Watch this video to learn how to chop light herbs correctly so that you keep the flavour locked into the herb rather squished on to the board. Light herbs are herbs which you tend to sprinkle fresh over the end of a meal rather than cooking them. The main exception are the stalks of coriander and basil. Sprinkled just before serving, light herbs can really lift a meal, add flavour, colour and texture and are extremely good for you.
You can grow them in your garden, buy them in packets and keep them in the fridge, or buy them in pots and place them inside in a sunny spot. The easiest light herbs to grow outdoors in the summer are chives, mint and flat leaf parsley. If you have pots on your windowsill, water them well from the bottom (I keep mine in bowls with water). If you have any excess, try chopping them up and freezing them. Then you can use them when ever you like. Here is a list of light herbs to help you identify them:
Goes well sprinkled over salads, soups, stews and vegetables
Goes well with fish, chicken and pork
Goes well with Mediterranean flavours and can be used in curries instead of coriander
Goes well with Thai and Indian flavours. Delicious mixed through raw vegetables and salads
Goes well with traditional English and French flavours. Lifts creamy sauces
Goes well with French and Mediterranean flavours. Aniseed taste. Use sparingly
Goes well with summer food, mint and creamy yoghurt dips. Strong flavour.
Goes well with fish and pork. Cut of the end of fennel bulbs and add at the end of a meal that you’ve used fennel in