So, you know that rosemary goes well with lamb and oregano goes with pizza, but what about marjoram, thyme and sage? Used correctly, herbs can add subtle flavours, enhance existing flavours and turn an otherwise bland meal into a scrumptious treat.

And because you are not the only one when who feels just a little intimidated when you approach the herb rack in your local supermarket, we’ve put together a dummies guide to herbs – simple, practical and without any highbrow culinary pretensions.

Herb basics

You can use fresh or dried herbs — fresh herbs are obviously preferable, but not always available. If you have an excess of fresh herbs, store them in the freezer in an air-tight container and use them when your fresh supply runs dry.

Herbs should be stored in a cool, dry place, which rules out the windowsill, or any counter tops near a heat source. To keep them dry, use an airtight container or a glass jar.

Freshly ground herbs release more flavour, so before adding them to a dish, crumble them between your fingers or grind them with a mortar and pestle. An alternative is to crush the herbs with the back of a spoon in a teacup.

If you would like to have more control over the amount of flavour the herbs add or if you would like to remove the herb (such as bay leaves) when you are finished cooking, it is a good idea to wrap the herbs in a small cheesecloth or muslin bag. Put the bag in with the soup or stew and when you feel that your dish has been sufficiently enhanced, simply remove the bag.

Unless the recipe specifically indicates otherwise, don’t use more than three herbs in one dish. Remember that it is okay to experiment and if you’ve run out of a particular herb, try substituting it with another: marjoram for oregano or cilantro instead of parsley.

Sweet Basil

Description — A bright green, leafy plant with a sweet herbal scent.
Traditional use — Used widely in Italian dishes, particularly with tomatoes.
Use — Fresh
Tips — Use in tomato and pasta dishes or sprinkle over roast chicken. Toss together with tomato, mozzarella, olive oil and balsamic vinegar for a delicious Caprese salad. Mix with garlic, thyme and oregano and add to tomato soup.

Bay leaves

Description — Yellowish green leaves that grow up to three inches long, with a strong smell and a sharp bitter taste.
Traditional use — Used to flavour classic French dishes such as bouillabaisse and bouillon. Also used in soups and stews.
Use — Dried
Tips — Use in hearty meals like vegetable soup and meat stews. Remove leaves before eating as they are hard and bitter.

Chives

Description — Grassy green, long, thin leaves with a mild onion flavour.
Traditional use — Used in French herb blends and as garnish.
Use — Fresh
Tips — Blend with soft cheeses or add to fish and salads. Add to cooked food at the last moment because the flavour is diminished by heat.

Cilantro

Description — The leaf of the coriander plant (seeds can also be used), which has a slightly sharp aroma of parsley mixed with citrus.
Traditional use — Used frequently in Middle Eastern, Mexican and Asian food.
Use — Fresh
Tips — Add to salsa and bean dips. Mix into sour cream and use as a topping for tacos, enchiladas or chilli poppers. Use in salads, or add to sandwiches for a gourmet touch.

Dill

Description — Long, thin leaf, with a clean aroma reminiscent of caraway.
Traditional use — Used in German, Russian and Scandinavian dishes, as well as in pickling.
Use — Fresh
Tips — Enhance fish or vegetable dishes. Add to dips and cucumber soup. Use in homemade pickles or flavour olive oil and vinegar with sprigs of dill.

Marjoram

Description — A greyish green leaf often mistaken for oregano, with a delicate sweet flavour
Traditional use — Used for flavouring meat dishes
Use — Fresh or dried
Tips — Use in dishes with lamb, veal or beef. Add to soups and stews. Works well with parsley, basil and thyme.

Mint

Description — A rich green leaf with a strong aroma, fresh sweet taste and a cool aftertaste.
Traditional use — Served as a jelly with roast lamb or as a compliment to chocolate desserts.
Use — Fresh
Tips — Use in a salad dressing or infuse leaves to make a tea. Mix into heated apple jelly for a quick meat sauce.

Oregano

Description — A pungent aroma and a taste similar to marjoram, but not quite as sweet.
Traditional use — Used in Italian cuisine, gives pizza its characteristic flavour
Use — Fresh or dried
Tips — Works well with any tomato, cheese or egg based dish. Add lemon juice and oregano to melted butter and drizzle over grilled fish or poultry.

Parsley

Description — Small green leaves with a fresh, light scent and flavour.
Traditional use — Used as a breath freshener and as garnish. Has medicinal value as it contains high levels of vitamins A and C and contains iron, iodine and copper.
Use — Fresh
Tips — Bulk up pesto by adding generous amounts of parsley. Add to potato and pasta salads. Stir into melted butter for a simple pasta or vegetable sauce.

Rosemary

Description — The one inch leaves resemble small curved pine needles. They have a slightly woody taste and a strong tea-like aroma
Traditional use — Used in Italian lamb, pork and chicken dishes
Use — Fresh or dried
Tips — Blend with garlic to season lamb roasts and meat stews. Add some character to tomato sauces or mix into melted butter and drizzle over baked potatoes or squash.

Sage

Description — Long greyish green leaves with a velvety texture and a fragrant aroma.
Traditional use — Used to enhance meat dishes and sausages
Use — Fresh or dried
Tips — Use in savoury breads or muffins. Rub into pork or lamb with cracked pepper and garlic or chop up leaves and sprinkle over a salad.

Thyme

Description — Tiny greyish green leaves with a subtle aroma and a slightly minty flavour.
Traditional use — Used in stuffing, fish sauces and soups
Use — Fresh or dried
Tips — Mix into a cheese and tomato omelette. Make a pasta sauce with tomato, chilli, basil and oregano. Mix with garlic and rub over lamb or beef roasts.