herbs
![herbs](/images/mainpics/mty1mdm2ndgxoq.jpg)
as a season guide
spring herbs
chives, corriander, fennel, lovage, sorrel
summer herbs
basil, dill,french tarragon, lemon grass, mint, oregano, roman chamomile
autumn into winter (and all year round) herbs
evergreen herbs - bay, rosemary, sage, thyme
using herbs ...
fresh herbs in cooking give fuller flavour and colour
but be sure to chop them by hand with a sharp knife or a mezzaluna - not in a food processor as this mixes in too much oxygen that spoils the wonderful aroma (and colour) of the leaves
herbs from hot countries i.e.basil don't like the cold so be sure to keep them at room temperature with their stems in water - but stand them away from heat to avoid hastening the herb's aromas evaporating into the air (the aromas are contained in chemicals which easily evaporate into the atmosphere)
rosemary, the all-year-round fairly hardy evergreen herb adds fragrant flavour to lots of recipes, whether it's used a part of a bouquet garni in a casserole or stew when it can be left on its woody stalk or in more delicate dishes such as roast spring lamb or delicate fruit jellys when you pick the leaves off first - and it keeps for a few days once picked
and
have you tried using black garlic? chopped for sprinkling over salads, pasta dishes, into sandwiches or onto fish, or maybe make a black garlic paste and combine with cold pressed olive oil, olives, capers, balsamic vinegar, mixed herbs and pepper to make a tasty marinade or dressing (more details on its twice immune-boosting antioxidant content of its paler counterpart)
and when using dried herbs, only use half the amount you would usually use when adding fresh ones
finally ...
the perfect treat for yourself, or a friend, who loves growing herbs are Love Herbs harvesting herb scissors from new soda, just perfect for snipping sprigs from the pot - their unique specially designed 'scabbard' or holder stabs into the soil at the base of the plant so they can be kept in your herb pot always ready to use just when you need them - the high grade stainless steel blades are tightly rivets together and precision ground so they are sharp and perfect for snipping the woody stems like of rosemary and thyme
and remember :when using dried herbs, only use half the amount to what you would usually use when adding fresh ones
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