This is a cooks guide to using fresh culinary herbs with suggestions for dishes and pairings of herbs with various foods.
A passion for good food and the poor availability of quality fresh herbs... More > inspired Alison Dodd to start growing her own herbs in Yorkshire 17 years ago.
Alison started her career as a Cordon Bleu chef in the family restaurant, and soon recognised the need for a good supply of fresh herbs to the catering industry. Herbs Unlimited progressed from supplying local Restaurants and Hotels to supplying the catering trade throughout the North of England and businesses within the food processing sector. Fresh herbs have been gradually rediscovered as a primary source of flavour, and with more people concerned with healthy eating, and with the desire to support local producers and reduce “food miles”, demand has continued to increase.
Now Alison wants to bring some of that knowledge to you to help you on your journey of discovering fresh herbs.< Less