· Make a barbecue basting brush by binding together a bunch of rosemary or lemon grass stems with string. Cut the ends to the same length to form a brush. The heat from the barbecue will release the aromatic oils in the herbs.
· Roast chicken will have a subtle lemon flavour if you fill the cavity with handfuls of lemon balm before placing in the oven.
· Lemon thyme makes a soothing herbal tea for a sore throat. Stew the leaves for about eight minutes in hot water and add a touch of honey for a little sweetness.
· Store excess sweet basil leaves in a jar of olive oil to use later in salad dressings. Add a couple of cloves of garlic for a bit of extra flavour.
· Adding the stunning red leaves of Rubin Basil to a bottle of vinegar will not only give it flavour but will also turn it an attractive shade of pink. A lovely gift.
· Par-cel is a new herb to WA. Its’ name comes from the fact that it looks like parsley but tastes like celery. It can be continuously harvested and adds a delicious flavour to salads but is especially nice mixed through cream cheese as a sandwich filling or dip.
· Both nasturtium leaves and flowers can be a wonderful addition to a salad but their peppery leaves are a real treat when included in an egg sandwich.
· Basil stems are actually more flavoursome then the leaves so should not be wasted.
· The pretty red flowers and the finely shredded leaves of pineapple sage are a lovely inclusion in summer fruit salads.
· French Tarragon is highly sought after, especially to include in bottles of vinegar or chopped finely into tarragon butter. True French Tarragon should cause the tip of your tongue to tingle a little when chewed.
· Fresh bay leaves can be frozen in zip lock bags to be used later in stews and casseroles.
· Store bunches of herbs such as parsley and basil in a jar of water in the fridge. They can then be harvested as needed.