Fresh Herbs Bunch

A single bunch, cut the same morning. Which herb depends on the day — coriander, flat parsley, mint, jaji, onion leaves and red radish all come through this way, and we will tell you what is in the van if you ask.

Herbs are the cheapest thing in this shop and the one that changes a plate most. Coriander goes on at the very end of a curry, never during. Parsley is the body of a tabbouleh, not a garnish for it. Mint belongs in laban, in chutney, and torn into a fruit salad. Onion leaves do the work of a spring onion.

Look for bunches that stand up rather than flop, with no black or slimy stems near the tie.

Treat a bunch like flowers. Snip the ends, stand it in a glass with an inch of water, and put a loose bag over the top in the fridge. Coriander and parsley will go a week that way instead of two days.

Mint prefers to be wrapped in a damp cloth instead. Wash herbs only when you use them.