The secret to growing herbs is the same as with any plant: you must not forget to water them regularly. I am utterly useless at keeping my plants alive, so I got the help of a flower box with integrated water reservoir. I have never been able to keep coriander alive for long, but here it is sprawling next to some sorrel:
I bought a lettuce from an old lady at the farmers´market. She only had a box of lettuces on sale, and some herbs. “Do you want to have everything that belongs in a green salad?” she asked me, and her eyes glittered with pride as she handed me a bundle of dill, lemon balm, chives and borage. So this is what you put in your salad dressing in Thuringia. I gave it a try, and the salad really was very special and very delicious. After some research I realised that borage is actually slightly poisonous, so you are not supposed to eat it regularly…
I find it makes a difference to mix your salad with your hands, properly rubbing the dressing into the leaves.
Ingredients: 1 lettuce, 1 sprig dill, a couple of chives, a couple of lemon balm leaves, one borage leaf, 6 tsp white balsamic vinegar, 1 tsp agave sirup, 2/3 tsp salt, 6 tsp rapeseed oil
- Wash and trim the lettuce. Tear into mouthsize pieces.
- Wash and chop the herbs finely.
- Mix the agave sirup, salt, vinegar and oil, add the herbs
- Just before serving, pour the dressing over the lettuce leaves and mix with your hands, rubbing the derssing into the leaves.