This is certainly not an exhaustive treatise on the use of herbs.  It is just intended to provide a few notes on some of the more popular herbs that many cooks may find informational.  Take a look at our recipe page and find some of the recipes by Chef Kip Peters.  Chef Peters did a very successful cooking class in the store all about fresh herbs and you'll see them paired nicely with some of his dishes.  That and the brief notes below will give you a cursory and basic start to using fresh herbs in your own culinary creations.

Basil.  There are several varieties but Sweet Basil is the most common.  It has a warm mint and clove taste with citrus and anise notes.  The leaves will blacken shortly after cutting so chop them at the last minute and add them late in the cooking process just before serving.  Basil loves tomatoes.  Use it with olive oil, garlic, parmesan cheese and pine nuts to make pesto.  Pair it with any number of Italian dishes.  Chop it or tear it for use in vegetable soups, butter sauces for fish or just add it directly to a salad for an aromatic and delicious ingredient.  You can even steep whole leaves in cream to make an interesting whipped cream to serve on Summer fruit salads.

Bay.  Strong, deep savory flavor with the essence of nutmeg and warm spices.  Bruise one or two leaves and add them at the beginning of the cooking.  Remove them from the dish before service because they aren't good to eat.  Use it to flavor soups, stews, ragouts and braising liquids.  Include it with parsley and thyme to make a "bouquet garni." for flavoring stocks.  You can even steep it in milk or cream to add perfume to a custard.

Chervil.  A fragile very light anise flavor with some of parsley's pepperiness.  Use it liberally since the flavor is not strong.  A nice garnish and a delicate complement to cream soups, shellfish, lean white fish, eggs and Spring vegetables.  Add it to your dishes just before serving so you won't lose the flavor.

Chive.  Long narrow and hollow leaves with a mild fresh onion flavor.  Chop it finely or snip it and use it liberally.  It is a classic with baked potatoes.  Pair it also with eggs, cheese and cream.  A nice garnish for soups, salads and sauteed vegetables.  Smear it into softened butter for corn on the cob.

Cilantro.  Since the seeds of Cilantro are called Coriander, this herb is sometimes called fresh Coriander.  It is also called Chinese parsley.  It has a tangy flavor with citrus overtones.  Use it liberally and just before serving since the flavor pales with cooking.  It makes a zesty match for many Asian, Latin American and Indian dishes.  Excellent with chile and lime.  Brightens fresh fruit or tomato salsas.  Add it to a pesto to serve with grilled shrimp or steak.

Dill.  Sometimes called dill weed to distinguish it from the more powerful dill seed.  It has a mellow parsley flavor with warm spice notes.   Pick off the the feathery fronds or chop lightly and use it just before serving or, use it even on cold dishes.  This herb is used commonly in Scandinavian and Eastern European dishes.  Add it to cold potato salads, cucumbers and devilled eggs or in hot potato soup, steamed beets, omelets and dishes that use sour cream like Beef Stroganoff.

Marjoram.  Bold floral perfume with overtones of mint and pepper.  Use this herb judiciously because it can be potent.  Chop it roughly and add it near the end of the cooking cycle.  It is from the same family as Oregano so it lends itself well to Italian cuisine.  Good for perfumed roasted meats, braising liquids and tomato sauces.  Adds flavor effectively to beans, cooked mushrooms and spinach.

Oregano.  The most common variety is Greek Oregano but there is also a variety from Mexico.  This is a bold peppery tasting herb with hints of pine.  Like Marjoram it is powerful and used sparingly, normally chopped roughly.  It is used on nearly every pizza made.  It works quite well with lemon and garlic in Greek dishes.  It can accent red meats, roasted chicken or hearty dishes like Greek Moussaka and French Ratatouille.  Put it in a marinade or salad dressing when you want a bold flavor.

Parsley.  The two most common varieties are the flat leafed Italian parsley and the bushy curly parsley.  It has a subtle celery and mild pepper taste.  This versatile and widely used herb is found in many Middle Eastern, French and Italian dishes.  It is a great "all purpose" herb for soups, sauteed vegetables, meats and sea foods.  It is one of the ingredients in the classic "bouquet garni." for flavoring stocks or braises.  A popular garnish with nearly any dish.

Rosemary.  The leaves look like pine needles and have a strong pine and lemon flavor.  Be judicious in using Rosemary because its flavor can dominate a dish or even become bitter.  Pull the leaves from the stems and chop them coarsely.  Add them early in the cooking cycle.  It is great for accenting root vegetables like potatoes and excellent on roasted or grilled meats, particularly lamb.  Add it with olive oil and garlic for a marinade.  Put whole sprigs in stews, roast chicken or caramelized onions to add a piney accent.  It even works in some baked goods like bread.

Sage.  Garden sage is the most common variety but purple sage and pineapple sage are also popular.  It has a strong and potent earthy flavor so it can dominate some dishes and taste medicinal if overused.  Like other strong herbs it works best when added early in the cooking cycle.  It is a very common herb in Thanksgiving turkey dressings.  You can pair it with veal or pork.  Use it to add an earthy quality to onions, squash, white beans and root vegetables.  Fry whole leaves in butter for a tasty garnish.

Spearmint.  There are several varieties of mint such as peppermint, apple mint, chocolate mint and pineapple mint but spearmint is the most commonly used in cooking.  It has a cooling and sweet taste.  Use it liberally and add it near the end of the cooking cycle.  Add it to almost any savory dish from pasta to fish.  It is used often with lamb.  Excellent also with peas, new potoatoes and fruit salads.  Steep leaves in cream for making minty chocolate dishes.

Tarragon.  This powerful herb has the tase of sweet and spicy licorice.  It should be used sparingly and added near the end of cooking.  It is a popular ingredient in herbal vinegars and for marinades and vinaigrettes.  It is an ingredient in French Bearnaise sauce and chicken with Tarragon.   It works nicely also with lobster, eggs and spring vegetables.

Thyme.  This popular herb has a subtle pine taste with notes of spicy lemon.   Use it liberally but carefully because it can overwhelm some subtle flavors.  This widely used herb complements meats, seafood and vegetables of many kinds.  It is used in a bouquet garni to flavor stocks, sauces, soups or Coq au Vin.  You can add it to slow roasted tomatoes, braises and pasta sauces or even infuse whole sprigs in cream for caramel sauces.