Enhance the flavor of any dish, from breakfast to dessert, with just a sprinkling of herbs. Each herb adds a unique taste, with color and texture providing an unexpected bonus.
dill – Feathery green leaves, known as fronds, with a pungent and aromatic flavor. A small amount brightens salads, eggs, soups and sauces, and is often used in pickling. It’s also considered an ancient digestive aid.
basil – With fresh clove-like flavor, the Greeks referred to this versatile herb as the “Herb of Kings.” From pasta sauces to seafood and vegetables, and an essential in Mediterranean dishes like pesto, this herb enhances taste without overwhelming.
mint – Cool and refreshing, with over 30 varieties available, this sweet herb enlivens lamb, fruit dishes, baked goods and desserts. Its invigorating flavor can also be experienced in drinks such as the classic mint julep or recently popular mojito. The leaves also make an attractive garnish.
thyme – A member of the mint family, this herb has a slight lemon aroma. It’s a staple herb of French cuisine, and is often used to flavor meats, vegetables, poultry, fish, sauces, stews and stuffing.
chives – Slender, hollow stems with a delicate yet mild onion flavor, also known as an appetite enhancer. To easily chop chives, snip them with scissors. Use them to perk up soups, salads, egg dishes, sauces, dips, potatoes and cottage cheese.
cilantro – Parsley-like leaves of the coriander plant with a lively, distinctive flavor that meshes well with spicy dishes. This herb is widely used in Asian, Caribbean and Latin American cuisines.
rosemary – Sweet and highly aromatic with hints of lemon and pine, this herb was originally used to treat ailments of the nervous system. The flavor complements meats, especially lamb, poultry, vegetables and even fruit salads.
flat-leaf parsley – A mild herb with a slight peppery essence. While curly parsley is often used to garnish plates, flat-leaf Italian parsley, with a more pronounced flavor, is the variety of choice for most cooks. This all-around herb plays well with beef, pork, vegetables, rice and pasta dishes, cheese sauces, soups, herb butters and stuffing.