Herbs doing fine

For the first time in my life I've managed to keep some herbs alive longer than a couple of weeks.

They almost seem to be thriving!

Chervil, Moroccan mint and some kind of sage.

Chervil will be the really useful one as it can be difficult to find in shops.  It goes fantastically with asparagus and is classic constituent of fines herbes, for example in an omelette.  Its light aniseed flavour is also good in salad or with fish.

Now to transfer them to bigger pots . . .

Comments

[Pille]

Well done, Howard! Your chevril looks a lot better than the one I started growing from seeds last month. Herb envy:)

[Trig]

God am I sick of chervil!! It's the one herb you can guarantee will always be on the pass in every one of my college kitchens. We're made to garnish practically everything with it because, according to Mr. Stocker: "chervil is the law!"

The Moroccan mint sounds intriguing though, I'm a big fan of mint in all it's forms. I actually made the forest peppermint ANZAC biscuits from my Australian Gastronomy menu for my presentation on Tuesday, they went like hot cakes. Sage however is another on my herb hitlist I'm afraid, I don't and never will enjoy it. I'm actually a right fussy bastard when you get to know me. Come to think of it I do get called a food snob all the time

[Alastair Vaan]

Mm nice, but how's the rosemary?

:-)