Ultimate Cooking with Herbs Guide

I needed a list to keep all of the herbs straight when I make up these dishes. Some of my dishes are common but some of them I spice up to make them more flavorful. Here’s a list of commonly used cooking herbs with all you need to know to create amazing dishes.

Saffron (though technically a spice)

• Taste: Slightly sweet, floral, and honey-like with an earthy richness.
• Fresh vs. Dried: Always used dried.
• Use: Ideal for rice dishes like paella, risotto, and Persian stews.
• Pairs well with: Thyme, garlic, parsley, basil.
• Effect: Adds a golden hue and rich, deep flavor that brings warmth to dishes.

Basil

• Taste: Sweet, slightly peppery, with hints of mint and anise.
• Fresh vs. Dried: Best fresh. Dried basil loses much of its delicate flavor.
• Use: Perfect in salads, pasta sauces, pesto, or as a topping for pizzas.
• Pairs well with: Oregano, thyme, rosemary, garlic, parsley.
• Effect: Adds brightness and a sweet herbaceous note to dishes, enhancing tomatoes and soft cheeses.

Thyme

• Taste: Earthy, minty, slightly lemony.
• Fresh vs. Dried: Works well both fresh and dried. Dried thyme retains its flavor.
• Use: Ideal in soups, stews, roasted meats, and vegetable dishes.
• Pairs well with: Rosemary, parsley, sage, oregano, bay leaf.
• Effect: Adds a savory, woodsy undertone and complexity, especially in slow-cooked dishes.

Rosemary

• Taste: Pine-like, with a strong, resinous flavor.
• Fresh vs. Dried: Best fresh, but dried rosemary holds up well in slow-cooked dishes.
• Use: Great for roasting meats (especially lamb and chicken), potatoes, and breads.
• Pairs well with: Thyme, sage, oregano, bay leaf.
• Effect: Imparts a bold, aromatic quality to dishes, especially roasted and grilled items.

Oregano

• Taste: Warm, slightly bitter, with peppery and minty notes.
• Fresh vs. Dried: Dried oregano is more intense and is commonly used over fresh.
• Use: Key in Mediterranean dishes, pizza, tomato sauces, and grilled meats.
• Pairs well with: Basil, thyme, rosemary, garlic.
• Effect: Adds a robust, slightly bitter flavor that balances rich tomato-based sauces.

Parsley

• Taste: Fresh, slightly peppery with a hint of earthiness.
• Fresh vs. Dried: Best fresh. Dried parsley loses much of its flavor.
• Use: Ideal for garnishing, salads, sauces, and chimichurri.
• Pairs well with: Dill, chives, garlic, mint.
• Effect: Adds brightness and freshness, cutting through rich or heavy flavors.

Sage

• Taste: Earthy, slightly peppery, and musky with a hint of lemon.
• Fresh vs. Dried: Both work well, but fresh sage has a stronger flavor.
• Use: Perfect for stuffing, roasted meats, sausages, and browned butter sauces.
• Pairs well with: Thyme, rosemary, parsley, garlic.
• Effect: Deepens the flavor of rich, savory dishes, adding warmth and a subtle bitterness.

Cilantro (Coriander leaves)

• Taste: Citrusy and slightly peppery, with a refreshing, bright finish.
• Fresh vs. Dried: Best fresh. Dried cilantro is not commonly used due to flavor loss.
• Use: Essential in Mexican, Thai, and Indian cuisines; great in salsas, curries, and chutneys.
• Pairs well with: Mint, parsley, cumin, lime.
• Effect: Adds a burst of fresh, citrusy flavor, enhancing spicy and tangy dishes.

Dill

• Taste: Fresh, grassy, and slightly sweet with anise-like undertones.
• Fresh vs. Dried: Best fresh. Dried dill lacks the vibrant flavor of fresh.
• Use: Great in pickling, dressings, fish dishes, and potato salads.
• Pairs well with: Parsley, cilantro, garlic, mint.
• Effect: Adds a light, fresh taste that lifts and brightens dishes, especially seafood.

Tarragon

• Taste: Licorice-like with a sweet, slightly bitter taste.
• Fresh vs. Dried: Best fresh. Dried tarragon loses its delicate flavor.
• Use: Ideal in French cooking, béarnaise sauce, chicken dishes, and salad dressings.
• Pairs well with: Chives, parsley, basil, chervil.
• Effect: Imparts a distinctive, sweet yet slightly bitter flavor, ideal for rich sauces and poultry.

Mint

• Taste: Refreshing, cool, sweet, with a hint of pepper.
• Fresh vs. Dried: Best fresh. Dried mint loses much of its brightness.
• Use: Great in drinks, desserts, salads, and lamb dishes.
• Pairs well with: Cilantro, parsley, basil, dill.
• Effect: Adds a cooling and fresh quality, often used to balance heat or sweetness.

Chives

• Taste: Mild, onion-like, with a slightly grassy note.
• Fresh vs. Dried: Best fresh. Dried chives lack the bright, fresh flavor.
• Use: Great in garnishes, dips, soups, and omelets.
• Pairs well with: Parsley, dill, thyme.
• Effect: Adds a mild onion flavor without overpowering the dish, ideal for finishing.

Bay Leaf

• Taste: Subtle, herbal with hints of pine and eucalyptus.
• Fresh vs. Dried: Best dried. Fresh bay leaves can be too strong and overpowering.
• Use: Used in soups, stews, sauces, and braises for a slow, subtle infusion of flavor.
• Pairs well with: Thyme, rosemary, parsley, garlic.
• Effect: Adds depth and complexity to long-cooked dishes, infusing them with a mild herbal aroma.

Marjoram

• Taste: Sweet, similar to oregano but milder, with floral and citrus notes.
• Fresh vs. Dried: Best fresh, though dried marjoram retains much of its flavor.
• Use: Great in salads, soups, meat dishes, and Mediterranean recipes.
• Pairs well with: Basil, thyme, oregano, parsley.
• Effect: Adds a sweet and floral touch, providing a lighter alternative to oregano in dishes.

Lavender

• Taste: Floral, sweet, with slight mint and rosemary-like flavors.
• Fresh vs. Dried: Best dried for cooking, as it becomes less pungent.
• Use: Common in desserts, teas, and as part of spice blends like Herbes de Provence.
• Pairs well with: Rosemary, thyme, sage.
• Effect: Adds a floral, aromatic sweetness that works well in both savory and sweet dishes.

Chervil

• Taste: Mild, with an anise and parsley-like flavor.
• Fresh vs. Dried: Best fresh. Dried chervil loses its delicate flavor.
• Use: Ideal in salads, egg dishes, and French cuisine.
• Pairs well with: Tarragon, parsley, chives.
• Effect: Adds a subtle, fresh taste without overpowering, often used in delicate sauces and dishes.