If a dish is like a painting, herbs are the highlights—adding vibrant dimension that transforms a meal from good to extraordinary. For centuries, chefs all over the world have relied on herbs to make their recipes sing. You’ll find cilantro embellishing Mexican street tacos, basil bolstering Italian pesto, and mint mesmerizing in Moroccan lamb roasts. Anywhere you travel—be it across the globe or to the Vietnamese restaurant down the street—herbs prevail as a cornerstone of culture and cuisine.
There are countless ways to incorporate herbs in the kitchen, which can feel a bit daunting if you’re new to cooking with them. This quick guide is designed to give you key tasting notes and practical culinary uses for 10 popular herbs. Soon you’ll be simmering fresh rosemary and thyme in broths, blending dill fronds into sauces, and chopping parsley leaves for finishing garnishes like a pro.
Taylor’s Tip: Want to buy a pack of herbs for a specific recipe but not sure how to use up the extras? Try making an herb-infused olive oil or flavored salt for a highly versatile pantry staple.
Rosemary
Flavor: Woodsy, earthy, piney, fragrant, powerful
Best uses: Roasted meats, root vegetables, baked goods, rubs and marinades, soups, infused oils
Recipe: Spicy Rosemary and Orange Roasted Nuts
Thyme
Flavor: Robust, savory, earthy, warm, with a hint of lemon
Best uses: Soups, stews, vinaigrettes, roasted meats and vegetables
Recipe: Braised Lemon Chicken
Oregano
Flavor: Peppery, bold, sharp, slightly bitter, earthy
Best uses: Italian + Mediterranean cuisine, soups, roasted veggies, meat entrées, rich and creamy dishes
Recipe: Provoleta (Argentine baked cheese)
Basil
Flavor: Bright, fresh, minty, aromatic, slightly peppery
Best uses: Salads, tomatoes, fresh cheeses, pizza, pesto
Recipe: Heirloom Tomato and Prosciutto Caprese with Pesto Vinaigrette
Chives
Flavor: Mild, oniony, garlicky, grassy
Best uses: Egg dishes, baked potatoes, sour cream, savory baking
Recipe: Cheddar and Chive Scones
Italian Parsley
Flavor: Mellow, clean, delicate, anisey, slightly peppery
Best uses: Finishing garnish, grilled foods, condiments, tabbouleh, salads
Recipe: Chimichurri Sauce
Mint
Flavor: Sweet, cooling, refreshing, crisp, aromatic
Best uses: Drinks, desserts, lamb, salads, dressings
Recipe: Pea and Mint Salad on Labneh
Dill
Flavor: Citrusy, bright, zesty, subtly sweet, fresh
Best uses: Seafood, potatoes, pickles, dairy, sauces and dips
Recipe: Rosti with Smoked Salmon
Sage
Flavor: Savory, earthy, warm, pungent, eucalyptus-like
Best uses: Poultry, rich foods, holiday mains, browned butter, pasta
Recipe: Herb-Roasted Turkey Breast
Cilantro
Flavor: Bold, hint of lime, citrusy, grassy, fresh
Best uses: Mexican cuisine, salsa, curries, sauces, grilled meats
Recipe: Shrimp Avocado Ceviche
Herb your enthusiasm
We hope that you’re feeling inspired to try some new garden-fresh flavors in your cooking! You can shop online for everything you need to create your next herb-adorned meal.