One of the easiest ways to bring a summer menu to life is with fresh, summery herbs. Blitz handfuls of fresh herbs including parsley, basil and mint with yoghurt, lemon juice, sea salt and pepper for an instant summer alternative to chutneys and dressings with cabinet food and proteins.



Basil is an aromatic sweet herb at its very best in the summer. Pair basil with classics like tomato, olive oil, lemon, olives, capers, or try something new like an apricot and goat cheese canape with basil leaves. It can be used with avocado, watermelon, eggplant, courgette and berries.

Store basil in a glass of water at room temperature out of direct sunlight, changing the water regularly.



Chives have a delicate onion or garlic flavour. They pair well with egg dishes, such as omelette or scrambled eggs. Add into dairy products, such as sour cream, cream cheese or crème fraiche, or in herb butter to create a savoury spread or dip, or to dollop on soups. Use chives as a garnish on salads, potatoes and seafood.

Store chives in the fridge, wrapped in a damp paper towel and sealed in a plastic bag.



Dill has a delicate fennel taste that makes it a great addition to salmon and other seafood dishes. It pairs with lemon, garlic, horseradish and mustards. Add into a grain salad with cucumber, tomato, capsicum, spring onion and mint. It also heightens dressings, such as a mayonnaise, vinaigrette or a creamy yoghurt dressing.

Store dill in the fridge, wrapped in a damp paper towel and sealed in a plastic bag.



Mint is a refreshing herb that leaves a cool lingering effect on the tongue. Muddle mint into a summer cocktail or make a refreshing tea. Use mint with asparagus, beans, cucumber, peas, potatoes and alongside basil, dill, and other soft herbs. Blitz mint into herby dressings for barbequed meat dishes, especially lamb and beef.

Store mint on the bench in a glass of water, changing the water regularly, or rinse the mint, wrap in a paper towel and place in a plastic bag that is not sealed.



Tarragon has an aromatic anise-like taste to it, the French variety being a lot stronger than the Russian. Tarragon is the essential flavour in a béarnaise sauce and is classically paired with beef and chicken. It also works well with egg and dairy dishes, artichokes, asparagus and fish.


Store tarragon in the fridge, either loosely rolled in a damp paper towel then in a plastic bag or in a jar of water loosely covered in plastic.



Chervil is a soft herb that is a member of the parsley family. With its delicate flavour, use it as a last-minute addition to soups, salads and egg dishes. It can be used in herb butter, infused oil and pestos to use on fish and poultry dishes.

Store chervil in the fridge, wrapped in a damp paper towel and sealed in a plastic bag.