Photography & recipes: © Anna Rubingh
Publication in Landleven (Netherlands) 2024
Fresh green herbs mark the start of a new season. Some are the first to show their spring green colour in the garden; chives, chervil, oregano and tarragon. Green herbs are fresh and gently tangy in flavour and are fantastic in spring and summer dishes. In a spicy salad with lots of chopped herbs, wonderful on a toasted sandwich with goat cheese and honey or as a side dish. Or make old-fashioned herb butter, lots of chopped green herbs in butter, delicious on grilled trout or with a roasted potato, or simply on a sandwich.
Or chimichurri, a tangy sauce of chopped herbs, originally from Argentina and delicious with anything roasted. Or a salad with new potatoes, peas, snap peas and lots of fresh herbs. And California-originated green goddess sauce that tastes fantastic with grilled green asparagus and oven-roasted potatoes.
And even sweet can be fantastic with a touch of spice. Soft stewed rhubarb, strawberries with thyme served with yoghurt with cream.
Grilled trout and jacket potato with herb butter and a herb salad
Chimichurri, is a bright uncooked herby sauce from Argentina and is simply delicious with anything roasted.
Herb salad made with loads of chopped green herbs with a bit salad leaves like rucola and young beetroot leaves and some chive petals. Eat it as it is, as a side or on a piece of toasted bread with goat cheese and honey or with herb oatmeal pancakes.
New potato, peas, snap peas and green herb salad
Green goddess sauce, grilled asparagus and roasted potatoes
Rhubarb, strawberries and thyme with creamy yoghurt