grow | parsley

By MEREDITH KIRTON

Parsley actually has quite a few forms, from common curled parsley that most people recognize as the garnish from butchers windows of prawn cocktails in the ‘70s right through to the lesser known types like French Parsley, which is also known as Chervil.  All are actually related to the carrot and parsnip, which is no surprise to those of you who know of Hamburg parsley, the cultivar that develops a carrot like white root with a delicate parsley flavour.  All parsleys can actually have both the seed, root, stalk and leaf eaten, so long as they are washed properly.

In vogue today is Continental or Flat leafed parsley, which is also known as Italian parsley.  It features in recipes like tabouleh and has a stronger flavour and leaf less prone to wilting. Coriander, or Chinese parsley, is also very popular, probably because of the increase in Asian food, and it lends an almost citrus-like freshness to foods.

The trick with growing all types is to sow seed directly into position.  None of this family really likes transplanting, and the stress of doing so can trigger plants to prematurely “bolt” or go to seed. To encourage healthy, vigorous growth, plant in full sun in well drained soil, and feed every 3 weeks with a liquid feed like seaweed solution or fish emulsion.

Actually, one of the easiest ways to always have a supply of parsley is actually to let plants mature a seed naturally, that way they will pop up when the climatic situation is perfect.  Also, the flowering heads of this whole family are great at attracting beneficial insects to the garden, which in turn will help keep your plant attacking insects in check.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | parsley

By MANDY SINCLAIR

Storage:
Pick or cut parsley with a good length of stalk attached. Place stalks in a jug of water and store in the fridge for 3-5 days.

What to do with glut

Newly picked parsley has the most delicate texture, flavor and smell. Use in salads, sauces, pies, stews, scrambled eggs. The most versatile of all herbs, the options for use are endless.

• Freeze

Parsley butter

Combine 125g softened butter with 1/4 cup chopped parsley and season well. Spoon onto a large piece of baking paper and roll into a log. Seal ends and refrigerate until for 1 hr, until firm. Store, refrigerated for up to 1 month. Use on grilled meat or chicken. As a base for a white sauce or to pan-fry fish in.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | parsley

By MANDY SINCLAIR

Parsley & garlic tart

2 sheets frozen shortcrust pastry, thawed
1 small head garlic
1 ½ cups cream
2 tsp Dijon mustard
3 cups flat leaf or curly parsley leaves, washed, dried
3 eggs, lightly beaten
1 cup mint leaves
2 tbsp extra virgin olive oil

1. Preheat oven to 200C or 180C fan. Wrap garlic in foil and bake for 45 mins, until tender. Set aside to cool.
2. Meanwhile, cut one sheet of pastry into 4 even strips. Press pastry strips around the edges of remaining sheet of pastry, to form one large square. Ease into a greased 23cm loose-based flan pan to line base and sides. Trim edges. Chill for 20 mins.
3. Reduce oven temperature to 180C or 160C fan.  Cover pastry with baking paper and fill with pastry weights, rice or dried beans. Blind bake for 20 mins. Remove paper and weights and bake for another 10 mins.
4. Squeeze garlic from skin. Place flesh in a saucepan with cream and mustard. Bring to boil on medium heat. Remove from heat. Add 2 cups of the parsley and stir until parsley wilts. Remove from heat. Using a hand blender, blend until smooth. Season.
5. Add eggs to warm parsley cream, whisking until well combined. Pour into prepared pastry shell. Bake for 30-35 mins, until filling has just set. Sit in pan for 10 mins.
6. Toss together remaining parsley, mint and extra virgin olive oil. Season. Serve tart in wedges topped with parsley salad. Can be eaten warm or at room temperature.

Serves 6

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

community | Norton Plaza

By MEREDITH KIRTON

The rooftop of one one Sydney’s busiest shops, Norton Plaza in Leichhardt, has developed a kitchen garden on top of it’s retail centre and opened it up to the community.

This area, known for it’s Italian heritage, will be perfect for growing a wide range of Mediterranean herbs and potted trees such as olives.  The inside of the centre has even planted mini winter gardens throughout the plaza to demonstrate potted edibles and advertise the scheme.
At present they are looking for a garden guardian to help coordinate the scheme.

For more details go to http://www.nortonplaza.com.au/content.aspx?urlkey=CommunityKitchenGarden

or visit http://www.gpt.com.au/contentimages/microsites/sakgf/magic.aspx#.T1G1qf0_vvA.email

Photography by MEREDITH KIRTON |Blog designed by RED PEPPER GRAPHICS

grow | fennel

By MEREDITH KIRTON

There are a few types of Fennel, but the one that gets most chefs excited is the form that develops and swollen root just above the ground called Florence fennel (Foeniculum vulgare var. azorium).  The foliage herb doesn’t do this at all, and in fact can be considered a weed as it self seeds very easily, popping up along the roadside.  There is also a less easily seeding purple version of this herb, which looks particularly beautiful in the garden with its bronze feathery fronds adding a wonderful foliage contrast in the garden.

All types are perennial and smell distinctly of aniseed.  Known as finnicchio in Italy, it is popular as a vegetable both cooked and raw. It’s even delicious served as a young bulb with a cheese platter, to be sliced like apple as an accompaniment to hard cheeses.

Planting time for Florence Fennel varies depending on your climate. Pop in seeds in spring in colder areas, but in autumn in warm and tropical areas. To get a white heart, mulch over with straw, or hill with earth, then lift approximately 6 months later, or when the bulbs are tight and white, but not too large and fibrous.  The purple can be planted at any time, but needs to be protected from frost whilst small.  Over watering can cause rot, but otherwise this plant is relatively trouble free.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | fennel

By MANDY SINCLAIR

Storage:
Always store fennel with feathery tops attached. Store in refrigerator for up to 5 days.

What to do with glut

• Freeze

Trim fennel then halve or leave whole. Blanch in a large pan of boiling water for 5 mins. Drain and refresh under cold water. Drain very well and pat dry with a clean tea towel. Pack fennel in clip lock bags and freeze for up to 1 month.

• Preserve
  

Fennel Oil

2 fennel bulbs, ends trimmed, bulb chopped
2 cups extra virgin olive oil

1. Preheat oven to 120C or 100C fan. Place fennel in a large baking dish. Pour over oil. Bake for 2hrs, until fennel has collapsed and very soft. Cool.
2. Strain oil, discarding solids. Pour oil into a sterilized jar or bottle.

Use when cooking fish, brushed on pizzas or tossed through pasta.

Pickled fennel

Combine 3 cups white vinegar, 1½ cups white sugar and 2 tbsp salt in a pan on medium heat. Stir until sugar dissolves. Increase heat to high and boil for 5 mins. Add 2 trimmed and chopped bulbs of fennel. Cover and remove from heat. Stand for 10 mins. Pack fennel into sterlised jars and cover with vinegar mixture. Seal and tore in a cool dark place for 1 week before using.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

grow | marjoram

By MEREDITH KIRTON

Marjoram is a loved herb both for its fabulous culinary qualities and also for its medicinal properties.  In the garden, it grows to a height of about 40cm and is very closely related to oregano and in the mint family, where many herbs reside.

Marjoram makes a very pretty addition to the garden as a rockery or spreading plant over walls and comes in a variety of cultivars, including a bright gold form and variegated cream and white foliage type.

Marjoram is frost tender in very cold climates, but can easily be cut back and mulched to protect it or potted into containers and overwintered in more protected positions.  It likes a free draining position with full sun bringing out the flavour and colours of the plant, but will also tolerate semi shade.  Fertiliser isn’t necessary and regular trimming if not harvesting will maintain a healthy crop of young, tasty leaves.

The small leaves can be added fresh or dried easily and still keep their flavour, and are best picked just prior to flowering, but can used at any
time. The stems are useful for threading meat onto for kebabs, especially when they are about to flower and get some more height to them.  Hang them in a cool, dry place for a few days till dry and then store in sterilized jars for  no more than 6 months in order to maintain the best flavour.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS