Your Guide To Using Fresh Herbs

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Want to start using fresh herbs in your day-to-day cooking but don’t know where to start? Check out our easy guide to using fresh herbs and get cooking!

agrettipinenitricottafrittata rolls

Basil, pine nut and ricotta fritatta rolls

Basil
Smells like: fragrant and almost medicinal. Use with: tomatoes, pizzas, poultry, salads, roast vegetables.
Cook Notes: Basil is best torn and not cut with a knife and flavours most deeply when added at the end of the cooking process.

Fish-Cakes-with-Chilli-and-Coriander-Sauce

Fish cakes with chilli and coriander sauce

Coriander
Smells like: grassy and almost soapy.
Use with: Asian and Mexican dishes and at the end of lots of Indian food. Coriander will liven up any tomato-based salsa.
Cook notes: The stems of coriander are as flavourful as the leaves. Chop the stems into food as it is cooking and garnish with roughly chopped leaves.

Quinoa Salad

Quinoa with mint, orange and beetroot

Mint
Smells like: Cool and fresh.
Use with: drinks, sauces, dressings and yoghurt-based sauces. Mint and lamb are best friends, and peas are raised to a new level with some fresh mint stirred through.
Cook notes: mint leaves need to be finely chopped – they are quite rough in texture.

crabclaws

Crab claws with clementine, pomegranate and rosemary butter

Rosemary
Smells like: medicinal and pine trees.
Use with: red meats, bread and roast vegetables. Rosemary sprigs make great kebab skewers.
Cook notes: a little goes a long way with Rosemary – be sparing.

tarragon

Creamy Tarragon Chicken

Tarragon
Smells like: Aniseed.
Use with: chicken, cream, mushrooms, vinegars and eggs.
Cook notes: Tarragon should be added at the end of the cooking to keep the flavour vibrant.

BEAUTY_Pan-Roasted-Chicken-Recipe

Pan-roasted chicken with thyme

Thyme
Smells like: woody with a citrus undertone.
Use with: stews, meat, eggs and roasted anything.
Cook notes: strip thyme leaves easily by rubbing your fingers against the leaf growth on the stem.

 

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