“I like to eat my food, not smell it.”
My 18 year old niece was objecting to the liberal application of herbs on food of any kind.
Rosemary she found particularly objectionable. “Makes things taste all planty”, says she. Well yes, I suppose it would.
I think I can safely say that it not had not occurred to me that a “planty” taste was something to avoid. I forget that copious amounts of herbage may not be to everyone’s taste, being firmly of the opinion that a handful of fresh herbs can do a lot to enhance most things. Like potatoes.
As it happens, I have, growing just outside my back door, that very tuneful collection of parsley, sage, rosemary and thyme, any of which can make a potato sing. You will also find chives, oregano and mint, and they, too, will blend harmoniously with any passing spud. And if I could manage to successfully grow dill, coriander or tarragon, they, too, would join my potato-friendly herbal chorus.
In fact, while I would never, ever object to a simple new potato, boiled and served with butter and salt, add grace notes of mint, dill, chives or parsley and I’ll soon be singing myself.