An Herb Guide to Keep at Hand

A large bouquet of herbs is usually a bargain, but what to do with the rest of the bunch?

You can store herbs for several days by immersing the stems in 1 inch of water in a tall glass. Cover with a plastic bag and refrigerate; replace water when cloudy. You can also freeze herbs by removing the leaves from the stems, rinsing and drying the leaves, and then placing them in a heavy-duty sealed plastic bag for up to six months. (Frozen herbs darken but retain much of their flavor.) Or, use the extras in a recipe - check out our chart for flavor traits and food pairings.

BASIL
HERB FLAVOR Fragrant and spicy - almost peppery
GREAT WITH Tomatoes, vegetables, poultry, grilled pizzas, salads
NOTES It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.

CHIVES
HERB FLAVOR Subtle onion with grasslike leaves
GREAT WITH Egg dishes, soups, sauces, baked potatoes, fish
NOTES Snip with scissors for best results. Chive flowers make a pretty garnish.

CILANTRO
HERB FLAVOR A lively flavor; soapy, some say; looks similar to flat-leaf parsley
GREAT WITH Asian, Mexican and Indian dishes; mix in salsas and chutneys
NOTES Leaves become bitter after plant flowers. Dried seeds are the spice coriander.

DILL
HERB FLAVOR Fresh and grassy; feathery leaves used in pickle brine
GREAT WITH Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars
NOTES Use dill fresh or add to hot food just before serving.

MINT
HERB FLAVOR Cool; brightens up both savory and sweet dishes
GREAT WITH Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas
NOTES The most popular variety is spearmint. To dry, hang in a dark place with low humidity.

OREGANO
HERB FLAVOR Earthy; balances acidic tomatoes - hence common on pizza
GREAT WITH Lamb, beef, eggs, beans, eggplant
NOTES It's closely related to marjoram (but more pungent), so they aren't classified separately.

PARSLEY
HERB FLAVOR Peppery and fresh; curly parsley is milder than flat-leaf Italian
GREAT WITH Salads, vegetables (especially potatoes), pasta
NOTES Either variety is a breath freshener.

ROSEMARY
HERB FLAVOR Pungent aroma and pine flavor
GREAT WITH Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long-cooking stews
NOTES When grilling, sturdier stems make good skewers; branches can be a basting brush.

SAGE
HERB FLAVOR Very aromatic and woodsy
GREAT WITH Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose and duck
NOTES Deep-fried sage is a lovely garnish.

TARRAGON
HERB FLAVOR Reminiscent of licorice
GREAT WITH Poultry, fish, shellfish, vegetables, vinegar and eggs; indispensable in the French béarnaise sauce
NOTES Two types; French is preferred over the more bitter Russian.

THYME
HERB FLAVOR Minty and citrusy
GREAT WITH Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice
NOTES Strip leaves from stems by pulling through fork tines.

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