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Grow your own herbs

Carmel Thomason
7/ 7/2008

THE first few rays of sun are enough to tempt us outside for some alfresco dining. And it's in your garden that you could find the perfect ingredients to make some tasty and healthy changes to your menu.

One of the easiest ways to make your summer food both more colourful and flavoursome is to add a few well-chosen herbs - many of which are easy to grow even in our unpredictable English climate.

So says Gizzi Erskine, presenter of Channel 4's Cook Yourself Thin. She reckons a few pinches of oregano or rosemary could make all the difference to your barbecue burgers - without the need for dashes of salt or other unhealthy ingredients.

"Adding fresh herbs to food is the perfect way to make your creations really special," she explains. "Everyone can, and should, use fresh herbs to enhance meals. It's an easy way to give dishes an instant, aromatic taste of summer. I always say, throw fresh herbs into your dishes or onto the barbecue, don't worry too much about how you prepare them. The only thing to remember is that the hardy, more woody, herbs are very powerful so you need less and that soft leaf herbs cook quickly so should be added at the end of your preparation."

To make sure your barbecue is extra healthy, you could try the new range of British barbecue boxes from Abel & Cole Organic (£24.95 for four people) which include a range of lean meats from traditional and rare British breeds as well as organic sausages and burgers.

If you can't brave the weather for a barbecue, bring some summer sunshine into your kitchen by adding your herbs to sauces.

To get you started this summer, Gizzi suggests trying salsa verde, a delicious sauce that goes well with everything from fish to chicken and lamb. Place a handful of basil, parsley, tarragon and mint leaves along with six anchovy fillets in olive oil, one clove garlic, one tbsp capers, the juice of one lemon, salt, pepper and 125ml of good extra virgin olive oil in a small food processor and blend until smooth. Herb butters, used sparingly, can also be a great way to add flavour to your barbecued meat. Add two tbsps of favourite chopped herbs to a 225g pack of softened butter and mix thoroughly.

Lay out a double-layered 30cm piece of cling film and place the butter in the middle of it. Roll the butter in the cling film and make it into the shape of a sausage. Tighten by twisting the ends. Place in the fridge for a couple of hours to set. Slice a piece off each time you need it. It's delicious melted on top of steak or stirred into steamed vegetables. Try adding a clove of garlic for added punch.

"Fresh herbs don't only tantalise your tastebuds, they can also heal, reinvigorate and soothe," Gizzi adds. "Fresh herbs have a multitude of health benefits.

"Everyday herbs including rosemary, thyme, parsley, coriander, mint, sage, chives and basil traditionally have healing properties you may not be aware of, and may offer an easy and natural route to promoting good health and well-being."

For information on how to grow and use more than 1,000 herbs, the RHS Encyclopaedia of Herbs is new from DK, price £30. For details of Abel & Cole organic BBQ boxes, visit abelandcole.co.uk

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