Rockingham’s Little Herb Garden

“Herb gardens are happy little places, they inspire an urge to create”

Designing an herb garden is an exercise in instant gratification, as we found out here at Rockingham Forest Park in March 2022, when we planted our very own.

We have incorporated rhubarb, strawberries, sage, rosemary & thyme into ours and it is located directly behind the Glenn Miller memorial.

We encourage guests staying at the park to help themselves by taking a few snipping’s to flavour the delicious dinners being created in our lodges.  Few things will step up your cooking quite like fresh herbs will.

Tips for a happy haul

Herbs grow best with full sun and light, at least six to eight hours per day, well-drained, moisture-retentive, fertile soil with plenty of organic matter incorporated.

Herbs can be harvested within weeks of planting, one of the herb-growing secrets is to regularly clip as much as you possibly can.  Pinching back the growing tips keeps the plants from becoming spindly and prevents early blooming.

Give your herbs space to breathe and grow out, if overcrowded herbs can give up really quickly ☹

Herbs for happiness

Did you know herbs can help keep us happy, manage our stress and look out for our physical wellbeing, how amazing is that!

For example,

To calm a busy mind; holy basil (tulsi)

For anxiety; Lavender, Kava, Turmeric, Chamomile, Ashwagandha, St John’s wort

To have a restful night’s sleep; Valerian root, Passionflower

Why not try your hand at a lovely homemade soup, just add herbs 😉;

*Restorative soup for the soul*

Ingredients

Serves 4

• 1 tbsp ghee
• 1 large onion or leek, diced
• 2 garlic cloves, finely crushed or diced
• 2 celery sticks, diced
• 3 large carrots, sliced about ½ cm thick
• 1 large handful fresh parsley, finely chopped
• 1⅓ litres homemade chicken bone broth
• 2 large handfuls of shredded cooked roast duck/turkey/chicken
• 4 handfuls of greens – kale, cavolo nero, chard, cabbage – finely chopped
• 1 tbsp lemon juice
• A big pinch of salt
• A big pinch of black pepper
• 1 tbsp lemon juice
• Extra Virgin olive oil, to serve
• Parsley, to serve
• A pinch of winter herbs – sage, thyme, rosemary

How To:

1. In a large pan, gently fry the onion in ghee until it is soft – but not brown – about 8 minutes.
2. Add the garlic and celery, stir and let them fry for a minute. Then add the carrots, finely chopped parsley stems, broth and herbs if using, bring to the boil then lower to a medium simmer.
3. When the carrots are tender, add the shredded meat and add the greens. The kale, cabbage or cavolo nero will need a few minutes to cook; the chard just a minute.
4. Turn off the heat, add the salt, pepper and lemon juice and taste for seasoning.
5. Serve in bowls with parsley leaves and a drizzle of extra virgin olive oil.