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Fresh herbs are more impactful than dried varieties and woodier types are preferred for their “robust” fragrance, according to the team at TastingTable.<\/p>\n
Fennel and thyme are also worth a go, and you can even try lavender for some types of fish.<\/p>\n
Don’t miss… <\/strong> If leafier herbs are the only thing on hand in the kitchen, they can also be tossed onto the charcoal.<\/p>\n Sprinkling tarragon, mint, basil, or dill over the barbecue coals works in exactly the same way as woody varieties – though they should be used in moderation to avoid unnecessary smokiness.<\/p>\n This allows for a more potent infusion when paired with the herb-filled charcoals that actually cook the food.<\/p>\n The TasteTable experts added that for a lighter taste and fragrance, bundles of fresh flora can be soaked in water before placing them on the grill, under a closed lid.<\/p>\n Alternative flavour infusions recommended by Bob Vila include rubbing raw onion or citrus peels onto the grates of the grill before cooking.<\/p>\n Tying fresh herbs into bunches using twine also makes for a flavoursome basting brush, while rosemary sprigs are ideal skewer alternatives.<\/p>\n
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