Basil

Taste: Minty and slightly peppery, with a touch of sweetness
Perfect for: Sauces, sandwiches, homemade Pizza  
Two cups of fresh basil leaves make Fresh pesto and cheese pizza very good


Lavender
​Taste: very floral and aromatic scent
perfect for: food, beauty, sachet, and teas

Rosemary

This needle-y herb is often used in mashed potatoes or infused in oil. When using it at home, make sure you strip the needles from the woody stems before chopping and adding to many recipes.
Taste: Like pine, faintly lemony
Perfect For: Potatoes, poultry dishes or on your favorite grilled steak, great marinade, and on many lamb dishes.

​Chives

This herb, which looks a lot like the grass in your front lawn, is filled with antioxidants, vitamins A and C, and phytochemicals
​Easy chive-chopping tip: Try snipping with a sharp set of kitchen shears.
Taste: Light oniony flavor
Perfect For: Cutting down the heaviness of rich foods like cream sauces and risotto, also good in potatoes, or a delicious omelet

Sage

Behind it’s soft, fuzzy leaves, sage hides hordes of antioxidants, including flavonoids and phenolic acids, which can help lower risk for cardiovascular disease .
Taste: slightly peppery, faintly minty
Perfect For: Brussels sprouts, anything using brown butter, roasted squash, rich or creamy dishes, sausage, poultry, and pork

Cilantro

Cilantro has got a distinct flavor that you’ll either love or despise. The green herb that’s sometimes confused with parsley has high concentrations of carotenoids, which are a good source of vitamin A . Cilantro is multifaceted — its dried seeds are called coriander, which is often used for pickling and in curries.
Taste: Bright, and citrusy. Some say it can taste a little soapy
Perfect For: Salsa, chutneys, guacamole, and Mexican dishes.

​Dill

Known as the classic flavoring for pickles  dill is a wispy little herb traditionally used to treat insomnia. Dill may also help protect against age-related cognitive impairment . It’s also a staple to flavor classic Chicken noodle soup
Taste: Sweet, grassy
Perfect For: Pickling, fish dishes, many dressings, salads, and potatoes

Tarragon

Often paired with chicken or eggs, this long-leafed herb has a distinct licorice-like flavor. The ancient Greeks chewed on tarragon to treat toothaches. It’s also been touted as a digestive aid and may help those with diabetes by reducing blood sugar .
Taste: like licorice or fennel, sweet
Perfect For: French cooking, béarnaise sauce, chicken, fish, and egg dishes

​Mint

​P{Mint comes in many varieties, but the two most common are peppermint and spearmint. Spearmint is lighter, sweeter, and more palatable, while peppermint has a stronger bite from the menthol in its leaves.
Perfect for: teas, water, and many dishes you wish to add mint to, many sweet treats

Oregano

This herb usually falls into two categories: Mexican and Mediterranean. They're similar, but Mexican oregano may taste more citrusy than the sweet, peppery Mediterranean variety. Oregano is a source of omega-3 fatty acids, which are essential for heart health.
Taste: Lemony, minty, peppery (depending on type)
Perfect For: Seasoning pizza crusts and pasta dishes, as well as homemade dressings and poultry rubs.

Parsley

​This powerful little green gets some brain-boosting clout from quercetin, a chemical found in the herb that helps protect brain cells from free radical damage . Find it in curly or flat-leafed varieties.
Taste: Grassy, mild, slightly peppery (flat-leaf only)
Perfect For: Pasta dishes, eggs, fish, meat and for garnishing

​Thyme

This tiny-leaved herb’s most often used in French cooking. Make sure to strip the leaves from the woody stems before adding them to recipes (unless it’s used to flavor a roast or soup and then removed before serving!). Run the back of a knife along the stems (the opposite direction of growth) to easily remove the leaves. Added bonus: Thyme is known for its antioxidant content .
Taste: Lemony, slightly peppery and minty
Perfect For: Stews, rice dishes, dips, sauces, poultry, and egg dishes