One of our favourite new brands in store is Toyo Steel. It might seem a little unusual to gift a toolbox, but fill it with your true love's favourite things and you have yourself a personalised gift box that they can reuse around the home or garden. One of the larger styles, the Camber Top , will comfortably house a bottle of wine, and surrounding it with dried flowers or petals will add that extra little bit of romance.
A beautiful way to express yourself if you're on a budget, could be a little Hemonitis Arifolia, commonly known as the Heart Shaped Fern. A fern 'tot' in a simple pot like this can make a lovely gesture, that will make someone smile each time they water or mist it, and more importantly, it'll make them think of you.
Fuelling someone's passion, or even their current obsession, is a thoughtful way to show them you pay attention and that you listen to them. Gifting someone something that they will use zealously, but especially something they would never buy for themselves, will always be a loving gift. Naturally, we'd recommend buying anyone who's either starting out gardening, or needs a tool upgrade, something from the revered collection of Dutch tools by Sneeboer & Zn, they will last a lifetime, and will certainly be a well received present. But why not get them something they might not have thought of? Try a Ridson & Risdon apron, your partner might have all the tools they need for the home and the garden, an apron that will last them years may just be that last piece they didn't know they needed, but the one that becomes the staple in their arsenal.
For those of you that might have little ones, a gift for you to all to enjoy together might be one of LoLA Art's activity boxes. You can all get creative, learn about the world's most famous artists and most importantly, make memories that are more precious than any gift. You can plan an afternoon around the activity books, and maybe even visit a gallery afterwards to see some of the works your kids have learned about. A romantic gesture doesn't just have to be for the two of you.
Hopefully our ideas here have been food for thought, but if you need some help, we're always on hand in Blackheath to assist you in finding the best Valentine's Day gifts for you!
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Unlike the classic deep green of the plant you might be familiar with, the Belize has a striking difference, and that's in its colouration. With an almost camouflage-like leaf pattern, in bold greens, pinks and ivories, this plant is an easy but rewarding addition to your home.
At hortus we think that the best way to know how to care for a houseplant, is to emulate its natural environment, as they aren't supposed to live in our homes, really. So lets dig in a little to where this plant originated, and how it lives when its in the wild. The heat but constant cover of the canopy offered by the landscape in its home of South East Asia, means your plant will enjoy a draft-less environment, with a bright, but indirect light. Imagine them growing under the larger trees, with a huge amount of sunlight filtering through the foliage above. A position in your room that's not receiving beating sun rays all day is ideal for your Ficus, though we know that's hard to imagine in the UK
The Ficus is a strong plant, and can tolerate, even in the wild, periods of drought, but that doesn't mean it needs no water. If you image the climes its used to, when it rains, it pours. A lot of the year round, its dry, but the moisture from the other plants around and from the ground are retained by the heavy rainfall experienced in the rainy seasons. The large canopy of trees above the Ficus will stop the ground from drying out completely, until the next rainfall, and if you consider that your plant doesn't have that protection from above, or a large root system and soil below for it to dig deep into, then you do need to water your plant reasonably regularly. You should also consider that your house is artificially heated, which causes soil to dry out far quicker than it would elsewhere.
The strength of the Ficus Elastica is truly a marvel. A thick stem can support multiple huge, heavy leaves, but at home we often need to prop them up with poles to prevent them from keeling over. That's partly why they're often styled in trios, with three plants in the same pot, for added impact. In their natural habitat they grow into substantial trees, with the stems getting thicker into trunks, and aerial roots forming anchors that feed back into the ground for support. An aerial root is a root that grows on a part of the stem that is not under the cover of soil, and in some regions these are used to form bridges. The Khasi people, amongst others, are an ethnic group in North Eastern India, who have been training these plants to form bridges for eons. By twisting the smaller roots to start with, and training them over the rivers and streams of the sub-tropical landscape, they form bridges that are constantly in use by the inhabitants. The smaller roots that the Khasi help along, become grafted to older roots, in a process known as Inosculation, which further strengthens the bonds of the bridge. If the Ficus is strong enough to hold the weight of humans, you can surely help it to become the strongest it can possibly be in your home!
As we're talking here about how to take care of your Ficus at home, not how to train it to form a structure in your back garden, we should give you some practical advice. We advise that your plant needs a nicely aerated soil, and a pot that lets its roots breathe. You can add some bark or perlite to a multi-purpose compost to achieve a soil that will drain well, instead of buying a soil that might be sold specifically for Ficus', as long as the soil has good drainage so the roots don't rot or get waterlogged, it'll be just fine.
When it comes to the best pot for your plant, we'd always recommend potting straight into an unsealed terracotta pot, with a drainage hole. At hortus we stock a range of pots for indoor and outdoor use, and a Bergs Potter pot would serve your plant well, but there are lots of options out there to suit all interiors. If you don't want to do down the terracotta route indoors, we recommend keeping it in its nursery pot (the plastic pot it comes in) and placing it in a glazed pot of your choice. As long as you have enough wiggle room to take the nursery pot out for a water, the choice is yours. As a Ficus has one stem that grows upwards of the soil, we always recommend upsizing the decorative slightly, as the plant will have little foliage to cover the sometimes unsightly look of the soil or the nursery pot- a bigger pot will hide a bit of that, and allow the plant to be the centre of attention.
If you like the sound of this plant for your home, why not pop into our store, where we have an array of houseplants on offer, and sometimes you might spy a Belize or two in our indoor jungle.
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Nut butters are delicious, easy and incredibly satisfying to make. You will need a food processor (or a pestle and mortar if you have hours to spare and need a serious upper body workout). The process is the same for all of these butters.
Once you know how it works you can experiment with flavourings and uses. Try adding cinnamon or mixed spice. You can mix the nuts and try more exotic ones like pistachios or macadamias. They are a great way to play with flavours.
Eat on toast, in smoothies, in baking, in desserts or straight out of the jar with a spoon!
1. Preheat the oven to 150ºC. Lay the nuts out on a baking tray and lightly toast for 10 minutes. The nuts should start to release their oils but not be browning.
2. Place the nuts in the processor and blitz until the butter starts to form. This can take at least 5 minutes so don't lose patience - a buttery paste will start to emerge from the ground nuts.
3. Add the flavouring ingredients and continue to blitz for another minute.
This creates quite a stiff paste. If you'd rather have a smoother texture add a little flavourless or nut oil.
Nut butters will stay fresh in the fridge for at least 3 weeks. I tend to make quite small batches that are normally eaten within a week or two.
Walnuts are an impressive food stuff. Although superfood is an overused and under-researched term, walnuts score consistently highly in so many tests. They are packed fully of antioxidants, omega-3 and can enrich the gut biome. Although native to the Mediterranean, walnuts can be grown across Britain in a sunny spot. Be warned though that the walnut tree can be huge so if you have limited space be sure to find a dwarf variety.
150g walnuts
2tsp maple syrup
Hazelnuts and chocolate are a pairing made in heaven and this nut butter has all the deliciousness of commercial brands. Try a spoonful in your porridge for a delightfully decadent breakfast. Most UK hazelnuts are grown in the South East, the most common variety being the Kentish Cob. Hedge Hazel (Corylus avellana) is a good native hedge plant and has good edible nuts. I use Choc Shot to add sweetness but you may choose to use a sweetened drinking chocolate.
150g hazelnuts
1 tsp cocoa
1 tsp Choc Shot
Some lucky Londoners can grow almonds successfully, because the capital is that bit warmer than the rest of the country. For most of the country, almonds can't be homegrown. Almonds are very good for you and studies suggest they are especially beneficial for people with diabetes and those at risk of heart disease. There are a few environmental concerns regarding almonds so buy organic if you can.
150g blanched almonds
2tsp honey
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Regardless of the Halloween associations, pumpkins and squash really herald the coming of autumn. After a morning of hard digging in the garden a bowl of butternut squash soup is an absolute joy as is the classic squash and sage risotto for an October dinner with friends. Healthy, comforting and so filling, the squash family has a special place in my heart. These are two recent creations of mine. An Indian meal is always my go-to cuisine for a vegetarian get together and this Crown Prince curry went down very well. I'm particularly pleased with the pumpkin pie ice cream which transformed the rather uninspiring flesh of a carving pumpkin into something quite delicious.
Crown Prince is one of my favourite squashes. It's shaped like a traditional pumpkin but has a rather sophisticated silvery grey colour. The flavour is greatly superior to your standard pumpkin and it has a nice firm texture. You can prepare this all in advance to cook for half an hour at the end. Served in the shell of the squash this is a wonderful centrepiece for a halloween or bonfire night dinner, fit for a crown prince!
Serves 6 (or more depending on accompanying dishes)
1 large crown prince squash, hollowed and the flesh, however it comes out!
300g root vegetables (I usually use carrots and beetroot but parsnips, turnips and even celeriac works well), cut into a 2cm dice
1 large red onion, cut into 8 wedges
5 garlic cloves
5cm fresh ginger, finely chopped
2 black cardamom, whole
6 green cardamom pods, lightly crushed
2 tsp black cumin seed
2 tbsp garamasala
1 star anise
1 bay leaf
Fresh coriander leaves
Preheat the oven to 190ºC.
Lay the root vegetables and the onion pieces on a roasting tray. Add a good slug of olive oil and the whole coriander seeds. Roast for about 30 minutes until browning at the edges.
While the vegetables are cooking, toast the cumin seeds in a dry pan. Coarsely grind and add to the yoghurt. Add the remainder of the spices, the crushed garlic and the chopped ginger. Then stir in the squash flesh.
When the vegetables are cooked remove from the oven and allow them to cool. Add them to the yoghurt marinade, mix well and stuff into the squash shell. Pour in around 100ml of water. Add the lid of the squash and roast for 30 minutes or until the shell softens.
Before serving, give the curry a good stir and garnish with coriander leaves. The skin of the crown prince is generally very tender so when you've served up the curry contents you can carve slices of the squash too.
Top tip: We had lots of the squash shell left over and it's great for a simple soup. Don't bother peeling the pieces - just whizz them up, add a bit of stock and you have a delicious hearty soup.
The pumpkin pies I have enjoyed can be counted on one hand, or probably one finger. I always like the idea but there's a tendency to a bland flavour, normally clawingly sweet and a peculiar texture. To avoid creating a mediocre recipe I went to my comfort zone and this is pretty brilliant! It's an ideal use for the flesh from your carved halloween lanterns.
This recipe is for a very traditional, and rather long-winded custard-based ice cream. I think it's worth it but you can also add the spices and puree to a simplified base.
Bonfire parties may be postponed this year but keep this recipe for future years. The perfect antidote to a fiery chilli around the bonfire.
Serves 6
300g pumpkin flesh
3 tbsp maple syrup
3 tbsp water
Zest of half an orange
Custard base
6 egg yolks
180g demerara sugar
pinch of salt
300ml double cream
300ml milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp vanilla extract
To serve
Waffle cones
Caramelised pecans, broken up brandy snaps or just an additional drizzle of maple syrup
First make the pumpkin puree but putting the pumpkin chunks in a small saucepan with the maple syrup and water. Cook until the mixture is soft and you can easily mash it to a puree. Set aside to cool before adding the orange zest.
Now make the custard. Pour the cream and milk into a heavy based saucepan. Add the spices and the vanilla extract. Put on a very gentle heat for about 10 minutes until the mixture is almost boiling, remove from the heat and allow the mixture to cool for around twenty minutes.
Meanwhile beat together the egg yolks, sugar and salt until the mixture lightens in colour.
Now slowly pour the still warm cream mixture onto the eggs, gently whisking. Return the mixture to a clean saucepan and cook gently for around 10 minutes, stirring continuously. The custard will start to thicken and when it easily coats the back of the spoon it's time to remove from the heat and pour into a clean bowl and leave to cool completely. Stir in the pumpkin puree and you mix is ready for freezing.
Churn the mix in an ice cream maker or simply freeze in a container. Remember to remove the ice cream about half an hour before you want to serve.
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We love to work with local producers and James Briggs, founder of Oh, James... is based just down the road from Blackheath in New Cross. Born in California, James worked in fashion buying before starting his own home fragrance company here in South East London. We thought we'd ask him a bit more about the unique scents that make Oh, James... such an exciting brand.
So, James where did it all begin?
I grew up in California. It's quite a unique place in the world in that it has nearly every type of climate, terrain, and geography you can think of, all in one place. Whether it's the coast, the desert, the valleys, the mountains, or the forests...they all smell amazing and unique! So I think from an early age I was always intrigued and drawn to fragrances.
Though I've always been interested in and appreciated fragrances, I never really created any of my own until about 3 years ago. I had gone into a shop to buy a candle for a friend's birthday. After looking at and smelling everything, I was left disappointed with the scents and definitely didn't want to spend £40+ in order to get a decent smelling candle! I knew I could make a candle that smelled nicer and that wouldn't cost a fortune...so I bought some supplies, wax, oil, etc, and I started to teach myself how to make candles. After a few months (and a lot of mistakes!) of making candles for myself, I started to give candles to friends to test out. After a lot of great feedback, I realised that I had to 'do' something...and that's how 'Oh, James...' started to come to life.
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Blessed with a productive plum tree it seems a little churlish to complain but it sometimes stretches my culinary creativity. Plum wine is brewing, the crumbles are coming thick and fast but I thought I'd share a few recent creations for any of you drowning in a deluge of plums.
Venison is a healthy and ethical choice for a meaty meal. It is low in fat, high in protein and a great source of vitamins B12 and B3 as well as omega 3. Additionally, due to the richness of the flavour, a smaller portion can provide real satisfaction. The rich gaminess of the venison is offset wonderfully by the fruity sharpness and the creamy sweetness of the mash completes the trinity of flavours. A posh treat for early autumn.
4 venison steaks
1tsp juniper berries
1/2 tsp salt
1 clove of garlic
2 tbsp olive oil
Splash of red wine
Plums
4 ripe plums, stoned and halved
Sprig of fresh thyme
30ml of port or red wine
Three-root mash
250g floury potatoes, peeled and diced
250g parsnips, peeled and diced
250g swede or turnip, peeled and diced
30g butter
50ml double cream
1/4tsp freshly grated nutmeg
In a pestle and mortar crush the garlic to a paste with the salt. Add the juniper berries and lightly crush. Add the olive oil and red wine, mix thoroughly and rub into the venison steaks. Pour over the remaining marinade and leave for 2 hours or overnight if possible. Make sure you remove the steaks from the fridge at least an hour before you want to cook them.
Place the plums in a frying pan over a medium heat. Pour over the port and add the sprig of thyme. Keep the plums moving in the pan and with a spoon repeatedly pour the liquid on top of the plums. You want the plums to retain their shape but be releasing their juices. Be careful not to overcook them now as you will want to reheat them when you are ready to serve.
Remove the plums from the liquid and turn up the heat. The liquid needs to boil gently. Depending on how much juice was released from the plums you may need to add a splash more port.
To make the mash, first boil the parsnips and swede in a big pan of salted water. Once they are soft lift them from the water and add the potatoes. You can start mashing the parsnips and swede whilst the potatoes are cooking. When the potatoes are cooked add them to the mix. Mash, add the butter and double cream and then the nutmeg. I love nutmeg so I add around 1/2 teaspoon but you may want less. Season well.
When you are ready to serve, return the plums to the sauce and put on a very low heat. Return the mash to the heat, again very low. Now you need to cook the venison. Wipe any garlic and juniper berries off the meat before the it goes in the pan.
To pan fry the venison, heat around 1tbsp of olive oil in a wide frying pan. When the oil is very hot, add the steaks. Sear the meat for 1 minute, turn over and sear the other side for 1 minute. Then turn down the heat to a low temperature and continue to cook for around 3 minutes on each side. This should cook the steaks to medium rare. You may want to cook them for longer.
Remove the steaks from the pan and allow them to rest. Add the remaining marinade to the pan and gentle cook until the garlic is soft. Now add the mix to the plums and give the sauce a good stir.
Serve the venison on top of the mash and the plums to the side, drizzling the sauce over the meat. Bon appétit.
I spend too much money on posh squash and decided that a glut of plums could remedy this. A veritable success! It's delicious, refreshing and a beautiful colour. This cordial will not last as long as a store-bought one but freezes very well in a plastic bottle.
500g plums (stoned & halved)
2tsp vanilla essence
2tbsp honey
100g caster sugar
Place the plums, vanilla and honey in a heavy based saucepan with 250ml of water. Boil the plums until the mixture is a soft pulp (this normally takes 15 minutes depending on how ripe your fruit is).
Allow the pulp to cool slightly and then push through a sieve with the back of a spoon. Rinse out the saucepan and return the strained liquid. Put on a medium heat, add the sugar, bring to the boil and simmer for at least 10 minutes.
To store, it's a good idea to sterilise the container. To do this put the required amount of glass bottles in the oven on a low heat (50ºC is sufficient and won't break the bottles) for 15 minutes. When the cordial is ready, pour into the bottles whilst still hot and seal. If you are putting the cordial into plastic bottles to freeze, allow the cordial to cool before bottling and remember that when defrosted the cordial will not last as long as in the sterilised bottles.
Serve the cordial with soda, a slice of lime and a few mint leaves. Perfect refresher for a hardworking gardener!
Variation - Christmas plum cordial
This spicy concoction is in the freezer waiting for December. Not only is it a delicious festive non-alcoholic option but it is also great for instant mulled wine, providing the sweet fruity spicy addition to a bottle of wine. Make as above and strain away the spices. You may want to return the cinnamon stick and star anise to the cordial when bottling.
500g plums
1 cinnamon stick
5 cloves
1 star anise
2tbsp maple syrup
100g brown sugar
Over the years I've collected some choice recipes which fortunately are available online too.
A jar (or ten) of Delia Smith's Spiced Damson Chutney is always in the cupboard. Of all the chutney and jam recipes I've experimented with, I always come back to this Delia classic. A mature cheddar, freshly baked granary bread and spiced damson chutney - the ultimate sandwich!
I'm a sucker for ice cream and Good Food's Plum & Amaretti Semifreddo is a fantastic dessert. I make it in a loaf tin and put a good additional layer of crushed amaretti on the base and turn it out to serve at the table with a few fresh plums around the plate.
Finally this English Plum Salad from Rosie Reynolds introduces the gorgeous pairing of plums and Lancashire cheese. The white, slightly sour crumbly cheese is perfect with the spicy fruity plum. A lovely salad for September.
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As this year's blackberries appear in the hedgerows it's time to find some alternatives to the ubiquitous crumble. A delicious ripe blackberry should be shiny, plump and black. Remember to avoid picking blackberries on main roads and those close to the ground. Wash them well, just before using.
]]>As this year's blackberries appear in the hedgerows it's time to find some alternatives to the ubiquitous crumble. A delicious ripe blackberry should be shiny, plump and black. Remember to avoid picking blackberries on main roads and those close to the ground. Wash them well, just before using.
The salty sharpness of the halloumi pairs beautifully with the musty spiciness of the blackberries. This is a lovely starter for late summer dinner party or a light supper after a day out brambling.
Serves 4 as a starter
50g hazelnuts
Handful of mixed salad leaves
100g blackberries
200g beetroot, cooked and diced
Handful of mint leaves
Halloumi, sliced into 8 pieces
1 tbsp olive oil for frying
Plain flour
Dressing
1 tbsp cumin seeds
1 tsp salt
1 small garlic clove
1 tsp honey
2 tbsp good quality olive oil
Lightly toast the hazelnuts, crush them quickly with a pestle and mortar and set aside.
Now toast the cumin seeds in the same pan. When they are aromatic, remove to the heat and lightly crush with the pestle and mortar with the salt. Add the garlic clove and crush to a paste. Add the honey, and finally the olive oil. Depending on the sweetness of the blackberries you may want to add a squirt of lemon juice to balance the acidity.
Arrange all the salad ingredients in your serving dishes.
Heat the oil in a nice big frying pan. Season the flour. Pat dry the halloumi slices and coat in the seasoned flour. When the oil is very hot, but not smoking, add the slices of halloumi and fry on each side for around 2 minutes, until they are golden and crispy.
Place the halloumi slices on top of your salad and then drizzle over the dressing.
This sorbet is an extraordinary colour and has a delicate floral flavour. Don't be afraid of the lavender. It accentuates the flavour of the blackberries and won't taste like soap. A refreshing but dramatic conclusion to an autumnal dinner party or a sophisticated accompaniment to a hot apple crumble.
Serves 4
160g caster sugar
1 lemon, juice and zest
350g blackberries (frozen or fresh are fine)
1 head of English lavender flowers
1 egg white
Create a thick sugar syrup by dissolving the sugar in 450ml water. Bring to the boil and continue to boil until it reaches 108ºC - use a chef's thermometer to check. This should leave the syrup at the 'short thread' stage. Let it cool briefly before adding the lemon juice, zest and lavender flowers. Leave to steep for another 5 minutes.
Put the blackberries in a food processor, add the sugar syrup and blitz until you have a smooth puree. Strain the liquid through a fine sieve and leave to cool completely.
Ice cream maker method
Beat the egg white until frothy. Add your fruit mixture to the ice cream maker. Once the mixture has begun to thicken add the egg white a spoonful at a time, waiting for the each spoonful to be amalgamated before adding the next.
Without an ice cream maker
Freeze the fruit mixture until almost solid. Remove from the freezer and break into chunks and return to the processor. Blitz the frozen chunks and add the beaten egg white spoon by spoon into the mix. Return to the freezer once it's all combined.
Transfer the sorbet to the fridge about 20 minutes before serving. Garnish with a few more blackberries, a few lavender flowers and an optional slug of Crème De Mûre.
Combining two of our favourite cocktails - the Bramble and the Bellini - this simple cocktail is a wonderful aperitif. Replace the sparkling wine with soda water for a less alcoholic drink or just add the blackberry puree (minus the limoncello) to a good quality lemonade for a delicious mocktail.
Serves 4
750ml sparkling white wine
250g fresh or frozen blackberries
30ml Limoncello
Lemon rind to garnish
Puree the blackberries with the limoncello in a processor or juicer. Strain the pulp well through a clean (but not too precious - it will stain) tea towel placed in a sieve. Resist the temptation to force the pulp through as you want as smooth a liquid as possible.
Pour the wine into a coupe or cocktail glass. Let the bubbles settle for a minute and carefully add around a tablespoon of the blackberry puree. Be patient because if you add it too fast it is likely to bubble up and leave a film around the top of the glass.
Garnish with lemon.
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There are few plants we love as much as lavender. It suits almost every type of garden and has a timeless elegance that can’t be matched. It is as much at home in an urban courtyard in London as it is in the fields of Provence. Whether you have a windowsill or a country estate there is a lavender for you.
Lavender (lavandula) is a genus of plants belonging to the mint family and is native to the Mediterranean. The strong scent is derived from oil glands on the trichomes (hairs) on the flowers, leaves and stems of the plants.
In Ancient Greece it was used to help cure insomnia and calm aches and pains. The Romans used lavender in their baths, and indeed the name lavender comes from the Latin lavare, to wash. It was believed to have healing qualities, and appears in many historical recipes for antiseptics, ointments, and cures for the plague. There is little evidence for the medicinal uses of lavender, but we still associate lavender with aiding sleep.
Lavandula comprises around 30 species and they are quite distinct in their uses, appearance, and growing habits, so it’s important to choose the right type. In the UK the most common species is lavandula angustifolia or English lavender. This is the variety used for commercial lavender production, making essential oils, and culinary purposes. Lavandula × intermedia, sometimes referred to as Dutch lavender, is a hybrid of lavandula angustifolia and lavandula latifola. It is considered slightly inferior to English lavender in quality of oil, but there are some beautiful varieties within this classification, including the classic white lavender, Edelweiss. French lavender, or Lavandula stoechas, is an ornamental lavender that, although fragrant, does not have the strength or quality of scent of English lavender. French lavender is grown for its distinctive appearance as it has elegant bracts that grow from the top of the flower spike. French lavender is much less hardy than English, and is unlikely to survive a harsh winter. In London and other warm parts of the UK it can last a few years, but in most places it should be considered an annual.
Other species available include Lavandula dentata, or fringed lavender, which has pretty toothed leaves, and Lavandula multifida, sometimes called Egyptian or fernleaf lavender, which often has very striking dark blue flowers. Neither Lavandula dentata or Lavandula multifida are hardy, and are tricky to get hold of in the UK. But there are a few stockists, and with some care you can grow them as an annual or in a conservatory.
There are so many reasons to grow lavender! It's beautiful, fragrant, easy to maintain, bees and butterflies love it, and it will give you years of pleasure. You will have stunning flowers in the summer, and gorgeous silver foliage throughout the year.
English and Dutch lavender plants will last for many years and come in a range of colours from white to pinks, the classic ‘lavender’ to much richer dark blues. Hidcote (Lavandula angustifolia ‘Hidcot’) is one of the most popular varieties. It’s a compact plant, ideal for a low hedge. It’s a classic rich blue/purple and very hardy. Lavandula angustifolia ‘Munstead’ is another popular variety that is widely available. ‘Folgate’ is a good choice too. It tends to be a very fragrant with vibrant blue blooms. It flowers early in the season (early May) with repeat flowerings over the summer. The main variety of white English lavender is ‘Arctic Snow’, but we would recommend lavandula x intermedia ‘Edelweiss’ if you want white blooms. Lavandula angustifolia ‘Rosea’ is a very pretty pale pink, and look beautiful amongst contrasting blue and white varieties. Lavandula x intermedia are generally taller plants than English lavender, growing to around 80cm tall compared to the latter, which reach an average of 50 or 60cm.
French lavender is certainly more showy, and remember only half-hardy. 'Kew Red’ is particularly unusual, boasting rich burgundy flowers with white top bracts. ‘Regal Splendour’ has very elegant dark purple flowers with brighter purple bracts. French lavenders come in a huge range of colours and are very popular with pollinators, but remember the fragrance is poor compared to the English and Dutch varieties.
Although easy to maintain, lavender does best in full sun in well-drained soil. It’s great for drought-prone gardens, and in London that can be a real problem. English lavender can survive in temperatures as low as -15ºC but can really object to damp conditions. If your soil is quite heavy it’s a good idea to add some horticultural grit to help the drainage when you plant your lavender. French lavender is best planted in a pot, but other varieties can be potted too. You will need to ensure there is good drainage in your pots and they generally do best if you plant between March and May.
In late summer or early autumn (after flowering) you will need to prune you English lavender because it can become leggy and woody. For everything you need to know about caring for lavender check out the RHS.
A few years ago lavender appeared in every other dish on Masterchef, and then just as quickly disappeared. Lavender is not a staple herb that can be added to any dressing or salad, but when used in the right place it’s delicious. Both the leaves and the flowers are edible and tasty, but the majority of recipes seem to use only the flowers.
Firstly there’s lavender shortbread, which is the perfect accompaniment to a cup of Earl Grey on a summer’s afternoon. And speaking of summer afternoons, a lavender martini may be more to your taste. Lavender goes wonderfully with lemon - it can be added to most lemony cakes (be careful of quantities however), and a homemade lavender lemonade is heavenly. Lavender goes very well as a flavouring for dairy desserts including panna cotta and ice cream. We’d also recommend this delight from Ottolenghi: Apricot, walnut and lavender cake.
It doesn’t have to be sweet. Used sparingly in marinades for meat it is delicious and pairs particularly well with lemony chicken or roast lamb. When using lavender in cooking, it’s really important to err on the side of caution to avoid a soapy flavour. And talking of soapy...
Since ancient times people have been distilling the oil from lavender flowers to create fragrances and cosmetics and it still one of the most used oils for toiletries. After all, the scent of lavender can trigger some wonderful recollections. Returning from work on a summer’s evening, brushing past the lavender on the path is a beautiful experience. The fragrance is stunning and will forever be associated with hot summers, here in the city or on holiday in France. With Bramley’s bath salts, which contain lavender flowers, you can relax like the Romans did and then light one of True Grace’s ‘English Lavender’ candles for perfect relaxation. Whatever the science is on the calming properties of lavender it is undoubtedly a great addition to a hot bath after a long day in the garden.
As long as you chose a hardy variety, lavender involves very little maintenance brings so much pleasure. Whether you are creating a Provençal oasis, an English country garden, a modern minimalist courtyard or are limited to a bijou balcony, lavender should make an appearance!
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