Have you ever wondered which herb to use in your dish? I found this list in a magazine years back and I refer to it often. Hopefully it will help you too.
Apple mint– taste like apple and will temper a hot horseradish sauce or a celery-root salad.
Basil-wonderful paired with tomatoes and is the essential ingredient in pesto, but also great with eggs and in potato dishes and rice salads.
Bay leaves-powerful and a bit musty, add complexity to marinades, soups, and stews and are boiled in milk for white sauces.
Borage flowers-has a mild cucumber taste and are pretty on salads.
Calendula-a variety of marigold, is both sweet and sharp. Strew petals over salads, rice or puddings.
Caraway thyme-has the spiciness of thyme with a strong caraway overtone; use it with beets and in bread.
Chervil-is delicate and lightly anise scented. Put into omelets, salads and sauces for white meats and fish just before serving.
Chives-add a lightly onion flavor. Add to eggs, soups and vegetables dishes.
Cilantro-taste somewhat like a hot mint. Indispensable to Mexican, Chinese, and Indian dishes. Add leaves at the last minute.
Curly parsley-overused as a garnish, is excellent cooked. Great in soups.
Dill-has hints of celery and anise. It is wonderful with cucumbers and carrots, in chicken soup, and in bread. I love dill in potato salad. Use it sparingly.
Elephant garlic-use it in salad dressings, stir-fries, and other briefly cooked dishes.
English thyme-has a minty undertone and is good in stews or on grilled vegetables.
Flat-leaf parsley-has a more softer flavor and texture than the more familiar curly leaf. Use in salads and soups or as a garnish.
French thyme-the most subtlest of the thymes. Put in a bouquet garni to deepen flavor in a long-cooked stew.
Garlic-great in so many dishes.
Grapefruit mint-slightly tart, it is often used to garnish fresh grapefruit. Add it chopped, with butter, to sauces for vegetables.
Lavender-tastes as it smells, with a slight bitter undertone. Often infused as a soothing tea, it can also flavor jams and vinegar’s.
Lemon basil-reflects its name.. It is good in salads, soups and with eggplant.
Lemongrass-a favorite Thai herb. Has a great lemon taste and will brighten stir-fry or a soup.
Lemon thyme– Good with fish dishes and with fruits such as oranges and pears.
Licorice mint-taste of anise. Pair it with bulb fennel or with a orange and red onion salad.
Marigold flowers-has a peppery and bitter flavor. Use sparingly with yogurt and cream sauces, or sprinkle them over salads and baked fish.
Majoram– is sweeter, gentler than oregano. Add leaves to meats, eggs, and tomato dishes at the last minute.
Nasturtiums– is closely related to watercress. The flowers are sweeter than the leaves, with just a hint of pepper. Use in salads or as a garnish.
Opal basil– is best loved for its color, its flavor is dull compared with that of other basils. Use it to decorate a salad, but don’t cook it, since it wilts and browns with heat.
Orange mint-its taste matches its name, is excellent in sorbets and jellies and as a contrasting flavor in spicy Asian dishes.
Oregano– is milder fresh than dried. It is a natural in tomato sauce and with eggplant and beans.
Peppermint-can be used with rice pudding, a white cake, or a fruit salad.
Pineapple sage-tempers the pungency of sage with the sweetness of pineapple. Try it in a fish or chicken marinade.
Rosemary– is often paired with garlic, gives a pungent Mediterranean flavor to marinades, grilled fish, and roast lamb.
Russian tarragon-has longer leaves and less pure flavor than its French cousin. It goes well with chicken.
Sage-goes nicely with pork as well as poultry stuffings. Italians deep-fry sage leaves as an appetizer or garnish.
Savory-is mildly sharp and salty. Pair it with dried beans or try it with sauteed cucumbers or fresh corn.
Sorrel- freshens salads and can be used in place of spinach with chicken or fish.
Tricolor sage-has the pungency of sage, with a sweet aftertaste. Use it as a garnish or in a marinade for goat cheese.