Herby hair tonics

All my herbs are growing like mad now and I hate wasting them, so am always looking for ways of
using them. These two hair treatments are lovely – it’s so nice to produce your own natural products – and they’re really easy to make!

Parsley Hair Tonic

Parsley stimulates the scalp and gets the circulation going, which aids hair growth and adds shine.

You will need:

1 large handful of parsley sprigs

2 tbsp water

1.            Place the parsley springs and water in a food processor

2.            Process until ground to a smooth purée. Apply the green lotion to the scalp, then wrap your head in a warm towel and leave for about an hour before shampooing as normal.

Lemon Verbena Hair Rinse

Add a delicious fragrance to your hair with this rinse. It will also stimulate the pores and circulation. Lemon verbena is worth growing in the Garden, if only so that you can walk past and pick a wonderful scented leaf.

You will need:

I handful of lemon verbena leaves

250ml/8fl oz boiling water

1.            Pour the boiling water over the lemon verbena leaves and leave for at least an hour.

2.            Strain the mixture and discard the leaves. Pour this rinse over your hair after conditioning.

 

 

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Salmon & Ginger Pie, with Lemon Thyme & Lime

This exceptional pie is highly recommended! The recipe uses salmon’s special flavour to the full.

Serves 4-6

You will need:

4 salmon fillets (The flat shape, not the chunky ones) weighing 800g/1¾ lb

3 tbsp walnut oil

1 tbsp lime juice

2 tsp chopped fresh lemon thyme

2 tbsp white wine

Salt and pepper

400g/14oz puff pastry

50g/2oz flaked almonds

3-4 pieces stem ginger in syrup, chopped.

  1. Place the four salmon fillets in a shallow dish. Mix the oil, lime juice, thyme, wine and pepper, and pour over the fish. Leave to marinate overnight in the refrigerator.
  2. Divide the pastry into two pieces, one slightly larger then the other, and roll out – the smaller piece should be large enough to take two of the salmon fillets and the second piece about 5cm/2in larger all round. Drain the fillets and discard the marinade.
  3. Pre-heat the oven to 190ºC/350ºF/gas 5. Place two of the fillets on the smaller piece of pastry, and season. Add the almonds and ginger and cover with the other two fillets.
  4. Season again, cover with the second piece of pastry and seal well. Brush with beaten egg and decorate with any leftover pastry. Bake for 40 minutes.

 

 

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Herbs for colour…

I always have to restrain myself at this time of year – unlike me I know! Yes, it’s spring and everything is bursting into life, but no, it is not *quite* time to start rushing outside and planting things as we are not safely free of frost yet.

Some of my veg growing friends have got their beds prepared and have planted their early potatoes but generally, it’s best to hang on just a week or so longer…

Luckily, one of my favourite pastimes is buying packets of seeds and looking through seed catalogues or, more likely nowadays, browsing websites full of beautiful photos of plants and herbs.

Although I don’t have time to grow veg, I do like to cultivate herbs. Herbs are so wonderful – they look gorgeous, they smell wonderful and they are delicious too.

If you intend to grow some herbs this year, now is the time to start planning and, if you can, sowing seeds indoors or in the greenhouse.

I made a list of some of the prettiest herbs I could think of and thought I’d share that with you as you might like to try something new. 

Borage
Rich blue, for salads and summer drinks, it grows like wildfire in this part of the world!

Lavender
That lovely soft purple, for scent, pot-pourri and also cooking

Nasturtiums
Vivid reds and yellows, easy to grow and lovely to add pepperiness and beauty to a salad or garnish

Violets
Purple, for medicines and crystalised decorations

Elderflowers
White and fragrant for wines, cordials and favouring fruit dishes. Again, grow freely everywhere! 

Pot marigolds or calendulas
Vivid orange for salads, pot-pourri and food colouring

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Fennel Cleanser for some clean living

Fennel is a herb that self-seeds all over the garden, so once you have planted it, supplies will be no problem. The plant has an aniseed aroma. This mixture gently, but thoroughly, cleanses the day’s grime away.

You will need:

  • 1 tbsp fennel seed
  • 250ml/8 fl oz boiling water
  • 1 tsp honey
  • 2 tbsp buttermilk 
  1. Lightly crush the fennel seeds, pour on the boiling water and allow to infuse for about 30 mins.
  2. Strain the cooled liquid into a small bowl and add the honey and buttermilk. Transfer to a clean bottle and keep the mixture refrigerated.

Fennel Seeds

The tall graceful heads of fennel seed add height to a cottage herb garden. The seeds are valued for their distinctive aroma.

Fennel bulb

Surprisingly easy to grow, fennel is a versatile vegetable and its aniseed flavour is unusual and adds a twist to any meal. The fennel bulb can be used raw, thinly sliced and added to salad, braised or roasted. The fronds of the plant, before the seeds develop, also make a very pretty garnish.

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