Basil is especially good in tomato, egg, mushroom, and pasta dishes. It is a subtle ingredient in pizza and a dominant one in pesto. To release the flavor, crumble the leaves with your fingers.
Bay Leaves are most often used in soups, stews, patés, and stuffings. Add a bay leaf to the water when poaching fish or cooking rice. Use a leaf in a marinade. Include in a classic bouquet garni to flavor soups, pot roasts, sauces and brines
Mediterranean Oregano goes particularly well with garlic, onions, tomatoes, fish, chicken, and meat. It is an indispensable ingredient in both pizza and spaghetti sauce.
Rosemary is great as a flavoring for meat and chicken, in vegetable dishes, sprinkled over steak and basted with butter over grilled fish. It is also good with eggs and cheese. Gather it up in a square of cheesecloth and steep it in lemonade for a refreshing summertime drink
Sage is great in meat dishes and in sauces for pasta. It is a well-known ingredient in bread stuffings for poultry, and veal. Sage dries well and is best stored whole and ground or crushed as needed.
Thyme emits a warm, peppery fragrance that enhances almost any savory dish. It blends well with other herbs and can withstand long, slow cooking. Shake together with other herbs in olive oil for drizzling over a summer salad.
Pungent, peppery Mexican Oregano will lend authenticity to your Mexican and Tex-Mex dishes. Mexican oregano is NOT related to Mediterranean oregano. Each herb has its own distinct flavor. Use to season chile powder, bean dishes, salsa, sauces and rubs, sautéed eggplant, peppers, and tomatoes