... consists of chives, dill and lemon grass, all used in seafood cookery because of their strong, sympathetic flavors.

• For each person, mince finely two tablespoons of the herbs, saute, briefly in a tablespoon of butter and spoon a bed of these herbs onto dinner plates to set pieces of broiled fish on.

• Chop coarsely almost a whole package of herbs and add to two quarts of simmering water along with an onion studded with ten cloves. Lower fish filets into it and cook for ten minutes per inch of thickness measured at the thickest point. Serve the fish with the remaining herbs very finely minced and mixed with two tablespoons mayo spread lightly on the fish pieces.

• Add almost a whole package of herbs, a bottle of beer and four garlic cloves to a pot of water to cook shrimp. Bring to a boil, drop in the shrimp and stir for 3 minutes. Drain and serve the shrimp with the remaining herbs minced and added to two sticks of melted butter for dipping.

• Chop three tablespoons of the herbs and add to your normal tuna salad recipe. Or grill and cool a salmon filet and finish as for tuna salad and add the herbs to it.

... consists of oregano, rosemary and thyme and is one of the important herb combinations for minestrone and other hearty soups.

• Tuck a whole package of herbs into a small square of culinary cheesecloth, tie with twine and drop into the soup pot when making big, bold soups - beef or heavy chicken soups. They should cook for about 1/2 hour at the end of cooking time to deliver maximum flavor.

• Slide 1/2 the package of herbs under the skin of a chicken and roast it. Let it cool and pull the meat off the bones. Put meat and bones into a pot with water to just cover. Finely chop the remaining herbs and add to the pot. Simmer gently for 45 minutes and discard the bones. Add pasta, rice and any other ingredients and cook another 15 minutes. Serve.

• In vegetarian soups, add herbs in the last thirty minutes of simmering. They work especially well with beans, root vegetables and grains.