Herb Chart

This is by no means a complete herb chart. Listed here are some of the more commonly used culinary herbs, the flavors they impart and their uses.

Herb and Form Flavor Use
Basil
(fresh and dried leaves, ground)
Sweet, with clove-like pungent tang Eggs, meats, pesto, salads, soups, stews, tomato dishes
Bay leaves
(dried leaves, ground)
Pungent, aromatic Meats, pickling, sauces, soups, stews, vegetables
Chervil
(fresh and dried leaves)
More aromatic than parsley, slight anise flavor Eggs, fish, salads, sauces, soups, stuffings
Chives
(fresh, freeze-dried)
Onion-like Appetizers, cream soups, eggs, garnish, salads
Dill weed
(fresh, dried)
Pungent, tangy Breads, cheeses, fish, salads, sauces, vegetables
Marjoram
(fresh and dried leaves, ground)
Aromatic, with slightly bitter overtone Cottage cheese, fish, lamb, poultry, sausages, soups, stews, stuffings, vegetables
Mint
(fresh, dried)
Strong, sweet with cool aftertaste Beverages, desserts, fish, lamb, sauces, soups
Oregano
(fresh and dried leaves, ground)
Strong, aromatic with pleasantly bitter undertone Cheese, eggs, fish, Italian dishes, meats, sauces, soups, vegetables
Parsley
(fresh curly leaf, fresh Italian flat leaf, flakes)
Slightly peppery Garnishes, herb mixtures, sauces, soups, stews, egg dishes
Rosemary
(fresh and dried leaves)
Fresh, sweet flavor Casseroles, fish, lamb, salads, seafood, soups, vegetables
Sage
(fresh and dried leaves, ground)
Aromatic, slightly bitter Fish, meats, poultry, salads, sausages, soups, stuffings
Savory
(fresh and dried leaves, ground)
Aromatic, slightly pungent Poultry, meats, salads, sauces, soups, stuffings, vegetables
Tarragon
(fresh and dried leaves)
Piquant, anise-like Eggs, meats, pickling, poultry, salads, sauces, tomatoes
Thyme
(fresh and dried leaves, ground)
Aromatic, pungent Chowders, fish, meats, poultry, stews, stuffings, tomato dishes