Cardoon is sometimes called an artichoke-thistle due to it’s close likeness. Grown as an annual this tender perennial can be a center-piece of a garden growing to 1.2m (4 feet) in height with a 60cm (2 feet) spread. From sowing to harvest expect a 120-150 day wait.
Cumin requires a longer growing season than many herbs and spices, so a poly tunnel or greenhouse are perfect solutions. In the UK we have a very real fear of frost as Cumin is heat sensitive. An annual from the parsley family, best sown directly to avoid disturbing the roots when transplanted.
Cardamom offers a deep, minty, citrus like flavor which offers warmth and aromatic properties to a dish. Cinnamon is woody with a deep spice and citrus flavor, warm and sweet. Cardamom is the seed from within a pod that we use and cinnamon is the dried bark of an evergreen tree, as sticks or powder.
Fresh horseradish is for more than just a condiment as a sauce. Perfect in stews, with roast vegetables, as a dressing for coleslaw, mixed in with mash or grated over soups.
Kaffir lime, also called makrut can be used as leaves in a decoction or chopped thinly. It can also be used as the peel or rind of the fruit used in salads and herb rubs and even as a paste for curries. The fruit is also used in pickles, where the cooking process takes a lot of the bitterness away.
Both curry and bay leaves will bring an added depth of flavor to a dish with curry leaves bringing a light citrus and nutty flavor and bay bringing pine with mint and a hint of freshness. Adding them to any dish will enhance the flavor of other ingredients.