Growing Flavours at Home

Episode: 2
Title: Growing Flavours at Home
Broadcast: March 9, 2019
Presenter: Nigel Ruck

From trees, to low-lying shrubs, to ground covers, herbs can come in varying shapes and sizes and from all corners of the globe. Nigel shows us a few that might work in your garden and could jazz up your next dinner plate!

  • The Curry Leaf Tree, botanically known as Murraya koenigii, provides a fragrant addition to plenty of Indian and Sri Lankan style dishes. It can be planted straight into the ground or into a large pot to control its size and growth as they can get to quite a large tree.
  • It grows well in tropical right through to Mediterranean and temperate climates, so it’s the perfect tree for almost anywhere in Australia. It likes full sun or light shade and can tolerate most soils.
  • The Curry Leaf Tree has small leaves and fragrant flowers right through spring and summer. Even its berries are edible, but you have to be very cautious as the seeds can be poisonous – so best kept out of the way of children and pets!
  • The leaves of the Curry Leaf is what’s used most in cooking. You can fry them up fresh, or dry them out, and both work perfectly in Indian curry.
  • Lemongrass is a herb that grows into an arching clump of grass that works both as a feature in a pot or in the ground. It adds a zesty, citrus flavour to many Asian soups and stir fries.
  • There are two main culinary varieties of lemongrass, from India and from South East Asia, both grow best in the hotter conditions with a fertile, well-drained soil.
  • The Kaffir Lime Tree, or Citrus hystrix, is commonly grown and used in Asian cuisine. When you crush the leaves, you’ll be taken straight to Thailand!
  • The Kaffir is easy to grow, both in the ground or in a pot. It’s a typical citrus though, so likes lots of sun and a moist, fertile and well-drained soil.
  • The Kaffir also flowers and develops fruit, however despite being edible, they’re not commonly used as they don’t contain much juice and the skin of the lime is not easy to zest, so it is the leaves that make this tree popular.