Desserts and Puddings

During long winter hours of armchair gardening I sometimes plan a confectionery border as a kind of annexe to my herb garden. In it I’d grow all the herbs whose leaves, flowers and seeds are a delight when used in sweet dishes and desserts. These are the highly perfumed herbs whose scent amplifies the flavours of a dish in a most bewitching fashion: the flowers and leaves of lavender and lemon verbena, pineapple sage and angelica, eau-de-cologne and ginger mint, sweet cicely and bergamot. And to these one must add the most ancient of herbal delights, the rose, the sweet violet and the muscat-scented elderflower. This chorus of scent would need to be planted near the house, under a window perhaps, where the perfume could waft indoors.