Summer

Basil

A staple in Mediterranean dishes, basil is a cousin of mint – they can sometimes be swapped for each other.

Try this recipe:
Melon with Basil & Chili

Sorrel

With leaves that look similar to spinach and have a subtle grassy aroma, sorrel is often paired with other greens to calm its slightly acidic taste.

Try this recipe:
Sorrel Pesto

Tarragon

A favourite in French cuisine, a little goes a long way with this elegant herb known for its sweet anise notes.

Try this recipe:
Creamy Tarragon Sauce

Chives

The mellowest in the onion family, chives bring a bit of bite without the need for mints.

Try this recipe:
Devilled Eggs with Chives

Dill

A pickle's best flavour friend, wispy dill adds a touch of tang. It was even viewed by the Romans as an emblem of luck.

Try this recipe:
Dill & Beet Salad

  • Essential herb tips

    Fresh herbs will keep for five days, refrigerated in a plastic bag. Since cold temperatures can turn basil leaves black, it's the only herb that should be stored uncovered at room temperature, stems down in a glass of water.

    Keep a surplus of fresh herbs for months by freezing them. Simply remove leaves (discard stems), wash and chop them. Combine in a bowl with just enough water to form a loose paste, and place the mixture in an ice cube tray. Once frozen, remove cubes from the tray and store in a resealable bag in the freezer for up to two months. This method works especially well with basil.

    Always add delicate herbs such as dill, chives and basil toward the end of cooking to keep their full flavour and texture.

    Use dried herbs for long cooking sauces, soups, stews and casseroles where fresh herbs would lose their flavour and become limp. Dried is also best for grill-ready herb rubs, since they hold up well against the barbecue's high heat.