How to Use Different Herbs in Different Dishes

Parsley is an every dish kind of herb. You can basically use parsley in just about everything, including decoration. Parsley has a fresh earthy and pepper taste.

Basil tastes a little peppery and sweet basil adds a whole knew dimension to many dishes such as tomato soup and meat dishes. Basil goes great in Mediterranean foods, salads, and pasta.

Oregano has a strong pungent taste. Oregano goes great with Italian and Mediterranean food. Add oregano to pastas and seafood.

Rosemary has a piney taste that adds a delicious touch to meat and roasted vegetables.

Thyme is a little more floral in taste and because it is very fine, make sure you don't add too much to the dish. Thyme is great with meat dishes, bread, and sauces.

Cilantro has a citrus taste to it but be careful of the quantity you use in your dishes because it can over power the taste. Cilantro is great in Latin foods, salsas, and soup.

Turmeric is better added to savory dishes, not sweet ones. Turmeric is best in South Asian and Middle Eastern dishes. Turmeric has a bitter and pepper taste that also changes the color of your dishes to a deep orange. Studies have shown that turmeric has many health benefits when used with pepper and olive oil.

Tarragon has a licorice taste to it. You can add tarragon to chicken, seafood, and sauces. Change up your turkey sandwich by adding a little tarragon to your mayonnaise.

Sage is bitter but also peppery. Sage goes great in Italian dishes, sauces, cheese, and meat dishes.

Dill is both sweet and tart. Dill goes great in dips, seafood, vegetables, and soup.