In May, it’s the season for fresh herbs: tarragon, basil, parsley, dill, coriander, mint, sorrel, chives, chervil, sage, lemon thyme, or even verbena. Rich in vitamin C (parsley, sorrel), A (basil) and B9 (chervil), good for the skin and the immune system, fresh herbs give flavor and depth to dishes and desserts, while being easy to to cook.
The recipe idea to test : we use fresh herbs as a product in its own right and no longer just as a flavoring. We associate them together, we add a light vinaigrette and voila.
