Drop the salt shaker and add these delicate herbs near the end of cooking for optimum color and flavor. Herbs have antioxidants for exceptional nutrition. Freeze the extra herbs for future use.
Is similar to parsley but with a slight anise-like flavor. Popular in France, it's delicate and best used fresh, added at the last moment. Garnish salads with it, use in dressings or add to omelets.
Offer a mild, herbal onion flavor that's delicious with potatoes, asparagus, leeks, and seafood; added to butter and in cream sauces. The thinner and brighter green the chive, the more delicate the flavor.
Offers a flavor between anise, parsley and celery and pairs well with cheese, seafood, chicken soup, chilled salads and vegetable casseroles. It's a frequent player in Greek, Italian, Turkish, Russian and Scandinavian cuisine. Look for young, brightly colored, feathery leaves.
Has a citrus flavor that provides brightness in Asian and Caribbean cuisine. Cut into 1-inch pieces and smash before incorporating into soups and simmered dishes, for salads, slice into thin rounds.
Is to Thai cooking what a bay leaf is to Western cooking. This fragrant herb also can be added to curry and pastes—using scissors snip the leaves into small pieces before incorporating into your dish. Lime leaves can be kept in the freezer for up to a year and don't require thawing before use.
Is used widely in the cuisines of the Middle East and Southeast Asia, where its cooling influence complements aromatic spices on grilled meats, grain salads and steaming bowls of pho and other soups. Mint is lovely with lamb, lends sophistication to fruit salad and is refreshing in a mojito or other cocktail.
Is a sweeter, milder cousin of oregano that's well suited to starchy vegetables and often blended with sage for poultry seasoning or with thyme to season sausage. It's wonderful with fried potatoes, clam chowder, black beans, broccoli, tomatoes, chicken and duck.
Greek for "mountain joy," has a warm, aromatic scent and robust taste. Widely used in Mediterranean and Mexican cuisines, it's great for seasoning soups, stews and pasta sauces. Try sprinkling it over pizza or add to shellfish.
Whether flat-leaf (Italian) or curly, is among the most universally used culinary herbs. Italian parsley is the basis of iconic green sauces such as Argentina's chimichurri, delicious atop grilled meats. Parsley works well in stuffing’s, in whole grain salads, with eggplant and in many other dishes.
Is a member of the mint family, native to the Mediterranean. Its aromatic, piney flavor is a great fit for lamb, meat stews and marinades, but it also can add life to lighter fish and poultry dishes, as well as vegetables.
With its aromatic, anise-like flavor marries well with chicken, egg and mushroom dishes and is a mainstay in classic French cuisine. Its sprigs are often used to flavor white wine vinegar.
Lends a powerful fragrance and subtle lemon, minty taste to dishes. Common in French cuisine, it's included in bouquet garni and used to season soups and sauces. Thyme pairs well with poultry, fish and lamb, it is great in egg dishes too.
To wash herbs, hold by stems and rinse vigorously under cool water until free of dirt. Spin dry in a salad spinner or blot dry with paper towels or a dishcloth. The drier the herbs, the better they’ll tolerate cutting and chopping. Cut herbs with a sharp knife or scissors to avoid bruising. You also can tear leafy herbs to release more flavor during cooking.
Store herbs in the crisper section of the refrigerator, wrapped in a paper towel and tucked inside an airtight container.
Leftover herbs such as basil, arugula, Thai basil and mint make great pesto. Freeze pesto in ice cube trays, and then transfer to an airtight container.