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Herbs add interest and flavour to cooking. A few leaves of herbs
added to soups, stews and sauces make all the difference!
Why not try the following?
Bouquet Garni
Use either fresh or dried herbs.
- Tie together the stalks of a fresh sprig of parsley, thyme,
marjoram and a bay leaf and drop into your soup stew or sauce
while cooking.
- Or tie the dried herbs into piece of muslin so that they can
be easily removed before serving.
Fines Herbes
This is a mixture of equal quantities of chopped fresh parsley,
chervil, chives and tarragon.
- Add it when making an omlette or scrambled eggs.
- Sprinkle it over cooked carrots, haricot or butter beans.
- Include it in a green salad.
If you don't have all the above herbs, just use some.
Herb Butter
Chop herbs such as sage, parsley, thyme and mint.
- Mix into softened butter to make a savoury spread.
- Or add some lemon juice, salt and pepper to serve with fish or
grilled meat.
Herb Vinegar
- Fill a screw-top jar with freshly gathered, young, clean, dry
leaves.
- Fill to the top with good malt vinegar. Replace the lid and
leave for about three weeks.
- You will need to shake the jar regularly during this time to
mix everything together.
- Strain and rebottle in a clean jar, preferably a vinegar
bottle for easy pouring.
Find out how to make tarragon
vinegar.
Herb Tea
- Put a few leaves of fresh thyme, sage, lemon balm, mint or a
Lavender flower head in a cup.
- Pour on boiling water and cover with a saucer.
- Leave for about 3-4 minutes (when it is cool), then strain it
before drinking it.
Lavender and lemon biscuit
You can make a tasty biscuit containing lavender. Click
here to find a recipe that you can try with the help of an
adult.
Lavender and lemon biscuit
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Bouquet garni
Preparing fines herbes.
Parsley, chives and tarragon shown here
Sage butter
Mint tea
Keen young chefs
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