HERBS AS HEROES

While herbs are a year-round flavour treat, the leafy varieties are at their bountiful best during the warmer months. Grab a bunch or two, and savour their summer freshness.

LEAFY HERB VARIETIES

BASIL is widely available, and plays a major role in both western and eastern cookery. Green basil is commonly used in Italian and Mediterranean cooking, while Thai basil and red basil are more commonly found in Asian cookery. All varieties have a pungent aniseed taste.

CORIANDER can be used in its entirety, from leaves to stems to roots, especially in curry pastes. But wash the roots well before use. While native to the Middle East, it’s used extensively in Asian food.

MINT is at its peak in summer, although grown in hot houses most of the year. Mint is used extensively in Mediterranean cooking. Vietnamese mint, found in Vietnamese-style dishes, is not actually a “true” mint.

PARSLEY could be thought of as the most commonly used herb – its mild flavour goes with just about any dish. Available as flat-leaf and curly leaf. BUYING Look for full bunches with bright green leaves and firm, intact stems and/or roots. Avoid limp herbs.

Fresh herbs add a flavour boost to just about any savoury dish and sometimes a few sweet ones, too. And they’re often a star ingredient – in pesto, for example, invented to make the most of plentiful basil when it’s in season.

STORING Wrap herb bunches in damp paper towel and store in the crisper section of the fridge, or in a jar of water. Ensure paper towel is kept damp, as it can dry out within a day or so.

USING Chop or tear leaves to add to dishes, or process to make pastes. Chop just before adding to food, as leaves can bruise and discolour easily.

Flat-leaf parsley Rosemary Lemon thyme