HOW TO USE MICROHERBS
— ‘The beauty of microherbs is that they
all pack a punch’, says Steven Dring. — Scatter the Marks & Spencer Japanese mix, which includes fiery wasabi, on warm duck salad with pickled ginger and rice noodles. — An Indian-inspired tangle of pea shoots, coriander and garlic chives can top naan breads with minted yogurt and chicken pakoras. — Finish a ploughman’s with the English combination of broccoli and pink-stem radish.