NOT so long ago, the only herb that made its way onto a British plate was a parsley garnish that was always left behind. Now that we venture abroad more often and experience a much wider range of flavours, we are becoming more adept at using herbs to enhance our food and provide health benefits too.
The advantage of many herbs is that you can enjoy them fresh, but also dry them for use later when they are out of season. Drying concentrates the flavour, so you need to use less of the herb than you would if it were
