There's nothing like herbs grown in the mediterraneum.
We us a lot of bayleaves in cooking, picked fresh from one of our mopheads. We usually use double the quanity reommended in recipes (where we us recpes). I read recently, or perhaps Monty Don said, that dried leaves are more pungent - we didn't find that.
Monty Don also said (on a different programme) that small-leaved sage had the best taste. Judging by a quick finger-rub test in a local garden centre, there was no evidence. We stuggle to get the typical sage flavour of an Italian restaurant.
location: Surrey Hills, England, ex-woodland acidic sand. "Have nothing in your garden that you don't know to be useful, or believe to be beautiful."
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We us a lot of bayleaves in cooking, picked fresh from one of our mopheads. We usually use double the quanity reommended in recipes (where we us recpes). I read recently, or perhaps Monty Don said, that dried leaves are more pungent - we didn't find that.
Monty Don also said (on a different programme) that small-leaved sage had the best taste. Judging by a quick finger-rub test in a local garden centre, there was no evidence. We stuggle to get the typical sage flavour of an Italian restaurant.
"Have nothing in your garden that you don't know to be useful, or believe to be beautiful."