Herbs deserve a place on our plates!
Whether it’s with grilled meat, in salads or in a good tomato sauce, herbs are a delight to cook with, they awaken the taste buds and add a beautiful decorative element to any dish. Although they can often be underestimated, you don’t want to miss them out. Not only do they bring flavour to our dishes, they are also full of health benefits. We've done a little research for you 👇
A spotlight on the most classic herbs
Basil
A symbol of Italy, basil brings a touch of sunshine to both sweet and savoury dishes. You’re probably already familiar with it alongside its friends pine nuts and parmesan in a classic pesto sauce. Or surrounded by its buddies, mozzarella and tomatoes. But have you ever tasted it in jam, butter or a sorbet? Give it a try, you won't be disappointed.
The nutrition lowdown: basil helps to fight against digestive disorders and is a powerful antioxidant. And it keeps the mosquitoes away!
Season: July and August.
Coriander
From salads to stir fries and soups, coriander leaves add a touch of elegance to many dishes. But don't throw away the stalks! You can use them to make infused oil or even a coriander pesto. A little garlic, olive oil, salt and pepper and you're done (yes, well, you have to be a fan of coriander).
The nutrition lowdown: coriander has everything going for it: it has an abundance of antibacterial properties, promotes digestion and stimulates the body. It also detoxifies and purifies, perhaps its less well-known attribute.
Season: August to October
Tarragon
Tarragon is the herb par excellence that releases all of its flavours in sauces, making them unforgettable. Tarragon and chicken make an incredible duo!
The nutrition lowdown: tarragon can relieve stomach cramps.
Season: June to August
Mint
While mint may bring mojitos to mind (hehe), it can also be used in many delicious recipes. Meat dishes, tabbouleh, teas, ice-creams, cakes, fruit salads... mint brings a touch of freshness to any recipe, sweet or savoury.
The nutrition lowdown: painkiller, antiseptic, antibacterial and digestive, mint has more than one trick up its sleeve. No wonder it’s used in almost every culture around the world!
Season: June to September
Dill
Dill is often paired with fish or potatoes. But did you know there are other ways to use this herb? At the editorial office, we tried combining dill with goats cheese and it was a real delight. Add a little lemon, salt and pepper and spread the mixture on a slice of toasted bread. So good!
Another tip is to infuse it in fresh water with a few slices of cucumber and lime juice. Dill has many strings to its bow 😉
The nutrition lowdown: dill acts as an infusion and helps you to feelcalm and enjoy a peaceful night’s sleep. It is also said to be a good remedy for hiccups. One to test out!
Season: June to September
Growing herbs As easy as ABC!
Don’t worry, you don’t have to green fingers to grow your own herbs. If you want to sow the herbs yourself, sow them in small plant pots indoors and make sure that there is room for the waterto drain. They are happiest by the window. Herbs like light but don’t need heat. As for watering, they should be watered every day in summer but only 2 to 3 times a week during winter.
Move them outside gradually so they get used to the fresh air. As soon as the weather permits, repot them, but preferably in a planter so that you can bring them in as soon as it gets chilly.
Did you know? Mint is so easy to grow that it’s almost considered a weed. It is recommended to grow it in a separate area, away from other herbs.
Once they’ve grown, what’s the best way to preserve them?
When freshly picked they can be stored in the fridge for up to a week. Want to keep them longer? You’ve got three options:
- At the beginning of winter, tie them in a bunch and hang them upside down in a dry and warm environment. As soon as they are dry, store them in a small airtight container or keep them in a resealable bag in the dark.
- Preserve them in salt. This will also give you a flavoured, herb salt.
- You can also store them in the freezer for 6 months.
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