The Herbal Garden

Herb Guide

Arugula

An aromatic, peppery salad green with a distinctive flavor that enhances salads, entrees and soups. This herb is popular in Italian cuisine.

Basil

Tender large-leaf basil has a warm clove-like flavor and fragrance. Basil works well in combination with tomatoes and enhances vegetables, fish, chicken and egg dishes.

Bay Leaves

Enjoy this sweet, mellow flavor in soups, stocks and marinades. The leaves are usually removed after cooking as they are bitter and hard to chew.

Chervil

Having the delicate flavor of anise, chervil blends well with parsley, thyme and tarragon. Add at the last moment to soups, stews and sauces for a subtle warm accent.

Chives

A sweet, mild onion flavor that complements almost every recipe. Chives are a common addition to potatoes, cream soups and egg dishes.

Cilantro

Used frequently in Mexican, Indian and Asian cuisines, this herb combines a strong sage flavor with a sharp citrus scent.

Dill

These delicate, fern-like leaves have an escence of tang. Dill is often used in dressings, salads and fresh fish.

Edible Flowers

Used as a garnish, edible flowers add a vivid display of color. Accent entrees, salads or even cakes and exotic desserts.

Lemon Grass

This aromatic herb is a tart addition to soups and stews. It can also can be used as a garnish, and is a common ingredient in Asian food.

Marjoram

A member of the mint family, this herb tastes like mild oregano with a hint of balsam. Add it to stews, green vegetables, soups and dressings for a touch of sweetness.

Mint

A fresh clean finish that enhances a variety of meat, fish and vegetable dishes. Mingles well with lentils, soups, fruit drinks and desserts.

Opal Basil

This purple cousin of common basil has a stronger more pungent flavor. Spectacular as a garnish, in salads or for adding to basil vinegars.

Oregano

The peppery flavor enhances cheese and egg combinations, as well as marinated vegetables and shellfish. Oregano is widely used in Greek and Italian cuisine.

Parsley

A clean, fresh taste that serves as a natural breath freshener. It is often used as a garnish or chopped and added to sauces and salads.

Rosemary

This robust, pine-scented herb harmonizes with roasted meats and complements the herbs thyme, chervil, chives, parsley and sage.

Sage

A lemony, camphor-like and pleasantly bitter taste makes this a perfect choice for cooking with pork, duck, fish, poultry, eggplant, artichokes and potatoes.

Savory

Bold and peppery in flavor, it is a great addition to beef, lamb, corn, grilled vegetables, stuffings and potato or bean dishes. Also an excellent salt substitute.

Sorrel

A spinach-like green with a mildly sour, lemony flavor. It adds zing to soups, sauces, salads and vegetables.

Tarragon

This herb has a slight peppery and anise-like flavor. Use the leaves in salads, remoulade, or béarnaise sauce and French cuisine.

Thyme

A subtle, dry aroma and slightly minty flavor with a faint clove taste. It is often included in seasonings for poultry and stuffing. A tasty addition to lamb, fish, beef and soup.