Greenery may be the last thing you’d expect to find adorning a conventional restaurant dish but, as the meteoric rise of the microherb continues to spread, this is an ever-increasing likelihood.
In days gone by, the obligatory sprig of parsley was the only herb in sight, proudly sat atop nigh-on every main course as the highest form of restaurant superfluity. The current prominence of a more natural cooking approach means all kinds of herbaceous flimflammery – whether it be an obscure shoot, weed or the contents of a bouquet – are now necessary to ground a chef’s philosophy firmly in the soil.
Yet, in an era where food culture is heavily influenced by the Nordic and Locavore movements, attitudes towards the use of herbs are changing as chefs search for the very best ingredients. No longer are these joys from the earth grown for needless, frilly decoration but rather as a legitimate product that punches well above its weight when it comes to taste.
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