Growing herbs specifically for Indian cooking

is really pretty easy!

For those who love Indian cooking, there are several herbs you can grow in your backyard that are commonly used, but not always easily available to purchase when you need them.

Many readers will be familiar with the seeds of plants used in Indian cooking, using them whole or ground in the recipes.

However the leaves of some plants are fragrant and tasty, and well worth the small amount of growing space needed. These herbs are particularly hard to find outside of the city areas.

Coriander, cumin and fenegreek grow as easily as parsley in many countries. These plants seem to thrive when grown in close proximity to each other. They usually grow to about 18 inches high. Plant from seed in a well prepared seed bed, and thin when an appropriate size.

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Coriander needs shelter form the wind, as the plants can be spindly. Fenegreek leaves are strong flavored so use lightly. Cumin is a sparse-looking plan too, and it is also used in Mexican and Middle east dishes.

Mint is another well used herb and it’s easy to grow anywhere, as long as it is kept moist. Salads with sorrel, rocket, and nasturtium flowers are a great accompaniment for Indian kebabs and similar dishes.

Unless you are growing for seeds, cut any flower heads off. If they are allowed to flower the leaves become sparse and useless for cooking. Sow seeds in rotation, so there are always new plants coming along.

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This will ensure plenty of leaves for use during the colder weather. In colder climates they can be started early in greenhouse. Soaking the seeds overnight helps with earlier germination.

Surplus leaves can be washed, chopped, and frozen in small containers or ice block trays. Other herbs which can be used in Greek, Turkish, and Middle-east dishes as well as Indian ones, are garlic chives, rocket, and rose-scented pelargonium (P. capitatum).

Garlic chives grow anywhere. Pelargoniums are easy to grow, but they may need to be kept cut back, to allow good leaf growth, and so they dont become straggly.

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Here is an easy recipe to get you started.

Lamb with Coriander and Lemon. 2lbs Lamb fillet, 1 inch fresh ginger, 5 cloves of garlic, 2tsp ground cumin, 1 tsp ground coriander, 1 tsp tumeric, ½ tsp chilli powder, 1 large bunch fresh coriander leaves, A few sprigs of fresh cumin, 2 leaves of lemon-scented pelargonium, ghee for frying, ½ tsp garam masala, ¼ pint, water, ¼ pint stock.

Peel, slice and blend the ginger and garlic with a,little water. Heat the ghee in a,heavy fry pan, add all the spices and cook for a couple of minutes. Then add the chopped coriander, then the cubed meat. Stir well to ensure the meat is coated with the spices. Turn down the heat, add the finely chopped cumin and pelargonium leaves. Add the rest of the water and stock, and simmer until the lamb is tender, about ½ an hour. Just before serving sprinkle with garam masala, and a few chopped coriander leaves. Serve with pillau or spiced Basmati rice.

Happy Indian food feasting, Patrick!

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