Everything you Need to Grow Your Own Herbs
Pesto is nutty and often has a hard cheese added, using olive oil. Salsa Verde has an element of brine with capers or anchovies and also a small amount of vinegar added. Chimichurri has vinegar and chilies added. The leafy herbs can vary as can the consistency and where they are used.
Flavoring meat can all be down to personal preference, however matching the strength of flavor in beef is key to a tasty dish.
Lamb is a family favorite and can be a real special occasion type of meal in our house. As with a lot of recipe suggestions not all of them will work for your family so just have a little cherry pick of the best ones for you
When we grow herbs often we can struggle to get large enough harvests, with rosemary you will quickly find that you are growing way more than you can use. So here are some outside of the box ideas and recipes for making the most of your homegrown herb!
Cardoon is sometimes called an artichoke-thistle due to it’s close likeness. Grown as an annual this tender perennial can be a center-piece of a garden growing to 1.2m (4 feet) in height with a 60cm (2 feet) spread. From sowing to harvest expect a 120-150 day wait.
Fresh horseradish is for more than just a condiment as a sauce. Perfect in stews, with roast vegetables, as a dressing for coleslaw, mixed in with mash or grated over soups.