About thyme

Q I have taken to growing my own tarragon, thyme, lemon thyme and parsley in pots. When I need them for cooking, should I cut as many stalks as required or just pick the leaves off the plant? Are the flowers of thyme edible?
Julie Walker

A The way to pick most herbs is to cut the stalks as you need them. They grow back best if you cut directly above a new bud or set of leaves. This is easy to spot with tarragon and basil. Thyme and lemon thyme will regrow if you trim only the very top 2cm of each branch - don't cut into old, grey wood. It will look a bit sparse, but providing you don't overwater, it will sprout again. Basil grows back quickly if you cut the stem just above a pair of young leaves. Tarragon takes quite a while. Cut just above a fork in the branch. Pick parsley right from the ground, stems and all - new growth will come from the base. And yes, Julie, do eat the thyme flowers: they are perfectly edible and very pretty.

Q Dear Nigel, What's happened to garlic? When I cook with it I can smell hardly any fragrance - and it is almost undetectable in the eating also. I usually buy it from supermarkets. Have you any suggestions?
Ken Elliott

A Dear Ken, Summer garlic is always milder than the dried stuff we get in the winter. As the plump, juicy cloves dry, the juices concentrate and become more noticeably pungent. The strength should be back to usual in a few months. I am fond of the gentle breeze of mild summer garlic, and it is the only time I use it raw. Old garlic can be very strong.

· If you have a cooking question for Nigel, email ask.nigel@observer.co.uk

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