The A-Z of herbs

Mint
A prolific plant that can run rampant in the garden, mint comes in dozens of varieties. A popular herb in this country, it has many uses in cooking: in fruit salads, with fresh peas, carrots and new potatoes, infused in teas and, of course as mint sauce. It also plays an important part in dishes from around the world, where it's used in salads, yoghurt sauces, cous cous, tabbouleh, relishes and soups.

Mint has a fresh flavour and is best used raw or added at the very last minute of cooking. It can be stored wrapped in damp kitchen paper in a plastic bag or container for 2–3 days in the fridge. Since it's so easy to grow, it's best picked and used fresh.

Oregano
Also known as wild marjoram, this is one of the few herbs whose flavour improves with drying. Native to and used extensively in the Mediterranean, oregano has a natural affinity with tomatoes, olives and olive oil, lemons and garlic, and is the principle herb used in pizza sauce.

When used in the dried form, oregano develops more flavour with long, slow cooking. Its flavour varies depending on where it is grown, with hotter climates producing the better tasting herb. It is similar to sweet marjoram but is more pungent and slightly bitter.

Use in marinades and slow-cooked stews, tomato sauces, breads, Greek salads and most Mediterranean casseroles.

Parsley
The most used herb in this country, parsley can be said to enhance almost any savoury dish, both fresh or cooked. It comes in two forms, curly and flat-leaf. The taste is practically indistinguishable so it is more a matter of preference or availability. Though available in dried form, it has no taste and is a waste of time.

Parsley has a fresh, ‘green’ flavour and contains generous quantities of iron and vitamins A and C. It also has the ability to dispel the intense flavour of garlic on the breath. It's good in green salads, salsas, cold salads such potato, cous cous, tabbouleh and cucumber, and is the primary ingredient in salsa verde, the French persillade (parsley sauce) and the Italian gremolata (a mixture of parsley, garlic and lemon zest).

Store in damp kitchen paper in a plastic bag or container in the fridge for up to five days. It can also be plunged in a jar or vase of water and kept on the window sill.

Rocket
Also called arugula or roquette, this salad herb (actually a weed) enjoyed a burst of fame in the 1990s in bistros and posh restaurants and is now widely available in the packet salad sections of most big supermarkets. It has a peppery flavour and is delicious on its own, mixed with other salad leaves, on sandwiches or tossed through hot dishes such as pasta or rice. Also good in soups and sauces, whole or chopped, and as a base for chicken or fish.