Most commonly found candied and baked in cakes.

Basil is used in salads, soups and casseroles with tomatoes, fish, chicken and lamb.

Used to flavour all kinds of marinades, stocks, soups, casseroles and terrines. An essential ingredient in bouquet garni with parsley and thyme.

Fresh or dried leaves are used in teas, jellies and drinks while young leaves are used in salads and are good served with pork.

Ancient Romans used to float Borage flowers in cups of wine. Best fresh, the flowers are used to garnish and flavour salads and can be added to drinks to give a mild, cucumber-like taste.

It has an apple-like fragrance and is often planted to create aromatic lawns. Its other uses are in herbal teas, cosmetics and hair preparations.

Seeds are added to breads and cakes. The fresh leaves can be used in salads and soups and the roots can be cooked as a root vegetable.

Chervil is used in egg and fish dishes, sauces, salads and butters.

Chives add a mild onion flavour to fine herbes, egg, cheese or vegetable dishes, soups and salads. Flower heads can be used to garnish consomme or other soups or to decorate cheese

Comfrey is believed to have been brought back from the Middle East by crusaders who found it effective in helping battle wounds to heal, hence some of its common names: knitbone, knitback, and boneset. It was even thought to have miraculous qualities.

Both seeds and leaves are common in Asian and Middle Eastern dishes such as curries, chutneys and spicy sauces.

Fresh leaves are used to flavour salmon and potatoes. Both the seeds and leaves can be used in pickles and vinegar, as a garnish for vegetables and in cream or soured cream sauces.

Seeds and fronds are used to give a mild aniseed flavour to pickles,biscuits, fish, pork dishes and liqueurs.

It is a member of the daisy family and one of the few aromatic herbs that bees dislike. The leaves are sometimes used in salads or sandwiches but can cause local irritation.

Once considered holy and used for cleaning sacred sites. It has also been used to make herbal tea and a kind of tobacco. It can be used in pot pourri or to garnish salads and vegetables.

Fresh leaves are used in fruit salads, punches or to flavour grilled meats but lavender is best known for its use in cosmetics, toiletries and lavender bags. The flowers can be crystallized for desserts.

Leaves are used for their lemon fragrance in stuffings, salad dressings, preserves or wine cups. Lemon balm can be used in pot-pourri.

Fresh or dried leaves give a nutty flavour to soups, stews and salads.

Used fresh or dried to flavour soups, egg or vegetable dishes, casseroles or stuffings. It is the ancient symbol of youth, beauty and happiness.

Peppermint is mainly used for flavourings and drinks while spearmint is the mint used for flavouring potatoes and making mint sauce.

The most widely known culinary herb in the world and can be used for an enormous variety of savoury food.

The main uses of Rosemary are pot-pourri, shampoos and hair preparations. In cooking it may be used to flavour lamb, pork or chicken or be added to puddings and sorbets.

It can be used sparingly in egg, cheese or fish dishes. The leaves are used to flavour liqueurs.

Used in stuffings for pork or duck. Fresh leaves can be dipped in egg white and fried. Sage is an aid to digestion.

It is used in spring salads and wine cups or to flavour or garnish cream cheese.

It is mainly a medicinal herb.

Savory can be used to make a pleasant herb tea. It can also be used to flavour vegetables, meat and poultry.

Sorrel can be used in soups, sauces and marinades or as a vegetable.

Use fresh leaves or seeds to add a natural sweetness to fruit, fruit compotes, mousses, ice cream or salads.

Once used as an enbalming agent and to preserve meat. It is one of the bitter herbs of Passover and flavours Easter cakes.

Tarragon is good with shellfish and chicken dishes and is used in many classic sauces such as hollandaise, bearnaise and tartare.

Thyme is an essential ingredient in bouquet garni and is also used for stuffings, roast dishes and rich meat casseroles. Oil of thyme is used for perfumes.