HERBS

BASIL

This herb is inextricably linked to Italian cuisine, perhaps because of its ability to flourish in the warm temperatures of the Mediterranean. In fact, many Italians have a pot of basil on their windowsill. Tomatoes and basil are a match made in heaven, and of course the classic sauce from Genoa, pesto, is a basil lover's dream come true.

CHERVIL

An herb that may not be as readily available as the others, chervil has a delicate flavor that may be characterized as a sweeter parsley. Add it to recipes that don't use robust ingredients, or its taste will be lost. Pair chervil with foods such as potatoes, eggs or even crabmeat, and its flavor will hold its own. If adding it during cooking, do so at the very last minute.

CHIVES

A member of the onion family, the chive is a long herb that resembles a thick blade of grass. You can find chives that are flat (garlic chives) or tubular (onion chives). As their names suggest, their flavor will resemble either garlic or onion. Chives are classic paired with eggs and whipped or baked potatoes.

CILANTRO

A staple of Asian and Mexican cuisines, cilantro closely resembles flat leaf parsley in appearance, but it tastes much different. Sometimes called Chinese parsley, cilantro comes from the coriander plant, has a strong taste and should be used sparingly. Most will recognize it as a dominant flavor in salsa.

MARJORAM

Although not as potent as its relative, oregano, marjoram possesses a somewhat similar flavor. Some describe the perfumey marjoram as having a soapy taste, but most praise it for its ability to go well with seafood and other delicate dishes. Try adding it to soufflés or when roasting poultry.

MINT

Many varieties of mint exist, but the most popular are spearmint and peppermint, with the former being more useful in the kitchen. Spearmint has a lighter flavor than its head-clearing cousin, peppermint, and can brighten a dish and leave a clean feeling on the palate. Mint is often paired with desserts, though many Middle Eastern and Asian countries feature it prominently in all courses. Try it with grilled or roasted lamb.

OREGANO

This robust herb has a much more domineering flavor than the closely related marjoram. Oregano and lamb are a perfect match, but the herb is also commonly used in recipes that contain tomatoes. It's just right when sprinkled onto a slice of hot pizza, and it will give your marinara sauce an added boost of flavor. Try combining chopped oregano with basil for a wonderful herb duo.

PARSLEY

One of the oldest and most widely used herbs, parsley and its origins are hard to pin down, though many claim Sardinia is its home. Curly and flat leaf (Italian) are the most common varieties. The latter has a stronger flavor and is preferred in culinary circles. It is often combined with other herbs.

ROSEMARY

Perhaps the strongest and most intense herb of all, rosemary is a wonderful accompaniment to roasted and grilled meats. Or, after roasting potatoes, toss them with a mixture of finely chopped rosemary and garlic. When using rosemary, pull off only the leaves, and discard the rest. The thick stem is inedible, but the thicker ones can be sharpened and used to skewer meat, such as lamb, for kebabs.

SAGE

Firm, grayish-green (and sometimes purple tinged) leaves, blanketed in a thin layer of fuzz are the mark of this native Mediterranean herb. its botanical name, salvia, is from Latin and means to save or heal. It's an appropriate derivation, as sage was believed to have numerous health benefits. Pungent and heady, sage is often found in stuffings and hearty, cold-weather dishes. Use it sparingly, though: It is a powerful herb.

TARRAGON

Best known for its anise-like flavor and aroma, tarragon goes exceptionally well with seafood. It has a rather forward flavor, so be judicious when adding it to recipes. Béarnaise sauce gets its flavor from tarragon. The herb is also commonly used to make flavored vinegar, which is then used in vinaigrettes.

THYME

There aren't many dishes that the addition of thyme cannot improve. The ancient Romans even flavored their alcoholic libations with this strong herb from the Mediterranean. There are countless instances of thyme's use as a cure-all, but the kitchen is where it shows its true strength. When adding thyme to a dish, use only the tiny leaves, as the stems are too woody to enjoy. Try stuffing a chicken with thyme before roasting.