Herb uses
Chives- use in the place of raw onion.
Dill- potato salad, bean soups, salmon, apple pie, fish
Fennel- stem into salads fish. The bulb can be eaten raw or in a salad.
Lemon balm- tea, white sauce, lemon flavor to sauce
Oregano- on pizza, vegetable soups, pasta, fish, beef chicken. Helps the flavor of tomatoes, squash and potatoes.
Marjoram- use like oregano
Parsley- don't forget to use the stems which have a stronger flavor. Spice up bland dishes. soups, sources and egg dishes.
Rosemary- used on lamb and pork and in stuffings
Sage- helps cheese dips. Use in onion soup or with omelets.
Savory- cook with beans and lentils
Sorrel- often cooked like spinach. soup, a lemon touch to bland dishes.
Tarragon- béarnaise and hollandaise sauces, soups fish, chicken
Thyme- meat, shellfish and poultry