I like Bay leaves to enhance a casserole or Bolognese. Is that classed as a herb?

I love fresh sage.   Cut some spuds into wedges, toss with some liberally applied EVOO, heaps of whole sage leaves, couple of rosemary stalks, good salt, pepper, roast in hot oven.   Sage leaves go all crispy and awesome.

Great with meat too (pig particularly).

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@icyfroth wrote:

I like Bay leaves to enhance a casserole or Bolognese. Is that classed as a herb?

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sure is.

and so is a banana BTW

Crusty Italian bread, thick sliced, rub with garlic and paint liberally with EVOO, grill both sides in slotted pan until grill marks show.

Assemble with aioli/fresh dill, some ripe fresh tomato, soft ripened cheese or Danish feta, avocado, torn fresh basil, drizzle some more EVOO, Maldon sea salt, pepper

More awesomeness.    Herbs in bold to confirm relevance to thread topic

i like fresh tomato too L*T, & added to spaghet bog.  will make it a rule to use basil with tomato {dried basil and other dried herbs thrown in first up while browning the onion and meat 🙂 }

Yes, Joz....fresh tomatoes.

I am a vegetarian and make delicious vege pastas.  A mushroom, onion, chili, basil, garlic pasta sauce to die for.

Only fresh basil.....I have a herb garden....I raid it for most meals.

I find the big flat mushrooms tastier than those round button ones.   The flavour and colour spreads through the sauce..

Would you believe that I cannot stand those cookery shows on tv.   Food is actually way down on my list.

I am not into stove work.

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@joz*garage wrote:

i like fresh tomato too L*T, & added to spaghet bog.  will make it a rule to use basil with tomato {dried basil and other dried herbs thrown in first up while browning the onion and meat 🙂 }

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Can't beat fresh herbs. I find basil very easy to grow.

i pretty much like most herbs

we have our own herb garden

so handy to have