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. Itβs a kitchen staple for us, particularly as cooler weather has us tucking into warm fragrant recipes like Indonesian monkfish curry. For that reason weβve 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.
Fresh Rosemary & Tomato Ketchup
Try stirring our herby Ketchup through Risotto.
Sage & Spicy Tomato Sauce
Fabulous added to Bolognese or a bean stew for a quick, delicious and comforting supper.
Mint, Pea &
Parsley Dip
Try heating and stir through pasta for a nutritious, herby sauce.
Tarragon &
Lemon Dressing
Jazz up your cous cous with a drizzle of our zingy dressing.
