Tulsi : Tulsi is the Indian variety of basil. For ages, 'vaidyas' have used it as a disinfecting and air-purifying herb. Water boiled with basil leaves is considered extremely beneficial in boosting immunity.

Ginger : Ginger's 'hot' properties make it ideal for the 'kapha' or phlegmatic body types. Crushed ginger root, briefly boiled with tea, is an Indian grandma's remedy for the common cold. Fresh ginger root is said to be great for keeping the immune system on track. Ayurveda warns that ginger, a thermogenic or heat-generating herb, may not be suitable for 'pitta' or fiery body types.

Chives : This grassy member of the onion family grows well outdoors or in window-sill pots. Just clip it regularly, and it will flourish. Use fresh in salads and with mildly spiced vegetable dishes.

Dill : The word 'dill' comes from 'dilla', which means to lull or soothe. Dill or 'suwa' in India, is a natural preservative. Combined with fennel, dill has been found to ease colic and prevent flatulence. Snip dill fresh over salads and sauces. Dill-icious with potato salads and fresh cucumber dishes.

Sage : Ayurveda recommends sage tea to treat sore throats, stomach disorders and even gingivitis. It enhances tomato and cheese-based dishes. Unlike many herbs, it has a stronger flavour when dried, so use sparingly.

Fennel : Fed up of flatulence? Feast on fennel! Yes, traditional Ayurvedic medicine uses fennel, popularly known as saunf, to cure flatulence, dyspepsia and colic. Fennel is also believed to stimulate appetite. Use this classic herb for stuffings, stews and sauces.

Rosemary: Ayurveda uses rosemary leaves to cure dyspeptic flatulence, tension and migraine. Add rosemary to bread dough, cream sauces and soups. It also goes well with potatoes, beans and tomato-based sauces.

Parsley : Ayurvedic 'vaidyas' use the dried root, essential oil, and fluid extract of parsley as a carminative, diuretic, and expectorant. German healers use parsley to keep away ailments of the lower urinary tract. Try parsley in pesto sauce and in rice and pasta dishes. Parsley is best used fresh.

Oregano: Hot, peppery oregano is considered anti-oxidant, anti-spasmodic and antiseptic. Chopped oregano enhances tomato sauce and pizza. Oregano combines well with lemon, garlic and olive oil.

Thyme : Ayurvedic medicine finds thyme useful as an antibiotic, anti-inflammatory, astringent and expectorant. Thyme enhances mustard, olive and vinegar. Try it in stews, chowders and stuffings. Strongest when used fresh.

Marjoram : The Greek called it 'joy of the mountains'. This aromatic herb is also a mild antiseptic. It can be used fresh in the summer and dried in the winter. Wild marjoram has a stronger flavour than its Italian cousin oregano.

Lemongrass: The Caribbeans have long used lemongrass as a remedy for fever, and natives of the Amazon believe it is an effective contraceptive. Ayurveda believes the scent of lemongrass can sweep away stress. Peel the thicker, lower stems and bundle the tender cores to be steamed or chopped. That sweet, lemony flavour is a great hit with tea and of course, lemongrass juice.

Mint: You have a great variety of mint to choose from: Apple-mint to cologne and refreshing lemon mint. Mint tea is very cooling in summer. Ayurveda considers it an excellent digestive. In the summer months, you'll find mint-flavoured drinks complementing hot Indian curries.