Anna Rubingh

Photography & recipes: © Anna Rubingh

Publication in Landleven (Netherlands) 2024

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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.

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Grilled trout and jacket potato with herb butter and a herb salad

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Chimichurri, is a bright uncooked herby sauce from Argentina and is simply delicious with anything roasted.

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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.