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The Herald Scotland
a day ago
- General
- The Herald Scotland
How to get the most out of your herb garden in Scotland
They, including, and perhaps especially, those we call weeds, rush to seed during this moist bonanza. Our herbs follow this pattern and provide lots of tasty leaves prior to producing the less welcome flowering and seeding stems. So what do we do to maximise the development of the leaves we generally want? The best approach is to foil the plants by removing the flowering stems, forcing them to grow more, if smaller, leaves prior to new flowering stems. With biennials like parsley and leaf celery, all we can do is try to slow down the seeding process. Fortunately, the leaves of these herbs freeze well when collected and bagged. And, as with all biennials, annual sowings give you a fresh harvest every year. Read more Dave Allan Annuals like dill, coriander, and salad rocket have also rushed to flower, so we need to use and preserve as much as we can before the plants die. Perennial sorrel, lovage, and sweet cicely behave slightly differently. They don't die after flowering, but there is a lull in leaf growth as the plants concentrate on producing seed. But again, cutting out flowering stems slows down this natural process and does encourage some fresh leaf growth. My lovage reaches a domineering 7' - 8' so has to be cut back if I want to use a path or let its neighbours survive. Some herb flowers and seeds have a part to play as well. Dill, coriander, and salad rocket flowers have some, if not as much, flavour as the leaves, but chive flowers are really tasty in a salad. And the young, green seed pods of sweet cicely are actually much more flavoursome than the leaves. So don't cut back all the flowering stems! My burnside was utterly gorgeous with its carpet of white ramsons, but if you're managing to grow and control some of this delicious wild garlic in the garden, you'll agree that the leaves, flowers, and seed are all great. Chopped up leaves add zest to a salad, the flowers make a beautiful garnish, and tender green seeds pack a punch. Collecting the goodies gives us a great excuse for an expedition to the burn. Plant of the week Paeonia (Image: PA) Paeonia (Intersectional) 'Copper Kettle' is a most beautiful mid-season, semi-double peony with large apricot pink flowers that are flecked with purple. They have a spicy fragrance. Intersectional peonies are tolerant of all the vagaries of Scottish weather, though many, like 'Copper Kettle', need rich, moist soil and a sunny spot. Once established, they are long-lived and trouble-free.
West Australian
16-05-2025
- Business
- West Australian
Bunbury's Rose Hotel reno complete at heart of town
The heritage restoration of one of WA's oldest hotels is complete. After nearly 10 years and $3 million, Bunbury's Rose Hotel is ready for its 160th birthday. It has been at the heart of Bunbury since 1865, witnessed two world wars and hosted prime ministers. LocalsCo, a Western Australian hospitality group which specialises in preserving the legacy of historic pubs, bought the State heritage-listed pub in 2015, aiming to restore and refresh it. The renovation inside was completed in 2017 and work on the outside started nearly two years ago. The veranda and first-floor balcony have been restored. Brickwork has been tuck-pointed, architraves and decorative ironwork repaired. And there have been some structural repairs. The hotel's 'Sample Room' is a single-storey, detached brick and iron room where commercial travellers could show their samples and conduct business. It is now the Rose Hotel's liquor store. A grant of $100,000 from the Heritage Council of Western Australia went towards the $3m in external works. LocalsCo director Dave Allan says: 'As the current custodians of the Rose, we are honoured to have led this extensive renovation, safeguarding its character while ensuring it remains a local pub for our community for years to come.' LocalsCo also owns Treendale Farm Hotel in Australind and Eaton Tavern, the Subiaco Hotel and the Bayswater Hotel in Perth, and the Exchange Hotel in Kalgoorlie. BIG BIRTHDAY This year is the Rose Hotel's 160th birthday, having first opened as a licensed premises in 1865. It is one of the oldest licensed establishments in WA and Australia. Rose Hotel venue manager Mat Jeffries says: 'With a lot to celebrate, we've got big plans for the Rose's 160th birthday this year. Now, with the work complete, we invite the community to once again enjoy the Rose in all its restored splendour.' The pub is open seven days a week from 11am.
