As well as sowing your own herbs from seed, you can eat the seeds you’ve collected (don’t eat seed sold for sowing as it may be treated with fungicides). Experiment with different combinations of seeds and nuts to suit your own taste.
Ingredients: • 1 cup whole almonds • 1 tablespoon each of coriander seed, sesame seed, fennel seed and cumin seed • 1 teaspoon dried thyme or dried mint (or half of each) • ½ teaspoon salt.
Roast almonds in a hot oven for 15 minutes, stirring to prevent burning. Toast seeds (until lightly browned) in a hot, dry saucepan, stirring frequently. Place nuts and seeds in a food processor with salt and dried herbs; blend until it resembles small breadcrumbs. Serve with warm bread and good quality olive oil.
Or try Ginny Grant’s roasted carrots and dukkah. Roast carrots at 200°C with olive oil and salt until tender. Dukkah:
• 2 teaspoons cumin seeds, toasted
• 2 teaspoons coriander seeds, toasted • ¼ teaspoon flaky sea salt • 2 teaspoons sesame seeds, toasted • 50g hazelnuts, roasted, skins removed. Crush seeds and nuts; blend. Place carrots in serving dish and drizzle with tahini lemon dressing (2 tablespoons tahini, juice 1 lemon and 3-4 tablespoons water) and dukkah.
MAKE YOUR OWN