Fresh Herbs

Bright, fresh curly parsley — the classic garnish and flavour-lifter. Chop it into tabbouleh, salsa verde, pasta and potatoes, or sprinkle over finished dishes. Stand the stems in a glass of water in the fridge to keep it fresh for a week.

Fragrant Italian basil — essential for pasta, pizza, Caprese and fresh pesto. Add it at the end of cooking, since heat dulls its flavour. Keep it at room temperature with the stems in water, away from direct sun — the fridge turns the leaves black.

Cool, refreshing mint — perfect for chutneys, drinks, desserts and raitas. Use it in pudina chutney, mojitos, lemonade, raita and biryani. Wrap in a damp paper towel and refrigerate, or stand the stems in water.

Woody, aromatic rosemary — perfect for roasted meats, potatoes and breads. Strip the needles from the woody stem and chop finely, or add whole sprigs to roasts and oils. Wrapped in a paper towel in the fridge, it keeps for up to two weeks.

Crisp celery stalks with a clean, fresh taste — great for juicing, soups and salads. Snack on it with hummus, juice it, or chop it with onion and carrot as a base for soups and sauces. Wrapped in foil in the fridge, it stays crisp for up to two weeks.

Robust, earthy oregano — a must for Italian and Mediterranean cooking. Fresh oregano is milder than dried — use it in pasta sauces, on pizza, in marinades and with roasted vegetables. Store wrapped in a damp paper towel in the fridge.

Delicate thyme sprigs with a warm, floral fragrance — ideal for roasts and sauces. Strip the tiny leaves by running your fingers down the stem, or add whole sprigs to stews and soups and remove before serving. Keeps up to two weeks in the fridge.

Velvety sage with a warm, earthy fragrance — perfect for brown butter sauces. Fry whole leaves until crisp to top pasta, gnocchi or soup, or cook with pumpkin, potatoes and chicken. Store wrapped in a dry paper towel in the fridge.

Fragrant lemongrass stalks — essential for Thai curries, soups and herbal teas. Use the pale lower part: bruise it with the back of a knife and simmer in curries, soups and tea, or slice it thinly for pastes. Keeps up to two weeks in the fridge.

Mild, sweet leeks — a versatile allium for soups, quiches and roasted dishes. Slice it lengthways and rinse between the layers, then use the white and pale green parts in soups, stir-fries and pies. Keep refrigerated for up to a week.

Fiery red bird eye chillies — a punch of heat for any dish that dares. Use them whole in tempering, sliced into stir-fries and Thai dishes, or crushed into chilli oil. Wash your hands after cutting. Refrigerate in a paper bag for up to a week.

Slender garlic chives with a mild garlic-onion flavour — perfect for garnishing and Asian cooking. Snip them into dumplings, omelettes, noodles and stir-fries, adding them at the end of cooking. Wrap in a damp paper towel in the fridge and use within three to four days.