Cordial relations

Cordial: a sweet, fruit-flavoured drink. Originating from Middle English (‘belonging to the heart’), from medieval Latin cordialis, from Latin corcord- ‘heart’.

From time to time, I think it’s a good idea to stop and take stock of my life to see if there are things I could be doing better or differently, habits that could be dropped or new ideas pursued. Change is the only constant in life and I’m a firm believer in a little shake up now and again to keep things fresh and interesting. A couple of posts ago, I wrote about re-reading a favourite herbal and that inspired me to take a long, hard look at my current herb-growing status. Herbs have been a part of my gardening life for ever; in fact, if I were only allowed to grow a handful of plants, they would all be herbs. They are just have so many uses: culinary, medicinal, domestic, cosmetic, creative, aesthetic . . . and of course, many of them are fantastic for wildlife and suit the chaotic informal gardening style I prefer.

Rosemary and friend

Poring over my book (plus another couple of treasured herbals I naturally felt the need to consult), I realised that I’ve been guilty of complacency since moving here; happy that at last I’m able to grow varieties that I’ve previously struggled with, I’ve lost sight of the characters that are missing from the cast or the understudies waiting patiently in the wings that I continue to ignore. Time to go forth and make an inventory. Yippee ~ I do love a list! First, the herbs we have growing here and use on a regular basis. The items marked with an asterisk are ones which grow better here than in our previous gardens.

Flat-leaved parsley ~ volunteers appear all over the garden.

Herbs

  • Rosemary*
  • Sage*
  • Thyme (common and lemon)*
  • Mint (spearmint and apple mint)
  • Fennel
  • Dill*
  • Parsley *(flat-leaf)
  • Coriander*
  • Chives
  • Basil*
  • Comfrey
  • Lemon balm*
  • Lavender*
  • Hyssop*
  • Marjoram
  • Chervil
Thyme

Flowers:

  • Sweet violet
  • Pansies
  • Rose*
  • Primrose
  • Wild strawberries*
  • Pot marigold (calendula)*
  • Nasturtium*
  • Feverfew
Wild strawberry

Trees

  • Walnut*
  • Eucalyptus*
  • Bay*

Well, that didn’t seem a bad list until I realised how many old favourites are missing. As soon as we are able to visit a nursery or seed supplier, then I need to start gathering some new stars.

Wish list

  • Tarragon
  • Bergamot
  • Lemon verbena
  • Purple sage
  • Purple coneflower (echinacea)
  • Chamomile
  • Angelica
  • Peppermint
  • Salad burnet
  • Savory
  • Myrtle
  • Sweet cicely
Borage

Bergamot is one of my favourite plants and I’ve never been without it: how on earth have I let this happen? I struggled to grow lemon verbena until we lived in France where it revelled in the heat of a Mayennais summer and made the best lemonade ever; I think it will be happy here in the Spanish sunshine. I’ve always failed with sweet cicely and purple coneflower but it’s time to try again. I’m conscious of limited growing space and I don’t want any more pots to water so it’s going to be a case of balance, careful planning and sensible choices. In the past, I’ve gone overboard with growing as many different mints as I could lay my mitts on and a wealth of fancy-flavoured basils but really, there’s no need. Variety, yes. Overkill, no.

Marjoram

This led me on to a scrappy little list of plants I’ve tried to grow here and failed, or species I have no intention of ever growing again.

Bits and pieces

  • Cumin and anise ~ sowed seed, nothing happened.
  • Lady’s mantle (alchemilla mollis) ~ another great favourite, it just won’t grow here. 😦
  • Soapwort ~ sowed seeds three times with no luck . . . but now I think I might be there having been gifted a slip of root (thanks, Sonja!).
  • Lovage ~ I find the flavour too overpowering. Give me celery leaves any day.
  • Santolina, artemesia and rue ~ silver-leaved herbs I’ve grown in the past as foils for more colourful things but the truth is, I don’t actually like any of them.
  • Tansy ~ yuk! Sorry, I know it’s quite a pretty thing and is supposed to be a great fly repellent but I can’t stand the smell, to my nose it is pure Eau de Dog Mess. There’s just no need for that in the garden.
Honeysuckle ~ so much kinder on the nose than tansy!

The jury is out on on catmint: what to do? It’s a herb I love, pretty and fuss-free, but the problem is the package that comes with it: the attention of cats hell-bent on hitting a feline high and trashing it in the process. We don’t have any cats ourselves but the neighbourhood boasts a raggle-taggle bunch of wanderers who drift through the garden and I’m not about to waste time and money feeding their drug-crazed habits. However . . . I have now discovered that it’s good at deterring flea beetle which is a real nuisance in the tunnel, so I’m wondering whether a couple of pots in there might be a plan. Would they be safe or am I courting trouble from desperate moggies trying to break in and steal a sneaky fix?

Calendula and sage

Finally, I turned to a list of herbs I should be making more use of. It’s interesting that most of them are considered to be weeds, which had me wondering a bit. At what point did plants that had been valued for thousands of years as food or for their therapeutic qualities fall from grace? Who decreed, ‘Thou shalt be a weed?’ Why have they become the target of derision and eradication when they have so much to offer? There is a wealth of goodness here and I believe they all have a certain beauty and charm, too ~ but that’s just me.

Wild things

  • Dandelion
  • Nettle
  • Chickweed
  • Self-heal
  • Cleavers
  • Shepherd’s purse
  • Red clover
  • Daisy
  • Honeysuckle
  • Passionflower – not ‘wild’ as such but one I know I could be using
Plantain

I didn’t know that crushed red clover flowers are an excellent treatment for bites and stings (useful, since mozzie season is upon us) or that you can sprinkle daisies onto salads or turn honeysuckle blooms into a cough syrup. It’s time to get a grip and start giving these modest little plants the attention and kudos they deserve.

Daisies, red clover and buttercups

On which note, I’ve made a start and without wishing to big myself up too much, I’m actually feeling quite proud. Here is the woman who just a short time ago wouldn’t touch herbal teas with a barge pole yet last week I found myself on a foraging mission which resulted in (drumroll, please) . . . fennel and goosegrass tea. Yes, goosegrass ~ or cleavers, sticky grass, bedstraw, beggar lice, bur head, catch weed, cling rascal, sticky weed, sticky willy, sticky bob, stickybud, bobby buttons, robin-run-the-hedge, stickyjack, scratchweed, coach tongue or whatever else you wish to call it.

How was it? Well, the honest answer is it probably wins more prizes for the abundance of names it has than flavour but it was very palatable in an earthy sort of way and I enjoyed it (truly!) hot and cold. The important thing is, it’s a great natural system ‘cleanser’ and spring tonic; the tea was fine and I’d happily drink it again but that said, I’d pass on eating goosegrass as a pulp which I have seen recommended. Slowly, slowly . . . it’s early days yet. Don’t want to rush these things.

Apple mint

I have been trying out a few other new things herb-wise in the kitchen; having a forest of self-set dill, I used a pile of it to turn a couple of plump local trout into gravlax and I’m deliberately letting some plants go to seed so I can use the heads to make pickled gherkins ~ we’re growing a little Spanish pepinillo this year just for that purpose.

Dill

The extra mild winter has left us with more nasturtiums than we can shake a stick at so I’ve picked their crunchy green seeds to make ‘poor man’s capers’ and I’m also planning to experiment with nasturtium flower butter and leaf pesto, and maybe even stuffing the bigger leaves to make a version of dolmades, one of my favourite Greek dishes. Top of my list, though, with the weather hot and summery was to have a go at making a herb cordial.

Nasturtium

Much as I enjoy experimenting with herbal teas, I felt slightly nervous at the idea of going one step further and attempting a cordial as we have something of a family history of disasters where homemade beverages are concerned. The most famous was Sam’s ginger beer, which started off innocently enough as one of those ‘plants’ in a jar that needs daily care and feeding ~ a bit like a hamster, but less smelly and more useful. The resultant ginger beer was decidedly good and an apparent all-round success . . . until a bottle of it exploded in spectacular fashion (think Grand Prix drivers and champagne here), spray-painting the entire kitchen and leaving several indelible works of abstract art spattered across the ceiling. Despite numerous coats of fresh paint, the marks were still there when we sold the house several years later; on reflection, maybe the hamster wasn’t such a bad idea after all.

Spearmint

My own disaster was slightly less dramatic but equally as alarming. I set out to make a batch of elderflower cordial, something I’d made previously without any problems. Ah, that summery smell of muscadet flowers and lemons wafting through the kitchen. Wonderful! I don’t remember the exact circumstances but I think probably it was a hectic weekend sandwiched between two busy weeks, the elderflowers were at their best and I was impatient to get on with it; the problem was, I had no citric acid to act as a preservative. No problem, I thought, having a clever little lightbulb moment: I’ll freeze it in ice cube trays then everyone can help themselves to a portion from the freezer as and when they want. Blimey, that’s brilliant, I hear you say!

Double feverfew and nasturtiums

Well, it very much wasn’t brilliant and if I hadn’t been such a fool rushing in and had stopped for just a couple of seconds to think about it scientifically, I’d have realised it was never, ever going to work. There are hundreds of websites out there happily reassuring unsuspecting souls that elderflower cordial freezes like a dream. Please trust me on this one, my friends ~ it doesn’t! For ‘dream’, read ‘nightmare.’ The sugar content is far too high so that in the same way a sorbet is always slightly soft, it will never freeze solid.

Passionflower

Instead of handy little ice cube-shaped blocks to be popped out into a glass, I ended up with a pile of tacky slush; what’s more, it was a pile of tacky slush with a mind of its own which inexplicably travelled throughout the entire freezer (and we’re talking a big family-sized chest job here), coating absolutely everything in a fine film of sticky gunk. How this happened, I will never know but some dark and mysterious forces were at work once the lid was down. The business of visiting the freezer for, say, a bag of chicken stock or a loaf of bread and ending up with hands covered in a persistent, sugary ectoplasm became very tiresome, very quickly. It took months to eradicate the stuff. Never again!

Coriander flourishes outside all year round.

Anyway, I digress. It’s a given that things don’t always go right in life and that’s no reason to give up so, nothing daunted, I embarked on Project Herb Cordial, vowing that this time I would take time and do it properly. First, I considered a wealth of flavour combinations and tried them out as both hot and chilled teas, in the end plumping for lemon balm and rosemary which struck my tastebuds as a perfect pairing. Then, I researched zillions of recipes and methods ~ everything from adding sugar to a simple infusion to steeping piles of leaves, fruits and spices in a clay pot for several days to dancing round a cauldron in the garden under a full moon on the third Tuesday of the month. Okay, I may be exaggerating slightly with the last one but honestly, the more I read the more mind-boggling it became. Truly, how hard could this be?

Hyssop

In the end, I just decided to do my own thing: put a big bunch of lemon balm and a couple of rosemary sprigs in a pan of water, added the juice from two lemons plus the squeezed lemon halves, brought it up to the boil, switched off the heat and let the whole lot sit and infuse for a good hour or so. I strained the liquid through muslin into a milk pan, added the minimum amount of sugar I thought I could get away with (I don’t like sweet drinks), dissolved it in the liquid over heat and brought it back to the boil. We had saved a couple of screw-top glass bottles we were given after a race last year (it was a very yummy Asturian yogurt drink), so I stood them in the sink, filled them and covered the lids with boiling water to sterilise them, emptied them and, holding them in a tea towel, poured the hot cordial in and screwed the lids on tightly. Job done with the minimum of fuss, time, work and ingredients.

Lemon balm and rosemary cordial ~ disaster free!

I’m happy to report two things. One, the cordial is utterly delicious and particularly refreshing diluted with sparkling mineral water over ice. Two, the bottles have sat in the fridge in a very well-behaved manner and the contents have so far managed to remain locked down inside them, except for the portions we’ve drunk, obviously. Actually, now that I’ve successfully grappled with my cordial demons, I really need to get on and make another batch; the question is, do I stick with the same formula or try a different herbal pairing or maybe even another method? To be honest, it would make a lot of sense to play safe . . . but then I do quite fancy that moonlit dance! 🙂