Sage all the rage at this thyme of year

Warming, heady, invigorating spices and health-boosting aromatic herbs go hand-in-hand with the cold winter months and the festive season and although sometimes rolled on to one spice rack — there is a distinct difference between the two.

Herbs are the fresh or dried leaves of particular plants while spices are more often than not derived from seeds, roots, fruits, flowers or bark. Herbs also tend to have a milder flavour, while spices tend to be stronger and more pungent. Nutmeg, cinnamon, star anise, mace and cloves are common spices that crop up in mulled tipples, mince pies, puddings and Christmas cakes. And what roasting tray would be complete without a few sprigs of rosemary, thyme and sage — or roast dinner without fragrant herb stuffing?

Spices with their exotic origins will never be something an Irish gardener can produce readily, but indispensable winter herbs such as rosemary, thyme and sage grow well in our climate and will still be providing fresh green pickings right now. As someone that does not hold dried herbs in high esteem, it is these three winter-hardy perennials that are the true stars of winter for me. Not only for their culinary merit but also for the essential medicinal benefits they bestow in keeping sore throats and the chills of winter at bay.