Springtime Herbs: from your garden to your kitchen

Thinking of starting your springtime herb garden soon? The beginning of spring can be a tumultuous time for plant life due to weather conditions… but there are plenty of herbs that can withstand the variation and unpredictability. Of course we love the usual suspects: basil, chives, coriander, mint, thyme and parsley–who doesn’t? Well ok, coriander is clearly up in the air. Why not try growing and incorporating some other herbs into your gardening and cooking repertoire?


Fennel is a flowering plant species in the carrot family. The fronds (the wispy, feathery top-part) are great stuffed into the cavity of a chicken or used to make a bed on which to roast fish. Frequently the fronds are used as a garnish, as seen above. 


Asian and Caribbean food lovers this is for you! Lemongrass adds a certain citrus taste and brightness to the aforementioned cuisines. To utilize in your cooking cut stalks into 1-inch pieces and smash before incorporating into soups and simmered dishes. For salads, slice into thin rounds.

For cocktail connoisseurs, lemongrass is also a great addition to homemade tonic. 

For Asian and Caribbean food, check out Chef Madea (DC), Chef Julien (Dubai), and Chef Darius (London).



Sage is traditionally used as part of poultry stuffing, but there are many more uses. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. One of our faves is making crispy (fried) sage sprinkled with sea salt and crumbling it on top of french fries. 



An essential in classic French cooking, this anise flavored herb marries well with chicken, egg and mushroom dishes.

To satisfy your French cuisine cravings, book Chef Giovanni (DC), Chef Jupiter (Dubai), Chef Andrea (London), and Chef Mickael (Beirut).