It is hard to imagine cooking without herbs. We like to grow most of the herbs we use or ones that are not available from the local shops in Lanzarote. From a recent trip to Thailand we loaded up on Laos. It adds an amazing kick to curries, fish, soups, marinades and Asian stir-fries. Definitely one of our favourites.
Look for leaves that are tender, aromatic, and very green. If it has no aroma, it will have no flavour. Avoid wilted bunches with yellowing leaves.
How to Store
To store most fresh herbs, pick out any wilted leaves, and put it in a jar with water like a bunch of flowers. Cover the leaves with a plastic bag and put the whole thing in the fridge. Change the water every two days or so, picking out any wilted leaves when you do.
Darren’s Sundried Tomato and Herb butter (Ideal for a Steak topping)
Whip up 250g Salted Butter until it is soft. In another bowl mix together a handful of chives, chervil, tarragon, 125g Jar of Sundried Tomatoes in Brine, 2 shallots, clove of garlic, drizzle of olive oil and 3 teaspoons of Dijon Mustard.
Put all ingredients in a Robocoop or blender and blitz together.
Roll into a sausage shape and wrap in cling film.
Slice and melt on top of a nice Medium Rare Fillet Steak.