Traditionally basil is associated with pasta and tomatoes. But it goes divinely with all sun-ripened vegetables: sweet peppers, eggplant and zucchini. Be adventurous and try marrying it with grilled fish or even lamb chops. And don’t forget to try it in a sugary version with chocolate deserts or even summer fruits.

Cilantro is the quintessential travelling herb. It is used in North Africa to make tajines, in Thailand where it is mixed with garlic or ginger, in Indian curries and in Mexican guacamoles and salsa. So let yourself be carried away!

Parsley’s strength is that it goes well with everything: vegetables, meat, fish, salads, etc. It is the star of our cuisines. Great on summer vegetables (zucchini, eggplant, etc.), in the winter you can use it on pan-fried mushrooms or vegetables. Use it abundantly since it is the vitamin champion (C, B9, E and provitamin A) and rich in iron.

People are increasingly talking about garlic’s virtues. But above all it adds flavor to dishes: used whole in a leg of lamb or crushed in a little oil to brush a roast or added with parsley to French beans.

Minute recipe: rub a piece of garlic on toast and then sprinkle some olive oil on it. It’s ready to enjoy!