Sweet season of the kaffir lime’s pale, abundant leaf: catch its tang. The coriander’s going to seed so plant more, there’s still time. Find more leaves. With its aftertaste Vietnamese mint disorients your sense of smell; basil scents hang round you when it’s picked. Who decreed we wait longer before we eat? Lime juice squeezed in a dish of salt, grilled chicken (charcoal still works best) and leaves, oh leaves. Ignore the heat, the blood quickens with an appetite, red chillies fleck the salad bowls. Leon Trainor