Breaking news: herbs have flavour

For decades, people have either entirely avoided or tentatively wandered down the curiously titled “herbs and spices” aisles in supermarkets, poking at jars labelled with unfamiliar names.

One brave reporter decided to take the plunge into the unknown by purchasing various forms of this bizarrely dried foliage to see what they’re truly all about.  The investigation attempted to finally answer the fears of unsuspecting supermarket shoppers once and for all – what the hell are they?

First discovery – they don’t naturally occur as dried greenery. They are in fact grown fresh, like plants, and are easily grown at home too.

And the second, life-changing second discovery – they all taste different. Collectively, they are known as herbs, and here’s where it gets amazing.

When combined with food, they add flavour.

As per instruction: “just a sprinkle can ramp up the flavour of any meal. They can turn simple ingredients into tasty dishes, and ring in changes if mealtimes become a bit dull.”

For example, boiled potatoes no longer have to taste like rehydrated war rations – just add a dash of mint or rosemary. The classic spaghetti bolognese? Add the exotic sounding oregano. Roasting vegetables? Don’t be afraid, pick the one that goes by the name of thyme!

Basically, when you look at a recipe and it tells you how many teaspoons of something to add, that’s the stuff you find in the herbs and spices aisle, and as assured by the BBC, no longer should you ignore it! Now you know what should be in your empty kitchen cupboards – they were meant for herbs, and so is your food.