Herbs

Many fresh herbs are now grown year-round in this country for the retail and restaurant trade. These are supplemented by imports, especially from Israel and the Mediterranean. Most main branches of supermarkets will have a range (often badly washed and trimmed and crammed into tiny polystyrene trays), otherwise try speciality greengrocers. Below are a few of the most common and best tasting with a few basic ideas for use. The only herbs that have a valid separate life dried, best used in stews and other long-cooked wet dishes or where specifically required (for example, see page 76) are bay, mint, oregano, rosemary, sage and thyme. All the rest are cop-outs.