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fail BASIL Highly fragrant & aromatic. Use: Basil is best used fresh, either torn, chopped or crushed, or infused in olive oil. eC : Pas pase 1 ene THYME Delicious fresh or dried, thyme brings a woodsy, savoury flavour to soups, stews, marinades & stocks. Use: Thyme adds an earthy flavour to roasted root vegetables, meat & pout oy CASTLEFRANCO RADICCHIO Cream coloured with splashes of red, Castelfranco is round and lettuce shaped. With its predominant bite, it is a go-to for those who love Italian bitter greens. An heirloom winter crop in Italy, its bitter flavour goes well with strong tastes of balsamic vinegar, anchovies, black pepper, and citrus in both raw & cooked dishes. A ad -_ TREVISO RADICCHIO Long, pointed Treviso looks like an overgrown red & white endive. Mild and less bitter than other varieties, Treviso’s crisp texture is excellent for dipping & salads, and holds its shape well when grilled. Delicious with olive oil & salt, or with aioli. Fresh herbs are the quintessential go-to for cooking. Bringing your dish to life, fresh herbs infuse phenomenal flavours into any sauce, stew or pizza. Rinse all herbs, pat dry and pluck from the thick stem before chopping. ROSEMARY Pine scented, pungent, and potent, fresh and dried } rosemary should be used sparingly. Complements. potatoes, roasted vegetables, lamb and chicken. Use: The signature flavour for Italian focaccia, pizza and other savoury pastries. CHIVES try. These delicate green stems have a mild onion-like flavour. ‘Add to soups and stocks at the end of cooking, and to eggs and quiche. Use: Fresh, chopped chives flavour soft cheeses, butters, dressings and marinades. MINT Popular varieties for cooking are spearmint, peppermint and wintergreen. Use: Used in both sweet and savoury dishes, notably Salads, marinades for lamb and seafood. FORT 3
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