Bright, green aromatics, and a slight natural sweetness. This tender green is popular in cuisines worldwide and is considered a staple kitchen herb.

Robust aromatics with a woody, astringent flavor and a pleasant aroma. Best added early in comfort food cooking to release aromatic flavor and can be simmered with ingredients for hours—don't forget to remove leaves before serving.

Mild and delicate with a flavor similar to parsley or celery. A must-have for classic French cooking.

Milder, greener in flavor than it's cousins onion and garlic. Easily snipped with kitchen shears, chives are not just a garnish—they are on the of four "fines herbes", which is a term for the core set of herbs used throughout French cooking.

Aromatics mirror the zesty flavor of citrus and sage. This delicate leaf, visually mistaken for Italian parsley, is widely used in Mexican cuisines; sprinkle on heavy dishes for a bright pop of relief.

Tangy and grassy flavor with subtle hints of caraway, lemon, pine, and fennel. Use feathery, delicate leaves to dress seafood, cream sauces, or salads.

Sweet, floral notes with a mild citrus flavor. Primarily used in baked goods, but make sure to use with a light hand—too much can make a dish bitter!

Lemony with a mild and delicate tang, along with a hint of ginger and mint. This southeast Asian flavor perfectly compliments seafood, stews, and salads.

Marries sweet, pungent, earthy taste of thyme with bright lemon flavor. Use in recipes calling for lemon juice or lemon zest. This herb slowly releases its flavors, so add it early in the cooking process!

Highly aromatic, with citrus flavor and aroma. Popular in Southeast Asian cooking, Makrut lime leaves add a subtle citrus flavor to steamed rice or in recipes calling for coconut milk. For dishes in which the leaves are to be eaten, such as salads or stir-fries, slice the leaves into very fine pieces. Remove whole leaves from a dish before serving.

Grassy, lemony, sweet and spicy flavor. Oregano’s sweeter, milder cousin lends itself well to savory dishes—use similarly!

Aromatic, warm and mildly spicy flavor. Oregano brings bold flavors to any recipe and is traditionally used in Italian and Mediterranean cuisines.

A subtle combination of pepper, grass and green apple. Parsley stems are one of the traditional ingredients in the bouquet garni and sachet d'epices, which are used for flavoring stocks, soups and sauces. Italian Parsley brightens flavors and adds balance to savory dishes.

A woody herb with a piney, pungent, mildly astringent flavor. Rosemary infuses everything with flavor—roast in close proximity to infuse strong aromatics in veggies, potatoes or meats.

Lemony and peppery, with deep musky and camphor flavors. A classic herb in wintertime dishes, sage offers comfort food warmth to stews, butters—and is perfect for cleansing spirits!

Combination of pepper, clove, mint, and thyme flavors. Mostly used in roasted meat dishes and stuffing, but also goes well with beans.

Light, lemony, mildly tart, citrus flavor. These spinach-like leaves are a great accent to soups, sauces or added to salads.

Milder aroma and taste than its cousin, peppermint. Spearmint adds a bright sweetness and refreshing flavor, which is accompanied by a cooling sensation and a distinctive scent similar to eucalyptus.

Tastes reminiscent to licorice, mint, or pepper. One of the "four fines herbes" of classic French cooking. Tarragon also goes well with fish, meat, soups, and stews, and is often used in tomato and egg dishes.

Classically sweet, aromatic characteristics of basil, with an added note of mild anise. Mainly used in Thai and Vietnamese dishes, Thai basil’s hearty leaf holds up in curries, stir fry, and chicken dishes.

Sweet and pungent, clove-like flavor. One small woody leaf packs a hearty punch of flavor.