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Herbs Chart

Herb Table

Herb and Form	Flavor	Use
Basil (leaves, ground)	Pungent, aromatic	Eggs, meats, pesto, salads, soups, stews, tomato dishes
Bay leaves (leaves, ground)	Pungent, aromatic	Meats, pickling, sauces, soups, stews, vegetables
Chervil (leaves)	More aromatic than parsley, slight anise flavor	Eggs, fish, salads, sauces, soups, stuffing's
Chives (freeze-dried)	Onion like	Appetizers, cream soups, eggs, garnish, salads
Cilantro (leaves; also called Chinese parsley, Italian parsley)	Aromatic, parsley like	Chinese, Italian and Mexican dishes, garnish, pasta salads, pesto
Dill Weed (whole, dried)	Pungent, tangy	Breads, cheese, fish, salads, sauces, vegetables
Marjoram (leaves, ground)	Aromatic, with slightly bitter overtone	Cottage cheese, fish, lamb, poultry, sausages, soups, stews, stuffing's, vegetables
Mint (leaves, flakes)	Strong, sweet with cool aftertaste	Beverages, desserts, fish, lamb, sauces, soups
Oregano (leaves, ground)	Strong, aromatic with pleasantly bitter undertone	Cheese, eggs, fish, Italian dishes, meats, sauces, soups, vegetables
Parsley (leaves)	Slightly peppery	Garnish, herb mixtures, sauces, soups, stews
Rosemary (leaves)	Fresh, sweet flavor	Casseroles, fish, lamb, salads, seafood, soups, vegetables
Sage (leaves, rubbed, ground)	Aromatic, slightly bitter	Fish, meats, poultry, salads, sausages, soups, stuffing's
Savory (leaves, ground)	Aromatic, slightly pungent	Poultry, meats, salads, sauces, soups, stuffing's, vegetables
Tarragon (leaves)	Piquant, anise like	Eggs, meats, pickling, poultry, salads, sauces, tomatoes
Thyme (leaves, ground)	Aromatic, pungent	Chowders, fish, meats, poultry, stews, stuffing's, tomatoes