Herbs bring life and creativ­ity to cook­ing

Central and North Burnett Times - - EASY EATING - With Dan and Steph Mul­heron

WHETHER they are dry or fresh, herbs are a vi­tal part of cook­ing. They bring life to dishes in the most amaz­ing ways. There are def­i­nitely tra­di­tional com­bi­na­tions of herbs and in­gre­di­ents that work, such as tomato and basil, and co­conut and mint.

But you can re­ally be so cre­ative and it all comes down to your own in­di­vid­ual taste. We re­cently have loved us­ing blue­ber­ries with fresh tar­ragon.

We have not used a lot of tar­ragon but its flavour is aniseed-like and pun­gent. It’s lovely.

At home we have a vegie patch where we are cur­rently grow­ing broc­coli, cap­sicums, toma­toes, beet­root and wasabi rocket.

In the other patch are our herbs, where we have our basil bush which is now go­ing on eight years old, lemon­grass, Thai basil, gar­lic chives, sage, pars­ley and ed­i­ble flow­ers. Grow­ing your own herbs is pretty easy.

You have to re­mem­ber to wa­ter them daily and they love sun. Grow­ing them will also save you a lot of money.

A bunch of basil can be more $3 at the su­per­mar­kets and it’s teeny tiny. To buy seedlings will cost you less than $3 and you’ll have an abun­dance in com­ing weeks.

We would re­ally rec­om­mend start­ing to grow your own. If you are a be­gin­ner gar­dener, start with some­thing sim­ple such as pars­ley or basil in a small pot – you’ll be amazed how much you will use it. Share pho­tos of your vegie or herb gar­dens at home. Email info@danand­steph.com.au, tag #danand­steph or email week­end@apn.com.au. Pic credit: Glen David Wil­son


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