A Sense of Space: The Gardens of Jan Blok by Jan-Willem Blok

By Jan-Willem Blok

A feeling of house: The Gardens of Jan Blok offers an intimate travel via a few of South Africa's so much breathtaking deepest gardens, designed via one in every of South Africa's most famed backyard designers, Jan Blok. The booklet is a visible pride, showcasing various backyard kinds that communicates the essence of undying layout. no matter if set inside of a lush, well-wooded suburb or aloft an eleven-storey condominium block, every one backyard displays a superb experience of area. The architectural proportions and evocative use of color and texture are ideally fitted to the houses and existence of the folks who stay in and revel in those appealing gardens. This e-book will encourage garden-lovers round the world.

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N Leave in a cool, dark place for three days. Shake once a day for the first two days to increase the flavor of the oil. On the third day, allow the herbs to settle. On the fourth day, strain the mixture through a funnel lined with a coffee filter. n Refrigerate the flavored oil and use within three weeks. Variation Sage & orange oil Use 3 tablespoons of fresh sage leaves and the zest of 2 oranges. 36 no need for a yard Rosemary, garlic & chilli oil Ingredients 1 sprig (6 in/ 15 cm) fresh rosemary 4 cloves garlic 1–2 chili peppers (according to taste) ½ teaspoon chili powder 1 pint (570 ml) light olive oil Method n Bruise the rosemary sprig with the end of a wooden rolling pin.

Lever out seedlings from a seed tray with a stick and replant in the same way. Tips for growing indoor herbs • To keep the plant compact and encourage new growth, keep picking the leaves. • Feed plants regularly with liquid plant food, such as seaweed. • To keep the air humid on hot days, stand herbs with soft leaves on a tray of damp pebbles or spray them with a fine mist of water. • If your herbs are positioned on a south-facing window sill, they may need to be shaded from the scorching midday sun.

Choose natural diapers 59 Forage For wild greens If you don’t have room for more than a couple of herbs or leafy vegetables in your window boxes, you can still enjoy herby soups, dishes of spinachlike greens, and salads with a selection of tangy leaves by collecting wild greens. The leaves that you can gather in the wild won’t have been “improved” or artificially fertilized; they will provide you with an array of different tastes and textures; and, of course, they’re free. It may take you half a day of foraging to pick enough leaves for a soup or dish, but it’s a wonderful way of getting to know the wild plants of an area and discover the tastes our ancestors enjoyed long before we bought our vegetables at supermarkets.

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