Groundcover herbs
In the February 2010 issue of Burke’s Backyard magazine, on sale now, don’t miss our special Kitchen Garden story on ‘Groundcover Herbs’. These are the flavour-filled herbs such as oregano, marjoram, thyme and mint which grow to form low, spreading mats of leaves which can be used just as you would use any other groundcover. So, next time you want a plant to cover a patch of bare ground – think ‘herbs’ and read all about how to grow them in the Burke’s Backyard magazine.
As a bonus for Don’s 2UE listeners, here’s an easy dip that’s perfect for summer entertaining. Combining yoghurt, feta cheese and fresh herbs from the garden, it has a light, tangy, fresh flavour that everyone will enjoy.
Yoghurt herb dip
1 cup Greek-style plain yoghurt
1 cup feta cheese, chopped
2 tablespoons chopped chives
2 tablespoons chopped mint leaves
1 tablespoon chopped oregano leaves
1 tablespoon extra-virgin olive oil
salt and pepper to taste
extra olive oil, for drizzling
1. Combine the yoghurt and feta in a bowl and stir for a minute or so, until combined very well.
2. Stir in the other ingredients, one by one, then adjust the taste to your liking with salt and pepper.
3. Cover and refrigerate for a couple of hours. Just before serving, drizzle with a little more olive oil, and serve with crusty bread, toast or crackers.
Tips: you could substitute ricotta cheese for the yoghurt, and goat’s cheese can be used in place of the feta.
