Description
When a recipe says "mixed fresh herbs", I leave the choice to you, depending on what you have on your balcony, in your garden or at the market: basil, mint, parsley, coriander, dill, chives, thyme, sage, rosemary, savory, shiso.
I love using them generously, almost like a salad, because every bite releases a different scent. And there is a bonus: herbs add so much flavour that you can use less salt.
A simple rule: delicate herbs (basil, mint, parsley, coriander) are added raw at the end; sturdier ones (thyme, rosemary, sage, bay) can cook with the dish.
I love using them generously, almost like a salad, because every bite releases a different scent. And there is a bonus: herbs add so much flavour that you can use less salt.
A simple rule: delicate herbs (basil, mint, parsley, coriander) are added raw at the end; sturdier ones (thyme, rosemary, sage, bay) can cook with the dish.
