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Dill—Dill is often used in German and Scandinavian cooking. It’s a soft plant that tastes strong, fresh, and earthy. Chicken, yogurt, seafood, salad, soup, and egg meals like quiche are just a few of the foods that go well with it.
Marjoram: Marjoram can taste like oregano reduced in strength, but it’s still strong. You can eat it with meat and veggies, but it can also make salads, soups, sauces, fish, and other foods taste better. You can use the leaves in these recipes, but save the stems to make a stock or soup taste better.
The herb thyme is used a lot in French cooking. It can make food taste better with its strong, flower smell and taste that doesn’t overpower other flavors. A herb stripper can also make it easy to prepare thyme, just like it can with rosemary. It goes well with chicken roast, bread, potatoes, and drinks.
When most people think of mint, they think of desserts and tea. But this herb can be used in more ways than that. It goes well with salad, chicken, curry, and sandwiches, among other delicious foods. It’s also good on top of a fruit salad.
Parsley—This herb can be used in many ways and is very popular because it tastes fresh and mild. The roots can also be used to make a dish better, even though the leaves are stronger. Add it to soup or salad as a garnish to make it taste better. You can use parsley with a lot of different things, but it tastes great with pasta, butter, eggs, and lemon.
Like chili pasta and pizza sauces, oregano is a must-have for recipes that call for a strong flavor. Oregano can handle heat better than herbs like basil, so you can add it at the start of the cooking process. Don’t use too much oregano, though, or it will overpower the other seasonings. You can use the roots to make stocks and soups taste better.
