THOSE of us inclined to a large gin and tonic at the end of the day cannot fail to have noticed the rise of the word ‘botanicals’ in recent years. Where juniper, orange peel, angelica and coriander seeds were once the botanicals of choice in gin, these aromatic fruits, herbs and spices are now being joined by an everswelling chorus of ingredients, from pepper- mint and kelp to bog myrtle and Douglas fir.
Although it is perfectly possible to grow your own Douglas fir or juniper (indeed, Juniperus communis is in decline in the UK, so you’d be helping to preserve the species), you would have to wait some time for a worthwhile harvest. Happily, however, there is a host of quick-cropping plants that will serve the same purpose, adding complexity, flavour and character to your drinks—as well as to your salads, jellies, teas or to whatever else you choose to add them.
The following plants are easy to grow and will all attract pollinators to your garden, helping to maintain a healthy ecosystem. You’ll also be reducing your food miles and, if you pick them at their peak and grow them without chemicals, getting top-notch quality, too (organic fresh herbs and specialist ingredients are surprisingly hard to find in the shops). Perhaps the greatest joy of all is how little effort they are. Once planted, simply remember to water in dry spells, mix yourself a drink, pluck a leaf or flower or two to add to it, then sit back and relax.
Lemon verbena (Aloysia citriodora)
Deliciously scented and alluringly sweet, lemon verbena is one of the real delights of an edible garden—although it does need a spot in full sun. Native to South America, it is tender in the UK, so it’s best grown in a pot where it can be brought indoors or into a greenhouse when temperatures drop. Water sparingly over winter and move outside in April, when new leaves will slowly appear.
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