Start with a seed

One of my favourite activities at this time of year is ordering seeds. It is a tangible manifestation of the summer to come, of abundance and the promise of longer days.


recipes and future ingredients

For my birthday Mr Snail gave me Rick Stein’s new book The Road to Mexico, as I had very much enjoyed the recent television series. I like Mexican food, but I’ve never really cooked it. I settled down with the book the other afternoon to drool over the recipes and read what he has to say about various ingredients. As I read, I realised the potential from growing some of the herbs and spices for myself, and so I did some research and modified my seed ordering accordingly. I spread my orders between companies because no single company had all the seeds I wanted, including the two Mexican herbs Epazote and Hoja Santa. I placed the first order on Wednesday, so I was delighted to receive the seeds this morning. The company in question, South Devon Chilli Farm, sells ingredients as well as seeds, so I gave in to temptation and bought some large dried chillies and some chipotle (dried, smoked) chillies too. Chillies are the first seeds that I plant in the year because they do need a good long time to grow, so I’ll be planting the ones pictured very soon.

The rest of my seed orders mainly stuck to tried and tested things: a good range of peppers, spring onions, courgettes, squashes, parsnips etc. My only other departure was tomatillo seeds – another common ingredient in Mexican recipes and something that I grew successfully many years ago, but wasn’t exactly sure what to do with at the time. I do love the process of growing the things that I want to cook with – it may be taking ‘slow food’ to the extreme, but it is so satisfying.

My next gardening job is to have a good clear-out in the limery and then I’ll be all set for the 2018 growing season. Do you have plans to grow anything new this year?


pictures and the real thing – hopefully I’ll have home-grown ones later in the year


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