From breakfast to dinner, make the most of your herb garden this Saturday or Sunday…
Breakfast: Add herbs to your scrambled eggs. In a bowl, crack two eggs per person and whisk. Stir in a generous splash of milk or cream and add as many roughly chopped herbs as you would enjoy. Consider different varieties of basil, Christmas basil (with purple flowers) and sweet basil, for example, chives and hot and spicy oregano. In a nonstick pan, heat two tablespoons of olive oil over medium heat and scramble the egg mixture.
Lunch: Slice some colorful heirloom tomatoes and drizzle with extra virgin olive oil and balsamic vinegar glaze. Season with fresh ground pepper and sea salt. Then sprinkle with a chiffonade of basil and oregano. Savor with some crusty bread.
Dinner: Stuff a whole fish, such as sea bream, branzino or steelhead salmon, with a generous bunch of fresh herbs. Lemon thyme, lemon verbena and rosemary are all good choices. Grill the fish in a pocket of aluminum foil after drizzling with olive oil and freshly squeezed lemon or lime.