A dash of herbs can make a masterpiece out of an ordinary meal! And many a good cook will cancel a dish if certain herbs are not available. Hundreds of herbs have been used for flavouring and garnishing dishes for centuries. Of course, various regions of the world have their own favourites that marry best with the local cuisine.

Herbs are also a treasure house of nutrients that aid health or provide cures for various afflictions. But, while all herbs have medicinal properties, they are classified separately as culinary and medicinal herbs. Basically, the non-woody/green and seed parts of plants constitute culinary herbs, and the bark, roots and some seeds of herbs are used for medicines. Recent research shows that fresh herbs have a high level of anti-oxidants-now synonymous with good health. Even though the last few decades saw a decline in the use of fresh herbs-finding favour mainly with gourmet chefs-the current obsession with wellness and good food have brought herbs back with a bang, and they are readily available.

Some of the more popular herbs include basil, cilantro, chives, dill, mint, oregano, parsley, rosemary, sage and thyme. If you want to keep it simple, a bottle of dried 'mixed herbs' and Italian Seasoning will stand you in good stead for salads and pasta. Oregano is good for pizzas and pastas. Fresh basil is a must for a pomodaro (tomato) sauce for pastas. Fresh rosemary/thyme/mint are great for meat dishes and dill for poached fish. I am referring here to Western cooking, of course. Everyday Indian dishes are all full of herbs like cumin (jeera), kala jeera, mustard (sarson), fennel (saunf), coriander (dhaniya), bishop's weed/carom seed (ajwain) and fenugreek (methi) seeds.

While most of them are used in seed or its powdered form, the leaves of mustard, coriander, fenugreek and dill (sua) are used in plenty too. Turmeric (haldi) is also a herb. Its fresh tubers are often sliced and eaten with a twist of lime. Haldi provides protection against colds and cancer. It is also used as an antiseptic.

Herbs mean better taste, better health, but the important thing about herbs is their quality. Organic is best, but good brands like MTR which smell of the real stuff will do. There is a lot of adulteration these days, so one needs to be careful while buying. I once bought herbs sold loose from a village fair in southern France. They stayed aromatic and flavourful in bottles in the fridge for 7 years! Look for quality, and pay for it.

If you ask me, cooking without herbs is like a life without laughter or adventure—dull. Get bottled or packaged stuff from grocery stores or start something exciting in your balcony! Grow herbs from seeds or saplings from a nursery. All they need is about five hours of morning sun. Most herbs have tiny flowers and interesting foliage. Chives will liven up soups and omelettes, look good in pots and even keep insects away. Ajwain leaves add great flavour and health to your pasta and pakoras. Tiny mustard leaves taste terrific in sandwiches. You can also grow a bay leaf plant in a large pot.

Go on, add beauty, flavour and good health to your life!

Get herb savvy

- Remember, fresh herbs are stronger in flavour than dry herbs and should be added five minutes before a dish is done. Dry herbs, on the other hand, should be added ahead for infusing the flavour well

- Store dry herbs in an airtight bottle in the fridge door shelf.

- Always rub dry herbs between palms over the dish to release the flavour and essential oils/anti-oxidants.

- Use bouquet garni (fresh herbs of choice in a bundle to be removed after cooking) for soups, stews and stocks.