HERBS for VEGGIES
Herbs and vegetables that are good companions in the garden often complement one another in flavour when cooked together or used in salads.
Basil and tomatoes immediately come to mind, as do oregano and brinjals, beetroot and chives (cucumber as well), and carrots and parsley. Even if they are not growing companions, it’s hard not to think of mint when cooking peas or rosemary with roast potatoes.
It’s not necessary to be a vegetarian to love eating vegetables, and what comes through when talking to chefs who love their veggies is that simple is best.
One such chef is Daniela Gutstadt. As executive chef of the garden-to-table
