Fresh Herb Guide


Fresh Herb Guide

Coriander - Works really well with Indian cuisine to enhance the flavour or curries and side dishes. Really adds a kick to carrots especially in carrot soup. Grind using a pestle and mortar to add to your guacamole.

Basil - Beautifully sweet and fragrant, where would our pesto be without basil? The perfect partner to tomatoes, it also goes well in salads, soups and sandwiches.

Sage - This is a very distinctive looking herb with its soft, almost furry textured leaves. It has a strong flavour so goes well with more subtle meats like pork and chicken. Works really well in stuffings, sauces and as a flavouring in butter.

Dill - With its soft feathery leaves, dill has a lovely fresh and mild flavour wich pairs perfectly with fish, eggs and seafood. It is particularly delicious with salmon or added to natural yoghurt with cucumber and garlic as a lovely cool dip.

Thyme - This pretty herb goes fabulously with chicken. Grind with a pestle and mortar adding lemon juice, garlic and a little olive oil, salt and pepper for a delicious rub. Great with pork chops and for use in a bouquet garni for soups, stews and casseroles.

Rosemary - One of the most aromatic and pungent of all herbs. Perfect with roast lamb, chicken, pairs well with garlic and thyme. Rosemary is also ideal for flavouring olive oil and adding to spirits like gin.