Rosemary

Rosemary

October PLANT OF THE MONTH

Plant of The Month Info Card

Rosemary (Rosmarinus officinalis) is a fragrant perennial herb. Rosemary is a hardy, drought tolerant shrub and can also be used as an ornamental due to its evergreen foliage and purple or white edible flowers. Rosemary is a great herb to plant on your journey to sustainability, as it has a large list of beneficial uses for the garden, home, kitchen, plus many medicinal qualities. When Rosemary flowers it will attract an abundance of beneficial pollinators to increase your gardens production.

SOW

Spring or all year around in warm climates

SOIL

Free draining soil, compost & PH neutral – slightly alkaline.

LOCATION

Full sun 6-8 hours per day. Cold climates -move it to a warmer spot in winter.

CARE

Water at base – dont over water. Keep well mulched. Prune early Spring to encourage new growth.

FERTILISE

Spring and Autumn with seaweed solution or an organic slow release fertilizer.

PESTS

Aphids, white fly, scale, mealybugs. Mildew in humid climates.

HARVEST

Anytime of the year.

REPRODUCE

Cuttings are the easiest and quickest way to reproduce.

rosemary

Why Grow Rosemary?

Rosemary offers so many beneficial relationships within your garden. Rosemary is a hardy, drought tolerant, ever green perennial herb. A fantastic staple to have growing in any edible garden. Rosemary also has many healing properties, so it is a handy plant to have near the house or in a kitchen garden.

Here are some of the many reasons to grow Rosemary:

  • Low maintenance
  • Drought tolerant
  • Pest resistant
  • Attracts Pollinators
  • Creates diversity in the garden
  • Evergreen herbs
  • Edible flowers and leaves
  • Adds flavour to your meals
  • Great for skin care and healing
  • Anti-inflammatory properties
  • Boosts mental clarity and focus
  • Improves digestion
  • Aids in hair growth
  • Calming and therapeutic qualities

Popular Rosemary Varieties

Arp Rosemary’– Large sturdy shrub. Purple -blue flowers. Grows 1.5m high and 1m wide. Cold hardy. Popular for skewers.

‘Gorza’ – Tall upright shrub. Leaves are twice as big as other varieties. Large light purple flowers. Popular with Chefs. Can handle humid locations.

Salem’ – Medium sized upright shrub originating from Auckland, New Zealand. Deep Blue Flowers. Grows 1.5m tall and 1m wide. Popular for hedging.

‘Pink Remembrance  – Small-Medium sized shrub. Light pink flowers. Grows 1m tall to 80cm wide. Can handle cold climates, wind, salt and dry soils. Popular for pots or cottage gardens.

‘Huntingdon Carpet’ – Low lying or cascading Rosemary. Bright blue flowers. Grow 30-60cm tall. Popular for rock walls or pots.

‘Tuscan Blue’ – Tall upright plant. Light blue-purple flowers. Grows 1.5m tall x 1.5m wide. Popular topiary or hedge. Can handle coastal environments.

Blue Lagoon’ – Compact trailing/ cascading plant. Deep blue- purple flowers speckled with white. Grows 1m tall to 1m wide. Popular for rock walls. Can handle coastal environments.

Golden Rain’ – The most densely compact variety. Leaves turn a golden colour during winter then back to green in summer. Light blue flowers. Grows 60-90cm high and wide.

White Flowering’ – Short dark green, needle shaped leaves. Curved branching form. White flowers give the appearance of snow fall.

How to Grow Rosemary

Rosemary likes a full sun location, with approximately 6-8 hours of sunlight. Rosemary is a hardy, drought tolerant plant that grows well in poor soils. Rosemary doesn’t like having wet feet, so free-draining soil is important. In humid areas, select a variety such as the ‘Gorza’. Before planting, add in a layer of compost and mulch around the base after planting.

When to Plant Rosemary

Plant Rosemary in Spring after the last frost has past.

Care/ Maintenance

Rosemary can get root rot if it gets too much water, so ensure the soil has had time to dry out between watering. Feed with liquid seaweed or plant fertiliser every few months for improved results. Pruning Rosemary regularly will help keep it compact and fresh. Older branches tend to go woody and sparse over time. Prune after it has finished flowering and remove no more than 1/3 of the plant at a time. You can then use your trimmings to make new plants!

Pests / Disease

Rosemary is a hardy plant but it can suffer from a few pests and diseases from time to time. In humid areas Rosemary can get powdery mildew and root rot. To prevent this, water only at the base and not the leaves. Let the soil dry out before watering and ensure the soil is free-draining. Prune to allow good airflow. Aphids, white fly, scale and mealy bugs may also effect your Rosemary. It is best to catch these pests early and you may be able to blast them off with the hose or try a natural spray such as chilli and garlic. A mix of natural dish detergent and water can also help remove them.

How/ When to Harvest

Harvest and use your Rosemary all year round. Use sharp secateurs to allow new growth to form easily.

Reproducing

Rosemary is very easy to reproduce from cuttings. Choose a semi-hard wood section (not the soft new growth and not the thick hard stems – somewhere in the middle. You can cut that portion down). Cut lengths of 10-15cm and strip the bottom half of the leaves off. Then either place in a jar of water to sprout roots or place directly in a pot of soil. Ensure the pot is kept well watered while they sprout roots.

Cooking and Using Rosemary

Rosemary is such a versatile herb and works well with both sweet and savoury dishes. Rosemary has a pungent, pine like aroma.

Rosemary Pairs well with: Blackberries, Potato, Sweet Potato, Apricot, Grapefruit, Lemon, Watermelon, Pumpkin, Rhubarb, Onion, Olive, Orange, Cauliflower, Mushrooms, Garlic, Gin

Rosemary has many other uses such as:

  • Skewers for the BBQ
  • Use as a brush to apply marinades
  • Garnish and flavour teas, cocktails and drinks
  • Christmas wreaths
  • Herb finishing salts
  • Infused oils and vinegars
  • Infused butter
  • Bug Repellent
  • Bath salts or hand scrubs
  • Table setting decor
  • Add a sprig to gift wrapping
  • Garnishing cheese platters
  • Hydrosol

Preserving the Harvest

Rosemary can be preserved by drying see preserving herbs. The great thing about drying Rosemary, is that it reduces in size dramatically. So a massive basket of Rosemary can be condensed into a single jar. It can also be blitz with salt to make delicious Rosemary finishing salt. This is an easy way to add extra flavour to your dishes. Rosemary can also be added to oils and vinegars to infuse.

Rosemary Posts

Rosemary

Plant of The Month Info Card Rosemary (Rosmarinus officinalis) is a fragrant…

Previous Feature Plants

Beginners Guide to Edible Flowers

Beginners Guide to Edible Flowers

Edible flowers offer so many beneficial relationships within a home garden. When creating a sustainable permaculture garden, everything should have multiple functions and uses. The more the better! Edible flowers not only look beautiful, but they also aid in pollination, provide food and habitat to beneficial insects for pest management, add diversity to the soil and provide food, and in some cases, offer medicinal qualities for us.

Without adequate pollination, crops may be smaller, less abundant or may not produce at all. So, it is important that we attract pollinators to our gardens to increase yields along with the quality of produce.

Note: not all flowers are edible. Make sure you identify them correctly. Do not eat flowers from florists or areas unknown, as they may have been sprayed with pesticides. The safest option is to grow your own.

Why Grow Edible Flowers?

  • Attract beneficial insects to your garden for natural pest management
  • Attract pollinators to increase harvests
  • Create diversity in the garden
  • Add colour and aesthetics to your garden
  • Have subtle, delicate flavours
  • Add nutrients to your meals
  • Living ground cover to protect the soil
  • Have medicinal qualities
  • Create beautiful aesthetic dishes

How to Harvest Edible Flowers?

Pick your edible flowers in the morning but after the sun has come up. First thing in the morning the flowers will still be closed, so wait until they fully open up. They will be at their best in the morning, full of life and well-hydrated. If you are serving them fresh, pick your edible flowers as close to serving time as possible. Otherwise, place stems in a jar of water or keep in a moistened towel somewhere cool.

Read How to Preserve Edible Flowers – click here

A-Z Top Edible Flowers

Flowers for the bees

Borage

Borago Officinalis

Sow Spring to Autumn

  • Edible flowers
  • Great living ground cover to protect the soil and drop leaves for added nutrients
  • Very popular with the bees!
  • Great for salads and cocktail garnishes

best edible flowers

Calendula

Calendula officinalis

Sow Spring to Autumn

  • Edible petals and leaves (leaves are a bit bitter)
  • Medicinal properties
  • Attracts pollinators
  • Often used as natural dye
  • Vibrant coloured edible petals that look striking as garnishes.

Cornflower

Centaurea Cyanus

Sow Spring & summer

  • Edible petals – no flavour
  • Great living ground cover to protect the soil and drop leaves for added nutrients
  • Attracts pollinators
  • Dry the petals and use as cocktail garnishes or floral salt, tea anything really they are amazing!

chive

Chive Flowers

Allium schoenoprasum

Sow Spring to Autumn

  • Edible flowers (mild chive flavour) and leaves
  • Press the petals or let them dry naturally to use throughout the year
  • Great for pollination
  • Culinary herb – try infusing in vinegar for salad dressings
  • Deter pests for natural pest management

feijoa flower

Feijoa Flowers

Acca sellowiana

Flowers in Spring

  • Edible petals – subtle strawberry flavour
  • Fruit trees that produce sweet green fruit
  • Edible hedge option
  • Attracts small birds and bees for pollination
  • Only select a few to eat as this may reduce fruit crops

fennel

Fennel Flowers

Foeniculum vulgare

Sow Spring & summer

  • Edible flowers, leaves and bulb
  • Attract both bees and butterflies to the garden
  • Anise or liquorice flavour pairs well with pasta and savoury dishes
  • Flowers look like popping Fireworks

hollyhock

Hollyhock

Alcea rosea

Sow Late Summer & Autumn

  • Edible petals
  • Press the petals or let them dry naturally to use throughout the year
  • Attracts Bees, Butterflies and Birds
  • Tall Striking flowers
  • Great for stuffing

hibiscus

Hibiscus

Hibiscus rosa-sinensis

Bloom Spring to Autumn

  • Edible Flowers – citrus notes
  • Press or air dry to preserve
  • Attracts Bees, Butterflies and Birds
  • Medicinal properties
  • Used for teas, jams and garnishes

lavender

English Lavender

Lavandula angustifolia

Blooms Spring & Summer

  • Edible flowers – can be very pungent
  • Attracts Bees and Butterflies
  • Fragrant flowers – pairs well with citrus
  • Dried flowers can be used for teas, baking, fragrance, skincare
  • Medicinal properties

marigold

Marigold

Tagetes patula

Sow Spring to Autumn

  • Edible petals only – peppery can be bitter
  • Strong aroma deters pests
  • Attracts Pollinators to the garden
  • Brighten up the garden

Nasturtium

Tropaeolum Majus

Sow Spring to Autumn

  • Edible flowers , leaves, stem and seeds
  • Peppery flavour
  • Great pollinators
  • Medicinal properties
  • Chicken & animal feed
  • Nasturtiums make great living mulch

best edible flowers

Pansy

Viola Wittrockiana

Sow Spring to Autumn

  • Edible Flowers
  • Press or air dry to preserve
  • Attracts Pollinators to the garden
  • Add fresh to salads or garnishes
  • Crystallise for baking and cakes

pumpkin

Pumpkin

Cucurbita Maxima

Blooms Spring & Summer

  • Edible flowers – choose male (no small pumpkin at the base) or you will not get pumpkins!
  • Attracts Bees
  • Can be eaten raw, stir-fried, stuffed or battered
  • Added nutritional value

rose

Rose

Rosa

Boom Spring to Autumn

  • Edible petals and buds – flavour varies
  • Some have strong scents
  • Attracts Pollinators to the garden
  • Great cut flowers
  • Drinks, baking, jams, sugars

rosemary

Rosemary

Salvia rosmarinus

Blooms mainly Spring to Autumn

  • Edible Flowers – subtle rosemary flavour
  • Medicinal properties
  • Attracts Pollinators to the garden
  • Add fresh to salads, pickles, baking or garnishes

snapdragon

Snapdragon

Antirrhinum Majus

Sow Spring to Autumn

  • Edible flowers
  • Bright vibrant colours
  • Attracts Pollinators to the garden
  • Can be eaten raw in salads or garnish
  • Added nutritional value

Flowers for the bees

Sunflowers

Helianthus Annuus

Sow Spring & summer

  • Edible petals and seeds
  • Press the petals or let them dry naturally to use throughout the year.
  • The bees LOVE sunflowers and so do the birds
  • Sunflowers remove toxins from the soil
  • Tall and don’t take up much space.

zinnia

Zinnia

Zinnia Elegans

Sow Spring & summer

  • Edible petals – slightly bitter
  • Lush green leaves that are great for beneficial insects to live
  • Beautiful stand out cut flowers. The more you cut Zinnia, the more flowers they produce
  • Attract both bees and butterflies to the garden
  • Vibrant coloured edible petals that look striking as garnishes

How to use Edible Flowers?

  • Herbal Teas
  • Cocktail Garnish
  • Infused oils
  • Infused Vinegar
  • Cake decorating
  • Every day meal garnishing
  • Salads
  • Botanical Salts
  • Arts and crafts
  • Bath bombs or decoration
  • Hand scrubs
  • Infused spirits
  • Healing body balms and lotions

More on Edible Flowers

How to Choose a New Fruit Tree?

How to Choose a New Fruit Tree?

Choosing a new fruit tree is exciting, daunting, and at times, overwhelming with possibilities! I am adding another fruit tree to my garden and I would love to share that process with you. Plus, some tips to help you select the best fruit tree for your garden.

Click Below to Watch

Growing Fruit Trees at Home

Fruit trees can be grown and incorporated into many home garden designs to create abundant, fresh food. Fruit trees can even be grown in pots or containers for urban gardens. There really is so many ways to grow your own delicious fruit at home, no matter the size of your garden.

Tips to Choose a New Fruit Tree

Below are some tips or things to consider when you are looking to buy a new fruit tree. Take down a few notes and this will help you eliminate or come up with a clear idea to speak with your local fruit tree nurseries.

  • Analyse the Sun and Shade – is there a specific spot you are looking to fill or are you limited with where you can plant a fruit tree? If this is the case, just do a quick analysis of the conditions. Does it get full sun? are there large trees? or buildings that will shade it during winter? The sun tracks lower in the sky during Autumn and Winter and this means more shadows will be cast across your garden. This can have a huge impact on the growth of your tree.

Learn from my mistakes! I once planted a lime in an area that only gets full sun during the middle of summer. It never grew well and when I moved it to a full sun location, it has took off and is loaded with limes! Citrus like 6+ hours of sunlight a day. So noting down the sun and shade will help you pick a fruit tree that will thrive.

  • Wind – Does your property get strong winds? If so, what direction do they typically go? This can be very helpful to note down. Some fruit trees do not cope well with strong winds. Papaya, Tamarillo and Banana do not like strong winds. Especially while they are young and delicate. It may mean you need to plant a wind shelter or position your fruit tree in an area that receives less wind. Creating temporary barriers may also be a great solution to protect the tree while it is young and vulnerable.
  • Temperatures – Take note of your maximum and minimum temperatures. This can be a factor in whether or not you will be able to grow a particular fruit tree or if it will perform below average because of it. Do you receive snow? Frosts? These are important to note down and you may be able to find this information out on local weather reports. Feijoa or “Pineapple Guava” like to have at least 50 chill hours per year to produce good quality crops. Here in Perth, Australia, we can grow Feijoa, but they don’t taste quite as good ( in my opinion). This is also the case with extremely high temperatures, some fruit trees will not perform well. Sometimes, this can be managed with microclimates. Microclimates are areas in your garden that that have unique qualities. For example – next to a metal fence may be warmer, or a shady area with a pond may be cooler with more humidity. This can help you tailor and customise the surrounding to better suit your fruit tree.

  • Root systems – Take note if you have any concrete, pavers, a pool or plumbing nearby. Some fruit trees have huge root systems that can crack concrete or damage pools. If that is a factor then note that down. There are plenty of trees that have shallow or small root systems or you can plant in containers or pots.
  • Height Restrictions – would it matter if the fruit tree grew too tall? Fruit trees can be pruned to keep manageable but if you have restrictions such as neighbouring buildings, power lines, roof, eves or fences, it may be worth choosing a shorter variety grafted on dwarf root stock. This will mean the maximum height will be a lot shorter and you will not need to prune and maintain it as often.
  • How much time do you have to Care and Maintain the Fruit Tree? – Some fruit trees will require a lot more care and maintenance to actually get a good harvest from. Stone fruit for example, will often need to be netted to prevent fruit flies, bats or birds from decimating your crop. If you are wanting a low maintenance fruit tree then there are plenty of options available. Speak to your local fruit tree nursery to see what low maintenance fruit trees thrive in your local area.

  • What other Fruit Trees do you have? I have a lot of citrus already, so I want to get something different for my next fruit tree.
  • Have you tried that Fruit before? Once you have an understanding of your specific climate and have a few key points noted down on sun, shade, wind and surroundings, the next thing is to taste some fruit! You don’t want to spend money, allocate space and time, to grow something that you don’t actually like! This can seem obvious, but is often overlooked with the excitement of new fruit trees. Some fruit will be hard to find as there are many types of fruit that don’t travel well and cannot be sold commercially. These can often be found at local growers markets or on local gardening pages. Imagine waiting four or five years for your tree to fruit and then hate the fruit..that would be so annoying!

Observe & Interact – take time to slow down and observe your garden.

What Next? Choose a New Fruit Tree!

Now that you have a little more of an understanding of your climate and restrictions, it’s time to start looking for a new fruit tree! Taking the time to stop and observe, will help you select a fruit tree that will not only thrive in your location, but, that you will also LOVE to eat! Visit your local fruit tree nurseries or fruit tree specialists for valuable local knowledge. They may even be able to order in rare varieties. Local community groups also offer a wealth of knowledge.

In this video I try some tropical fruit to decide whether or not I want to purchase those fruit trees.

What fruit tree do you want to plant next? Let me know in the comments.

Holly 🌱

Cauliflower Fried Rice

Cauliflower Fried Rice

Cauliflower is fantastic at absorbing flavour which makes it a perfect substitute for rice. This Cauliflower fried rice is simple, easy to make, packed full of nutrients and tastes so so good! This recipe is flexible, so use whatever in-season veggies you have available. I have added a list of alternatives at the bottom of the recipe.

cauliflower fried rice

Cauliflower Fried Rice

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 whole cauliflower (I used half green and half yellow varieties)
  • 1/2 tsp Ground Smoked Paprika
  • 1/2 tsp Cumin Powder
  • 1/2 Red Onion
  • 2 Garlic Cloves
  • 1 Carrot
  • 1 Spring Onion
  • 1 Red Chilli
  • 1/2 cup chopped Purple Cabbage
  • 1/2 cup chopped Sweet Potato (roughly 1/2 a sweet potato)
  • 4-5 Rainbow Chard stems and leaves
  • 1/2 cup chopped Parsley
  • 2 TBS Tamari (soy sauce)
  • 1 TBS Water
  • 2 tsp sugar or sweeter (honey,agave)
  • 2 tsp lemon juice
  • 1/2 tsp sea salt flakes

Instructions

  1. Grate or chop the Cauliflower into rice sized pieces. You can also use a food processor if you have one. You want it to still be a little chunky and no smaller than the size of a long grain rice granule.
  2. Prepare all your vegetables: Finely dice the Onion, Carrot and Sweet Potato into 1/2 cm cubes or chop up in a food processor. Finely chop the Cabbage, Rainbow Chard Stalks, Leaves and any Cauliflower leaves into small 1/2cm pieces. Thinly slice the spring onion. Finely chop the garlic.
  3. Prepare the sauce by mixing in a small bowl: Tamari, Water, Lemon Juice and Sugar. Stir until sugar is dissolved.
  4. Heat a large frying pan or wok with a drizzle of oil on a medium-high heat and cook the Onion and Sweet Potato until they soften (5-10mins). Stir regularly for even cooking.
  5. Add Cumin, Paprika and Garlic to the pan and mix to combine for 1 minute.
  6. Then add the Carrot and mix to combine.
  7. Then add in the Cauliflower and mix to combine. Sprinkle over Sea Salt Flakes. Cook for 2-3 minutes.
  8. Add in the Cabbage, Rainbow Chard, and Leaves. Mix to combine.
  9. Drizzle over the sauce and mix to combine. Cook for a further 5 minutes or until vegetables are soft but still have some texture or crunch to them.
  10. Remove from the heat and add to a large serving dish or individual bowls. Garnish with fresh chopped parsley, baby nasturtium leaves and edible flowers ( I used Nasturtiums, Calendula and Blue Cornflowers).

Notes

This recipe is flexible and you can use the vegetables you have in season. A total of 2-3 cups of diced vegetables. Other vegetables to try: Capsicum, Pineapple, Bokchoy, Spinach, Sugar Snap Peas, Beans,

Cauliflower Steaks with Green Sauce

Cauliflower Steaks with Green Sauce

Cauliflower is such a hearty vegetable and can provide nutritious and filling meals. Cauliflower is a great vehicle for flavour! As it absorbs and holds flavour so well. Cauliflower is a great source of fibre, vitamin C, B,A,K and Folate. Roasting Cauliflower brings out more of its natural nutty flavours. These roasted cauliflower steaks are so easy to make and go great with this punchy green sauce. Inspired by chimichurri, this green sauce is packed full of herbs and has a zesty, vinaigrette flavour. Adapt this recipe to suit what herbs you have in the garden.

cauliflower

Cauliflower Steaks with Green Sauce

Roasted Cauliflower is so full of flavour and has subtle nutty flavours. Purple Cauliflower is striking to use but this can be made with any cauliflower variety. This vibrant green sauce is packed full of flavour and would be great used on many chicken or fish dishes too.

Ingredients

  • 1 whole Cauliflower
  • 2 TBSP Oil
  • 1 cup Parsley
  • 1 1/2 TBSP lemon juice
  • 1 TBSP Red Wine Vinegar
  • 1/4 cup olive oil
  • 1/2 cup Fennel fronts
  • 1/2 tsp Chilli
  • 1 tsp sugar
  • 3 Garlic Cloves
  • Sea salt flakes to season
  • Fresh Red Chilli

Instructions

  1. Preheat oven to 190 degrees celcius. Rinse the Cauliflower and cut into x4 steaks. Cut from the top of the Cauliflower 2cm thick slices.
  2. Drizzle with oil and cook for 30- 40mins or until the edges start to brown up.
  3. While the Cauliflower cooks prepare the green sauce. Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts and Garlic to a mixer or mortar and pestle. Blitz or crush to combine and make a green sauce. Then gradually add oil to combine. Add Chilli flakes and a Pinch of Sea Salt flakes. Taste and balance with more salt if needed.
  4. Place the Cauliflower on a serving dish and drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts and edible flowers ( i used blue cornflowers).
  5. There may be a little extra sauce than needed so you can keep in the refrigerator to use within a few days or freeze in ice cubes to use in cooking.

Notes

Swap or add seasonal herbs such as coriander or mint.

Pumpkin, Turmeric, and Carrot Soup

Pumpkin, Turmeric, and Carrot Soup

Pumpkin soup is like a warm, comforting hug during winter. This recipe uses the whole Butternut Pumpkin including the skin and seeds to add a toasty, crispy topping. The best addition to a soup! Turmeric has great natural anti-inflammatory properties and carrots have vitamin K and potassium for bone health. Freeze your extra soup in portions to pull out for a quick and easy winter meal.

Don’t throw out your Butternut skins and seeds, toast them to make delicious soup toppings or just a healthy snack.

pumpkin soup

Pumpkin, Tumeric, and Carrot Soup with Crispy Skins

Yield: 4-6 serves
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

This warming winter soup with crispy skins and seeds is full of flavour and so satisfying. Using the whole vegetable to add texture and a beautiful nutty flavour.

Ingredients

  • 1 medium butternut Pumpkin/squash
  • 2 small-medium Carrots
  • 1 brown Onion
  • 1 red Onion
  • 1 TBSP Oil
  • 1 TBSP Tamari (or soy sauce)
  • 1/2 tsp Ground Tumeric
  • 2 tsp Sea Salt Flakes
  • 1/2 tsp Chilli Flakes
  • 1 can Coconut Milk
  • 2 cups Water

Instructions

  1. Dice and saute onions and place in a large pot or saucepan with oil until cooked through - approx 5minutes. Then add the Turmeric and mix to combine.
  2. While your onion is cooking peel the Butternut as close to the skin as possible so there is very little flesh left on the skin. Place the skin and seeds in a bowl and set them aside.
  3. Dice the rest of the Butternut into chucks - approx 3-4cm. Add to the pot with the onions.
  4. Chop the carrot including the skin into 1cm slices and add to the pot.
  5. Add in water, Tamari, salt, chilli, and coconut milk. Stir to combine.
  6. Place a lid on top and reduce the temperature to a light simmer - 40minutes.
  7. Once the pumpkin and carrot are cooked through and soft, remove from the heat and allow to cool slightly.
  8. Turn your oven on high to 200degrees celsius.
  9. Blend soup using a stick mixer or blender (ensure the soup is not too hot if you are using a blender or it may burst through the lid). Blend to a smooth soup consistency.
  10. Place the soup back in your pot to reheat.
  11. Coat the Butternut skin and seeds in oil and sprinkle with extra salt flakes and chilli flakes. Place on an oven tray and cook until golden and crispy. Watch them carefully as this will only take about 5 minutes. They will crisp up even more as they cool.
  12. Serve your soup in a bowl and top with crispy skins and seeds. Garnish with edible flowers (i used rosemary flowers) and fresh herbs (thyme or parsley).