Herbs, Keeping It Fresh: 8 Herbs that make an impression

1. Sage

Classic uses: Add sage to pastry dough, bread stuffing or to the cavity of a roast chicken before it goes in the oven. It’s also a favourite for brown butter tossed over pumpkin ravioli.

Game changer: Honey infused with sage. Add a sprig of sage to the bottom of a mason jar, and fill with honey. Cover, and let infuse for 5 days.

Quick tip: Add sage to flower arrangements for instant texture and irresistible scent.

2. Rosemary

Classic uses: Rosemary and lemon zest are classic additions to buttermilk scones. Add chopped sprigs to long-simmering tomato sauces, roasted potatoes and any marinade for pork.

Game changer: Rosemary-lemon salt on french-fries. Simply bruise some lemon zest and finely chopped rosemary in a bowl with some sea salt. Sprinkle over hot fries.

Quick tip: Add a sprig to a cup of steeping tea. Remove the sprig before drinking.

3. Sweet Basil

Classic uses: It’s hard to beat a tomato and basil salad, especially when both are in season. Basil’s also a classic in pizza sauce or as a fresh topping and basically a best friend to tomatoes.

Game changer: Add a torn leaf or two to your gin and tonic or to fresh lemonade.

Quick tip: Add basil at the last minute to keep its flavours and aroma bright.

4. Mint

Classic uses: It’s hard to think of summer without mint—juleps, that is. But mint’s not only for cocktails. It’s a classic in yogourt dips with curry and lime and in sauces and marinades for lamb.

Game changer: Add chopped mint to your brownie batter (3/4 cup, finely chopped).

Quick tip: Mint and feta are a great combination. Try them in a salad with cucumbers and vinaigrette.

5. Parsley

Classic uses: Parsley is terrific in herbed butter melted over potatoes or grilled vegetables. It’s also the base for many salsa verdes and a key ingredient in beurre blanc.

Game changers: Pistachio parsley pesto. Great as a pizza sauce, and simple to make. Just substitute pistachios and parsley for pine nuts and basil in any pesto recipe.

Quick tip: Use flat-leafed parsley whole in salads rather than chopping it into the dressing.

6. Dill

Classic uses: Dill is a favourite addition to potato salads, aioli and grilled salmon. It’s also an essential for pickle recipes and vegetable dips.

Game changer: Baby potatoes with dill cream sauce. Boiled baby potatoes are divine on their own, but add dill and sautéed onions with thick cream, and you’re looking at a new favourite.

Quick tip: Add it to tzatziki, and use as a tartar sauce.

7. Thyme

Classic uses: French onion soup is nothing without thyme. It’s also a favourite infused in oil with garlic cloves and oregano, or added to quiche or strawberry tarts.

Game changer: Zucchini bread with thyme. Two tbsp make all the difference. Add nuts and lemon zest for even more flavour.

Quick tip: Substitute fresh thyme for dried at a ratio of 3:1.

8. Cilantro

Classic uses: Cilantro is a staple in fresh salsas and as a topping for burritos, tacos and lettuce wraps. It’s also great in salsa verde or tossed into quinoa or black-bean salads.

Game changer: Cilantro lime rice. Simply toss cooked rice with 2 tbsp of lime juice, 1/2 cup chopped cilantro and a sprinkling of salt.

Quick tip: Use the stems in marinades for chicken and pork. t8n