14 Types of Fresh Herbs and How to Cook With Them
Historically prized for their curative properties and health benefits, fresh herbs like mint, basil, and tarragon are champions in the kitchen. They offer endless opportunities to upgrade the flavors of virtually any dish (cocktails too!), bringing a level of deliciousness and finesse that simply can’t be matched by dried herbs or spices.
But, if you’re new to cooking with fresh herbs, the produce section can be a little intimidating. Below we’ve rounded up a few of the most common herbs carried in American grocery stores. But first, let’s get into a few general tips for choosing, storing, and cooking with fresh herbs.
Tips for Buying, Storing, and Using Fresh Herbs:
1. Look for herbs that stand tall.
Choose herbs that stand straight when held upright, without limping or drooping. Leaves should be vibrantly colored without brown spots, and their scent should be strong and fresh-smelling.
2. Refrigerate the herbs.
To help herbs last, refrigerate them. Gently wrap flat leaves and small stems in damp paper towels and seal them in a plastic bag. If you have large quantities of fresh-cut herbs, you can stand them upright in a glass filled with water for a couple of days before transferring them to the refrigerator. The one exception is basil, which should stay in a water-filled glass at room temperature.
3. Save delicate herbs for last.
Except for heartier, woody varieties like rosemary and thyme, wait to add chopped herbs to dishes until the end of the cooking process.
4. Use fresh herbs in place of dried.
Be judicious when using fresh herbs in recipes that call for dried herbs. Dried herbs need time to release their aromatic compounds, so they’re usually added earlier than you might add their fresh counterparts. For more, read our guide to swapping dried herbs for fresh.
5. Try growing your own.
Consider growing your own herbs. Having fresh herbs available means easier access and minimizes waste since you can harvest the precise amount you need for each use. Visit your local nursery for seeds, seedlings, and other garden supplies. Consider online sources such as Burpee and Park Seed for some of the more obscure varieties.
Read on for a list of herb varieties commonly found in American grocery stores.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh1/14Basil
Alt names: Sweet basil, green basil, Italian basil, Genovese basil
What does basil look like? Sweet basil has green, medium-to-large leaves with a smooth texture. The stems are on the thicker side and can taste bitter, so we recommend discarding them.
How to use basil: The standard variety of basil available in American grocery stores is peppery and slightly sweet with a mild anise flavor. This staple of Italian cooking is indispensable in recipes for pesto Genovese, Caprese salad, and Margherita pizza. But the use of basil isn’t confined to Italy’s boot. The herb shows up across the Mediterranean and in other world cuisines, often as a distinct cultivar (such as Thai basil, below). In summer, at farmers markets, you’ll spot purple basil, which bears a similar flavor to its green sibling and can be used in the same applications.
Waiting to add delicate basil at the end of cooking is vital for preserving its color and aroma. Or, skip the heat altogether and slice or tear (preferably tear) the basil leaves for topping flatbreads and pizzas, blend them into a salad dressing, or use them whole as a garnish for grilled dishes. In summer, look for bundles with spiky flower buds and use them to garnish salads, pastas, and more.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh2/14Chives
What do chives look like? With their long, slim, hollow stems and deep green color, chives resemble a thicker version of cut grass. These are not to be confused with Chinese chives or garlic chives, which are flat and much larger.
How to use chives: Chives are an allium, a category that includes garlic, onions, scallions, and leeks. Their dainty stems lend a refreshingly light oniony taste, with less bite and sharpness than their relatives. This helps balance the heaviness of rich foods like creamy potato dishes and thick dips. Because of their subtle flavor and texture, chives are primarily used as a garnish. Finely chop a bundle and fold into mashed potatoes or sprinkle over twice-baked potatoes and scrambled eggs.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh3/14Cilantro
Alt names: Chinese parsley, coriander
What does cilantro look like? Cilantro has broad, frilly leaves in a deep green shade that appear similar to those of flat-leaf parsley. However, cilantro leaves tend to be smaller and more delicate and cling to a thinner stem.
How to use cilantro: A particularly polarizing herb, cilantro has a flavor described by some as bright and citrusy—and others as unappetizingly soapy. Despite this reputation, cilantro is one of the most widely used herbs worldwide. Both the leaves and tender stems are edible; some cooks use cilantro root to flavor curry pastes and other flavor starters.
You’ll find cilantro used with abundance in the cuisines of South, Central, and Southeast Asia as well as Latin and South America. In some parts of the world, the leaves are known as coriander (a name reserved in America for the seed of this plant, which is used as a spice). The bright, refreshing flavor is best when used as a sauce (think salsa, zhoug, chermoula, chutney) or chopped and scattered over dishes rich in spice or fat. Pair cilantro with an equal amount of dill to toss into hearty grains or roasted vegetable salads as seen in the cuisines of Central Asia.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh4/14Dill
Alt names: Dillweed
What does dill look like? This herb resembles a finer, more delicate fern with feathery leaves that are soft and thin and fan out from a sturdy stem.
How to use dill: Just like they do with cilantro, people tend to have strong opinions on dill. Its flavor is grassy and sharp with a distinct tang.
You’ll find this herb used in cuisines throughout Europe: in Scandinavian gravlax (cured salmon), Polish chlodnik (beet soup), and Greek tzatziki (cucumber yogurt sauce), as well as in West and Central Asia, as in Persian baqala polow (rice pilaf). You may also recognize this herb’s flavor in the pickles found at summer cookouts, ranch dressing, and the fragrant broth of chicken soup doled out by Jewish grandparents. Its assertive flavor rounds our German potato salad and works wonders on cheesy, creamy dips, like this tangy feta spread.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh5/14Marjoram
Alt names: Sweet marjoram, knotted marjoram
What does marjoram look like? To the untrained eye, marjoram looks identical to oregano, with green, oval, flat, fuzzy leaves. However, marjoram leaves tend to be smaller and grow in tighter clusters. The only surefire way to distinguish between the two is their taste.
How to use marjoram: Marjoram lacks oregano’s spiciness, presenting a floral, grassy flavor with lemony undertones and hints of pine. This herb works well in ensembles (herbes de Provence, za’atar) and pairs nicely with meats and poultry, especially in stews. Marjoram’s delicate flavor works well with fish dishes, like this grilled swordfish number, or with white beans or mushrooms; the leaves are also quite good tossed into a salad.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh6/14Mint
What does mint look like? Mint has rough, jagged, bright green leaves. This family of herbs is relatively resilient and grows fast, making it great for backyard gardens.
How to use mint: There are many varieties of mint in the world, including ones with flavors reminiscent of chocolate, apple, and pineapple. One of the most widely used types of mint in the United States is peppermint, which has a bold aroma and a slightly sweet flavor thanks to a high rate of menthol, which creates a cooling effect on the palate. Another common variety is spearmint, also known as sweet mint, which has a lighter, sweeter taste.
In American cooking, mint is often relegated to the dessert plate. Globally, it’s popular as a foil to spicy, rich foods. Find it garnishing Thai or Laotian larb or cooked into a mint sauce to serve alongside British roast lamb. Mint is also an essential ingredient in drinks, like North African mint tea, and cocktails like the mint julep and mojito.
You’ll also find mint used for the refreshing punch it brings to dishes like Middle Eastern tabbouleh and Vietnamese spring rolls, or in the mint chutney used to complement so many South Asian dishes. Put a big bunch on a platter with…well, every other tender herb you can get your hands on for sabzi khordan, an array of fresh herbs in Persian cooking used by diners to to garnish their plates tableside.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh7/14Oregano
Alt names: Mediterranean oregano
What does oregano look like? The small green leaves of oregano are flat and oval and can range from fuzzy to smooth. Oregano has woody stems that should be discarded. This herb is often mistaken for marjoram, as they belong to the same family and look very much alike. The difference is in the taste (oregano is more peppery, while marjoram has a sweeter profile) and in the color of their flower buds (marjoram has white flower clusters, while oregano’s flowers are usually some shade of pink).
How to use oregano: Oregano is a bold, spicy herb with notes of camphor and lemon. Its flavor is a hallmark of Italian-American cooking, making its way into pizza sauce and marinara (so you know it’s good with tomatoes). Toss a few sprigs into a marinade for pork or chicken, or onto a tray of veggies to roast, and the fragrant herb will perfume the lot. Oregano is also a big player in Tex-Mex cuisine, as it’s often included in mixed chili powder.
Note: Mexican oregano, the type more widely used throughout Latin and South America, is a different herb altogether and rarely found in its fresh state in the US. While Mediterranean oregano is part of the mint family, Mexican oregano is a member of the verbena family and has more licorice undertones with bright citrusy notes.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh8/14Parsley
Alt names: Italian parsley, French parsley, flat-leaf parsley
What does parsley look like? Italian parsley has broad, serrated, green leaves that fan into three leaflets and long, pale-green stems. You may also find curly parsley with frilly leaves and a milder flavor.
How to use parsley: Arguably one of the most versatile fresh herbs for cooking, parsley has a vibrant, earthy taste that some describe as grassy. This almost-bright flavor balances creamy dishes and acts as a palate cleanser. Pastas and egg recipes can often benefit from a sprinkling of chopped parsley. Many French and Italian stocks, stews, and soups rely on parsley to add a backbone of herbal flavor as part of a bouquet garni (herb bundle).
Compared to curly parsley, Italian parsley has a pronounced pepperiness and an almost cooling flavor. It plays well with most any other fresh herb, as in this zesty blender chermoula or a spicy zhoug. Try pairing it with dill, cilantro, and more in the Persian egg dish kookoo sabzi.
Parsley is also an essential player in Argentine chimichurri and Italian-style salsa verdes. If blending, trim the woody ends of the stems, but go ahead and include them. If using parsley leaves to garnish, the stems can be discarded or stored in your freezer for your next batch of stock.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh9/14Rosemary
What does rosemary look like? Rosemary grows on woody stems as needles. Both the stems and the needles can be used for cooking (the stems can flavor soups and roasts but should be discarded before serving).
How to use rosemary: Native to the Mediterranean, rosemary is popular in Italian cooking, particularly in Tuscan favorites like schiacciata (Tuscan-style foccacia, which is often perfumed with a rosemary-infused oil) and chicken cacciatore. This herb has a strong, pine-like fragrance and woodsy flavor; it pairs well with pork chops, lamb, poultry, and even fish (especially if you’re grilling). It’s excellent with roasted vegetables, as in our favorite roasted potatoes, and meats (leg of lamb, anyone?), and does well in long braises. Rosemary also frequently lends its essence to cocktail syrups, like in this grapefruit spritz or this pear mocktail, and can bring a similar savory-sweet element to dessert recipes, such as rosemary shortbread.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh10/14Sage
What does sage look like? Sage has pallid, elongated green leaves that often have a silvery or gray sheen and are soft and fuzzy to the touch.
How to use sage: The flavor of sage ranges from mild to musky, with peppery and camphoric undertones and a touch of astringency. In the US, it’s widely recognized as the flavor of Thanksgiving stuffing. Because of its pronounced taste, sage is a good herb to combine with foods traditionally considered heavy or rich, like breakfast sausage and milk-braised pork shoulder. It’s also a great partner for dairy products, like ricotta-stuffed tortelloni or a herby brown butter sauce. Sage pairs well with hearty vegetables, like winter squash, and can bring depth to plant-based dinners. Unlike more delicate herbs, sage can be added early in the cooking process, but it also works well as a garnish. The leaves can even be fried to a crisp, which makes an excellent topping for a vegetable tart. Pineapple sage is a popular variety with an aroma reminiscent of the tropical fruit, but which doesn’t veer far in flavor.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh11/14Savory
Alt names: Bean herb
What does savory look like? Savory has long and thin stalks and delicate, narrow green leaves.
How to use savory: There are two common varieties of savory: winter savory and summer savory. In general, this family of herbs has a peppery, piney flavor, with winter savory having the more robust profile. Either works well tossed into a pot of simmering beans or a slow-cooked stew, like coq au vin. Summer savory works best with lighter dishes like halibut with fava beans, but the two are relatively interchangeable. This herb also stands up well in a mix, as in Quebecois salt-preserved herbes salée, which can be used as a condiment for stews, toasts, eggs, and more. The flower buds pack even more peppery heat than the leaves and make a wonderful garnish or addition to salads.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh12/14Alt names: French tarragon
What does tarragon look like? Tarragon has glossy, long, tapered leaves that make an elegant garnish and delicate stems that are often discarded but are perfectly edible.
How to use tarragon: Tarragon is an extremely delicate herb with a sweet anise flavor (like licorice or fennel) and accents of citrus and pine, plus a slightly bitter edge. Because of its subtlety, tarragon is often paired with foods that easily absorb other flavors, such as chicken, fish (all kinds of seafood, really), and eggs.
Prominently used in classic French cuisine, tarragon is an essential ingredient in béarnaise sauce. It’s a wonderful herb to add to fish en papillote, and it makes a nice complement to spring vegetables like asparagus, artichokes, and mushrooms. The whole leaves work equally well tossed into an herby green salad or chopped and mixed into a simple vinaigrette—in fact, tarragon is one of the more dominant herbs in a classic green goddess dressing.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh13/14Thai Basil
What does Thai basil look like? The Thai basil plant has purple stems and flowers, with leaves that are more narrow and pointed than rounder, wider green basil, often with serrated edges.
How to use Thai basil: Native to Southeast Asia, you probably won’t be surprised to read that Thai basil is used abundantly in Thai dishes: as a garnish for curries, pad thai, and so much more. This herb has a more pronounced anise flavor than sweet basil, with camphoric undertones and a peppery aroma. It also stands up better to the heat of cooking, which means you can add Thai basil straight to a stir-fry. Reserve the vibrant flower buds to use as a flavorful, punchy garnish.
Because it’s the most easily sourced variety of Asian basil (of which there are many) in the States, you’ll often find it used in the recipes of other Asian cuisines geared toward American audiences. In Vietnamese cooking, you might see Thai basil among an array of toppings for pho; in our recipe for Taiwanese Three Cup Chicken, whole leaves of Thai basil are mixed into the saucy meat just before serving. This herb is also delicious raw, bringing a spicy, herbaceous punch to salads, and works well in purées, as in this Thai basil noodle sauce.
Photo by Elizabeth Coetzee, Food styling by Tiffany Schleigh14/14Thyme
What does thyme look like? It depends. There are three popular kinds of thyme: English thyme, German thyme, and French thyme. The French and English varieties feature tiny green, pointy leaves that grow in compact clusters. Older stems have a reddish tint. The German variety has small, rounded leaves and green stems.
How to use thyme: The tiny leaves on this low-growing, woody plant work well in tandem with other herbs and spices such as basil, sage, and lavender. Thyme is a major ingredient in the classic French flavoring herbes de Provence and plays a major role (next to parsley and bay leaves) in another French herb combo, bouquet garni, used to flavor countless stocks and broths. Thyme pairs beautifully with mushrooms and grilled chicken (especially alongside lemon). Like rosemary, some recipes calling for thyme require you to strip the leaves off the woody stems. Using the entire herb infuses a headier scent and flavor.
A variety of thyme known as za’atar plays a big role in Middle Eastern cooking, combining with other assorted herbs and spices for the popular za’atar seasoning blend; since the herb za’atar isn’t widely available, recipes for homemade za’atar blends often include common thyme.
