Nobody likes bland, boring food but adding salt isn’t good for your heart and blood pressure. Adding lots of sauces can liven up meals but unfortunately they make a lot of food soft, which can be an issue. So what’s the answer?
Something as simple as adding fresh herbs to meals can really make a difference to the taste often transforming a meal from bland to fabulous!!
The trick is knowing which herb to add to which type of food can make all the difference. Try our guide below to get you started:
Basil – great for adding to tomato based dishes or those with garlic, olive oil and lemon – Mediterranean style cooking!!
Chives – Goes lovely with onions. You can add them to cheese or egg dishes. Try sprinkling them over soup or chop finely and add them to salads
Dill – Excellent with fish especially salmon. It is also fabulous chopped over scrambled eggs. Again add at the last minute to keep the flavour
Mint – Good with fish, lamb and fruit. This has a strong, fresh flavour and you really can’t beat it with a roast leg or lamb
Parsley – Mostly used as a garnish and can be added to most things – soup, salads, fish...
Rosemary – Good with lamb, pork, oily fish and tomatoes. This herb has an aromatic flavour This is also lovely with roast beef or lamb
Coriander – Compliments chicken and fish very well. They are also super tasty with roast vegetables. Add at the last moment to keep in the flavour
Tarragon– best with chicken. This has a strong flavour (often an acquired taste) Its flavour develops over time when cooking. It is lovely mixed in with a little low fat mayonnaise and added to chicken. Try in a pitta with the chicken and salad
