REGULAR readers of my column will know how much I enthuse about herbs. When carefully used, their unique flavours will elevate a dish from distinctly average to mind-blowing signature – isn’t it brilliant how a plant can do that?
But what can you do with your herbs during their dormant months? Well, first of all, understand that they don’t need to be dormant! Evergreens such as thyme, rosemary, sage and bay will deliver flavour-packed leaves all year round, and even the hardy perennial herbs that would normally die back for winter (such as oregano and mint) can be forced into growth indoors (see my windowsill projects on page 20). Propagation, too, can be addressed during the winter months – division, layers and root cuttings (see panel on page 20) are three of
