The following contains information about some of the most useful and popular culinary herbs. It tells whether you should use the herbs fresh or dried and which of the parts of the plant are used. It also gives a suggestion of the types of foods in which you can use each herb.
ANGELICA
Fresh leaves, stems, roots > Chop leaves for flavor in fruit desserts and fish. Stems and roots can be candied.
BASIL
Fresh or dried leaves > Pesto with tomatoes raw or cooked. Also widely used in Mediterranean cuisines.
BAY LEAVES
Fresh or dried leaves > Soups, stocks and casseroles. Also looks good as a garnish!
CHAMOMILE
Dried flower heads > Use as tea.
CHICORY
Fresh or dried leaves, root > Use leaves in salads. Root can be roasted and used as a coffee substitute or bake the root as a vegetable.
CHIVES
Fresh leaves, flowers > Salads, soups, butters, soft cheeses, egg dishes and grilled meats.
CORIANDER
Fresh leaves > Salads, garnish for chutneys, curries and oriental salads.
DILL
Fresh or dried leaves > Pickles, vinegars, salads, dressings, soft cheeses and fish.
FENNEL
Fresh leaves, sprigs, stems > Fish and chicken. Stems can be placed under baking bread or grilling and roasting meats.
GARLIC
Fresh cloves > Dressings, sautes, casseroles, butters, dips, pates, soups and bread mixes. Just about everything tastes better with garlic!
HORSERADISH
Fresh root > Sauces, vinegars, poultry and fish.
LEMON VERBENA
Fresh or dried leaves > Lemon flavoring in cakes and fruit dishes. Use dried leaves as tea.
LICORICE
Dried root > Sweetener (mainly in medicines) and in baking.
MARIGOLD
Fresh whole flowers, petals > Flowers used in soups and stews. Use petals with grains, soft cheeses, butter and salads.
MAJORAM
Fresh or dried leaves > Savory meat and vegetable dishes, desserts and some beers. Also used as a garnish.
MINT
Fresh or dried leaves > Sauces, relishes, summer vegetables, fruit, teas and drinks.
OREGANO
Fresh or dried leaves > Savory meat and vegetable dishes, stuffings and most popular - pasta dishes.
PARSLEY
Fresh or dried leaves > Fresh is most preferred. Butters, sauces and salads. Also great for garnish (you know, that thing you always leave on the table at your favorite restaurant!)
ROSEMARY
Fresh or dried leaves, sprigs > Poultry, honey, fruit jellies, fruit juices and wine cups.
SAGE
Fresh or dried leaves, sprigs > Rich meats, stuffings, sauces, teas, sausages, cheeses, apple juice and hot milk.
SAVORY
Fresh or dried leaves > Beans, cabbage, cauliflower, rich meats and eggs. Also use with flour and crumbs for coating.
TARRAGON
Fresh or dried leaves, sprigs > Salads, chicken, eggs, vinegars, sauces, butters and fish.
THYME
Fresh or dried leaves, sprigs > Savory dishes, preserves, lemon and orange type foods with fruit. Also a good garnish.
