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http://www.goodhousekeeping.com/recipes/cooking-tips/fresh-herbs-cooking-guide

All the credit for information on hers goes to this awesome website.^^^

 

 

Basil

Flavor: Fragrant and spicy — almost peppery
Great with: Tomatoes, vegetables, poultry, grilled pizzas, salads
Notes: It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.

 

Chives

Flavor: Subtle onion with grasslike leaves
Great with: Egg dishes, soups, sauces, baked potatoes, fish
Notes: Snip with scissors for best results. Chive flowers make a pretty garnish.

 

Cilantro

Flavor: A lively flavor; soapy, some say; looks similar to flat-leaf parsley
Great with: Asian, Mexican and Indian dishes; mix in salsas and chutneys
Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.

 

 

Dill

Flavor: Fresh and grassy; feathery leaves used in pickle brine
Great with: Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars
Notes: Use dill fresh or add to hot food just before serving.

 

 

Mint

Flavor: Cool; brightens up both savory and sweet dishes
Great with: Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas
Notes: The most popular variety is spearmint. To dry, hang in a dark place with low humidity.

 

 

Oregano

Flavor: Earthy; balances acidic tomatoes — hence common on pizza
Great with: Lamb, beef, eggs, beans, eggplant
Notes: It's closely related to marjoram (but more pungent), so they aren't classified separately.

 

 

Parsley

Flavor: Peppery and fresh; curly parsley is milder than flat-leaf Italian
Great with: Salads, vegetables (especially potatoes), pasta
Notes: Either variety is a breath freshener.

 

 

Rosemary

Flavor: Pungent aroma and pine flavor
Great with: Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long-cooking stews
Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.

 

 

Sage

Flavor: Very aromatic and woodsy
Great with: Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose and duck
Notes: Deep-fried sage is a lovely garnish.

 

 

Tarragon

Flavor: Reminiscent of licorice
Great with: Poultry, fish, shellfish, vegetables, vinegar and eggs; indispensable in the French béarnaise sauce
Notes: Two types; French is preferred over the more bitter Russian

 

 

Thyme

Flavor: Minty and citrusy
Great with: Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice
Notes: Strip leaves from stems by pulling through fork tines.