We found a spot next to the wall of a old building – a crumbling oven and chimney open to the elements. Once a cosy place to make a winter stew, now a roofless footprint of a past home with its tiny windows and black, smoke-stained stones.
The pots of herbs lined up like an identity parade: ‘Hey shorty, you’re at the front and Rosemary, it’s the back corner for you! – and You, you’re doing time and sharing with Oregano.’
We built Spain’s worst dry-stone wall to protect the herbs and collected debris from the garden to ‘improve’ the soil (add twigs to it). A huge bucket was used to soak the stuff turning it into a brown broth which is also doubling-up as a Chinese remedy.
A friend had told us how easy it is to propagate plants. No messing around with rooting powder, micro-climates made from shower caps – just a small cutting, lower leaves removed, dunked in a shot-glass of water for ten days until roots appear. How herbs like basil will fair outside in January we’ve no idea but we’ll give it our best shot.
We’re expecting the cats to begin using our new jardín de hierbas finas as a giant litter tray – but at least they’ll come back smelling of mint.
Plants planted: chives, mint, basil, oregano, parsley, sage, rosemary and thyme.
We’ve been told on several occasions that coriander is hard to grow so, should you ever be passing, you could be in luck and be offered pork stuffed with sage, tomato and basil soup or, better still, a mojito. Just not a Thai green curry.
© con jamón spain