Basil (Ocimum basilicum)
Basil has a rich, spicy flavour. Its leaves are found in various shades of green, reddish and purple, and can be stored for a few days in the fridge. The dried leaves have a flavour more like curry, and are used extensively in Italian and Provencal, Thai and Vietnamese cooking. Anything with tomato improves with the addition of basil. Basil should have its leaves torn rather than chopped - this is the best way to retain the fragrant oils.
Herbal remedy: Sweet basil is good to use as a tea for indigestion, vomiting, fevers and colds. For fevers: mix one ounce of basil leaves to one pint of water, simmer for 20 minutes with three powdered black peppercorns per cup.
Chives (Allium schoenoprasum)
Chives are miniature, delicately flavoured, perennial onions. When buying chives, choose fresh, firm, evenly green leaves that show no sign of yellowing or drying out. It is best not to cook chives but to add it to a dish just before serving. Do not chop chives - keep them in bunches and use scissors to snip them into small pieces. The leaves are excellent in salads or egg dishes, like scrambled eggs.
Coriander (Coriandrum sativum)
