A couple of weeks ago, I spent the afternoon with Henry in the Herb Garden and Vegetable Patch, learning about just a handful of the varieties grown by him and the team.
Over 27 years ago, when Henry and Sylvia first took on and began renovation of the Hundred House, the gardens were not the spectacular site they are today. Henry describes them in their former state, as a mere lawn at the front and a run down vegetable patch to the rear, that had been neglected for a number of years.
Today, Henry alone spends upwards of 25 hours a week tending the gardens, along with Head Housekeeper Libby, and plant expert, Denise.
You may or may not know that the rooms at the Hundred House, are named after plants and herbs that we grow onsite with Rose Geranium, Fennel and Dill and Anise being but a few.
Golden Marjoram~ According to English legend, Goblins hate Marjoram and should be sewn in one’s garden to ward them off. It is a very hardy plant and grows quickly with a sunny hue and an uplifting, zesty taste. Works very well in tomato sauces and in salads or casseroles.
Anise~ Over the years, Anise was thought to be a cure for sleepiness when chewed and used as a very early antiseptic. Has a similar flavour to Star Anise, Fennel and Licorice. The seeds can be ground in a Pestle and Mortar and used in Jams and Compots.
Angelica~ Pagans believed that Angelica would protect against negative energies and and promote healing. Identified by its lovely large, star burst flowers. This ‘herb of Angels’, is actually a member of the Parsley family. Candied Angelica is popularly used to decorate cakes and desserts or to flavour Gin and sweet wines.
Rose Geranium~With a very sweet, rosy scent with minty overtones; Rose Geranium has been used through the ages as an antidepressant. Excellent when used to infuse jams and preserves and can be used in many cakes and desserts.
Buckler Leaf Sorrel~The name supposedly derived from the French word for ‘sour’, Buckler Leaf Sorrel has a tangy, lemony flavour. It can be used in salads, as a garnish, in soups, or compliments fish excellently. Because of its strong taste, large quantities are not needed.