In my constant quest to find alluring flavour in a healthy way, fresh herbs are a hero food. Not only do they bring heady aroma, distinctive taste and vibrant colour, they also offer leafy-green nutrition, including vitamins A and C, and a spectrum of antioxidants.

While some herbs are so intensely flavourful – a little goes a long way – I treat the mild, tender ones, such as basil, cilantro and parsley more like greens than garnishes, adding them liberally to salads, heaping them on grain bowls and stews, and layering them in sandwiches.