I couldn’t imagine my kitchen without fresh herbs. A simple dish can be transformed by using a few fresh herbs as they greatly enhance the taste, appearance and nutritional value of practically all the food we eat.
The word “herb” comes from the Latin herba, meaning grass or green plant. These days we associate herbs for their culinary and medicinal value. In the kitchen, bland food can be made exciting with the addition of herbs and they can also help to enhance and bring out the natural flavours of food in a similar way to salt, but it is important to use herbs correctly. Too many herbs can overpower and completely overshadow the natural flavour of food and too little in a dish will achieve nothing. The addition of herbs must be balanced to complement the natural flavours that are already in foods. They do deteriorate very quickly once they’ve been picked, so by growing a small selection of herbs, even in pots or a window box, they will always be on hand when you need them. Early spring is the perfect time to organise your herb garden. For the restaurants,