Basil
An essential herb for Italian cooking, especially eggs, tomatoes, pasta, chicken, fish and shellfish.
Bay Leaves
Use in a bouquet garni. Good for meats, soups, stews and pot-roasts.
Chervil
Use in green salads, with fish, shellfish, chicken, eggs, cream, peas, string beans, and tomatoes. Ingredient for fine herbs.
Chives
Use leaves on baked potatoes, baked fish, shellfish. Also used in cream soups and sauces, cheese, eggs and vegetables.
Dill
Use leaves and seeds in fish recipes, vinegars, pickles; also in egg, cheese, tomato, potato, cucumber dishes. Use fresh or powdered in baked goods, Asian dishes, and squash casseroles.
Lemon Balm
Use in teas, soups, salads and vinegars.
Marjoram
Used in place of oregano in egg, meat and poultry dishes.
Mint
Use in salads, jellies, some vegetable dishes and Middle Eastern dishes
Oregano
Use in Italian cooking, tomatoes, mushrooms, peppers, squash, eggplant, meat, fish, vegetable soups, poultry, beans, cheese and eggs.
Parsley
Leaves used fresh or dried in soups, sauces, tomato dishes, meats, fish and vegetables.
Rosemary
Use fresh or dried to season meats, poultry, fish, potatoes, sauces and breads.
Sage
Use in poultry, sausage, stuffings, cheese dishes, soups and stews.
Savory
Leaves used fresh or dried for teas, herb butters, vinegars, also in sausage, poultry, tomato and cheese dishes.
Sorrel
Use leaves in soups and salads.
Tarragon
Cook with chicken, fish, eggs. Use in salad dressings and vinegars.
Thyme
Thyme is used to give flavor to meat and meat products, fish dishes, condiments, relishes, soups and gravies.
