Cooking with Herbs

Take your cooking to the next level by learning how to use culinary herbs to boost the flavor quotient of your food. From basil-rich pesto to tarragon-infused sauces, we’ve got you covered. Take a look below to find the best culinary herbs, and learn what dishes it tastes best in; if you should use fresh or dried; as well as recipes that star each herb. With this handy guide to culinary herbs, cooking with herbs will be a cinch.

Cooking With Herbs 

Lemon Balm



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BasilSweet basil (Ocimum basilicum) is the quintessential culinary herb. Its flavor evokes hot summer nights, great platters of Caprese salad and endless bowls of pesto-tossed linguine. But sweet basil is only part of the basil family. This versatile plant is available in an amazing range of forms and fragrances, from lemon and lime, to anise and cinnamon. Cooks around the world use basil with fresh and cooked vegetables, eggs, meats, seafood and cheese; in salads, soups and breads; and as a seasoning for vinegars and oils. Only cook fresh basil briefly or add it as a fresh garnish to long-simmered dishes. In some recipes, such as in pesto, dried basil just won’t work. Otherwise, use about a third as much dried basil as you would fresh basil. Try these basil recipes:

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