Whenever I bring up the subject of fresh herbs, I get a common question: How do I know when to use what herb? To me, that’s simply a matter of taste. Yes there are classic combinations out there, but if you really enjoy the taste of thyme then by all means, use it often.

Not only do fresh herbs enhance flavors, they also act as a substitute for salt. I find that if I can add more flavor by using herbs, I can cut down on the amount of salt needed in a dish. Sure you can use dried herbs but keep in mind they start to lose their zest after about six months. I also find that fresh herbs just taste better.

Here are my favorite herbs and some suggestions for using them.

Parsley
Flavor profile: Bright green and neutral
Pairs well with: Potatoes, rice, salads, fish, lamb and chicken
Storage: Rinse and cut bottoms from stems. Keep in a glass of water on the counter or in the fridge up to 5 days. Change water and cut stems every couple days.
Notes: Parsley is often used as a companion plant in gardening because it lures harmful insects away from other plants.

Cilantro (aka Coriander)
Flavor profile: Fresh with a hint of citrus
Pairs with: Mexican, Chinese and Indian foods
Storage: Rinse and cut bottoms from stems. Keep in a glass of water on the counter or in the fridge up to 3 to 4 days. Change water and cut stems every couple days.
Notes: Many people have an aversion to cilantro and think the flavor is similar to soap. It can be exchanged with parsley in many dishes.

Tarragon
Flavor profile: Delicate and subtle with a slight licorice flavor
Pairs with: Fish, egg and chicken dishes
Storage: Rinse and wrap in a damp paper towel. Keep in crisper drawer up to 3 days.
Notes: Tarragon goes limp quickly when left out too long. To revive tired leaves, soak sprigs in cold water for 15 minutes.

Thyme
Flavor profile: Lightly spicy with a clean, fresh finish
Pairs with: Steak, pork, chicken, tomatoes and eggs
Storage: Rinse well and wrap in damp paper towel. Keep in crisper drawer up to 5 days.
Notes: Several varieties are available at your local nursery that all have unique flavors: lemon, lime, English, Caribbean and Summer. They grow well in pots for your patio or deck.

Rosemary
Flavor profile: Strong and pungent with a pine-like aftertaste
Pairs with: Lamb, chicken and Mediterranean food
Storage: Rinse well and wrap in damp paper towel. Keep in crisper drawer up to 5 days.
Notes: Rosemary is high in iron, calcium and vitamin B6.

Oregano
Flavor profile: Warm and slightly bitter
Pairs with: Most Italian (pizza!), Greek, and Spanish dishes, chicken, olives and capers
Storage: Rinse and wrap in damp paper towel. Keep in crisper drawer up to 4 days.
Notes: Oregano flavor is greatly influenced by climate and soil so those grown in harsher weather tend to be stronger. It’s also high in antioxidants. 

Chives
Flavor profile: Mild cross between onion and glaric
Pairs with: Egg-based sauces and salads
Storage: Rinse and wrap in damp paper towel. Keep in crisper drawer up to 4 days.
Notes: Chives contain high amounts of vitamins A and C, calcium and iron.

Basil
Flavor profile: Strong and pungent but not overly assertive
Pairs with: Most Italian and Vietnamese dishes, tomatoes, salads, chicken and fish
Storage: For stalks, cut ends and keep in glass of water in the refrigerator for up to 5 days. For leaves, wrap in damp paper towels and refrigerate up to 4 days.
Notes: Because the flavor compounds are delicate, do not wash before using and add it to dishes just before serving.

I hope the ideas above get you inspired to pick up some fresh herbs on your next shopping trip.

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