Stir chervil in ham and cheese omelets. Use it in dressings for pasta or potato salads.

Rub meat or fish before cooking with a carefully crafted spice mix.

The Garden Egg is a versatile fruit -the eggplant or aubergine. The only thing it doesn't seem to be good at is being eaten raw.

Horseradish has a hot and piquant flavor, reminding of strong mustard, mainly used in sauces –in Western cooking, more precisely, North European cooking- for roast beef, chicken or fish; an ingredient for dips and served with vegetables such as beets or cabbage.

Wasabi –the Japanese horseradish- is used –in Japanese cooking, of course- to make a dip, more of a paste, for fish. Try wasabi paste along sushi, quite flavorful.