<p> This popular herb can be found fresh or in paste form in most grocery stores. As a bonus, chives can also be frozen for an extended period without losing its taste or pungent aroma. A wonderful herb to use with fish, crepes, soups and sauces, chives are also one of the easiest herbs to grow at home. Pro tip: they're one of the few herbs that repel bugs, leaving the rest of your <a href="https://www.hgtv.ca/tags/gardening/" rel="noopener noreferrer" target="_blank">garden</a> relatively pest-free. Already keeping busy gardening? Check out these <a href="https://www.hgtv.ca/outdoors/photos/what-plants-wont-get-eaten-by-pests-outdoor-plant-questions-1939585/" rel="noopener noreferrer" target="_blank">common outdoor plant questions</a>.</p>

<p> The divisive cilantro (the leaves of the coriander plant) is used in plenty of international cuisines, namely Chinese, Thai, Russian, Indian and central Asian, as well as Mexican, particularly in <a href="https://www.foodnetwork.ca/recipe/chorizo-quesadillas-with-easy-homemade-salsa/15681/" rel="noopener noreferrer" target="_blank">salsa</a> and <a href="https://www.foodnetwork.ca/recipe/basic-guacamole/14472/" rel="noopener noreferrer" target="_blank">guacamole</a>. It's a bit of an acquired taste and the leaves tend to spoil quickly and lose their aroma when dried or frozen. But when fresh, they add a punch of vivid flavour to any dish. Find more <a href="https://www.foodnetwork.ca/fun-with-food/photos/controversial-foods-people-hate/" rel="noopener noreferrer" target="_blank">controversial foods people love to hate</a>. </p>

<p> Fresh or dried bay leaves are frequently used in cooking thanks to their distinctive flavour and aroma. You can enjoy this versatile herb in soups, stews and sauces, as well as in rice, meat, fish and vegetable dishes. Typically the leaf is removed <em>before</em> serving the dish as it can be tough and brittle, but it could become softer and more edible if using in a slow cooker recipe. Bonus: bay leaves can also be scattered in various bowls or cups around the kitchen to deter pests. For more hacks, find out <a href="https://www.foodnetwork.ca/kitchen-basics/photos/quarantine-cooking-questions-answered/" rel="noopener noreferrer" target="_blank">how to clean a burned pot, and other common cooking questions</a>. </p>

<p> The most common type of parsley found in grocery stores tends to be of the curly Italian flat leaf variety. Of it's kind, it's the least pungent and is typically used as a garnish over rice, chicken, meat or fish dishes, although it's also used in stews, soups and sauces. It’s the main ingredient in <a href="https://www.foodnetwork.ca/recipe/salsa-verde/20091/" rel="noopener noreferrer" target="_blank">salsa verde</a> and Middle Eastern salads such as <a href="https://www.foodnetwork.ca/recipe/layered-tabbouleh-salad-in-a-jar/22452/" rel="noopener noreferrer" target="_blank">tabbouleh</a>. For more recipe ideas, try <a href="https://www.foodnetwork.ca/recipe/fresh-mushroom-and-parsley-salad/16767/" rel="noopener noreferrer" target="_blank">Giada De Laurentiis' fresh mushroom and parsley salad</a>. </p>

<p> Lemon balm is part of the mint family and is commonly used to flavour ice cream and herbal teas (hot or cold) – often in combination with spearmint. For a bit more background, lemon balm also happens to be an ancient antidote to stress and can be used to calm nerves, promote restful sleep and aid digestion. As a bonus for those with a serious green thumb: it also contains compounds that can repel mosquitoes so you don't have to scratch the summer away while enjoying your garden. Check out our <a href="https://www.hgtv.ca/outdoors/photos/container-gardening-guide-1937119/" rel="noopener noreferrer" target="_blank">container gardening guide so you can grow like a pro</a>. </p>

<p> Did you know that dill is part of the celery family? It's widely used in European and Central Asian dishes to add flavour to fish recipes such as <a href="https://www.foodnetwork.ca/recipe/gravlax/12141/" rel="noopener noreferrer" target="_blank">gravlax</a> (cured salmon), <a href="https://www.foodnetwork.ca/recipe/babas-borscht/16286/" rel="noopener noreferrer" target="_blank">borscht</a>, other soups and, of course, <a href="https://www.foodnetwork.ca/recipe/alton-browns-dill-pickles/18699/" rel="noopener noreferrer" target="_blank">homemade pickles</a>. It's best when fresh as it loses taste rapidly when dried. Find more of <a href="https://www.hgtv.ca/outdoors/photos/best-herbs-medicinal-plants-grow-home-1936580/" rel="noopener noreferrer" target="_blank">the best herbs and medicinal plants to grow in your home</a>. </p>

<p> Chervil is sometimes referred to as "French parsley" and is commonly used to season mild-flavoured dishes. In fact, at first sight, you just might find yourself confused as to which herb is parsley and which the chervil. This delicate herb is most frequently found in French cuisine (such as this <a href="https://www.foodnetwork.ca/recipe/poutine-with-oka-cheese-and-fresh-chervil/7852/" rel="noopener noreferrer" target="_blank">Poutine With Oka Cheese and Fresh Chervil</a>), and added in last-minute when cooking dishes like omelettes and soups. Chervil is also used with poultry, seafood and sauce recipes. Some experts also extol its virtues as a digestive aid and for helping lower blood pressure. </p>

<p> Rosemary is frequently used to flavour meat-centric recipes such as stuffing, pot roasts, pork, chicken and turkey. The leaves can be enjoyed either fresh or dried. It’s also a decorative plant that additionally has plenty of culinary and medicinal purposes. (Psst, it's said to boast memory-boosting properties, so we count that as a big bonus). Rosemary is high in iron, calcium and vitamin B6. For inspiration, try <a href="https://www.foodnetwork.ca/recipe/lemon-rosemary-pork-chops/5715/" rel="noopener noreferrer" target="_blank">lemon-rosemary pork chops</a> or <a href="https://www.foodnetwork.ca/recipe/rosemary-rack-of-lamb-with-easy-tzatziki/22874/" rel="noopener noreferrer" target="_blank">Ina Garten's rosemary rack of lamb with easy tzatziki</a>. </p>

<p> A delicate-looking herb, thyme is sold both fresh and dried, although the former is always more flavourful – if not less convenient as its storage life is roughly one week. Thyme has a long history of use in natural medicine, particularly with chest and respiratory problems. Commonly used to season soups, sauces and braises, it’s also a good choice for <a href="https://www.foodnetwork.ca/recipe/slow-cooked-potatoes-with-butter-and-thyme/19484/" rel="noopener noreferrer" target="_blank">potatoes</a>, rice dishes, poultry and even fresh bread. Speaking of which, check out our <a href="https://www.foodnetwork.ca/baking/photos/homemade-bread-recipes/" rel="noopener noreferrer" target="_blank">homemade bread recipes you'll want to make again and again</a>. </p>

<p> Mint (in all its varieties) is a strong-scented, hearty and durable herb that can grow almost anywhere in your garden, attracting "good" bugs and deterring the bad ones. Mint makes a wonderful addition to a plethora of recipes, <a href="https://www.foodnetwork.ca/recipe/fig-olsons-with-moroccan-mint-tea/5457/" rel="noopener noreferrer" target="_blank">teas</a>, fragrant potpourri and homemade <a href="https://www.hgtv.ca/shows/tips-diys/videos/diy-bug-repellent/985132099689/" rel="noopener noreferrer" target="_blank">insect-deterring sprays</a>. Add fresh mint to vegetables when cooking, cocktails like <a href="https://www.foodnetwork.ca/recipe/peach-ginger-julep/16206/" rel="noopener noreferrer" target="_blank">juleps</a> and <a href="https://www.foodnetwork.ca/recipe/icebreaker-mojitos/9899/" rel="noopener noreferrer" target="_blank">mojitos</a>, and <a href="https://www.foodnetwork.ca/recipe/lamb-chops-with-mint-sauce/17814/" rel="noopener noreferrer" target="_blank">mint sauce</a> to a juicy lamb dish. </p>

<p> Sage boasts a peppery taste and has been used for generations in many European dishes. In North American and British cuisine it’s traditionally used in stuffing, an accompaniment to roast turkey or chicken. Sage is also particularly good in pork casseroles and sausages. Whether fresh, dried or powdered, sage is available throughout the year. From <a href="https://www.foodnetwork.ca/recipe/sweet-potato-gnocchi-with-maple-cinnamon-sage-brown-butter/19243/" rel="noopener noreferrer" target="_blank">sage brown butter</a> to <a href="https://www.foodnetwork.ca/recipe/pasta-with-spinach-walnut-and-sage-pesto/8625/" rel="noopener noreferrer" target="_blank">sage pesto</a>, crafting your herb into sauces and pastes will also elevate your favourite dishes to the next level. </p>

<p> Tarragon is widely used in French cuisine in dishes that feature <a href="https://www.foodnetwork.ca/recipe/tarragon-chicken/9128/" rel="noopener noreferrer" target="_blank">chicken</a>, fish and <a href="https://www.foodnetwork.ca/recipe/jellied-eggs-with-tarragon/10350/" rel="noopener noreferrer" target="_blank">jellied eggs</a> – it's also the main flavour component of <a href="https://www.foodnetwork.ca/recipe/bearnaise-sauce/3587/" rel="noopener noreferrer" target="_blank">Bearnaise sauce</a>. Throughout Europe it’s been used in a variety of dishes ranging from <a href="https://www.foodnetwork.ca/recipe/mushroom-tarragon-soup/14085/" rel="noopener noreferrer" target="_blank">soups</a> to cakes. Tarragon also enhances the flavour of vinegars for salad dressings. </p>