Following is a list of common herbs and their uses:
Anise - Licorice flavor used in poultry, game, soups and stews. Good in fruit and vegetable salads; often used in German cookery. Foliage makes a beautiful garnish.Basil - Many varieties used in any dish that calls for tomatoes, zucchini or eggplant. Also good with squash, carrots, beans and cabbage. Use with soups, stews, poultry dishes and spaghetti sauce. Can be used as a torn green in salads and with fish and seafood dishes. Traditional in Italian cuisine. Also, use in dips, egg dishes, with lamb, or as a baked potato topper.
Bay leaves - Strong, distinctive flavor; mellows in cooking. Use in soups, stews, stuffings, poultry dishes, game, fish entrees or tomato-based dishes. Will add flavor to marinades, vinegar, salad dressings. Use in cooking liquid for chicken or seafood. Not an edible herb; remove leaf before serving.
Chervil - Subtler than parsley; sweet flavor. Also called gourmet parsley. Add near end of cooking to flavor soups, stews, fish dishes and steamed vegetables. Use in salads, meat dishes, savory sauces and egg dishes. Especially good with broiled beef. Compatible with celery, cucumbers, eggplant, greens, peas, potatoes, spinach and tomatoes. Chop for a garnish.
Chives - Mild onion flavor. Perhaps the most delicate member of the onion family, chives' gentle flavor will enhance almost any savory dish. Sprinkle liberally over fish, chicken or egg dishes, or a baked potato. Chives highlight nearly any cooked, buttered vegetable, especially carrots, beans, tomatoes, sweet corn, squashes, turnips, peas and cauliflower.
Cilantro - Distinctive flavor, like parsley but more pungent. Also called coriander or Chinese parsley. Popular in Mexican and Chinese cookery. Assertive flavor enhances guacamole, salsa, meat curries, pork and sausage dishes and poultry stuffings. Add to egg salad or an omelet; in soup stocks or with vegetables such as cauliflower, tomatoes or spinach.
Dill - Sweet, savory aroma. Flavor compliments a number of vegetables such as carrots, beans, squash, tomatoes, Brussels sprouts, cabbage, beets, potatoes and turnips. Add dill to chicken or fish, pork or lamb entrees, egg dishes or salads.
Sweet fennel - Aniselike flavor but not as strong. The traditional fish herb. Add the leaves to a fish soup or casserole. Also great with lamb, omelets, salads and herb breads.
Garlic - Strong to mild; uniquely pungent. Garlic can be used to flavor nearly any savory dish; with longer cooking the flavor mellows; tastes more pungent when used fresh, as in Caesar salad. Add to soups, stews, casseroles, stir-frys, vegetable medleys and sauteed foods. Excellent flavoring for marinades, salad dressings, sauces, cheese dishes and dips. Marries well with other herbs.
Marjoram - Mild oregano flavor. Use to add mildly assertive pungence to any meat, fish or poultry dishes. Add to fresh green salad, or almost any marinated or steamed vegetable including broccoli, asparagus, Brussels sprouts, squash, zucchini, celery, peas and potatoes. Use also in soups, stews and egg entrees.
Oregano - Pungent, spicy flavor. This Mediterranean herb is basic to Italian and Greek foods. Use to jazz up barbecued meats, poultry, game, hamburgers, meatloaf and pork dishes. Can be used for stronger-flavored fish and seafood and in pizza and chili. As compatible as basil for such vegetables as broccoli, eggplant, cabbage, squash, zucchini, lentils, dried beans and tomatoes. Try also in sauces, Mexican dishes and over buttered pasta.
Parsley - Sweet flavor popular in French, Italian and Greek dishes. Add the chopped form to soups, sauces, dressings, vegetables, meats, poultry and stuffings. Sprinkle on cooked dishes for color, toss sprigs into salads, chop into sandwich fillings, salad dressings.
Rosemary - Spicy, strong, fragrant. Use in beef, pork, lamb and veal dishes; add to poultry, strongly flavored fish and seafood. Chop into meat or fish stuffing and stuffed vegetables. Enhances cauliflower, potatoes, eggplant, peas, mushrooms and spinach. Wonderful paired with garlic and oregano and thyme. Try in marinades, barbecued foods, stews and soups of meat or chicken.
Tarragon - Sweet-savory flavor and aroma. Classic in tartar and Bernaise sauces; often used in French cuisine. Add the leaves to salads and their dressings, to poultry and fish dishes and vegetables mixtures. Particularly compatible with carrots, squash, mushrooms, onions, artichokes, beans, potatoes and beets. Great mixed with soft butter for broiled beef. Add to mayonnaise or mayonnaise-based salads.
Thyme - Pungent and spicy; no stranger to Creole cookery, stuffings for meat, poultry, fish or seafood. Try in egg recipes; mixed with cottage cheese; or added to potatoes, tomatoes, beans, peas, carrots, onions, mushrooms, squash, spinach and turnips. Add to the poaching liquid for poultry or seafood.