Thyme

Earthy, minty and slightly floral with a subtle peppery finish. It has a warming quality that bridges the gap between savoury herbs and sweet spices.

Thyme has a good bit of vitamin C, which is handy for your immune system. You'll also find some manganese in there, keeping your bones solid and protecting your cells from wear and tear. Mostly, though, it's for flavour. Use it.

Look for vibrant green leaves on woody stems. Avoid anything that looks grey, wilted or slimy. If you buy it in those plastic supermarket packets, take it out as soon as you get home. It needs to breathe.

Wrap fresh sprigs in a slightly damp paper towel and keep them in a reusable bag in the fridge crisper drawer. It will last for a couple of weeks this way. If it starts to dry out on its own, it’s still perfectly usable—just less potent than fresh.

Thyme is the ultimate team player. It is brilliant for roasting meats, flavouring stocks or infusing oils. Because the leaves are small and relatively soft, you can chop them finely and add them to dressings or sauces without the 'pine needle' texture you get from rosemary.