Basil – This herb can be paired with many different tasty dishes such as tomato sauce used with pasta, and is mostly used in Italian dishes. Pesto is also made with a heavy basil base. It can add a bit of flavoring to fish, eggs, cheese, lamb and eggs – or vegetables because it is one of the most versatile herbs. The flavor of basil is reduced when used in a dried form, compared to fresh. When preparing a dish that calls for chopped basil leaves, chiffonade is what should be used to completely cut down the leaves for the recipe. Lay the leaves on one another, then roll them like a cigar. Starting at one end, chop it into several small sized pieces. With just a few chops of the knife, you’re able to have many finely chopped pieces. When growing in herbal gardens, basil is one of the most popular choices. This can be in an outside garden, or on a windowsill. Ensure that the stems are pinched off as soon as they appear to prevent seeding early and keep the leaves sprouting throughout the season. Pesto and herb butters can preserve the flavor of this favorite herb.

Dill – This long time used herb has been around for centuries. Romans previously used this herb and thought that consuming and displaying it would bring good luck to their household. The leaves, as well as the seeds can be used in recipes. The seeds hold a stronger flavor, and can be used in pickling spices. Dill is found growing in warmer climates throughout the world. Dill that has been dried can smell like dried grass clippings, and the flavor can taste the same. Using fresh dill means having a stronger, sharper, more pleasant taste that can be used for flavoring on cucumbers during pickling. Seafood and dishes with vegetables in them can benefit from having dill sprinkled on them. Serve a cold soup or salad with carrots, cucumbers, yogurt and dill.

Marjoram – This herb is a close relative to oregano, but has been used in cooking for many more years. Romans and Greeks have been using this herb as a sign of respect, placed on the graves of their loved ones. It is able to grow well in a number of climates, but thrives in warmer climates. It is one of the easiest herbs to grow. When used freshly, it is a great herb to place in sauces, roasts, soups and on lamb or mushrooms. When mixed with additional herbs, rosemary and thyme – it provides a wonderful aroma and taste. Marjoram has a delicate taste and make up, so it is recommended to be used towards the end of cooking to ensure that the flavor is preserved.

Oregano – This herb is grown mostly in the Mediterranean and is used in a lot of their cooking. The savory flavor from the herb is able to work well with pasta and soups, as well as game meat and fish. Pizza sauces come heavily doused with oregano and throughout numerous Mexican dishes. It is a pungent herb to have around, but quickly loses it’s flavor if left to simmer for a long amount of time. The herb can become bitter if cooked for more than 30 minutes. Harvest the thin leaves when the stems are four to five inches, or when the buds are visible – this provides a sweeter flavored oregano. Sunny open areas are where this herb grows the best. Hanging the herb upside down to dry can also be ideal for cooking purposes.

Rosemary – With spiky, short leaves this creeping herb plant provides an aromatic flavor that can be used on pork, lamp, pates and sausages. While cooking a game bird, a whole sprig is able to be tucked underneath a wing. Adding it inside the oven while baking bread can add flavor to the outside of the bread. Before grilling any meat, sprinkle the sprigs over the coals to add additional flavor to the meat. The herb is mostly used in Italian cooking, much like basil. It is also popular to put in oil infusions, vinegar and wine mixes. Rosemary can be used either dry or fresh. Well drained soil and warm areas provide ideal growing spaces. Use rosemary to garnish a platter, or use it as greenery in the background of a garden. Place it in a hot bath to create a stress free soak.

Parsley – This herb is the world’s oldest breath freshener, which you might not have been able to guess. Parsley is mostly used as a garnish on a plate, but the leaves from the plant can also be used for cooking purposes. Place the leaves in raw salads or hot soups. Parsley is able to blend well with many other types of herbs from the garden. The plants love to be in the sun, but they can also grow in the shade. They are a slower plant to grow. Always make sure to pluck the flowers before they bloom to ensure that the plant continues to grow. Throughout the Middle East, parsley is said to provide digestions cures so it is eaten like a vegetable. It may also be useful due to the medicinal properties that it carries.

Tarragon – Usually used in a dried out form, tarragon is one of the most used herbs that a cook uses. It has a rich flavor much like pepper and anise. It can be placed in sauces, on fish or eggs. Rosemary, sage and thyme should not be mixed with tarragon. Parsley and chives can compliment any tarragon dish however. Place them in a sunny location, and they can reach up to two feet tall. When placed in direct heat, the flavor of the plant becomes intensified.

Thyme – You’re able to purchase thyme in a few different varieties such as English, French, Wild and Greenhouse. Normally, Greenhouse is the one that is used the most. It is able to grow in moderately warm areas. It is grown nearly everywhere throughout the world, which makes it widely available. The lemon aroma that thyme gives off also makes way for the sweet to pungent taste that it can have. It is used to flavor stocks, sauces and soups. It can also help to flavor different game meat, roasted meats, fish and even chicken. Combine it with rosemary to create a salty, savory blend for venison or lamb. Dried out thyme can keep well for around 4 months long.