Enjoying the herb garden

As well as adding fresh flavours to myriad recipes, herbs are a delight in the flowerbeds and an aromatic cut flower on the table, says Philippa Davis

AS much as I enjoy a garden filled with bright flowers, neatly mowed lawns and a bit of creative topiary, it is always the beds and pots filled with fresh and fragrant herbs I love the most. Visually, I am always impressed how herbs can add not only colour but structure and form to the garden. Plants such as dill and fennel create soft, flowing shapes that shimmy in the breeze while stiffer sprigs of thyme and oregano feel almost architectural.

Brushing past them releases delightful aromatics and I like to include herbs such as rosemary and mint in my flower vases for the table. Besides looking and smelling attractive herbs have, of course, played a more practical role for thousands of years, both in medicine and the kitchen.

This month, I want to share with you recipes that use herbs to create a fresh, bright, flavour-packed experience.