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Grow your own Stuffing!

Four Classic Culinary Herbs

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Grow your own Stuffing!

Four Classic Culinary Herbs
£3.95

price: £3.95

Availability: In stock

Availability: In stock

price: £3.95

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Grow your own Stuffing! - Four Herb Seed Packs


A collection of four classic herbs, used in traditional stuffing recipes.
Each of the seeds are supplied in a resealable ziplock bag, and come complete with an A5 information sheet containing colour pictures, information about the plant, sowing guidelines and cultivation advice.
Please click on the name to see the full details of each variety.


Pack 1:
Flat Leaf Parsley ‘Italian Giant

Also known as Italian or continental parsley, flat leaf parsley has dark green leaves and a pungent, sweet flavour. This parsley is best for cooking, since it can withstand heat and retains its flavour better than curly parsley.
‘Italian Giant’ is a selective plant with deeply cut, bright green leaves. Known to have better flavour than other varieties, it is increasingly popular in the kitchen, and is indispensable for a huge range of cooked and salad dishes. It is the choice parsley for drying.


Pack 2:
English Sage “Salvia officinalis”

Salvia officianalis, as the Latin name implies, is the original aromatic foliage used for centuries to flavour stuffing, meats and even make sage tea and, of course, nothing says stuffing like good old Garden Sage
Besides the traditional use, Sage is good with cheese and is often combined with thyme and used with beans and in soups. Use it with fruits in vinegars. The flowers make an attractive garnish in salads, butters, soft cheeses, and ice cubes.


Pack 3:
Rosemary “Rosemarinus officianalis”

Rosemary leaves are like soft pine needles; finely chopped they can be used to flavour a variety of dishes, especially stuffing. Many cooks simply cut sprigs of rosemary and place with roasted meats, especially lamb, pork, chicken and turkey with great results.


Pack 4:
Winter Thyme “Thymus vulgaris”
.
Thyme leaves may be small, but they pack a powerful punch. It retains its flavour well in long slow cooking. In Britain, thyme is the most popular culinary herb besides mint.
It is one of the savory herbs, which are main course herbs used to flavour hardy meals, bone warming soups, and piquant sauces.
They blend their essence with other herbs to create some memorable flavours.




Nothing to do with Stuffing, but purely out of interest....


"Scarborough Fair" popularised by Simon and Garfunkel, is an English folk song about a trade fair that took place in the resort town of Scarborough during the medieval times.
Like any trade show, it also attracted entertainment and food vendors, and other hangers-on. The fair peaked in the late 14th century, but continued to operate until the end of the 1700s. Now, several fairs are held in remembrance of the original.


"Scarborough Fair" Lyrics
The lyrics for "Scarborough Fair" talk about unrequited love. A young man requests impossible tasks from his lover, saying that if she can perform them, he will take her back. In return, she requests impossible things of him, saying she will perform her tasks when he performs his.


Are you goin to scarborough fair? parsley, sage, rosemary and thyme
Remember me to one who lives there, she once was a true love of mine


Tell her to make me a cambric shirt, parsley, sage, rosemary and thyme
Without no seams nor needlework, then shell be a true love of mine


Tell her to find me an acre of land, parsley, sage, rosemary and thyme
Between the salt water and the sea strand, then shell be a true love of mine


Tell her to reap it in a sickle of leather, parsley, sage, rosemary and thyme
And to gather it all in a bunch of heather, then shell be a true love of mine


Are you goin to scarborough fair? parsley, sage, rosemary and thyme
Remember me to one who lives there, she once was a true love of mine



Parsley, Sage, Rosemary and Thyme
The use of the herbs "parsley, sage, rosemary, and thyme," has been debated and discussed. It's possible that they were just put there as a place holder, as people forgot what the original line was. In traditional folk music, songs grew and evolved over time, as they were passed down through the oral tradition. That's the reason there are so many versions of so many old folk songs, and possibly why these herbs have become such a prominent part of the verse.
However, herbalists will tell you of the many symbolisms and functions of herbs in healing and health maintenance. There's also a possibility that these meanings were intended as the song evolved (parsley to remove bitterness, sage to cleanse, thyme for courage, rosemary for love). There's some speculation that these four herbs were used in a tonic of some sort, to remove curses.


Simon and Garfunkel's Version
Paul Simon learned the song in 1965 while visiting Martin Carthy in London. Art Garfunkel adapted the arrangement, integrating elements of another song Paul Simon had written called "The Side of a Hill," and the pair added some anti-war lyrics. They recorded the song and didn't give credit to the traditional arrangement and lyrics.


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Common Name Four Classic Culinary Herbs

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