Most of us are familiar with lavender for its fragrant purple flowers that make it popular as an ornamental plant as well as a common ingredient in essential oils. But did you know that lavender also has numerous culinary uses, both sweet and savoury?
Peppery rocket has long been a favourite salad herb in the ALB kitchen. It's easy to grow and perfect for adding a peppery fresh kick to all kinds of dishes. Read on for our favourite rocket recipes, plus top tips on how to grow and cook with rocket.
Fennel is an herb with a big crunch and strong aniseed flavour that some people find overpowering, but here at A Little Bit Food we love it! Fennel, both as a fresh herb or as a seed, can add unmistakeable flavour to all kinds of dishes, from salads and soups to stir fries and roasts. It's especially good alongside pork, lamb, fish, tomatoes, and eggs.
Spring is officially here and along with it comes longer days, warmer weather, and the arrival of some of our favourite herbs, including one you can easily find in the wild: wild garlic. It seemed an apt choice for our herb of the month as April is the time when wild garlic is at its prime. Here are a few top tips for making the most of it.
Sorrel is a perennial herb and one of the first plants to appear in the spring. You don't often find it in supermarkets but thankfully it grows abundantly in the wild so all of us can enjoy this marvellous herb for free! The most common types of sorrel in cooking are French (or Buckler) sorrel and wood sorrel. The leaves can be picked as early as February.
Fans of Thai and South East Asian cooking will be familiar with lemongrass and its subtle citrus flavour often found in marinades, stir-fries, spice rubs and curries. It’s a kitchen staple for us, particularly as cooler weather has us tucking into warm fragrant recipes like Indonesian monkfish curry. For that reason we’ve decided to make lemongrass our October herb of the month. Read on for top tips about growing and cooking with lemongrass, plus our favourite lemongrass recipes.