Better Living with Herbs » Gourmet herbs

The Top 25 kitchen herbs

admin — Fri, 04 Apr 2008 04:28:20 +0000

Easy to grow herbs for culinary delight:

admin — Sun, 20 Jan 2008 04:20:45 +0000

Uncooked sauces made with fresh herbs lose none of their flavour and will keep in the refrigerator for up to a week.

They are handy for stirring into pasta or rice, or cooked vegetable salads, or as an accompaniment to hard-boiled eggs, cold fish or meat.

One well worth making for as long as you can access fresh basil leaves is the classic pesto sauce.

Pound a big handful of basil leaves, with 2 garlic cloves and a touch of salt, into a pulp.

Stir in 75g of grated Parmesan cheese and add 4 tablespoons of olive oil drop by drop as you stir.

For added sharpness and flavour, pound pine nuts in with the basil.

admin — Sun, 20 Jan 2008 03:45:50 +0000