FROM PATCH TO PLATE Matthew Fort
Summer – the ‘sweet season’, as Henry Howard, Earl of Surrey called it – is creeping in, bringing sunshine, warmth, the smell of cut grass, and long drawn-out days. It’s the time of salads, peas and broad beans, when the air is suffused with the perfume of herbs: tarragon, parsley, thyme, mint, rosemary, savory, marjoram, basil and so on.
Herbs are a marvel. They’re such amiable, agreeable companions; easy to grow inside or out, and transformative in the kitchen. Just a handful of
