentra, Dutchman's breeches, lady in the bath, locks and keys, lyre flower, seal flower) was producing arching succulent stems hung with heart-shaped flowers. This clump-forming perennial grows in moist, fertile, humus-rich soil in partial shade.

Jill Raggett

[aliciasilvastuff]

By eva_nemeth

[clipstone]

Possa

Possa Cinque Terre Liguria, Italy 2022 Blend - Bosco, Rossesse Bianco, Albarola A wine from the steep Ligurian World Heritage Site slopes overlooking the ocean. Spends just 5 days on skins for texture rather than colour to accentuate the pure, dense fruit. A long saline finish and pronounced herbal character from a place famous for its basil. Aged in a mixture of small oak and acacia barrels and stainless tanks for 8 months. A fresh, light white that is savoury, intensely aromatic and mineral.

The region The regions of Lombardy, Piedmont, Liguria and Aosta Valley have intermediate to cool climates, meaning, the season is slightly shorter - thus, red wines tend to be more elegant, aromatic, and earthy in style. Whites sparkle with ample acidity. This region is typified by its high acidity, tart fruit and herbaceous flavours. Liguria is one of the smallest wine regions in Italy making this a rare find.

Regional wine production of Northern Italy: Prosecco, Pinot Grigio, Soave, Barbera, Valpolicella and Barolo (Nebbiolo). Possa A winery founded in 2004 to protect the rapidly disappearing vineyards in Cinque Terre - 100 years ago the grape cultivation area was 1400 hectares but has been drastically reduced now to just 100. Possa are one of only a dozen winemakers left on these steep slopes. Reviving and replanting several native grape varieties and using local acacia and cherry tree wood to make the barrels, they champion and protects the unique identity of Cinque Terre. The grapes Bosco - hyper local grape grown predominantly in Liguria, a DOC of Cinque Terre. Great for blending it results in a full bodied wine as it gives structure and richness. Rossesse Bianco - a DOC of Langhe, Piedmont. Light bodied with fresh flavours. Albarola - from Liguria. Can develop honey, perfume and floral aromas. Relatively neutral in flavour. Tasting notes: salinity, minerality, basil, melon, smoke, green apple, gooseberry Pairing: shellfish, pasta, mature and hard cheese, cured meat

[plantsisleafs]