Oregano

Remember the film 'A Touch of Class' - where Glenda Jackson, having moved to a new flat in Soho, knocks on the neighbours door and says 'Do you have Oregano? To which the neighbour replies: 'No, I was checked last week.'

Whatever, Oregano is another perennial herb. This is a plant that is as tough as old boots - a herbaceous perennial that dies back at the end of the season, but re-shoots in the spring.

There's no doubt that it is very very fragrant and very easy to grow. It has a very attractive flower at this time of the year, purple and white, and makes good garnish.

The origins are from the Mediterranean and it is used extensively with lamb veal and pork. It dries very well, being one of those herbs which retains a lot of flavour.

It's great in sauces, stews and casseroles, and quite good with game, where rabbit and venison lend themselves quite well with Oregano.

Bay Tree

This is Very strong growing plant, and brilliant golden in colour and excellent for culinary use.

One of the most versatile and heavily used herbs, it can be used in all stocks and sauces, and for cooking shellfish, and can be used with a sweet syrup as well.

It's very good for poaching peaches and pears, because to have a little bit of bay in the syrup gives it a lovely perfume and aroma.

Bay dries well, and should be used thus, not totally fresh, because when first picked, it has a very bitter taste which can be unpleasant. So better to wait a couple of days.

Why not try Paul Wells’ Pears with Red Wine, Port & Bay? Click here to go to the recipe.

Want to find out about other herbs? Click here to return to the main page.