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Food and nutrients - Herbs, spices

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Health food or hype? Take our quiz

If kale, charcoal and soy milk are on your shopping...

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Healing herbs: Health benefits and uses

Fresh herbs can turn a dish from drab to fab...

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In season early spring: Holy basil and Minneola...

Holy Basil ‘Krishna Tulsi’ Traditionally used in India in herbal teas,...

USEFUL RESOURCES

Commonly found herbs and their uses

Herbs are the ideal ingredient for the health-conscious cook, giving...

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In season early autumn: Quince, lemongrass, frisée

Quince Quince trees grow well in New Zealand, and the large,...

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In season mid-summer: Curry leaf, watermelon, taro

Curry leaf The curry leaf is popular in Indian-inspired cuisine, bringing...

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In season early summer: Broad beans, daikon, chives

Broad beans A half-cup serve of broad beans is low in...

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Try this: Fresh turmeric

Looking a bit like ginger (its close relative) but with...

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In season early summer: Thai basil, Lebanese cucumber,...

Thai basil Basil contains useful amounts of antioxidants such as vitamin...

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Fact or fiction: Spicy foods cause stomach ulcers

We all used to believe this. But now we know:...

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Lemongrass: A taste of Asia

An easy way to add zest to any dish, especially...

ASK THE EXPERTS

How to fix too much chilli in a...

Q: "Help! I've made a curry but I got a...

ASK THE EXPERTS

Ask the experts: Type 2 diabetes and cinnamon

Q: "I have been a type 2 diabetic since 1997....

ASK THE EXPERTS

Ask the experts: Curry paste

Q: "When standing in the supermarket looking at the herbs...

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In season mid-spring: Sage

The scientific name for this slightly bitter herb, Salvia officinalis,...

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In season late summer: Coriander

Coriander is probably one of the most contentious herbs: people...

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How to add flavour without adding fat or...

Nutritionist Bronwen King shows us how to make meals delicious,...

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Back to basics: Herbs

Sarah Swain demonstrates how fresh herbs can open up a...
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