Watering our little vegetable beds this morning, I realised they mainly consist of herbs. Good old herbs, they can always be relied upon to produce something. Unlike my beetroot (lots of leaves, pencil-width roots), carrots, (ditto) or lettuces (withered while we were on holiday.)
In the herbal department we have curled and flat parsley, oregano and marjoram, thyme and mint. I've started tying together bunches of leaves to dry for later. Bouquet garni, I believe.
I managed to use a sprig of herbs in these pinwheel scones today. The kids love to eat them for lunch. I used this recipe, and spread the uncooked dough with tomato pasta sauce, grated cheese, sliced olives and chopped herbs before rolling and baking- pizza-style.