Descriptions of dishes make us drool – think of lavender-scented ice-cream, a fantasy of fresh fruits, duck veiled in a red wine sauce, and you get the idea.

Words may woo, however the real proof of the pudding is in the eating. When you think of it, it is the taste that is important. We have been unduly conservative in our tastes in this country, but all that is changing. An exciting venture by Euro Toques Irish Chefs (European Community of Cooks) is the series ‘Taste’ workshops they have been holding all around the country over the last six years. The chefs visit schools and ask children to identify salty, acid, spicy, bitter and sweet foods. It is great fun and it encourages the youngsters to try out new and unusual foods. In this way, it is hoped that old prejudices may be overcome and that foods new to the children will not be totally rejected, but will be given a fair chance.

It is the right time to be adventurous, for there is at present great interest in ‘fusion’ cookery, that is, the meeting of Eastern and Western foods and methods of preparation. There are new tastes that Come not only from new ingredients but from their combination with more familiar ones – chillies, peppers, herbs, etc. This type of cooking tends to be fast so only the best and freshest produce must be used. If it is organically grown so much the better.

It has long been a truism that here in Ireland we have basically good ingredients. All we need is a little more imagination in the use we make of them. Some of our well-known cooks have already shown us the way; Linda Saunders form the Old Rectory Country House and Restaurant in Co. Wicklow has, for years, specialised in using organically-grown salad leaves, herbs and edible flowers in her menus and breads. Her tomato and caraway bread is delicious as is that using the unusual combination of marigold and parsley. Darina Allen, of Ballymaloe Cookery School, also makes use of leaves, herbs and flowers in her cooking, for example, lemon verbena, and lemon balm in sorbets, and sweet geranium leaves with summer berries.

You do not have to be a professional cook in order to follow Linda’s or Darina’s example In fact, you don’t even have to have a garden (though it is much easier if you have), for herbs and flowers can be grown in window boxes. Remember that herbs can make refreshing, invigorating or soothing tisane, depending on which herbs you use, because most of the well-known ones have medicinal properties.

Lemon balm calms the nerves and also aids digestion, as do camomile, lavender flowers and mint. Sage is said to be good for sore throats, while elder flowers reduce the pain of migraines and help combat insomnia. All these drinks are easy to make. Just allow 25g/1oz fresh herbs to 600ml/1pt of freshly boiled water infuse for 3-4 minutes and serve. So simple, it will encourage you to further Efforts and more experimentation.

Take flavoured oils and vinegar for instance. Used sparingly they make memorable salsa and vegetable dressings and marinades. We are all familiar with the hazelnut, sesame, truffle and walnut oils available in the shops, but why not go one further and make your own spice or herb oils and vinegars?

It couldn’t be easier. Herbs and spices may be left whole, crushed or bruised, added alone or in combination to suit your own taste. Wash and dry herbs, place in a clean jar, and add oil (extra virgin oil is best) to cover. Seal tightly and store in a cool dark place for about two weeks, or until a good flavour has developed. The longer you leave it to infuse the more pronounced the flavour will be. It is a matter of personal taste. Basil oil made in this way is delicious over tomatoes or pasta dishes, and if you want something with more ‘bite’ to it, why not make your own chilli oil? Add about 50g/2ozs. Finely chopped chillies (either dried or fresh from your garden) to 1 cupful of olive oil, and cook very slowly for 10 minutes. Leave to cool and then season with 2-3 teaspoons of cayenne pepper. Add an extra quarter cupful of oil, strain into a prepared container and store in a cool dark place.

These are only a few of the exciting tastes you can conjure up in your own home, but you will certainly think of many more yourself, once you get going. There is a vital first step you must take. You must buy a few packets of seeds if you want a selection of herbs that will bring the flavours of the world into your own kitchen.