SCIENTIFIC NAME

CLASSIFICATION

Vegetable

SEASON

January, February, March, April, May, June, July, August, September, October, November, December

About

The abundance of fresh herbs that are now available at your local Greengrocer has exploded in the last few years. It wasn’t so long ago that we could only buy fresh parsley and mint, now we can easily get our hands on fresh basil, rosemary, flat leaf parsley, coriander and lemongrass just to name a few.

Herbs are generally grown in protected environments (hothouses or shade houses) and are available all year through.

There are so many fresh herbs available all with own array of flavours and tastes, that the best thing to do is just get amongst them! Try all the different flavours in stir-frys, curries, pastas, casseroles and marinades. Don’t be afraid to try different combinations and come up with your own signature blend!

Leaf herbs should be selected with firm foliage (no wilting) and used as quickly as possible. They will keep in the fridge in plastic wrap for a couple of days. Root herbs like ginger will last a lot longer and can be stored in either the fridge or in a cool dark place.

For most leafy herbs, they need to be washed and either chopped, torn or finely cut (depending on your desired use), but root herbs like ginger are often peeled and grated or cut finely.