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Cilantro

Alternate names: Coriander leaf, Chinese parsley, koyendoro, Mexican parsley,

 pak chee, yuen-sai , green coriander, coriander green, dhania

Characteristics: You either love cilantro or hate it. Its leaves look like flat-leaf 

parsley's, but note the smaller leaves and lankier stem. Cilantro's flavor is

described by some as bright and citrusy, and as soapy by others. This herb pops

up in the cuisines of India, Mexico, and Vietnam in dishes like dhania chutney, salsa, and pho. The seeds of the plant are called coriander and are used in some

pickling recipes, as well as in boerewors, a South African sausage.

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Mint

Characteristics: In the United States, the two most widely available varieties of 

mint are peppermint and spearmint. The leaves of both plants look similar, with

their rough-fuzzy, jagged leaves, but they part ways when it comes to their taste:

Peppermint has a strong, cooling aftertaste due to the high concentration of 

menthol; spearmint is lighter and sweeter to the palate. Lesser-known types of 

mint include ginger, apple, and curly mint, which, when used in large quantities,

impart the flavor that is connected to its name. Mint is a common ingredient in

Thai food like rolls, as well as in Middle Eastern dishes such as tabbouleh, and in

traditional mint tea from North Africa. It's not unusual to see mint paired with

lamb or chocolate; other popular uses for the herb are jellies, sauces and cocktails

such as the Mint Julep and Mojito. 

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Parsley

Pictured, left to right: Curly parsley, flat-leafed (Italian) parsley

Characteristics: This unsung hero can do more than just garnish a plate. In French

and Italian cooking, many a stock, stew, and soup calls for bouquet garni flavored

by this herb. Generally speaking, flat parsley has a peppery bite whereas the curlykind is relatively bland. And as their names denote, they have textural differences,

too. Pastas and egg recipes often benefit from a sprinkling of chopped parsley;

the herb's clean, light flavor cuts down on heavy creaminess and also acts as a

palate-cleanser. For something different, try substituting parsley for basil when

making pesto. 

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Dill

Alternate names: dill leaf, dillweed, dill weed

Characteristics: This herb resembles a finer, more delicate fern with leaves that

are soft, like super fine hairs. Dill elicits strong reactions: Some describe the flavor

as clean and grassy, while others dislike it for being tangy and earthy. And even

though this herb is often associated with Scandinavian cuisine (especially

salmon)—gravlax, anyone?—it's found in other international dishes, as well:

tzatziki (Greek), corn (Indian), and borscht (Eastern Europe). Often used in

pickling, dill goes well with potatoes and dips that incorporate mayonnaise and

sour cream.

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Basil

Pictured, left to right: Sweet (Italian) basil, purple basil

Characteristics: Basil is the most commonly used herb in the United States, and as

seen here, the two varieties usually available have very different appearances.

The leaves of the purple basil tend to be smaller, and while both kinds of basil

share a similar flavor profile—peppery and minty with a touch of sweetness—

sweet basil is relatively sweeter than its purple counterpart. Green basil is largely

showcased in dishes from Italy (basil pesto) and Southeast Asia (green chicken

curry), proving its versatility. The dark color of purple basil makes it a wonderful

garnish in dishes. Regardless of which kind you cook with, add the leaves at the

end of cooking for maximum flavor.

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Oregano

Alternate names: Wild marjoram, pot marjoram

Characteristics: Oregano's hint of sweetness combined with some spiciness adds

warmth to any dish. Fresh oregano can be difficult to find in the marketplace andbecause dried oregano has a stronger flavor than the fresh, use it sparingly.

Mediterranean (Greek) oregano is typically milder than Mexican oregano, the

former being used in pizza seasonings and the latter sometimes called for in chili

recipes.

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Rosemary

Characteristics: Rosemary has a strong, even pungent, pinelike fragrance and

flavor. Recipes that call for rosemary tend to require the needles to be stripped

off their branches and chopped before cooking. But don't overlook the woody

stems, which can be used to flavor soups and roasts. Native to the Mediterranean

region, rosemary gained popularity with Italian cooking in Tuscan favorites like

schiacciata, a flatbread that is sometimes made savory with rosemary-infused oil,

and chicken cacciatore. The herb pairs well with pork chops, poultry, and evenfish, (especially when grilled). Vegetarians can enjoy the herb in potatoes. For an

unusual sweet-savory treat, consider rosemary shortbread cookies. 

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Chives

Characteristics: Related to onions and other bulb vegetables, this herb looks a lot

like lawn grass. Its deep-green hollow stems lend a refreshingly light oniony taste,

which helps cut down on the heaviness of rich foods such as blue cheese and

chive dressing and risotto cakes. When finely chopped, chives work well as a

garnish.

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Sage

Characteristics: This plant's light gray-green leaves are soft and fuzzy, and its taste

ranges from mild to slightly peppery with some touches of mint. Because of itspronounced flavoring, sage is a good herb to pair with foods traditionally

considered heavy, rich, and creamy, like meats (sausage), and certain dairy

products such as cheese and cream (ravioli with sage cream sauce), as well as

sweet and savory breads (cornbread). Unlike more delicate herbs, sage can be

added in the beginning of the cooking process.

For recipes using sage, click here › 

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Savory

Alternate name: Bean herb, mountain savory

Characteristics: There are two varieties of savory: winter savory (pictured here)

and summer savory. In general, savory has a peppery flavor, although winter

savory is more pungent and stronger flavored than the summer variety. This herb

has long been incorporated into European cuisines such as beans,meat, and

poultry. It is also commonly added to soups and stews that have meat or poultry

and/or beans, as in this Georgian Pork stew and white bean and pasta soup. 

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Thyme

Characteristics: The tiny leaves on this low-growing woody plant work best in

tandem with other herbs and spices such as basil, sage, and lavender. Thyme is a

major ingredient in the classic French flavoring herbes de Provence. And it plays a

major role, next to parsley and bay leaf, in another blend of French herbs,

bouquet garni a crucial flavor component in broths, soups, and stews. Thyme's

importance in Middle Eastern cooking cannot be understated; along with oregano

and marjoram, it is a crucial element in zaatar. This herbal blend is often used inflatbreads such as pita, as well as to flavor roasted meat and poultry. Like

rosemary, recipes calling for thyme require you to strip the leaves off the woody

stems. Using the entire herb infuses a headier scent and flavor.

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Tarragon

Alternate name: French tarragon, Dragon herb

Characteristics: Tarragon's glossy, long, tapered leaves impart a delicate anise

flavor (like licorice and fennel) that is more sweet than strong. The herb is often

paired with foods that easily absorb other flavors such as chicken, scallops, and

eggs. Once considered the king of herbs in French cuisine, tarragon is an essentialingredient in the classic béarnaise sauce . It's not an easy herb to keep for long

periods of time so it is often placed in a bottle of vinegar. Elegant in form, the

herb also makes for an elegant garnish.

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Marjoram

Alternate names: Sweet marjoram, knotted marjoram

Characteristics: This herb is often mistaken for its relative oregano when judged

solely on its looks, but marjoram's grassy, lemony taste proves to be the sweeter

of the two. Like thyme, marjoram works well in ensembles (herbes de Provence

and zaatar) and pairs nicely with meats and poultry, especially in stews. InMexico, marjoram, thyme, and oregano are combined to create a lively pungent

hierbas de olor, the Mexican equivalent to the French bouquet garni. Try also

using marjoram in tomato sauce, white bean salads, fish dishes and vinaigrettes. 

For recipes using marjoram, click here ›