Even if you only have a few herbs growing in your garden, or in a pot on the windowsill, you have noticed just how fragrant they are at the moment. Rub a leaf of mint between your fingers and you will realise why this amazing herb has been popular since before Roman times. Mint is known as the herb of hospitality, a reputation it gained from Greek mythology.

Basil, which is equally aromatic, is considered the king of herbs, and sage was once thought to be the herb that would impart immortality.

One of the fascinating things about herbs is that their use can be traced right back to Greek and Roman times. They are shrouded in folklore and attributed with fascinating qualities, which they might or might not posses. But if we don’t gain vigour, strength and courage when we eat sage, as Roman soldiers thought they would when they consumed it before going into battle, who cares? Like all herbs, it tastes so good that any hidden qualities would just be a bonus.

The fact that herb flowers are edible and can add colourful decorative flourish to a salad is also a bonus. Try breaking up a chive flower and scattering the little flowers on to a green salad, or add borage flowers to a cool drink — you will be surprised at the difference these floral additions can make.

While it is handy to keep a few dried herbs stored in the larder during the winter months, most taste best when picked fresh —preferably during the early morning once the dew has dried and before the sun becomes too hot.

If you haven’t got a garden, potted herbs such as parsley can often last you through the season providing you crop them carefully.

If you have an abundance of a particular herb and wish to preserve some for later in the year, freezing is one of the easiest methods of storing them.

Try chopping them quite fine and placing them in the sections of an ice cube tray. Pack them in firmly, filling each section half full, then top up with cold water and allow the cubes to freeze until solid. They can then be removed from the tray and stored in a plastic bag, so that you can use them one at a time when flavouring a stew, casserole or sauce.

They can be frozen just as they are after wrapping them in plastic bags. But remember, herbs will become limp when they thaw and will not therefore be suitable as a garnish. Added to which, they are more difficult to chop after they have thawed then when fresh.

Unlike dried herbs, which can be added to the cooking pot at any time, most fresh herbs are best added towards the end of the cooking process. Basil, chives and even mint should be placed in the pot ten to 20 minutes before the dish is cooked, as the volatile oils that supply their flavour and fragrance dissipate quickly after exposure to heat.

Obviously, when using them to flavour breads they have to be added at the beginning of the cooking process, and if you are using them in a marinade or to flavour cold foods, they need time to infuse their aromatic flavours to the dish.

Herbs such as basil are so delicate they are best torn into pieces or used as a whole leaf, rather than chopped.

Running your fingers down the stem can strip the leaves of herbs with sturdy stems such as marjoram, oregano, rosemary, sage or thyme. But don’t throw the stems away if cooking a casserole. These can be tied into a small bundle and added to the dish for easy retrieval before serving. Parsley stalks are particularly useful when cooked this way, as they are very flavoursome. In fact, parsley stalks are one of the essential ingredients in the classic bouquet garni, which is composed of parsley, thyme and a bay leaf, tied together.

If you want to add a taste of summer to a savoury pastry dish, try adding a little chopped oregano or marjoram, thyme and rosemary to the pastry mix just before you turn it into dough. These herbs can transform a humble pie crust in seconds and are particularly effective when making a vegetable and cheese pie.

Fresh herbs added to an omelette taste good too.

If you would like to learn more about herbs, it’s worth visiting the National Herb Centre, at Warmington, just five miles north of Banbury, where you can purchase herb plants and learn more about growing your own herbs.

The centre organises guided group tours between May and September, which include a short introductory talk, followed by a conducted walk around the centre, a visit to a glasshouse, the display gardens and the plant centre. If you are interested in organising a group tour at the centre, you can call 01295 690999.