Herbs for health

Herbs are among nature's powerhouses for taste and healthy eating. Generally speaking, herbs have medicinal properties as well as adding fantastic flavours to everyday meals. Must ask Linda for further information on the nutrition and health aspects...

So, what I am wondering is why more people dont buy herbs at the Honest2Goodness market every week? Perhaps everyone has a wonderful herb garden in their back-yard, so that there is no need to buy herbs at the market? If so, that is great... however, I suspect that few of our customers have more than the occasional thyme or rosemary plant - and after the winter we've had, there is probably very little of those hardy herbs still with any pep in their step!

We have made several efforts at the market to get the sales of herbs up to a sustainable level - so far none of us have succeeded! Perhaps with the Winter approaching rapidly, people will be more inclined to add herbs to those winter casseroles!

In case the answer to why people arent using herbs much any more is that people have forgotten what works well with what, here is a short reminder - and always feel free to ask us at the market for ideas - we are always happy to advise!

Thyme - this is a great herb to use in soups, in a roasting dish with beef, lamb or chicken, in a stew, or added to almost any vegetable dish.

Rosemary - this highly aromatic herb is generally matched with lamb, but do remember that a little goes a long way! Great with focaccia bread if you fancy trying your hand at making some! Rosemary also works with roast potatoes (along with some chopped garlic, added for the last five minutes)

Mint - another versatile herb - adds freshness to many salads, vegetable dishes and of course another one to match with lamb! As a really healthy option, make your own ztaziki - that greek-inspired combo of yogurt, mint, garlic and cucumber. Make your own greek yogurt by straining ordinary plain yogurt for a while (as little as 15 minutes makes a big difference!) in some muslin cloth (available in Murphy Sheehys in Castle Market for about a €5 per metre - it really thickens it up without the addition of cream.

Good old Parsley - the flat-leaf version is easier to work with, as it is milder than the curly one. You can add this to basically anything savoury - lovely added at the last minute to an omelet, or to a potato salad (also add some chives and raw garlic to really add some punch!).

Sage is great with pork - dont be put off by memories of dried sage, which is generally horrible! Try gently frying some sage leaves in butter and add to your cooked pork - the Italians have this down to a fine art!

Chives - great with egg dishes, or just added to a salad at the last minute. If you do have some in the garden, the chive flowers are really pretty added to a salad.

Oregano always reminds me of Greece - although they use a lot of dried oregano there, which is never my favourite way of using any herb! Oregano again great with Lamb marinades or with a feta & tomato salad - and sure why not throw in a few olives and cucumber and make it a proper Greek salad!

Coriander - fresh leaf is great with Asian, north-African or Mexican dishes; salsas are so much better with some coriander (you can add flat-leaf parsley instead if you find coriander too strong). Thai green curry - make sure you add loads of coriander! A couscous salad needs the addition of lots of greenery such as coriander to make it zing!

Basil - well, lots of ideas for this! Shred leaves onto tomato and mozzarela cheese; then drizzle with olive oil, black pepper and sea salt; serve with good fresh bread and there's lunch! Add to basic tomato sauce when making anything with pasta;

If you have favourite herb recipes - please tell us about them so that we can share them around.