The English gardener grows cabbage, various tubers such as parsnips, potatoes, and turnips, all of which are culinary staples. Garlic and leeks, too, have found their way into every plot and pot. Fresh herbs -- sage, dill, parsley, and thyme -- grow among the flowers. Rosemary and oregano are rarely grown and used considerably less than in their native Mediterranean homes. Tea sandwiches are flavored by balancing the pungent taste of freshly picked sorrel and watercress against the light flavor of cucumbers. The garden is also bounded by hedgerows thick with berries. Raspberries, currants, blackberries, juniper berries, cranberries, and elderberries are everywhere, even along the roadsides, and wild strawberries too can often be found nearby. The British use berries to make sauce for duck, jam for tea, trifle, or to enliven liver pâté. Apples are another fruit with high visibility. Cider, both hard and soft, lies at the base of many recipes sweet and savory. Grapes don't grow well in Great Britain, and wine has always been imported. It is rare to find wine in indigenous recipes (though port, brandy, and sherry are common), which sets English foods off sharply from better-known French and Italian cuisines.