This is the last of my mini-series on herbs.  The following herbs are not necessarily used every day but definitely have their place in cooking.

SAGE

- sage is a perennial herb which is really easy to grow in the garden.
- sage is a typical herb used in Christmas stuffing recipes.  It is very popular in England but not so in France.
- it’s quite sharply flavoured so it should be used in moderation as it can quickly overpower a dish.
- it’s high in vitamin A and beta carotene.

BAY LEAVES

- bay leaves are most often sold dry in supermarkets but if you can get your hands on fresh ones, by all means buy them
- bay is used to flavour soups, stews and pâtés.
- you can scatter them around your pantry to get rid of meal moths or silverfish.
- fresh leaves are a rich source of vitamin C.

LAVENDER

- lavender is a perennial shrub which grows well in Mediterranean climates.
- it is used for essential oils, for garden design and for culinary uses.
- I once made little individual peach gelées that were flavoured lightly with lavender.  I didn’t think I’d like them but they were actually delicious and very subtle.  A little goes a long way.  If you use lavender for cooking, make sure you get it from a garden that doesn’t use pesticides or from someone who sells food-grade lavender.  You don’t want anything that has been treated with essential oils.

OREGANO

- oregano is a perennial herb which grows easily in most gardens.
- it is closely related to marjoram.
- it is often used in Italian and Greek cooking.  It is also used in Turkish, Palestinian, Lebanese and Egyptian cooking.