in the classic French mix -- fines herbes -- includes equal parts of Parsley, chervil, chives and tarragon. The fresh herbs are chopped finely together. Sprinkle over green salad, add to omelets, poached chicken or fish, mix into a butter sauce for fish, or sprinkle over any dish as a garnish. Medicinal -- Chew the leaves to numb a toothache, good for digestion. MEXICAN TARRAGON Tagetes lucida Perennial -- sun -- most soils -- well-drained -- 80cm-1m It can substitute the well-known tarragon, and can be grown more easily in a hot climate. Cooking -- It has a sweet aniseed flavour and makes a delicious tea. The leaves can be added to salads, fruit salads and used in place of French tarragon for fish and chicken dishes. SALAD BURNET Sanguisorba minor Perennial -- Well drained alkaline soil -- Sun -- 50cm Cooking - Fresh and cooling with a nutty cucumber flavour. Add the leaves to salads, sandwiches spread with cream cheese or avocado, vinegars, salad dressings, butters, cheese and dips. Yoghurt with chopped dill and Salad Burnet makes a great addition to Indian curries. You can use a stem of the leaflets in Pimm's instead of the slice of cucumber or the leaves can be floated in a punch bowl. Medicina l -- The leaves can be used freshly mashed or dried and powdered to help stop bleeding or used in the mouth to heal mouth ulcers and a leaf tea will stop diarrhoea. Chinese medicine uses the root on