THE 8 ESSENTIAL HERBS

How to Prep: Pull the feathery fronds from the stems; discard stems. Coarsely chop fronds, keeping in mind that the more you chop, the stronger the flavor.

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DILL

How to Use: Dill shines in spring salads and pairs well with veggies such as asparagus and peas. It’s also a delicious addition to homemade salad dressings. The tangy herb is mostly associated with German and Scandinavian cuisine.

THYME

How to Prep: Grab the stem with one hand and use the other hand to pull the leaves down the stem. Don’t worry if you get small bits of stem in the pile.

How to Use: A staple in French cooking and a key ingredient in herbes de Provence, thyme complements poultry. You can also use it in breads, desserts and cocktails, or pair it with strong cheeses.

BASIL

How to Prep: Remove the leaves and discard the stems (the leaves hold the most flavor). Stack the leaves, then roll them up. Slice through the roll of basil to make thin strips.

How to Use: Serve fresh basil alongside mild cheeses, fresh tomatoes and spicy flavors. The herb is most commonly used in Mediterranean, Asian and Indian dishes.

CILANTRO