The herbs of Spring on our plate!
03/22/2022Hundreds of species of herbs and herbs grow in every Greek corner, especially during the Spring season and most of them have a special place in our cooking. Isn’ t it time we found out how we can add a few more to our kitchen, impressing our family and friends with new, original flavors?
• Lavender! It gives special taste to vegetable soups and legume salads. It can be added, chopped, in cold sauces. Suitable for fish marinades, wine sauce and dishes with pumpkin, mushrooms and chestnuts
• Αpple-scented geranium! It is mainly used to add flavor to spoon sweets. However, it can also be used for a delicious lamb sauce!
• Marjoram! First cousin of oregano. It goes perfectly with zucchini, fish and seafood. Flavors raw or boiled salads.
* Use it raw as it gets bitter during cooking.
• Sage! It matches perfectly with white meat (chicken, rabbit, dairy calf).
• Verbena! Elegant, lemony aroma. It goes well with grilled or steamed fish and seafood, fresh lettuce salads, summer greens, lemon oil, pasta and seafood risotto.
