Thats all there is to it.
One of the common themes in the best restaurants I’ve worked in is the use of a lot of fresh herbs.
Get a few flavour combinations under your belt and it will give your food complexity and class.
I think the main reasons that most home cooks don’t use many herbs are that they are expensive, they don’t keep well and they’re time consuming to pick, wash and store.
The best solution is to grow your own. Invest in seeds, pick what you need and there’s no need to wash organic herbs that you’ve grown yourself unless your dog pees on the garden. I’m no expert on gardening but I reckon now would be a good time to plant your herbs.
We have lemon thyme, Italian flat leaf parsley, rosemary and mint growing in the garden all year round. We grow basil and chillies in summer and that’s about it. These herbs are versatile and easy to grow, and we use them in our everyday cooking.
Occasionally I’ll buy some herbs from the shop, but only to let ours regenerate.
If you do buy herbs from the shop it’s a good idea to pick the leaves into a sink of cold water. It regenerates and washes them at the same time. Put them through the salad spinner then into a container with dry paper towel on the bottom and damp paper towel on top. This keeps them fresh and crisp for a surprisingly long time. Make sure you give the leaves plenty of room in the container, if they’re packed too tight they will decompose sooner.As a general guide, eat lighter herbs (such as coriander, parsley, basil and mint) fresh, in salads or salsas and cook the heaver herbs (such as rosemary, thyme and bay leaves) with meats or roast vegetables.
Put combinations of mint, parsley, dill, coriander and tarragon into your mixed leaves. Season with salt, lemon juice and olive oil. Cook meats with butter, thyme or rosemary. It will add a whole new dimension to your cooking, and is sure to impress.