"EastneyEnder" wrote in message
...
For the last few years one of my standbys is 'Vietnamese Coriander'
aka Polygonum odoratum. It gives a coriander-like flavour to any asian
dishes that require coriander but is more economical and easier to
grow.

But it'd be even easier just to add a few soap-flakes to the dish{;-)


Clearly of the Bistort family... aka Persicaria.

My next door neighbour is Thai and when I gave her a plant she was
very pleased, thought it wasn't available here. She too uses it as a
coriander substitute.

I also have lovage, sweet cicely, horseradish (which took me half an
hour to dig up a root from the local common where it grows wild -
wonder why I bothered!); mint (crap this year), lemon verbena, lemon
melissa, winter savory and buckler leaved sorrel. All in containers.
Oh, and Thai Basil.

What herbs couldn't you do without and why?

Tarragon, rosemary and bay. With the short growing season and harsh winter
here, I grow the latter 2 in pots in the bay window in the kitchen. I've
given up on parsley, thyme, basil and marjoram/oregano indoors as, no matter
what I do, aphids appear on them in the middle of winter! I tried
overwintering a tarragon plant indoors but it didn't do well.
Graham