Fresh Herbs

This guide features some of the most common herbs available in supermarkets and farmers’ markets. You can use this to get an idea of their flavors and the best ways to use them.

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Italian basil

FLAVOR: anise, cloves, mint

USES: pasta sauce, pesto, salad

bay laurel

FLAVOR: aromatic, vanilla, cardamom

USES: beans, braised meat, poultry, soup, stew

chives

FLAVOR: oniony

USES: dips, eggs, vegetables

cilantro

FLAVOR: citrus, pungent

USES: marinades, Mexican and Thai dishes, salsa

dill

FLAVOR: grassy, mild

USES: eggs, fish, poultry, vegetables

mint

FLAVOR: menthol, icy, zesty

USES: cocktails, lamb, salads, tea

oregano

FLAVOR: anise, cloves, mint

USES: chili, grilled or roasted meat, pasta sauce

parsley

FLAVOR: bitter

USES: most meats and vegetables

rosemary

FLAVOR: aromatic, piney

USES: apples, pears, potatoes, red meat, stuffing

sage

FLAVOR: smoky, woodsy

USES: meat, poultry, sausage, stuffing

tarragon

FLAVOR: anise, exotic, sweet

USES: asparagus, béarnaise sauce, fish, peas, poultry

thyme

FLAVOR: earthy, fragrant, mild lemon

USES: meat, poultry, sauces, broth, vegetables