Herbs

Basil

Robust and aromatic.
Prep: pull leaves from stems and wash and dry well. Use leaves whole or chopped.
To use: top pizza with whole leaves, sprinkle on tomato soup, add to sandwiches or salads.

Chives

A delicate onion flavor with a hint of garlic.
Prep: rinse then snip with kitchen scissors or a sharp knife.
To use: add to beaten eggs. Stir in sour cream for potatoes, spread on fish before broiling or add to salads.

Cilantro

A unique earthy flavor commonly used in Mexican cuisine
Prep: wash and chop leaves and stems
To use: add to salsas, make pestos, great on tacos and in salads.

Mint

Peppermint and spearmint are the most popular varieties. Sprigs are a lovely garnish.
Prep: wash and pull leaves from stems and use whole or finely chopped
To use: add a few sprigs when cooking green peas, stir in fruit salads, add to lemonade

Oregano

Similar to marjoram but more robust and aromatic. Use sparingly or it will dominate other flavors.
Prep: rinse then remove stems from leaves and chop
To use: sprinkle on tomato halves and broil, add to pot roasts, add to meatballs, add to salad dressings or pasta sauces.

Rosemary

Strong and distinctive. The leaves have a piney flavor.
Prep: rinse and remove the leaves by running two fingers down the stem from top to bottom. Chop leaves.
To use: toss with oiled potatoes before roasting, stir in biscuit dough, add to lamb dishes or use as dipping oil.

Sage

Aromatic so a little goes a long way.
Prep: chop leaves or cut in shreds unless whole are called for. The flowers can be added to salads.
To use: add a leaf to french onion soup, tuck leaves under poultry skin before cooking, add to stews or stuffings.

Thyme

The intense flavor develops as it cooks. Just a pinch is all that is needed.
Prep: remove tiny leaves from stem by running fingers from top to bottom. Chop or use whole.
To use: simmer in stews, add to meatloaf, sprinkle leaves on fish or poultry before broiling, use in sauces.