The A-Z of herbs

The sturdy stems make it easy to stick sprigs directly into meat joints, or you can remove the spiky leaves and use the naked stems as skewers on the barbecue. Rosemary bushes are hardy and easy to grow and therefore need regular cutting back. Throw the branches on to the barbecue itself and the food will take on a subtle rosemary aroma. As it's an evergreen plant, and available year round, there is little point in using dry – the flavour is inferior and the hard, dry leaves are unpleasant to eat.

Sage
An assertive herb, sage is a soft-leaf herb with a taste similar to camphor. In the UK, it mostly associated with pork – although it also goes well with goose and duck – and is most famous for its partnership with onion as a stuffing for turkey and chicken.

It stays in leaf all year round. The dried version is has a strong and musty taste, so there's little point in using it. The leaves are quite robust and will keep wrapped in a plastic bag (not damp kitchen paper) for at least a week.

Savory
This herb comes in two forms, winter and summer. They have a similar flavour, the summer version being slightly milder and with a hint of mint. Both varieties have a close affinity with beans (it's said to have anti-flatulence properties) and other pulses as well as with root vegetables and artichokes. Also good with meats, stews, stuffing and marinades, and can be included in a bouquet garni.

Sorrel
A leaf herb resembling spinach, sorrel is used mainly in soups and sauces, although the younger, less acidic leaves can be added raw to salads.

Tarragon
A strong, aniseed-perfumed herb, the delicate leaves pack a punch so use in moderation. It goes beautifully with chicken and some fish, and also with potatoes and eggs. Store fresh sprigs in a plastic bag in the fridge. The dried form is tolerable but inferior in taste. French tarragon is the one to cook with – avoid Russian tarragon as it has no flavour and is useless in the kitchen.

Thyme
A herb for all sorts of savoury dishes, garden or common thyme is the one most used in cooking, though there are many other varieties, including lemon, wild, caraway and variegated. The leaves are tiny on tough, stringy stems and can be removed and sprinkled into dishes or the whole stem thrown in where the leaves will melt into the dish. Just remember to remove the stems before serving (or warn your guests.)

Thyme has a warm, spicy flavour and stands up well to long, slow cooking, especially casseroles. Dried thyme is not exactly the same but works well when no fresh is available. Wrap fresh sprigs in damp kitchen paper and store in the fridge for a week or two.

Got a question about buying, growing or using herbs? Post your queries to Terry, the iVillage Cooking Coach.

Frances and Tom Bissell are also on hand to answer your general food and drink questions.