Tomato » Herbs http://www.tomatom.com The insiders guide to restaurants, food and drink in Melbourne. Fri, 09 May 2008 03:05:15 +0000 http://wordpress.org/?v=2.3.3 en Me, Nigella and dill http://www.tomatom.com/2007/08/me-nigella-and-dill/ http://www.tomatom.com/2007/08/me-nigella-and-dill/#comments Sun, 12 Aug 2007 12:29:57 +0000 Ed http://www.tomatom.com/2007/08/me-nigella-and-dill/ SHARETHIS.addEntry({ title: "Me, Nigella and dill", url: "http://www.tomatom.com/2007/08/me-nigella-and-dill/" });]]> RIMG0018.JPG

There are two things that I don

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]]> http://www.tomatom.com/2007/08/me-nigella-and-dill/feed/ Weekend herb blogging http://www.tomatom.com/2005/11/weekend-herb-blogging/ http://www.tomatom.com/2005/11/weekend-herb-blogging/#comments Sat, 19 Nov 2005 19:27:48 +0000 Ed http://tomatom.com/?p=164 SHARETHIS.addEntry({ title: "Weekend herb blogging", url: "http://www.tomatom.com/2005/11/weekend-herb-blogging/" });]]> R0010104.jpg

Over at Kalyns Kitchen it’s the first weekend herb blog – a sane alternative to weekend dog and cat blogging. Well here is our contribution in close-up, planted in our old pasta pan. Didn’t I tell you what hapened to the pan? the handle fell off. I won’t tell you why or who threw it at me. But it seemed a waste to just chuck it out so I planted chives.



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]]> http://www.tomatom.com/2005/11/weekend-herb-blogging/feed/ How to keep herbs fresh: buy local http://www.tomatom.com/2005/09/how-to-keep-herbs-fresh-buy-local/ http://www.tomatom.com/2005/09/how-to-keep-herbs-fresh-buy-local/#comments Mon, 19 Sep 2005 17:29:38 +0000 Ed http://tomatom.com/?p=97 SHARETHIS.addEntry({ title: "How to keep herbs fresh: buy local", url: "http://www.tomatom.com/2005/09/how-to-keep-herbs-fresh-buy-local/" });]]> We don’t all have fresh herbs in the back garden the whole year round. At least the ones we really want like Basil. We are forced with distaste into supermarkets and rack up the shopping miles buying something that is, if not from another state or county, from another country.The fact is that within a few days the basil will be wilting, its leaves going dark and the whole soggy mes will ferment in the bottom of the fridge for at least one month before I employ professionals, or at least a sturdy pair of rubber gloves (hello!) to remove it. (more…)

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