Fresh Festive Fare

Perk up your festive spreads and snacks with fresh, home grown herbs

9 December 2014

The most popular culinary herbs are parsley, sage, rosemary and thyme – all of which can easily be grown in a sunny patch.

Here’s how to use them:

Parsley (Petroselinum crispum) goes well with meat, poultry, fish, vegetables and sauces. Add it to dressings, marinades, butters and use it as a garnish.

Sage (Salvia officinalis) is a superb ingredient in dressings and stuffings, and goes extremely well with roasted potatoes and pumpkins.

Rosemary (Rosmarinus officinalis) offers a pine-like aroma that combines well with poultry and lamb. It can also be used to flavour butters and marinades used for basting roasted meats.

Thyme (Thymus vulgaris) is useful for seasoning roast turkey and other poultry, marinades and bastes. Also try it with veggies, such as carrots, parsnips and potatoes.

Words and image: Home magazine