Although these days we can obtain fresh or processed herbs most of the year round from the supermarket or vegetable shop, it’s so satisfying to be able to pop out in to the garden and pick your own.

Angelica isn’t too often seen in NZ gardens, but its stems are useful candied in desserts or fruit salads. Fresh, angelica stems cooked with tart fruit reduce the amount of sweetening required. Jewel Tarts are colourful and just a little special.

One of the most popular herbs is Basil. There are various varieties, but the one that is easily grown and most often planted and used is Sweet Basil. The leaves are frequently associated with Italian cookery. Use in tomato, aubergine, cheese and egg dishes, or on pizza. Try Basil Pesto with pasta dishes…it’s great on its own mixed through fresh spaghetti.

Chervil leaves go so well in salads, egg dishes or with fish and chicken, but remember that it is best to leave adding it until the end of cooking. It’s one of the fresh herbs I use in Fines Herbes Marinade, which so enhances chicken, fish, pork or shellfish. Chervil and Salmon Brioche Sandwiches are a real treat for a special occasion, teamed with lovely Bubbly!

Dill leaves are the perfect partner to salmon, but it’s great in salads, with cucumber or potatoes, in sauces or for pickling…and one of the e-Cook team swears by a casserole she makes with beef, dill seeds and sour cream. You could try zesting your regular muffins with Cheese and Dill Muffin Topping. Creamy Smoked Fish On Pasta With Lemon And Dill has a definite Italian flavour.

Where would cooks be without Parsley? At its fresh best in spring and autumn in the garden it is so incredibly versatile enhancing soups, casseroles, garnishing, stews, on salads, in scrambled eggs, in white sauce for fish; it truly is the universal herb. Team it with baby tomatoes in Roasted Tomatoes With Parsley Vinaigrette to bring out the best of both flavours.

Tarragon is another favourite at its best from the spring or autumn garden, though available most of the year in shops. Again, it is very versatile and can be used with eggs, chicken, fish, all sorts of vegetables, tomatoes, oranges, in sauces and vinegars and is, of course, one of the ingredients of fines herbes. Tarragon Chicken allows the herb to show its flavour, while Lemon And Tarragon Prawns are delicious straight off the barbeque.

Don’t be afraid to use herbs, although you do have to take care not to use too much of them and thus overpower the other flavours in dishes. Herbs help to make ordinary dishes extraordinary and many have the added benefit of being good for health.