Herb Uses

Bay Leaf-Fresh ones are astringent, aromatic. Use in bouquets, marinades.

Rosemary-Strong, slight camphor taste. Go too heavy and all will taste medicinal. Strip leaves, chop. Perfect match for rich flavors such as lamb, roasted potatoes.

Sage-Earthy, pungent, soft. Snip leaves off stem; chop. Great for bread stuffing. Fry in brown butter and toss with pasta.

Savory-Spicy sweet, grassy. Use in soups and with red meat and poultry.

Thyme-Subtle, earthy, versatile. Go too little and its flavor will underwhelm. Strip leaves with fingers, chop. Ideal with fish or chicken.

Oregano-Chop with a sharp chef's knife to protect the oils. Italian: adds traditional Italian flavor to beef, pasta, sauces, fish.

Tarragon-Well drained soil and sun. Assertive flavor. Licorice-like flavor pares well with steamed vegetables, chicken dishes, eggs and to punch up mustard and mayo.

Lemon Balm-Use in fresh teas, summer drinks.

Chervil-Mild flavor.

Chives: Demand regular watering because their roots grow near the surface. Flavor and texture are best raw. Sprinkle on potato salads, cheese and butter spreads and omlets.

Mint-Will take over the garden. Plant in pots. Harvest herb shortly before flowering to ensure essential oils are at their peak. Keep stems in water for 2 days. Goes well with lamb, pork, fruit salads, vegetables, chocolate or in punch.