Kitchen Garden - In the KG Pantry

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March 2010

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Rosemary

In the KG Pantry
The essential aromatic evergreen for any kitchen garden, rosemary can be picked all year round. Although through the cold winter, its spindly needles turn limp, discoloured and slightly bitter. With spring and a touch of warmth in the air, your rosemary bush will begin to flourish once more; growth thickens and vibrant green needles plump up, bursting with flavour. The pretty pale blue flowers can also be used in the kitchen; use to add a delicate fragrance to desserts or to garnish dishes. Rosemary is at its best right now so it’s the perfect time to pick and preserve.
If you’re lucky enough to own a dehydrating device, you can dry herbs efficiently with fantastic results – colour and flavour are retained best through rapid drying. But it is easy to do the old-fashioned way too. Branches can be harvested and hung up, preferably somewhere cool and dry with good air circulation. They are best tied in small bunches to speed up the process. Once completely dried out, needles can then be stripped off and stored in airtight jars. Always remember to label – a mass of jarred dried herbs can look pretty similar.
Use in the same way you would fresh rosemary – leave whole to infuse into slow cooked dishes, stuff inside joints of meat and whole baked fish, or simply finely chop and toss through potatoes or pulses. For maximum impact, rehydrate dried herbs in a splash of warm water or oil before use.

Spinach

You may be enjoying the first few precious leaves now, but if you grow spinach, it is likely that you will soon have more than you can comfortably accommodate into your diet. Like most leaves, spinach is best picked fresh on the day you wish you eat it, although it can be successfully stored unwashed in a sealed bag in the fridge for a few days. Young tender leaves make an excellent salad green, while larger leaves and tougher stalks are best cooked. Wilted down, spinach can be compressed and stored in the freezer as a nutritious convenience food.
Because spinach leaves have a high water content, there is no need to blanch or plunge into boiling water. Simply rinse thoroughly and place in a lidded saucepan over a low heat. This will create enough steam in the pan to wilt the leaves down without losing their nutrients, colour or flavour. After one minute, stir to ensure even cooking, replace the lid and cook for a further minute. Remove from the heat and tip into a colander to drain. Once cooled slightly, squeeze any extra water out of the leaves – you’ll be amazed how much comes out. Lightly season with a pinch of salt and twist of black pepper. For efficient use of space, mould the cooked spinach into balls and lay out on a baking tray lined with cling film ready to pop into the freezer. Once frozen solid, decant into labelled bags. There is no need to defrost before use, just throw into your dish and gently heat through.
Spinach is wonderful with all types of dairy. Partner with soft creamy cheeses, egg dishes or mix with cream and a grating of nutmeg for a luxurious side dish.

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