Green up your interior space with a quick and easy herb garden that won’t break the bank

Sundays are for sleeping in, binging on netflix, and if you’re like me–cooking.

You can keep fresh herbs available within arm’s reach if you have a few bucks and a sunny window.

For the pictured herb garden above, we used a set of six square, distressed wooden vases.  Each box is lined with plastic to prevent water seepage.

–> You can find the exact wooden vases here at this link <—

Place a small layer of gravel at the base of each box to catch excess water and prevent rot, then simply insert the potted herb into the vase.  A top layer of spanish moss conceals the structure and helps retain moisture.

To maintain, water a little at a time, and often.  You may have to occasionally service the vase by emptying any excess water out.  For 4-inch pots, I found that about an ounce of water every other day was sufficient.  Some plants will require more, some less.  You will absolutely not have any issues growing mint indoors–it is a weed, basically.  Other plants can be more fickle.  Experiment as you like.

The indoors isn’t ideal for certain varieties–these will not have an extremely long lifespan in your kitchen unless they are maintained perfectly.  No matter–herbs are cheap ($3-$5 per pot), so any mistakes you make won’t be too expensive.

For better drainage, use traditional pots and saucers.  I opted for the wooden vases for aesthetic reasons, understanding their limitations.

As always, reach out with any questions.

Enjoy!

Above, Calocasia (Elephant Ears, aptly named) “Mojito”.

An elegant assemblage of tropicals in what used to serve as a fountain trough.  Each is planted into its own pot and brought indoors for winter.

Caladium “Garden White” with a companion Boston Fern, wonderful texture.

A full tilt tropical garden at the Fareway in Chestnut Hill.  Blue-flowering plant is the herb African Blue Basil.

Canna tubers can be dug and stored in the basement til spring.

Bananas in a classic perennial/annual border.  Banana trees can be left in the ground, cut back, stump covered with a plastic pot and a pile of leaves over all.  They’ll return in spring with lots of offshoots, even in harsh winters (as we discovered last spring).

Baby bananas!

I like words. Words are places, rooms, distant airs, thin and tropical. They make us feel and imagine we are more than our bodies.  Rickie Lee Jones

Hazelnut Blackberry Cake with Mascarpone Cream

Serves 8-10

Ingredients

CAKE:
– 3/4 cup roasted hazelnuts
– 2 and 1/4 cups white spelt flour
– 2 teaspoons baking powder
– 15 tablespoons soft butter
– 4 large eggs
– 1/3 cup superfine sugar
– 1/3 cup maple syrup
– 1 teaspoon vanilla extract
– Zest of 1 lemon

MASCARPONE CREAM:
– 1 cup mascarpone cheese, soft
– 1 cup heavy cream
– 1 tablespoon superfine sugar
– 1/2 teaspoon vanilla extract

Also have a bunch of fresh blackberries ready to go (about 1 pound).

NOTES:
– I suggest you leave a brick of butter out overnight so you can easily spoon the butter the next day.
– Leave your eggs out for a few hours so they are at room temp
– To soften the mascarpone, simply leave it out of the fridge at room temp for about 10 min.
– This recipe calls for 2 loose bottom pans, I used one small one for the photo above BUT I had to bake longer at a reduced temp to get the centre cooked. I suggest you follow the recipe below for fool-proof results (unless ur a master baker!…teehee).
– If you can find roasted hazelnuts in the store (I did!) just buy those, if you can’t, then roast them at home in a pan in the oven at 300F for about 5-7 min, careful not to burn them!

Instructions
1. Preheat the oven to 350F and grease 2 loose-bottom 8 inch cake pan
2. Using a kitchen towel or napkin, shake the hazelnuts to remove skins (like this), then using a blender or food processor, pulverize those nuts ’til they become a fine meal (don’t make them butter tho!).
3. For the cake – In a large bowl, place the butter, sugar, and eggs and lightly beat til they incorporate (it’s ok if they look a bit “split). Sift the flour and baking powder and add it along with the rest of the ingredients (the vanilla, ground hazelnuts, lemon zest, and maple syrup). Gently incorporate all ingredients making sure you don’t over mix (say no to tough cakes!).
4. Divide the mix between the pans and place them in the oven for about 25-35 min. Check the centre with a toothpick and when no dough comes out and the sides look golden brown then take them out.
5.Let cakes cool completely at room temp.

Now make the mascarpone cream:

– In a bowl mix all the cream ingredients and whisk until nice and thick (stiff peaks).
– Mush a few blackberries and add this blackberry “paste” on top of the cream – don’t mix it tho!

Assemble the cake:

– If your cakes have a weird top, just level it with a knife.
– Place one cake on a plate, then top with dollops of the cream (you’ll see the blackberry paste will create a marble effect when you scoop it out, cool eh?).
– Arrange fresh blackberries all over the cream
– Add one more thin layer of cream on top of berries and place the 2nd cake on top.
– Place the rest of the cream on top, load it with berries and – if you have some – decorate with fresh chamomile.

That’s it!

Hope you enjoy this delicious summery treat.

CREDIT:
Photos and styling: Artful Desperado
Recipe: adapted from Love Bake Nourish by Amber Rose

Fresh strawberry slices

Fresh cucumber slices

2 fresh limes

Fresh mint or basil.

Simple syrup.

Club soda or other sparkler.

Prepare your glass by adding sugar sprinkles to the rim.  Adhere with a bit of honey or some simple syrup.  In your glass, combine the juice from the limes, 1 tbsp simple syrup and ice.  Sparkling water to taste.  Add the slices and herb for garnish.  To further infuse the limeade, simmer  additional cucumbers and strawberries with the sugar.

Homemade simple syrup…simple!  1 part sugar and one part water simmered over medium heat until the mixture is completely liquid.  Let it cool.  The syrup will keep, covered and refrigerated, for a day or two.

Thank you to Elsie and Emma.

“To sit in the shade on a fine day and look upon verdure is the most perfect refreshment.”   Jane Austen