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An exploration into fresh herbs- which herbs are which, and what herbs go with which foods/ complement flavours of other ingredients. Press “See More” for my Herb=Dish suggestions.

Chives- Mild onion flavour. Good in Fish dishes (smoked salmon particularly), Potato Salad, Egg dishes (Scrambled egg, eggs florentine/ Benedict, Quiche)

Basil- Soft Herb, sweet flavour. Great it most Italian dishes but also good in Thai recipes. Pairs perfectly with tomato, Caprese, (Tom/mozzarella salad), Pizza, Tom Basil Soup, Pesto (Basil sauce).

Mint- Sweet smelling and tasting. Pairs perfectly with lamb dishes, delicious as mint tea, pea and mint salad or soup, mixed into any cooked green vegetables. Mixed with new potatoes and a little butter.

Oregano- Small dark leaves, furry feel to them. Classic Herb to use for a pizza sauce, goes well in any Greek dishes- Moussaka (lamb and aubergine bake). Baked whole feta with chilli and and oregano.

Rosemary- another ingredient that goes fantastically with lamb. I make a really nice Lamb and Red Wine Pudding with a Rosemary suet crust. Really nice roasted with potatoes and garlic.

Parsley- Soft Herb, usually comes in curly or flat leaf varieties. Nice in Tabouleh (Arabic parsley and bulgur salad), nice in soups (minestrone is a good one), sauces, as a garnish, flavours pair well with walnuts.

Sage- Strong flavoured, used in a lot of British dishes. Goes well in any form of Stuffing, pairs with Pork dishes very well, Saltimbocca (tenderised pork with sage and Parma ham). Deep fried as a garnish.

Thyme- Woody Herb, lots of small leaves. Pairs well with roast chicken, nice in French stews, such as Beef Bourguignon (beef and red wine stew) or Ratatouille (french vegetable stew). Nice in risottos.

Bay leaves- Hard Herb, grows in trees or bushes. Leaf is not consumed, but is used in dishes to add flavour and then removed. Lovely in many classic soups and sauces to add flavour.

Chillies- Spice, usually comes in green or red-, each chilli variety is different in how “spicy” it is, from jalapeño (mild), to scotch bonnet (medium) to a Trinidad Scorpion (HOT). Healthy, Boosts immunity