How to use your new herbs in delicious dishes
Want to grow herbs but not sure how to use them?
Well, if you buy seeds from the Jekka’s Herbs display from Johnsons in your local garden centre, you’ll find free recipe cards to use at home.
Taken from Jekka’s Herb Cookbook, each recipe uses some of the more unusual varieties in the seed collection.
- Sautéed chicken with lovage and cider
- Spicy lemon grass and butternut squash soup
- Hyssop fish cakes
- Salmon with dill and chervil
- Asian-inspired scrambled eggs with garlic chives.
‘Passion for herbs’
Johnsons brand manager Helen Clayton said: “Jekka has such passion for herbs and their uses and we are delighted that we have been able to pass on some of her delicious recipes to our customers.”
New varieties this season are Garlic Wild (RRP £2.60 for 50 seeds), a hardy perennial herb which forms dense leafy carpets with a delicious garlic aroma. Leaves and flowers can be used much like garlic or chives.
Sweet Mace (RRP £2.60 for 100 seeds), a frost tender perennial also known as Mexican tarragon, has aromatic leaves and vibrant flowers which create a charming effect in the garden. The leaves make an excellent alternative to French tarragon in cooking.
Jekka McVicar is an expert, author and broadcaster on the cultivation and use of herbs.
The Jekka’s Herbs collection is a range of 47 varieties, including classic herbs alongside the more unusual.
The range is available now in leading garden retailers or online at www.johnsons-seeds.com.