A Modern Way to Cook by British author Anna Jones (dubbed the new Nigella Lawson) is a vegetarian bible, and fresh herbs are key. Here, three easy ways to use your herbs.

By Ryan Harrington and Mandy Maxwell
Updated June 02, 2017
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Start with a blend of any fresh herbs, such as mint, parsley, dill, chives, tarragon, chervil and basil. Then, get creative:

1. Blend herbs, lemon juice and sea salt with olive oil and toss into salads or serve with flatbreads.

2. Mix herbs, lemon zest and a little salt and pepper with yogurt for a simple dressing.

3. Chop herbs, citrus zest, chiles, garlic and sea salt and use to spike soups and vegetable dishes.

F&W Best New Chef 2014 Ari Taymor doesn't let a single bit of corn go to waste in this soup, combining corn cob broth with corn juice and fresh corn kernels spiced with vadouvan, a French spice blend inspired by Indian curry. And if you’re the planning type, the soup can be refrigerated for 2 days and rewarmed before serving.
John Kernick
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