Scientists destroy whole rain forests writing about the evils of salt and fats - by using herbs as a condiment, you can cut down on salt and fats to add flavour to your food.
Many fresh herbs contain valuable vitamins as well, so we're doing ourselves no end of good - personally, I subscribe to the 80/20 rule - if I eat healthily for 80% of the time, I give myself carte blanche to eat and drink what I like for the rest of the time:-)
There are over 60 herb recipes on this page - scroll down to see the photos and click where you like :-)
You will find that I use dried herbs as well as fresh - not in all herb recipes though, you can't make pesto with dried basil for instance - but I do not subscribe to the snob element that think you should only use fresh.
Companies spend millions on researching the best methods of drying herbs - our ancestors used drying as a method of preservation for all sorts of things - we haven't all got the time to grow or the money to buy fresh plants - dried is better than nothing.
You can preserve herbs or their flavour in many ways - freeze, dry (traditionally or in the microwave) add to oils or butters - The Herb Guide will tell you how to do all those things.
Tomato Basil Bisque
A creamy tomato basil bisque. Lovely topped with croutons and parmesan cheese. Serve with some crusty bread and butter.
Lebanese Garlic Sauce
A very versatile garlic sauce - salad dressing, dipping sauce or marinade. Make a quantity to keep in the fridge.
Good with a cup of coffee or popped into your lunch box.
A tasty, simple potato dish - serve either as a vegetable or a main course - delicious with crusty bread to soak up the sauce.
Sage Dressing Recipe
A simple sage dressing to serve with your turkey or chicken
Coriander Chicken Stuffed Peppers
A Chicken chilli in a pepper - serve with avocado, soured cream, corn chips and tortillas. Then you eat the bowl - saves a bit of washing up :-)