Wednesday, April 21

Five recipes to make the most from herbs

I have spent decades designing kitchen gardens, growing and using an almost impossible variety of herbs at Otter Farm, at River Cottage and in my own small garden. Whether in the garden or kitchen, herbs are elevators, transporters engaging us in a way that a potato or a cauliflower, however glorious, cannot hope to.

The elevating quality of herbs is really just awaiting your exploration. Summer savoury and tomatoes, dill and salmon, lovage and Lancashire cheese; these mark the merest tip of the herbal iceberg. You don’t even have to try to be clever with herbs: they offer a wealth of clothes for even the simplest ingredients to dress up in.

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