Summer – the ‘sweet season’, as Henry Howard, Earl of Surrey called it – is creeping in, bringing sunshine, warmth, the smell of cut grass, and long drawn-out days. It’s the time of salads, peas and broad beans, when the air is suffused with the perfume of herbs: tarragon, parsley, thyme, mint, rosemary, savory, marjoram, basil and so on.
Herbs are a marvel. They’re such amiable, agreeable companions; easy to grow inside or out, and transformative in the kitchen. Just a handful of seeds in a pot, adequate (but not excessive) watering, and light, and you have sources of flavour and delight for months on end. They’re like colours on an artist’s palette, capable of producing almost infinite effects when it comes to cooking.
Herbs have been at the heart…
