Almost every culture has a cupboard like this.

A shelf filled with paper bags, glass jars and small bundles of dried herbs. Chamomile for difficult days, linden blossom when the first signs of a cold appear, mint for tea, nettle for spring and aromatic leaves gathered simply because someone in the family knew they would be needed later.

In Estonia, this knowledge has traditionally been passed from one generation to the next. Grandmothers knew where the best herbs grew, when the linden trees would begin to flower and which plants should be gathered around midsummer, when nature was believed to hold its greatest strength.

There was practical knowledge in these traditions, but also a little magic. Plants were gathered with care, never taking everything from one place. The changing seasons were observed closely. Summer was not only enjoyed – it was collected, dried and saved for winter.

The plants may be different elsewhere, but the tradition is familiar.

In Provence, it may be lavender, thyme and lemon verbena. In Spain, rosemary, oregano, mint or chamomile. In an English garden, perhaps elderflower, nettle and sage. Wherever herbs grow, the challenge is the same: how do we preserve their colour, aroma and character without scorching them?