Easy dip: Steep chopped rosemary leaves in olive oil and use for dipping bread.
Fresh take on pesto: In a food processor, whirl some parsley, garlic cloves, a handful of walnuts, grated Parmesan cheese and enough olive oil to make a thick paste. Toss with whole-grain pasta or mix with brown rice.
Mojito mojo: In a glass, crush a few fresh mint leaves, and mix in a shot of vodka, the juice from half a lime and a little sugar. Top with sparkling water. (Tip: You won’t miss the booze in a virgin version.)
Earthy noodles: Sauté chopped oregano, mushrooms and onions, and spoon onto egg noodles.
Thyme for eggs: Add finely chopped thyme to quiche, omelettes, scrambled eggs or frittatas.
Quick and pretty appetizer: Skewer basil leaves, grape tomatoes and mini-bocconcini cheese on toothpicks.
Cool salad: Sprinkle finely chopped mint and basil over cubes of watermelon, tomato and feta cheese. Drizzle with an olive oil and balsamic vinegar dressing.
Parsley potatoes: Mix a large handful of chopped parsley into any version of potato salad, or toss with hot cooked new potatoes and a little olive oil or butter.
Spring soup: Combine a sautéed onion, a cup (250 mL) cooked fresh peas, two cups (500 mL) vegetable stock and a handful of mint. Purée, heat and top with light sour cream.
Rosemary chicken: Before putting it in the oven, place a few sprigs of rosemary and thyme inside the cavity, along with half a lemon.
Refreshing dessert: Sprinkle chopped basil over fresh raspberries and top with a dollop of crème fraîche, or whip up a raspberry-basil sorbet.