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Herbs for Cooking

There is nothing like growing your own fresh, flavoursome herbs to make even the simplest of recipes taste very special!  Easy to grow in your garden, vegetable patch, in pots by your kitchen door or, for some varieties, even on the kitchen windowsill.  Preserve the excess by freezing, drying or making oils, syrups and vinegars and beat the flavour of the mass produced every time!

There really aren’t any rules about cooking with culinary herbs (a little of what you fancy does you good!) but we have provided some filters to give you a guide on the best and most well-known combinations. If you have come up with a family favourite then please share it with us!  Our personal favourite is Winter Savory (an excellent salt substitute) which we use to spice up the never-ending late summer supply of courgette and marrow grown by senior partner Brian!  And where would his Gardener’s Delight tomatoes be without lashings of fresh Basil?  We also absolutely adore the simple addition of Eau-de-Cologne Mint in a fresh, citrus fruit salad where taste and scent mingle together.  And we love to throw fresh sprigs of Thyme or Rosemary into winter’s roasted vegetables or throw extra Oregano onto a pizza!  Using herbs every day doesn’t have to be complicated.  Just simple things in busy lives can make such a difference.  Of course, if you want to be a bit more flamboyant than just go ahead and have a play with all those flavours. If you are a follower of television cookery programmes you can see the results of some interesting recipe combinations. For instance, who can forget Mary Berry’s Lemon Verbena sponge or Tommy Bank’s use of Sweet Woodruff on the Great British Menu?  How much better to try something similar at home so you can taste the results as well!