Herbs
A practical guide to culinary herbs: fresh and dried forms, pairing, timing, and everyday kitchen use.
These are editorial ingredient guides, not product offers. Each guide is being expanded to include practical decisions, visible sources, review dates, and matching machine-readable data. See our editorial standards or the agent interface guide.
Basil
Fresh and dried leafy forms for sauces, salads, and more.
Oregano
A robust leafy herb for sauces, braises, and blends.
Thyme
Small leaves and sprigs for slow-cooked dishes.
Rosemary
Piney leaves for roasting, beans, and infused oil.
Sage
Strong leaves for browned butter, stuffing, and sausage.
Bay Leaf
Whole leaves for slow flavoring and easy removal.
Dill
Leafy dill weed and warm dill seed are different tools.
Parsley
Flat-leaf and curly forms for a clean green finish.
Cilantro
Fresh leaves and stems from the coriander plant.
Tarragon
Anise-like leaf for chicken, eggs, fish, and vinegar.
Marjoram
A softer, sweeter oregano relative.
Spearmint
Sweet mint leaf for drinks, sauces, and salads.