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A handful of fresh herbs on the coals of your grill infuses grilled meats and vegetables with a pungent, herbal smokiness. It's subtle, and as Mark Bittman pointed out in a recent blog post, it might be more about aromatherapy than anything else. But the sense of smell is as much a part of the eating experience as taste, so we say go for it!

The herbs tend to burn off fast, so put them on the coals along with the food you're grilling and then close the grill's lid right away to trap the smoke inside. Many grilling sites recommend soaking the herbs in water or putting them in an aluminum foil packet to prolong the smoking, just as you would for wood chips.

This is also a great way to use herb stems or less-than-fresh leftover herbs that would otherwise be destined for the compost bin.

Try this with Mark Bittman's recipe for Meat Skewers with Bay Leaves or any other grilling you have planned!

• Meat Skewers with Bay Leaves from Mark Bittman

Related: Taste Boosters: Eight Ways to Add Smoky Flavor to a Dish

(Image: Flickr member Underwhelmer licensed under Creative Commons)