The 411: Herbs

Basil
- fragrant and flavorful. It’s great in salads, pesto, pizza, pasta, meat and poultry.
Bay Leaves
- use fresh or dried. Great in soups, sauces, vegetables and stews. Remove the leaves before serving.
Chives
- a rugged herb that gives a slight onion or garlic flavor to salads, soups, and many vegetable dishes.
Cilantro
- it’s peppery scent is unmistakable in Southwestern, Mexican, and Asian dishes. The leaves are cilantro, the seeds are coriander. These are not interchangeable in a recipe.
Dill
- fantastic as a salt substitute! Finely chop and add to eggs, shrimp, soups, potato salads, and sauces.
Lavender
- used in desserts, marinade, and sauces.
Mint
- very popular in lamb, and poultry dishes. Also common in salads, sauces, and beverages.
Oregano
- the aromatic leaves and strong flavor are present in countless Italian dishes. Adds great flavor to meats, marinades, vegetables, beans and tomatoes too.
Rosemary
- Adds a pine flavor and scent to meats, soups, stews and breads. Leaves need to be stripped from stems. Use sparingly.
Sage
- Often tucked under the skin of poultry before roasting.
Tarragon
- adds a sweet peppery flavor to vegetables, soups, seafood and poultry.
Thyme
- great in seafood, chicken and pork marinades. Also common in stews, vegetable and rice dishes.