More Spices as a Broker:

• BASIL: A native herb of Greece, basil thrives in hot, dry, sunny conditions - in a pot on the windowsill especially. There are two main types of this half-hardy annual:bush, which grows to 20cm (8in), and sweet, which grows to 60cm (2ft).
  
  Plant seed in spring, prick out seedlings into pots and plant out in summer. The bright green or purple, pointed leaves are especially good in tomato salad and sauces, with egg dishes, cream cheese, potatoes, poultry and fish. BAY: Trained and trimmed in a pot or planted near the kitchen door, Bay is an evergreen shrub which can reach 10m (30ft).

• BAY: Trained and trimmed in a pot or planted near the kitchen door, Bay is an evergreen shrub which can reach 10m (30ft).
  
  Grow from container-grown plants, or take cuttings in early autumn. Use the fresh or dried leaves in marinades, and infused in casseroles, stocks, sauces, milk and cream dishes.

• CARAWAY: A biennial and one of the few spices possible to be grown in Northern Europe.
  
  Sow seeds in situwhere they can reach 60cm (2ft). Harvest ripe seed and hang stems upside-down to dry. Caraway seeds are traditionally used to flavour cakes, biscuits and fruit pies, which they do, pungently. They're also good in pickles and with cabbage and cauliflower. CHERVIL: This biennial herb looks like a more feathery and delicate version of parsley and has the unique quality of intensifying the flavour of any accompanying herb.

• CHERVIL: This biennial herb looks like a more feathery and delicate version of parsley and has the unique quality of intensifying the flavour of any accompanying herb.
  
  Sow the seed in partial shade in succession from spring through the summer, and thin to 20cm (8in) apart. Use in a mixture of fines herbes, in salads, sauces, dressings, stuffings and creamy soups.

• CHIVES: A member of the onion family, chives like sun or partial shade and even do well indoors if adequately fed.
  
  Plant bulbs or divide in spring. Cut off the attractive bright mauve flowerheads - they dry well for decoration - to strengthen the plant. The more you cut the leaves, the more vigorousthey will become. Use the leaves as a garnish for soups, casseroles and pate, or chopped in salads and cheese, egg, vegetable and fish dishes. DILL: Dill resembles fennel with its feathery leaves and yellow flowers. Its flavour is more subtle, with none of that hint of anise.

• DILL: Dill resembles fennel with its feathery leaves and yellow flowers. Its flavour is more subtle, with none of that hint of anise.
  
  Sow the seed of this annual plant in a sunny sheltered spot in spring, where it can grow to 60cm (2ft). Protect the ripening seedheads in muslin bags, then hang-dry them. The leaves are good in salads, creamy sauces, and with vegetables and fish, and the seeds are used as a preserving spice in pickles, and to flavour cabbage and root vegetables.

• MARJORAM (OREGANO): One of the most versatile of herbs and, in a sunny spot, one of the easiest to grow.
  
  Sweet or knotted marjoram is a half- hardy annual grown from seed planted under grass in April. Wild and pot marjorams are perennial - you can divide the plants in winter. They all bring a taste of the Mediterranean to salads, dressings, vegetables-especially potato, bean and tomato dishes - rice, pasta and stuffings. PARSLEY: Another long list of types varying from curly parsley - with tightly frilled leaves, almost like a bright green clenched fist - to flat-leafed parsley - so perfect for Greek food.

• PARSLEY: Another long list of types varying from curly parsley - with tightly frilled leaves, almost like a bright green clenched fist - to flat-leafed parsley - so perfect for Greek food.
  
  Parsley is a biennial, best bought as container-grown plants. The seed is tricky to germinate - soak it in boiling water first, then sow in shade. Use in all savoury dishes, especially with fish, and for an attractive garnish.

• ROSEMARY: An evergreen shrub which grows to 1.2m (4ft) and has delicate pale blue flowers.
  
  Plant a container-grown plant or cutting in a sunny, sheltered spot - harsh winter conditions can be fatal. Chop the spiky needle-like leaves finely for stuffings and casseroles; immerse sprigs in soups, stews, sauces, dressings and milk puddings; or press small sprigs in slits in lamb for roasting or grilling. Whole sprigs make a spectacular garnish. SAGE: Sage is an evergreen shrub that can reach 60cm (2ft) and likes a dry, sunny position.

• SAGE: Sage is an evergreen shrub that can reach 60cm (2ft) and likes a dry, sunny position.
  
  Sow seeds in pots in spring and set out 45cm (18in) apart. Renew plants every 4 years when they become woody and straggly. Use Sage and onion stuffing to offset the richness of pork and goose, whole Sage leaves tossed with tender slices of liver, chopped Sage in apple pie, Sage tea to ward off winter ills - this is a herb of many parts.

• SAVORY: Summer Savory grows to about 45cm (18in). It has narrow green leaves and small pink flowers. The winter variety is a lower shrub with woody stems. They both thrive in a warm, sunny position.
  
  For summer savory, sow the seeds in April and then thin out later to 20cm (8in). Savory is known as the bean herb: the annual summer savory is traditionally added fresh to young broad beans and green beans, and the winter type, a perennial, is useful for dried bean dishes, salads, rich, warming meat and casseroles and soups. TARRAGON: It is important to choose French Tarragon and not the much more bitter-tasting Russian Tarragon.

• TARRAGON: It is important to choose French Tarragon and not the much more bitter-tasting Russian Tarragon.
  
  Grow from cuttings, or by root division. The long, slender leaves of this perennial are used to flavour fish, poultry and egg dishes especially. Infuse sprigs of the herb in oil and vinegar for salads, and in stock, sauces and stews.

• THYME: The plant is a low-growing perennial which likes full sun. Constant cutting back stops it from becoming woody.
  
  Thyme is a good mixer: a couple of sprigs of the fresh herb, or a spoonful of dried thyme, are invaluable in a bouquet garni to infuse in stocks, soups, sauces and casseroles; parsley and thyme stuffing is an old favourite for game and poultry; and a little thyme also intensifies the flavour of other herbs. Not only the tiny round leaves are aromatic: harvest the purple flowers, hang them to dry, crumble them lightly and store in jars. A pinch of the dried flowers is a delicious addition to both sweet and savoury dishes. Lemon thyme has a delicate lemon flavour and is specially good with chicken, fish and fruits.