How to: herb feast
Photo - Linda Ross
Skye, Eden and Isla love to collect fresh herbs from the garden to add to dinner.
Herbs are easy to grow: a perfectly delicious project for the summer holidays.
What to do
Visit your local garden centre or nursery to choose a few small pots of your favourite herbs.
Place pots in a brightly lit position, such as a windowsill. Find a spot that doesn’t receive hot afternoon sun.
Water herbs regularly and feed with a liquid fertiliser every couple of weeks.
Pick herbs – and eat them! - to keep the plants bushy and to promote new growth.
To preserve some for winter, spread leaves or sprigs onto a towel and allow them to dry out. Crumble them into a jar and put the lid on tightly. You could
also freeze them: spread the herbs flat in a freezer bag and then roll them up. Defrost before using.
Our favourite ways with herbs
Pizza: spread tomato paste on a pizza base, then toss torn basil leaves on top, then sprinkle grated cheese over everything. Also try adding fresh basil, oregano, thyme, parsley and crushed garlic to the tomato base before adding your own favourite toppings.
Pasta: to cooked spiral pasta add a dash of olive oil, torn basil leaves, pitted olives, sliced mushrooms, sliced sundried tomatoes, and grated cheese. For extra flavour try adding a little oregano, parsley and rosemary. Heat gently.
Mashed potato: once the potato has been mashed with butter and milk add black pepper, chopped fresh parsley and chopped garlic chives for a real taste sensation.
Sandwiches: try toasted cheese, tomato and basil. We also love parsley and vegemite, with or without cheese.
Spaghetti bolognaise: we love a combination of fresh thyme, marjoram, basil, parsley and rosemary added to the sauce when cooking.