- Basil has a peppery, sweet, anise-like flavour that has an affinity with tomatoes, peppers, creamy cheeses, parmesan, olive oil, peaches, strawberries and white chocolate. It is wonderful infused into custard or syrup for peach ice cream or sorbet.

- Bay leaves add a sweet fragrance to both sweet and savoury dishes, especially milk- and cream-based recipes such as cheese sauce and custard. Traditionally added to meat, bay also removes bitterness when boiled with cauliflower or wine.

- Borage is often sold in the summer for Pimm’s and wine cups. It has a mild cucumber flavour that works best uncooked, such as in egg sandwiches, cucumber yoghurt and champagne jelly.

- Chives and their flowers are best eaten raw and can replace garlic in salads. Try beating into cream cheese with other herbs or adding to chilled soups.

- Coriander works well with lime, fresh chilli and lightly spiced food, both raw and cooked. It tastes fantastic in fresh fruit salsas, savoury salads and Indian-style curries. Always add at the last minute to hot food.

- Dill has an intense, peppery flavour that deepens the sweetness of root vegetables such as beetroot or carrots. It tastes good with sour cream, cream cheese, cucumber, smoked fish, vinegar, honey and nut oils.

- Lemon thyme has a lighter, more citrussy flavour than thyme, but both are delicious in sweet and savoury dishes, particularly when paired with lemon zest. It tastes great with butter, chicken, beef, fish, shellfish and sugar.

- Marjoram and oregano are different names for the same plant. It has a strong, sweet flavour that is traditionally used with lamb, tomatoes, dried beans and lemony cheeses such as feta.

- Mint, such as you might buy in the supermarket, will bring out the sweet notes in savoury dishes that contain lamb, young root vegetables, salad leaves, spinach, salmon, squid and prawns. It is a good partner to parsley, lemon thyme, honey, lime and chilli.

- Parsley adds a refreshing bitter note to an incredible array of savoury dishes. Curly or flat-leaf parsley taste the same, and go particularly well with butter, cream, citrus zest and juice, nut oils, most fowl, fish and meat, sautéed alliums, bread and, of course, wine.

- Rosemary is another “sweet” herb. It adds fragrant sweetness to chicken, lamb and beef, as well as fruit and desserts such as custard, lemon sugar syrup, biscuits, cakes, meringues and pears.

- Sage is traditionally teamed with pork and duck, as its slightly medicinal flavour counteracts their richness. It goes well with parma ham, bacon, onions, butter, cream and broad beans.

- Tarragon tastes wonderful infused into vinegar, wine or cream. It has a natural affinity with tomatoes, butter, eggs, fish and meat, but also tastes good with root vegetables, salad leaves and fruits such as peaches, nectarines and cherries.

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