Eat Well


Whether they are the key ingredient in food (such as basil for pesto), add another layer of flavour to meat dishes (rosemary with lamb), make for a refreshing drink (fresh mint tea) or are used as a decorative and flavoursome touch when plating (a sprinkle of parsley on pasta), herbs are great value. Not only in the culinary sense, either — they have medicinal properties and smell wonderful while growing.

For Kath Saunders, horticulturist at the Royal Tasmanian Botanical Gardens, the fragrance of the herbs at the gardens is one of the best parts of her job. “You get these big wafts of aroma as you’re working among the herbs and, when I go home, I can still smell them,” she says. (Saunders looks after a variety of gardens, including the

You're reading a preview, sign up to read more.

More from Eat Well

Eat Well5 min read
Perfect Passata
Luca Ciano, from the company of the same name, says that to really understand passata we must first understand why passata was created in the first place. “And you don’t need to be a chef to understand,” Ciano says. “True passata is just crushed toma
Eat Well5 min readFood & Wine
Ethical Hummus
A creamy spread made from a combination of ingredients that are each superfoods in their own right, hummus originated in the Middle East but can be found all over the globe now. While there are variations, the basic ingredients in most hummus recipes
Eat Well13 min read
Beautifully Baked
Baking is a form of cooking that uses prolonged heat and we know that ovens date back at least 6500 years. Although baking has been around for millennia, the appearance of ovens in homes for domestic baking probably only occurred around 400–500 years