Cooking with fresh herbs really enhance the flavors of food without adding fat or calories content. There are hundreds of varieties of fresh herbs available for the common cook and growers continue to push the envelope in creating new varieties. This section is a starting point if you will. I have listed many of the most popular fresh herbs here (you can find the links to the left), I have also included information on how to use each herb in the kitchen.

While often pared with “spices” herbs consist of the leafs of plants where “spices” refer to the dried seeds and berries.

Probibly the most herb used today in the states and rightfully so. Basil is wonderful on fish, chicken, pizza’s and pesto’s.

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Often used in both Cajun and Creole recipes and bay leaf adds deepth of flavor in many soups and gumbo’s of the region.

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Popular in both Italian and French cuisine chervil is often used with vegetable and fish dishes.

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Chives are a welcome addition to any vegetable dishes as well as fish and poultry.

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I like to use cilantro quite a bit in my cooking, Mexican, Asian, grilled bbq pizza, fruit salsa all benefit from the addition of this versatile herb.

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Dill has been used in cooking for thousands of years and pairs very well with vegetables

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Marjoram belongs to the oregano family and has taste that is quite simmilar, used often in mediterranean cruise.

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Mint is another very popular culinary herb, used often in dessert recipes as well as in Asian cuisine and middle eastern foods.

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Oregano is a full flavored herb that is used often in Italian cuisine, however other ethnic cuisines also enjoy oregano such as the Spanish foods.

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Parsley is more than just a plate garnish and can add subtle flavors to soups, stews, fish, chicken and pork.

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Rosemary has long been a favorite herb of mine, probibly due to my love of meat which the herb has an affinity for. Try adding some minced fresh rosemary with cracked black pepper and garlic to chicken, pork, beef and fresh grilled tuna steaks.

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Sage is a fantastic herb to cook with, however it seams sage is often overlooked except durning the holiday’s where it is used extensively in stuffings and to season turkey. Try sage with sauted wild mushrooms, or add it to a chicken pasta dish for an extra bit of flavor.

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Tarragon is often used in French cooking, where it is sometimes mixed with other herbs to create “fine herbs” which is a mix of herbs that is often used in French Cuisine. Tarragon is well suited to poultry, fish and soups.

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I use thyme quite a bit in my every day cooking, it is excellent on chicken as well as fish. Today cooks and chefs chefs have several options to choose from when it comes to the herb thyme. One of my favorite varieties is “lemon thyme”.

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