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
(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
(fresh and dried leaves)
More aromatic than parsley, slight anise flavor Eggs, fish, salads, sauces, soups, stuffings
(fresh, freeze-dried)
Onion-like Appetizers, cream soups, eggs, garnish, salads
Dill weed
(fresh, dried)
Pungent, tangy Breads, cheeses, fish, salads, sauces, vegetables
(fresh and dried leaves, ground)
Aromatic, with slightly bitter overtone Cottage cheese, fish, lamb, poultry, sausages, soups, stews, stuffings, vegetables
(fresh, dried)
Strong, sweet with cool aftertaste Beverages, desserts, fish, lamb, sauces, soups
(fresh and dried leaves, ground)
Strong, aromatic with pleasantly bitter undertone Cheese, eggs, fish, Italian dishes, meats, sauces, soups, vegetables
(fresh curly leaf, fresh Italian flat leaf, flakes)
Slightly peppery Garnishes, herb mixtures, sauces, soups, stews, egg dishes
(fresh and dried leaves)
Fresh, sweet flavor Casseroles, fish, lamb, salads, seafood, soups, vegetables
(fresh and dried leaves, ground)
Aromatic, slightly bitter Fish, meats, poultry, salads, sausages, soups, stuffings
(fresh and dried leaves, ground)
Aromatic, slightly pungent Poultry, meats, salads, sauces, soups, stuffings, vegetables
(fresh and dried leaves)
Piquant, anise-like Eggs, meats, pickling, poultry, salads, sauces, tomatoes
(fresh and dried leaves, ground)
Aromatic, pungent Chowders, fish, meats, poultry, stews, stuffings, tomato dishes