Elaine Anderson’s favourite and easiest way to use herbs is in salad dressings.
Take a good quality mayonnaise and add 1/ of the volume in water. Add a variety
3 of chopped herbs. The inclusion of chives makes it especially nice, she says.
Or try a fennel-leaf dressing. In a small bowl, combine ¼ cup mayonnaise, 3 tablespoons finely chopped fennel leaf, 2 tablespoons sour cream, 2 teaspoons cider vinegar, 1 teaspoon wholegrain mustard, 1 clove garlic, crushed, and freshly ground black pepper, to taste.