In the middle a the front, in that attractive light green. A great herb to have, probably you have all seen it before as a garnish, that little piece of green that always causes the 'can I eat it?' query at meals. Well, you can! Parsley is often used as a garnish and this is how I use it, but often not as the 'lump' that restaurants do. Try chopping it up and sprinkling it over your lasagna or even mix it through mashed potato! There aren't many dishes that parsley won't brighten.
Stringy green, front right. There is only one thing I use these for and it is THE best. Cut them up with scissors and mix in the mashed potato. I know I said use parsley up there but that's only if you are out of chives. The oniony flavour is amazing in potato.
Grey/Green, on the left. I always like to put a few sprigs of this when I am roasting a chicken, great flavour and a beautiful smell. Try putting the sprig between the skin and the flesh of the chicken to allow the flavours to really permeate through the meat.
Saving Your Herbs
I found this wonderful way of preserving your herbs out of season! I had to share it with you. When your herbs are ready, cut them and chop them. Then put them into an ice cube tray. Fill the sections with water and freeze as normal. Then, when you need to use the herbs, just pop out a cube and put it straight in your recipe. Voila! Also, why not putting in single leaves of, for example, mint to make attractive and tasty ice cubes for drinks!!