Basil
(fresh and dried leaves, ground) Sweet, with clove-like pungent tang --- Eggs, meats, pesto, salads, soups, stews, tomato dishes

Bay leaves
(dried leaves, ground) Pungent, aromatic --- Meats, pickling, sauces, soups, stews, vegetables

Chervil
(fresh and dried leaves) More aromatic than parsley, slight anise flavor --- Eggs, fish, salads, sauces, soups, stuffings

Chives
(fresh, freeze-dried) Onion-like --- Appetizers, cream soups, eggs, garnish, salads

Dill weed
(fresh, dried) Pungent, tangy --- Breads, cheeses, fish, salads, sauces, vegetables

Marjoram
(fresh and dried leaves, ground) Aromatic, with slightly bitter overtone --- Cottage cheese, fish, lamb, poultry, sausages, soups, stews, stuffings, vegetables

Mint
(fresh, dried) Strong, sweet with cool aftertaste --- Beverages, desserts, fish, lamb, sauces, soups

Oregano
(fresh and dried leaves, ground) Strong, aromatic with pleasantly bitter undertone --- Cheese, eggs, fish, Italian dishes, meats, sauces, soups, vegetables

Parsley
(fresh curly leaf, fresh Italian flat leaf, flakes) Slightly peppery --- Garnishes, herb mixtures, sauces, soups, stews, egg dishes

Rosemary
(fresh and dried leaves) Fresh, sweet flavor --- Casseroles, fish, lamb, salads, seafood, soups, vegetables

Sage
(fresh and dried leaves, ground) Aromatic, slightly bitter --- Fish, meats, poultry, salads, sausages, soups, stuffings

Savory
(fresh and dried leaves, ground) Aromatic, slightly pungent --- Poultry, meats, salads, sauces, soups, stuffings, vegetables

Tarragon
(fresh and dried leaves) Piquant, anise-like --- Eggs, meats, pickling, poultry, salads, sauces, tomatoes

Thyme
(fresh and dried leaves, ground) Aromatic, pungent --- Chowders, fish, meats, poultry, stews, stuffings, tomato dishes