Herbs by Judith Hann

Good cooks know that herbs have a transformative power - they elevate an ordinary dish into something spectacular. Fresh herbs add vibrancy and not only incredible flavor but pops of color and enhance the aromatics of many dishes. Take rosemary for instance, garlic bread is wonderful but it becomes extraordinary with the slight essence of rosemary. 

Judith Hann is an herb aficionado who has written a beautiful book as an ode to enjoying herbs all year round, Herbs: Delicious Recipes and Growing Tips to Transform Your Food.  In each seasonal chapter, Judith skillfully weaves together guidance growing - whether you have a full herb garden or simple pots on the windowsill - with delicious, imaginative recipes.

The author's herb garden boasts over 150 different herbs and she states that it changed her cooking so dramatically that she decided to run courses to teach other herb enthusiasts everything she had learned over many years of growing and writing about healthy food. Judith took a derelict pig yard on her small farm in the South Cotswolds and created the mother of all herb gardens. She states,"The stone walls not only house figs, Morello cherries, roses, grapes and Japanese wineberries, they also trap the sensuous scents of the herbs and protect the plants so that they can thrive throughout the year."

Find recipe inspiration for more common herbs and discover how to use those herbs that aren't so readily available in the supermarket. Judith shares a huge collection of recipes that have been tried and tested at her herb cookery school - from simple herb sauces and salads to more ornate dishes. It also includes herb features, which provide a wealth of further quick recipes and ideas for:

   • Pestos, made with a variety of herbs
   • Herb syrups and sugars
   • Herb ices
   • Preserving recipes with herb flavourings
   • Herb cheeses, and many more

Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day. The photographs are stunning and plentiful throughout. 

We extend our thanks to Nourish for sharing a recipe with our members today as well as providing three copies of this title in our giveaway below. 



Minty chocolate mousse with crystallized mint leaves
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Rich and dark - and sinful if you are on a health kick or trying to lose weight! This old favourite is made a little different by adding mint, and will taste very special if you use good-quality dark chocolate with a high percentage of cocoa solids. Apple or Bowles's mint is perfect for this recipe, if you have it, but ordinary mint will work fine. Ideally, make the crystallized mint leaves the day before, so that you can leave them to dry overnight.

  • 250g/9oz dark/semisweet chocolate, at least 70% cocoa solids, broken into pieces
  • 1 tbsp butter
  • 1 handful of mint
  • 4 eggs, separated

Crystallized mint leaves 

  • 1 egg white
  • 8 mint leaves
  • 1 tbsp caster/superfine sugar

Preparation: 15 mins, plus crystallizing, cooling and setting

Cooking: 5 mins

SERVES 4

  • First make the crystallized mint leaves. Line a flat plate with baking parchment. Whisk the egg white until light and fluffy. Brush it onto the leaves on both sides, then sprinkle with sugar. Lay the leaves on the prepared plate and leave in a warm place to dry, preferably overnight.
  • To make the mousse, put the chocolate, butter and 150ml/5fl oz/scant ⅔ cup water in a saucepan over a very low heat and melt, stirring all the time, until smooth. Add the mint and submerge in the liquid. Leave to cool, then remove the mint, which will have flavoured the chocolate. Whisk the egg yolks, then whisk them into the chocolate mixture.
  • In a clean bowl, whisk the egg whites for about 5 minutes until thick and silky. Fold a couple of spoonfuls into the chocolate mixture to loosen it, then gently fold the remaining egg whites into the chocolate until just blended. Turn into individual ramekins/custard cups and leave to set. To serve, top with the crystallized mint leaves.

Credit: Herbs: Delicious Recipes and Growing Tips to Transform Your Food by Judith Hann. Nourish Books, 2017. Commissioned photography by Tamin Jones

 

The publisher is offering three copies of this book to EYB Members in the US, CA and UK. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 14th, 2018.

91 Comments

  • laureljean  on  4/3/2018 at 5:12 PM

    Fruit tarts with herbs

  • Amdona  on  4/3/2018 at 5:52 PM

    Classic pesto

  • Kristjudy  on  4/3/2018 at 6:25 PM

    Smoked salmon pasta

  • lauriesk  on  4/3/2018 at 6:45 PM

    Minty chocolate mousse with crystallized mint leaves

  • mph993  on  4/3/2018 at 6:53 PM

    Duck with Seville orange and rosemary sauce

  • MadMom  on  4/3/2018 at 7:23 PM

    I like growing herbs. I would like to try her various pestos!

  • kmn4  on  4/3/2018 at 8:22 PM

    Borage and cucumber soup

  • sarahawker  on  4/3/2018 at 9:19 PM

    Minty chocolate mousse with crystallized mint leaves

  • RoseMGenuine  on  4/3/2018 at 9:46 PM

    Prawns of love! I love growing herbs but have never mastered growing them inside during winter. I’d love to read the tips.

  • matag  on  4/3/2018 at 11:33 PM

    Lavender Lamb

  • Angryyew  on  4/4/2018 at 12:03 AM

    definitely the pestos

  • ChefTamiMitchell  on  4/4/2018 at 5:09 AM

    The cod with chive marinade

  • JRumi  on  4/4/2018 at 7:30 AM

    Chicken breasts stuffed with mozzarella and basil

  • vickster  on  4/4/2018 at 7:44 AM

    Tangy Tarragon Chicken

  • mlanthie  on  4/4/2018 at 7:53 AM

    Duck with Seville orange and rosemary sauce

  • Singleta417  on  4/4/2018 at 9:00 AM

    Classic Pesto

  • Debcancook  on  4/4/2018 at 9:46 AM

    The lemon balm tea sounds like a perfect way to begin exploring this book. Mine has overgrown it's space and in need of a good spring trim.

  • janv  on  4/4/2018 at 12:57 PM

    I would love to make Vietnamese pho

  • lean1  on  4/4/2018 at 1:07 PM

    Rosemary and Courgettes, because I love Rosemary!

  • stephlinde  on  4/4/2018 at 3:12 PM

    Spiced Fruit with Herbs

  • contest718  on  4/4/2018 at 3:18 PM

    Chicken breasts stuffed with mozzarella and basil. I might make this tonight. Just need some basil.

  • muslema  on  4/4/2018 at 3:33 PM

    I am a regular member of this site, I always notice that your blog posts are so unique and well explained with deep information. Tnx for the splendid post. I must share your post on my social medias and "mywebsite" for giving you maximum coverage of visitor of the post.

  • jmay42066  on  4/4/2018 at 4:42 PM

    Chicken breasts stuffed with mozzarella and basil

  • ravensfan  on  4/4/2018 at 6:43 PM

    Chicken breasts stuffed with mozzarella and basil

  • lpatterson412  on  4/4/2018 at 10:47 PM

    Tapenade with roast chicken!!

  • ccav  on  4/5/2018 at 9:30 AM

    Apple and rosemary cake sounds delicious, would try that first!

  • ccav  on  4/5/2018 at 10:51 AM

    Apple and rosemary cake sounds delicious, would try that first!

  • Karla123  on  4/5/2018 at 7:48 PM

    Winter salad of mixed herbs, squash and pomegranate...an elegant salad with health appeal.

  • ktwalla  on  4/5/2018 at 7:58 PM

    Chive Flower Omelette

  • Scotsman61  on  4/6/2018 at 1:07 AM

    Duck with Seville orange and rosemary sauce I remember JUdith Hann when she was a presenter on BBC's Tomorrow's World

  • lapsapchung  on  4/6/2018 at 9:30 AM

    Stuffed Thyme and Cheese mushrooms

  • Kiiaro  on  4/6/2018 at 11:29 AM

    Bearnaise Sauce

  • maisietoo  on  4/6/2018 at 3:40 PM

    Classic pesto because I love pesto and pasta.

  • Potterhill  on  4/7/2018 at 7:15 AM

    Pork loin with oregano tapenade and tomato sauce We love a great roast pork. 😋

  • Laura.Chicago  on  4/7/2018 at 9:40 AM

    Tangy tarragon chicken!

  • infotrop  on  4/7/2018 at 4:19 PM

    Apple and rosemary cake...two ingredients I can find right outside my door (well, the former in season) but wouldn't think to put together in a cake.

  • Steben  on  4/7/2018 at 6:47 PM

    Pears poached in bay and balsamic with serrano ham

  • RSW  on  4/8/2018 at 9:53 AM

    Baked Florence fennel with Parmesan and fennel butter

  • clairew137  on  4/8/2018 at 10:10 AM

    Minty chocolate mousse with crystallized mint leaves

  • Kimmaicutler  on  4/8/2018 at 1:00 PM

    Rose geranium vinegar!

  • Ishtar  on  4/8/2018 at 1:26 PM

    Lovage and gin fizz

  • lindaeatsherbooks  on  4/8/2018 at 2:40 PM

    I would like to make teh Asparagus with chive mayonnaise.

  • sgump  on  4/8/2018 at 3:11 PM

    I'd try the luscious lentil soup!

  • NikkiPixie  on  4/9/2018 at 6:40 AM

    Vietnamese pho, all the way!

  • LaurenE  on  4/9/2018 at 11:16 AM

    Lavender Lamb

  • dmass  on  4/9/2018 at 11:40 AM

    Beetroot baked with oregano, garlic and goats' cheese

  • Vintage_Kitschen  on  4/9/2018 at 3:34 PM

    Chive flower omelette sounds interesting. So many good ones!

  • usingSpoons  on  4/10/2018 at 1:48 PM

    Pears poached in bay and balsamic with serrano ham - an unusual combination and I always have masses of bay leaves.

  • Lmocooks  on  4/11/2018 at 10:01 AM

    Baked Florence fennel with Parmesan and fennel butter

  • Teruska  on  4/13/2018 at 8:32 AM

    Rose petal jam

  • Livia  on  4/14/2018 at 1:24 AM

    It has got to be the Fennel, Pernod and red mullet parcels :)

  • lgroom  on  4/14/2018 at 1:30 PM

    Vietnamese pho.

  • AnnaZed  on  4/14/2018 at 4:24 PM

    Basil and tomato sorbet

  • shellee  on  4/15/2018 at 9:23 AM

    Rose petal jam sounds so divine!

  • Julia77  on  4/15/2018 at 10:11 AM

    Preserved clementines

  • rachael_mc  on  4/15/2018 at 6:28 PM

    Lentils with smoked mackerel, bacon and herbs!!

  • thecharlah  on  4/15/2018 at 8:32 PM

    Bergamot tea

  • tarae1204  on  4/17/2018 at 8:02 PM

    Lemon verbena and apricot clafoutis

  • robynsanyal  on  4/18/2018 at 1:32 PM

    Love to try smoked salmon pasta

  • t.t  on  4/20/2018 at 8:57 PM

    Smoked salmon pasta with sauce vierge

  • EmilyR  on  4/23/2018 at 12:21 PM

    Rose cake with herb cream and raspberry coulis

  • Siegal  on  4/24/2018 at 11:30 AM

    I want to make rose petal jam

  • love2chow  on  4/25/2018 at 11:10 AM

    Tomato and rocket tart (page 218)

  • Melissacaroline  on  4/25/2018 at 2:21 PM

    It would have to be the Minty Chocolate Mousse with crystallized mint leaves. Dessert first!

  • topdawg11  on  4/26/2018 at 11:30 AM

    Scallops in the tarragon spring garden.

  • miggsy  on  4/26/2018 at 12:50 PM

    The pestos, for sure!

  • fbrunetti  on  4/27/2018 at 2:01 PM

    Beetroot baked with oregano, garlic and goats' cheese

  • VeryVigario  on  4/27/2018 at 7:44 PM

    Venison fillet with lovage, celery, walnuts and apple...always looking for new Venison recipes!

  • Misty44142  on  4/27/2018 at 8:06 PM

    Difficult choice, as I see a few I'd love to try out first lol. I think however I'd start off with the Lemon Verbena and Apricot clafoutis, followed by the Roasted John Dory with chervil and almond butter.

  • Katiefayhutson  on  4/27/2018 at 10:15 PM

    Lavender lamb

  • juazella  on  4/27/2018 at 11:24 PM

    Lemon verbena and apricot clafoutis

  • Dannausc  on  4/28/2018 at 6:00 AM

    Pesto triangles

  • abbyhurlbu  on  4/28/2018 at 7:09 AM

    Fennel, Pernod and red mullet parcels

  • Julia  on  4/28/2018 at 11:26 AM

    Mushroom and mint pate

  • MiMi60  on  4/28/2018 at 8:33 PM

    Smoked salmon pasta with sauce vierge

  • Emmydee  on  4/29/2018 at 8:39 AM

    My choice would be the Bay Infused Creme Brûlée. Sounds like heaven in a bowl!

  • Sfgordon  on  4/29/2018 at 4:08 PM

    Cod with oregano-braised broad beans and a spicy salsa

  • mfl  on  4/30/2018 at 12:36 PM

    Lemon verbena and apricot clafoutis

  • eggplantolive  on  5/2/2018 at 9:56 AM

    thyme shortbread!

  • kennethjohngilmour  on  5/2/2018 at 1:10 PM

    would start with a simple recipe like chicken breasts stuffed with mozzarella and basil found on page 25

  • valorie  on  5/2/2018 at 3:53 PM

    Courgette, rosemary, ginger and cardamom preserve - wow!

  • orchidlady01  on  5/3/2018 at 11:36 PM

    Vietnamese pho

  • jenlhawes  on  5/6/2018 at 1:38 PM

    Would love to make the basil and tomato sorbet...

  • MelMM  on  5/6/2018 at 2:46 PM

    Griddled pineapple with chilli and rosemary syrup

  • Shelley.b  on  5/6/2018 at 8:28 PM

    Smoked salmon pasta

  • Radley  on  5/7/2018 at 2:15 AM

    Risi e Bisi sounds entriguing

  • cake17uk  on  5/8/2018 at 1:50 AM

    Mushroom and mint pâté as it sounds so different and not ingredients that I would normally pair together

  • KarenDel  on  5/8/2018 at 1:30 PM

    Baked Florence fennel with Parmesan and fennel butter

  • auntietina  on  5/9/2018 at 12:18 AM

    Lovage and gin fizz. Gin fizzes were my Mom's favorite cocktail.

  • catmommy9  on  5/13/2018 at 5:27 PM

    Tapenade with roast chucken

  • bamato  on  5/13/2018 at 8:06 PM

    Borscht with sour cream and chives. Yum!

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