‘In our experimental herb garden we cultivate new varieties to test for flavour and colour. Once we have established what we want to develop further, we commission a commercial farmer to grow the particular vegetable or herb variety needed on a much larger scale,’ explains Ina.
‘We have a real old-fashioned, comfortable family home, and we love to sit on the deep verandah and share the doings of the day,’ smiles Ina as she strolls through the garden. Purple bougainvillea, blue heliotropes, statice, pink gaura, white Iceberg roses, lavender, scabiosa and other perennials make a welcoming and joyful sight as one walks through to the front door.
Gardeners tend the lavender bushes against nature’s imposing backdrop.
A cool, shady spot for Ina in which to read, reflect and devise new recipes, while her dogs play on the lawn. This Victorian section of the garden has a mainly white-and-green theme. Fragrant white star jasmine (Trachelospermum jasminoides) twirls itself around the pillars of the gazebo. Two mature prunus trees on either side of the gazebo add definition and scale.
As you approach the main house, the old slave bell reminds you of the area’s association with the early history of the Cape.
Water irises edge the pond beneath a traditional bird bath. This is one of Ina’s favourite spots to watch the birds in her garden. The pebbles in the bowl provide a firm footing for small, clawed toes.
Ina Paarman, the grande dame of South African seasonings, marinades and bake mixes, bought this twohectare property eight years ago. Situated in the foothills of the Constantiaberg mountain range in Cape Town, the area is renowned for its vines. It is also perfect for growing herbs, something Ina knows all about.
The Paarmans live and work surrounded by a large garden filled with botanical gems, including mature cork oaks (Quercus suber) that were used originally for corking wines produced on the Groot Constantia Estate, as well as two ancient camphor trees (Cinnamomum camphora). On the wide, sloping banks, agapanthus and clivias thrive in the deep shade of the trees and create a riot of colour from August to October.
Ina’s philosophy is that if you understand about gardening you also understand the value of good nutrition and natural, wholesome food. Qualified as a home economist, Ina established her cookery school in the 1980s, which ultimately morphed into a highly successful family-run food business. She explains: ‘In the early years we had a problem finding farmers who were willing to grow herbs. No one was interested. Now it’s fashionable, and we have dedicated farmers who grow for us on contract.’
Garlic – one of Ina’s best-loved herbs. Other favourite herbs and vegetables are coriander, basil, oregano, fennel, leeks, tomatoes and artichokes.
‘Cooking and gardening are like love - you must enter into it with abandon, or not at all.’