Whispers of spring

I love my herb garden — it might be a little neglected, but it’s one plot that keeps on giving. Alongside the classics, I use fennel, tarragon, oregano, lemon balm, and coriander almost daily. Most days I mix a handful of herbs into my cooking, though sometimes one is enough — like thyme with a good steak.
A herb garden is a practical way to bring flavour, freshness, and simple remedies straight to the table — a clear reminder that food is your medicine.
If you don’t have a herb garden, start one this spring — you’ll love it.