Herbs add that seductive bit of flavor to your cooking, and that first bite of Aha! in your mouth. Unlike spices—which are gleaned from seeds, barks, and roots—herbs are fresh or dried leaves that impart a mild yet distinctive flavor to recipes.

Selecting the right herb or herbs for that burst of taste is a bit like sampling chocolates or coffee flavors, for in each case you are looking for the best fragrance and taste experience. When you are seasoning, start small, adding a little of a single herb at a time until you find the balance you want. Then play around with your seasonings, using herbs in various compatible combinations.

You should try to use fresh herbs whenever possible; dried herbs lose potency quickly and must be used sparingly. Dried herbs also produce a much more intense flavor because their natural oils have become concentrated. If you are using them dried, check the herbs before seasoning: if their aroma seems musty or their color has turned grayish, they are probably past their potency, and you should discard them.

Culinary herbs are easy to grow, but you should pick the leaves before the plants start to flower, for flowers are a sign that the leaves may be turning bitter. If your herb crop is too large for quick use, you can pick the leaves and stems, and dry them for later use.

The Parsleys

An essential herb, parsley in all its various guises—curly-leaf and flat-leaf— not only garnishes plates and a finished dish, it also add its own characteristic flavor that ranges from mildly pungent to earthy-soapy, as some describe cilantro. Besides its uses in the kitchen, according to some research from the University of Kentucky, parsley also may offer several health benefits: it is an antioxidant, and it also may help prevent or deter certain cancers.

Although it is botanically a member of the carrot family, cilantro, also known as Chinese parsley, is used much the same way as standard parsley: as a garnish and as a flavor booster. The leaves of the coriander plant, cilantro is a must-have seasoning in many Hispanic, Caribbean, Asian, and Indian dishes; many North American cooks, too, have come to appreciate its pungent-acidic-earthy taste. Of course, whole or ground coriander seeds are mainstays of many international kitchens.

The Basils

Considered by many as the king of herbs, basil in all its forms—from the richly scented Thai basils to the sweet basils such as lemon basil, cinnamon basil, and Genovese basil—is an annual that is easy to grow and fortunately, is available year round in most supermarkets; some varieties are classed as tender perennials. Beloved for its minty fragrance and flavor accent, the basils also contain essential oils that may figure in reducing inflammation, fighting certain bacteria, and even promoting heart health.

Tarragon, Dill, Oregano, and Thyme

Strongly flavored, these herbs play critical roles in seasoning savory dishes, but all should be used sparingly until you find your comfort level with their flavors. Tarragon, with its unmistakable minty taste, plays a key role in French cooking and is used often in herb blends.

Dill, or dill weed, is a parsley relative. Its fresh feathery leaves highlight breads, salads, and cheese, but because its leaves are heat sensitive, dill should be added to hot dishes just before serving; its seeds are favored for pickling and in salad dressings.

Hailing originally from the Mediterranean region, oregano is popular worldwide for its earthy aroma that accents every kind of ingredient. Thyme has a warm yet delicate taste that heightens the flavors of many vegetarian dishes.

The Mints

A many-splendored and many-faceted herb with a lively and complex flavor, mint in its many guises suits both sweet and savory dishes and mint makes an elegant addition to a variety of beverages, including Kentucky’s famed mint julep. Most mints are easy-to-grow perennials and, with careful tending, spread prolifically.