The A-Z of herbs

Basil
We think of basil as a Mediterranean herb, where it indeed is plentiful, and it's immediately what comes to mind when we think of Italian food. However, this soft-leaved herb originates in India and crops up in many different cuisines around the world.

Basil is the main ingredient of the now famous pesto and has a great affinity with tomatoes. It also enhances all the Mediterranean vegetables, namely red peppers, aubergines, courgettes and red onions, and many chicken and fish dishes. It's good in salads, dressings, dips, vinaigrettes, pasta dishes, rice and cous cous, and has an affinity with certain cheeses such as feta and goat's cheese.

Basil is sometimes difficult to grow outdoors in the UK as it prefers plenty of reliable sunshine. But don't be put off: it can do well in pots on a warm window sill. The tender leaves will last only a few days in the fridge but the fresh flavour can be preserved in a number of ways.

Making a jar of pesto is one – it will last in the fridge for a week or can be frozen for up to three months. You can also freeze chopped or puréed basil in ice cube trays covered with water or olive oil. Or layer leaves in a jar with coarse sea salt and pour over extra virgin olive oil, storing in the fridge. The leaves will turn black but the flavour concentrates in the oil and can be used in salads, drizzled over soups, grilled meats or vegetables.

Always tear basil by hand – the leaves turn black when chopped with a knife.

Bay
Produced by the bay laurel tree, this sweet, fragrant herb has been a mainstay of European cooking for centuries. And unlike many of its herb colleagues, it stands up well to slow cooking and is one of the few herbs whose flavour is better when dried. Use in stocks, court-bouillons, broths and bouquet garni.

Bergamot
A leafy herb related to mint. Its leaves can be used in tea or in salads.

Borage
A bristly, stinging plant with a cucumber-like flavour. Borage is more famous for its pretty blue flowers, which are used to garnish salads and summer cocktails, namely Pimm's. Be sure to chop the leaves very finely to avoid irritating your mouth and throat. Does not dry well.

Bouquet Garni
A bundle of herbs tied together with string and used to flavour soups and stews. The classic combination is parsley, bay leaf and thyme.