Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Fresh herbs are with us for only a short season each year so make the most of them. Cultivate a few in your garden or on the kitchen window-sill

Thyme This is a low-growing, sun-loving little herb. Use it to flavour almost any food; a little finely chopped will enliven vegetable soups or chicken casserole.

Fennel This tall and willowy herb, slightly reminiscent of aniseed, gives fish a marvellous flavour. Snip over cucumber salad or use sprigs to garnish cold fish dishes.

Basil This is a native of Mediterranean countries and dislikes our cold winters and frosts. It needs to be sown from seed every year. Sprinkle chopped leaves over tomato salads, or use in tomato recipes.