When were herbs first used in cooking

A. Herbs have been used for thousands of years, as much for preserving foods or disguising unpleasant smells, as for adding flavour.

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Q. What do herbs add to cooking

A. Herbs add flavour and aroma and can tenderise meat.

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Q. How should herbs be stored

A. If the herbs are fresh put them in a plastic bag at the bottom of a fridge. If they are dried, keep them in a dark cupboard away from any source of

light or heat.

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Q. How should herbs be prepared

A. Fresh herbs should be chopped very small with a sharp knife with the exception of Basil, the leaves of which impart more flavour of they are torn. Do not discard the stalks as these add as much flavour as the leaves. You can add the stalks early in the cooking process then remove or strain the sauce or soup before adding the leaves, which will look a lot prettier.

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Q. At what point in the cooking process should the herbs be added

A. If you are using a bunch of dried herbs as a bouquet garni, tie the bunch together and put in a tied muslin bag and add at the beginning of the process and remove at the end. This stops bits of herbs floating about in the dish. Dried herbs should be sprinkled in about twenty minutes before the end of the cooking time. Fresh herbs should be added near the end of the cooking time so that they retain some shape and colour.

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Q. What�s best dried or fresh

A. Both have their uses with the exception of parsley and mint, which are really horrid dried always use these fresh. Fresh always looks better, too.

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Q. Is it easy to grow your own herbs

A. It is very easy. You can grow them in a pot on a windowsill or in a window box. Always keep pots or planted herbs above ground level to stop cats using them. Cats love herbs especially catmint!

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Q. What are the herbs that taste of aniseed

A. Fennel tops and dill.

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Q. What herbs should you use with fish

A. Tarragon is great with any white fish and dill is usually used with salmon.

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Q. What do I use sorrel for

A. Sorrel is use a lot in French cuisine, but not much in British cooking. It is a great addition to soups.

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Q. Which herbs are used in Southern Mediterranean dishes

A. Oregano, thyme and basil are the quintessential flavours of the Med.

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By Nicola Shepherd