The A-Z of herbs

Cooking coach Terry Farris walks us through the herb garden and explain how to choose and use the most popular varieties

Think of a herb. You're mostly likely to come up the likes of parsley, coriander, basil or thyme, the leaves most commonly sold – and usually grown – in Britain. But there's a wealth of herbs that are not so common: herbs that can quickly and easily transform a plain dish into something of beauty.

We've been using herbs for thousands of years, both for flavouring food and for healing. They're versatile, easy to grow – either in the garden or in pots on the window sill – and can be used fresh, dried or frozen.

The flavour of a herb is strongest when the leaves are crushed or cooked and the essential oils are released. When buying herbs, squeeze a leaf between your fingers and smell. The fresher the herb, the more pungent and 'clean' the aroma.

These essential oils can be very powerful and quickly overwhelm a dish, which is why you don't need many herbs to flavour your cooking (their colour can also dominate a dish, so add sparingly). This is also why some chefs force their trainees to chew on a mouthful of herbs: it's a good way of learning just how powerful the taste can be.

Herb recipes
Basil Pesto
Salsa Verde
Spicy Lime and Coriander Paste
Garlic and Chive Vinaigrette
Herb Oils and Vinegars
Herb Butter
Herb Cheese Spread
Herby Garlic Sirloin Steaks
Herby Chicken with Sauteed Potatoes
Lemon and Herb Crusted Pork Chops