Choosing herbs might seem daunting at first ... If you simply want to get more sage flavor into your everyday cooking, you can try sprinkling a little bit of it over a salad or blending it ...

Herbs are pretty easy to grow, don’t have a lot of disease or pest problems, and are a great way to supply you with fresh ...

The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats ...

However, more robust herbs such as bay, sage, rosemary and common thyme are best when given time to meld with the other ingredients in the dish, so should be added during cooking. Tender herbs ...

For the less adventuresome, the table below suggests individual seasonings for a variety of foods. You will need to experiment to see which appeal to you and your family. Green Beans -- Dill, marjoram ...

"That is why dried herbs are preferred in long-cooking dishes ... McVicar thinks dried sage works especially well in meatloaf. To maximize flavour, crush the dried leaves between your fingers ...

Drain the potatoes and pat dry. Discard the herbs and garlic. Cut the potatoes in half and transfer to a large bowl. Add the olive oil and crushed red pepper. Tear the remaining rosemary and thyme ...