The garden shelf
Herbs
A practical guide to culinary herbs: fresh and dried forms, pairing, timing, and everyday kitchen use.
12 available guides
Guide 01
Basil
Fresh and dried leafy forms for sauces, salads, and more.
Guide 02
Oregano
A robust leafy herb for sauces, braises, and blends.
Guide 03
Thyme
Small leaves and sprigs for slow-cooked dishes.
Guide 04
Rosemary
Piney leaves for roasting, beans, and infused oil.
Guide 05
Sage
Strong leaves for browned butter, stuffing, and sausage.
Guide 06
Bay Leaf
Whole leaves for slow flavoring and easy removal.
Guide 07
Dill
Leafy dill weed and warm dill seed are different tools.
Guide 08
Parsley
Flat-leaf and curly forms for a clean green finish.
Guide 09
Cilantro
Fresh leaves and stems from the coriander plant.
Guide 10
Tarragon
Anise-like leaf for chicken, eggs, fish, and vinegar.
Guide 11
Marjoram
A softer, sweeter oregano relative.
Guide 12
Spearmint
Sweet mint leaf for drinks, sauces, and salads.