Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs �basil, chives, cilantro, dill leaves, parsley, marjoram and mint �a minute or two before the end of cooking or sprinkle them on the food before it’s served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking. Obviously, for some foods, such as breads, batters, etc., you’ll need to add herbs at the beginning of the cooking process.

Fresh herbs can be added to refrigerated cold foods several hours before serving. Allow time (at least a couple of hours, if possible) for cold foods with herbs to chill helps the flavors to blend.

If you’re washing a larger amount of herbs at one time, treat them as you would salad greens. Place in a clean sink or deep bowl filled with cold water and swish around. Lift from the water and transfer to another bowl so dirt and grit remain in the water. Pour out the water and repeat the washing process in clean water until dirt and grit are gone and the water is clear.

Note: If you plan to harvest a large amount of herbs from a home garden, consider washing them down with a hose the day before to help remove any large particles of dirt or grit that might be on the leaves.

Annual herbs can be harvested down to about four inches tall and they still will regrow for use later in the season. For perennial herbs, don’t take off more than a third of the plant at any given time.

BASIL �a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini

CHIVES �dips, potatoes, tomatoes

CILANTRO �Mexican, Asian and Caribbean cooking; salsas, tomatoes

DILL �carrots, cottage cheese, fish, green beans, potatoes, tomatoes

MINT �carrots, fruit salads, parsley, peas, tabouli, tea

OREGANO �peppers, tomatoes

PARSLEY �The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli

ROSEMARY �chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes

SAGE �poultry seasoning, stuffings

TARRAGON �chicken, eggs, fish

THYME �eggs, lima beans, potatoes, poultry, summer squash, tomatoes

WINTER SAVORY �dried bean dishes, stews