Hooked on herbs

The aromas and colours of fresh herbs enhance any garden. And herbs add pizzazz to many a simple summer dish. Vietnamese mint (or laksa leaf) does not belong to the common mint family. It has a long, pointed leaf with distinctive markings in the centre. It is normally eaten fresh in salads or in uncooked Vietnamese spring rolls.

Vietnamese mint is running amok in my garden. If I drop a sprig it takes root and another plant appears.

French tarragon has a seductive flavour and is essential in the traditional French Poulet a l’estragon. Add a little to melted butter to flavour vegetables; infuse it in vinegar to make tarragon vinegar for use in sauces; or add a few leaves to tomato dishes, salads and seafood.

Basil’s aromatic leaves form the basis of the traditional pesto but also add fragrance to Thai curries.

To maximise flavour, basil should be sliced rather than chopped. There are many varieties including: sweet, bush, purple, lettuce leaf, sacred or holy and lemon.

Marjoram and oregano are both members of the oreganum family with similar flavours and uses. Often oregano is called wild marjoram. And to make it even more confusing, in the Unites States marjoram is called oregano.

GNOCCHI WITH BASIL & LEMON

I used fresh gnocchi imported from Italy and very fortunately available from the dairy cabinet in my local supermarket. It only needs a 2 minute simmer or about 3 minutes pan-frying. It is very tender. Alternatively, use vacuum-packed gnocchi and boil according to the packet instructions.

Ingredients

■ 1 Tbsp extra virgin olive oil

■ 1 medium courgette, thinly sliced

■ 50g butter, chopped

■ 1⁄2 cup fresh basil leaves

■ 2 Tbsp lemon juice

■ 120g baby spinach leaves

■ 6 cherry tomatoes, halved

■ 400g fresh potato gnocchi

■ shredded parmesan, to serve

Method

Heat the oil in a large frying pan over medium heat. Add the courgette and cook, stirring occasionally, for 3 minutes or until just tender and golden. Place aside.

Melt the butter in the pan. Add the basil leaves and cook until they are just crisp. Stir in the lemon juice, spinach and tomatoes. Add the gnocchi and cook, stirring, for 2-3 minutes. Return the vegetables to the pan. Cover and warm through. Serve topped with parmesan. — Serves 2

TARRAGON & MUSHROOM SAUCE

Great for grilled or roasted chicken or steak. The butter thickens the sauce, making it quite rich.

Ingredients

■ 75g small brown button mushrooms. sliced

■ 1 Tbsp olive oil

■ 1 clove garlic, crushed

■ 1 small shallot, diced

■ 1⁄2 cup red wine

■ 50g butter, diced

■ 1⁄4 cup fresh French tarragon leaves

Method

Saute´ the mushrooms in the oil in a small saucepan on medium heat, until softened. Add the garlic and shallot and cook for 1 minute. Pour in the wine and simmer until slightly reduced. Whisk in the butter, a little at a time, until melted. Stir in the tarragon.

— Serves 3-4