However if you do not have the space or place to grow your own, they can be readily available from any greengrocer or supermarket close to your home.

Store bunches of fresh herbs away from direct sunlight. Direct heat dries up the leaves and they will not survive longer than a couple of days. It is best to keep them in the vegetable drawers of the fridge in a loosely tied bag. They should last longer.

Herbs can also be stored in your freezer where you can good use for them when they are unavailable, especially during the long winter months.

Store them, already washed and chopped in freezer containers or screw top jars. Simply grate out the amount you need and replace in the freezer.

A mezzaluna makes chopping herbs child's play. Simply arrange the herbs on a chopping board and move the mezzaluna to and fro as though you are rocking a baby gently to sleep.

However chives and basil need not be chopped in this way. For chives it is easier to use a pair of kitchen scissors to snip them and basil should never be chopped but should be torn by hand.

This helps keep the natural juices of the herb in the dish and not on the chopping board.

Commercially dried herbs are only acceptable when the real thing cannot be found. Most herbs lose their flavour when dried.

This, however, is not the case of oregano and bay leaves. They are the only herbs which increase their aromas when dried. Dried herbs should be kept in airtight containers and have a shelf life of about 8 months.

Basil

It is deemed the king of herbs which is used in everyday cooking giving it a warm, pungent scent. It is widely used in the preparation of most Mediterranean dishes and marries well with grilled red meats, red and green vegetables and occasionally used in desserts and cakes. Basil can be grown all the year round provided you grow it in a sunny patch on your window sill or in the garden. Simply wash the leaves and tear them with your hands and add to dishes just before serving. Dried basil does not have the same fragrance as the fresh herb, however, it is better to add the dried herb than not to add any flavour at all. There are other varieties of basil such as purple basil which has red purple leaves and lemon basil which has a lemon aroma.

Majoram

Marjoram has a nutmeg like taste and replaces fresh basil when this is unavailable. There are different varieties of marjoram. French marjoram is the most popular and it is sweeter in taste than wild marjoram. Wild marjoram or oregano, as the Italians call it, is stronger in taste and more aromatic and is better known for it. It grows rampantly on most hillsides of the Mediterranean and this is the reason that it is used in almost every regional dish that lies on the coast of the Mediterranean. As a fresh herb, marjoram is highly versatile and is used in dressings, sauces and salads and has a great affinity to tomatoes. Being such a delicate herb, it is added at the end of cooking as it will spoil when cooked. Dried oregano has much more flavour than fresh oregano. It is a herb that increases in taste and flavour when dried.

Bay leaves

This herb has a strong spicy flavour which is used fresh or dried in most food preparations. Fresh bay leaves are more bitter in taste than dried bay leaves. If you do have your own bay tree you can easily dry your own leaves. Simply hanging a branch in an airy place protected from extreme heat or humidity does this and the leaves will be ready to use in cooking 15 days later. Only a leaf or two are needed, they are used to flavour milk infusions for use in sauces, soups, stocks, stews and casseroles. Remember to remove the leaves before serving as the leaves are inedible.

Mint

A fragrant smell of spearmint fills the rooms when mint is being chopped. It is an essential herb in most Mediterranean dishes especially those of the Middle East. It is added to any dish whether cooked or to be eaten raw. It is also used to make infusions and tisanes together with lemon and water and ice. It is great added to ice teas and sorbets. It is a highly refreshing drink, used as a pick-me-up in the heat of summer in North African countries. When the herb is dried it loses its kick, emitting a flavour of mustiness and is insipid. Applemint is of the same family as mint and spearmint. It is not readily available and little use is found for this herb.

Chives

Chives look like long green grass and is a member of the onion family. However it does not have such a strong taste; it is milder and sweeter. Chives grow easily all the year round on your kitchen window sill. As a plant it has purple flowers and we use its long, tubular stems in cooking. Chives are not resistant to high temperatures - they lose their texture and flavour. It is a delicate herb mostly added at the end of cooking time to add flavour to a number of bland dishes. Chives should not be chopped but snipped in small pieces with scissors. Dried version is simply a waste of time!

Parsley

Alongside rosemary, basil and mint, parsley is another herb which is widely used in cooking. It comes in two varieties, either the flat Italian kind or the curly British one. The latter is used more as a garnish than as a herb as it is highly decorative. Parsley has the power to enliven any bland dish and if you are just starting to use fresh herbs, this is the one to start with. As an all rounder, parsley is the best herb to withstand heat without deteriorating in flavour and aroma. It is added to meat, poultry, fish and all vegetable dishes.

Coriander

This is a herb that seems to be increasing in popularity as the years go by. It is used mainly in Japanese, Mexican, Indian and Middle Eastern cuisine. As a herb it is used in the same way as parsley but has a fresher, more distinctive taste. It is added to the dish at the last minute. As seeds, they are mild, sweet and orangey in taste which are available whole or ground. Used in chutneys, meat and bean casseroles.

Rosemary

Ancient Greeks believed that rosemary was good for the brain and helped increase memory. It is added to practically every Mediterranean dish. It is brilliant with pork and lamb where it is chopped and sprinkled over the meat before cooking; added to potatoes before roasting, and infused in chocolate-based desserts and cakes. It substitutes a basting brush for applying marinades on barbeques. Dried rosemary retains a lot of its fresh taste but its spikes are much harder than the fresh herb. It is best to chop dried rosemary finely before using not to cause discomfort.

Dill

Dill is a relatively new herb to Mediterranean cooking. It is associated mainly with Scandinavian cuisine. It has a delicate tangy taste. It is best to add the fresh leaves before serving as heat affects its flavour. Dill is famous for its pickling use with cucumbers, green beans and cabbage. As a fresh herb they are chopped and added to fish and cream based sauces. In its dried form it can be a good alternative when the fresh herb is not available. Simply infuse the leaves in warm water for a few minutes, drain away the water and then they are ready to use. Steeping them in warm water will help bring out its fresh tangy flavour. Dill seed are also available and these have a pungent taste They are used as a spice in vinegars and pickles.

Sage

Sage is deemed the greatest healing herbs of all times. Together with parsley, oregano and basil, sage is very popular in most Mediterranean dishes. It has a strong, slightly bitter flavour and therefore must be used wisely. It can overpower the overall flavour of the dish. Sage is mostly used with poultry and in poultry stuffings, but is also added to vegetable sauces. Dried it is more intense than the fresh version so use much less than indicated in the recipe.

Fennel

As a fresh herb fennel has the same strong aniseed or liquorice taste as its counterpart the vegetable. They are both used widely throughout the Mediterranean region. Fresh fennel is used in sauces and for stuffing oily fish. As a herbal remedy it is believed to aid digestion and is drunk as a tea.

Tarragon

Tarragon is a highly sophisticated herb prized by the French and used when no other herb is available. Tarragon enhances any veal or chicken dish, it gives a new energy to vegetables. Even though tarragon has a subtle flavour it should be used sparingly as its flavour is enhanced upon heating. Dried tarragon is better than not using any herbs, just steep the dried herbs for a few minutes in warm water to help release its natural flavours before using.

Garlic

The essential of the essential, garlic is a member of the same group as chives and onions. Garlic is either loved or hated, it is the kind of herb that can either do or undo a dish. There are 3 varieties available, white, red or purple exported from Spain, France and Italy. Purple garlic is the best garlic to use. It constitutes the base of almost anything. There is not one household which does not have a head of garlic lying around in their vegetable box. Garlic has been hailed as having medicinal properties. If taken regularly it helps maintain a low level of cholesterol in the blood and aids digestion.

Thyme

Thyme is considered the cook's best friend in the kitchen vis-à-vis herbs. It emits a strong, minty, lemony favour in cooking and should be used sparingly. It is rubbed over meat joints just before roasting or grilling to help tenderize the meat. It is also added to stocks and casseroles to capture the warm Mediterranean flavours.