Tip for Using Herbs

Pep up a lentil dish by adding sun-dried tomatoes and a cupful of chopped mint leaves.

Add a handful each of mint and chervil leaves to a rocket salad and everyone will ask you for your secret recipe.

Jazz up mashed potato with two tablespoons of finely chopped parsley and a tablespoon of Dijon mustard.

Use Italy’s famous gremolata of crushed garlic, finely chopped parsley and grated lemon rind over risotto, roast chicken, grilled fish and potato salad.

Chives are the mildest member of the onion family: use when you want a bit of bite and freshness, say in a sandwich or an egg dish.

To store herbs, buy by the bunch, rinse well in cold water and shake dry. Wrap loosely in paper towel, pop them in a plastic bag and store in the crisper for up to a week.

Put basil in a fruit salad instead of mint; it goes really well with melons, peaches, plums and pineapple.