I took a few photos of my herbs in the garden this evening before they completely make a meal for the slugs. I am afraid my basil has already been their breakfast, dinner and tea, thus I have no photos of it. Must remember to buy another in the supermarket tomorrow and spread a good portion of snail corns on the earth.
Parsley: probably one of the most well known. I usually buy the plant - have tried growing it from seed, but it is a tedious work, takes at least 3 weeks until they start growing and then they only grow slowly. I think it was the only herb my mum every grew and she used it for the sauce when she cooked eels. A sort of delicacy in the East End of London, buying live eels in the market, chopping them up and cooking them in water flavoured with all sorts. My mum always sprinkled parsley on the eels afterwards. Yes, I like eels, although a taste from the past - Switzerland has no coast line, so no eels. I generally use parsley for a sprinkle on the cauliflour or in the salad sauce.
Chives: One of my favourites. If you like a slight oniony taste then go for it. Just cut of the stalks and cut finely with scissors into your salad sauce or sprinkle it over the potatoes. Just keep cutting it to encourage it growing again and don't let it flower. It has beautiful flowers and worth cutting for in a vase, but then the stalks get a bit tough afterwards. One of the few you can leave throughout the Winter and it grows again in Spring if the frost does not get to it.
Sage: I like to cut the leaves of the sage, let it simmer a bit in melted butter on the heat and have the butter sage sauce with paste like tortellini, nudels or even spaghetti. Of course with a roast together with other herbs it is perfect. Just cut off a stalk somewhere - it will grow back again, but don't forget to hold it under running water. Aphids love to sit on the stalks and leaves enjoying the taste.
Thyme: I am a bit careful with that one otherwise everything smells of tyme, but in a bouquet garni tied together with other herbs it adds to the fine flavour. If I bake tomatoes in the oven I usuall just cut a complete tomato across the top and put a sprig of thyme and a leaf of sage in it to add to the flavour.
So that was what I found growing this evening in the garden. No, I am not a super cook and am glad when everyone eats what I cook. I just like playing around with herbs a bit - perhaps my ancestors were witches in the middle ages?