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This week I would like to talk about Winter herbs

At this time of the year, we start to get a wee bit stuck with our heavy and strong flavoured stews and slow braising of casseroles. Winter herbs like thyme, rosemary, sage and bay leaves are indispensable for the winter cook and surprisingly grow well enough in our low sunshine winters.  If you’re short on space or have just a balcony or courtyard, you can still grow them, as they will thrive in containers as well as garden beds.

So what can we do with them?

Classic, Bouquet Garni – A bundle of herbs tied together with string and mainly used to add some extra flavour to soups, stocks, casseroles and stews. Just remember to remove it before consumption!

Winter Pesto – take a hand full of parsley, 2 Tbsp thyme leaves, 1 tbsp rosemary leaves. Blend with 8 Tbsp grapeseed oil and 1/2 cup grated parmesan. Season

Winter Dressing – 4 tbsp rosemary leaves, 2 tbsp brown sugar, 2 tbsp balsamic vinegar, 1/2 cup grove extra virgin olive oil. Salt and pepper. I use a pestle and mortar and crush the rosemary into a paste then I add the rest of the ingredients finally adding the oil.