Cook up something tasty with these herbs.
Basil: delicate herb best added at the end of cooking
Bay: excellent in slow-cooked dishes; remove before eating
Burnet: salad herb with delicate flavor
Chives: adds mild onion flavor to savory dishes
Dill: delicate herb best added at the end of cooking
Lavender: sweet herb used in breads, desserts and savory dishes
Lemon balm: adds lemon flavor to sweet and savory foods
Lovage: celery flavor that’s good in soup, stew and salad
Sweet marjoram: robust flavor that holds up well in slow-cooked dishes
Mints: sweet herb used in desserts, beverages, sauces and some savory dishes
Nasturtium: flowers and leaves used in salads, appetizers and as garnish
Oregano: robust flavor holds up well in slow-cooked dishes
Parsley: all-purpose herb with delicate flavor
Pineapple sage: sweet herb for desserts and beverages
Rosemary: robust all-purpose herb
Sage: robust all-purpose herb
Savory: robust herb for meats and vegetables
Scented geraniums: delicate, sweet herb used in desserts and beverages
Tarragon: strong flavor (use sparingly)
Thyme: robust all-purpose herb
Sweet woodruff: delicate herb used in beverages