Sturdy leaves keep their structure without turning mushy, and the flavour holds well for up to six months at its best. Woody herbs tolerate longer cooks; soft herbs are at their best stirred in during the last few minutes or off the heat. Quick pairings to get you startedBasil in oil cubes or purée loves tomato sauces, pasta, pizza, bruschetta and simple dressings. Dill in water or oil cubes flatters salmon, potato salad and yoghurt sauces. Troubleshooting common nigglesGrey or brown basil usually means leaves went in wet or raw without blanching or oil; switch to oil cubes or blanch briefly first.