Chives: Mild onion flavor that goes well with eggs, potatoes, fish,and lots of other white foods.
Mint: Great in desserts, but try in some savory recipes like green beans, tomato salads, tabbouleh or even iced tea.
Thyme: Removing the tiny leaves can be tedious, but well worth the “thyme.” It’s great with citrus, poultry, soups and stews.
Basil: Well-known in Italian applications, the peppery flavor of basil can be used with tomatoes, seafood, pasta, chicken and fruits.
Dill: With a distinct flavor with notes of lemon and celery, try dill with potatoes, fish, chicken salad, eggs and salad dressings.
Cilantro: You either love it or hate it (your preference may be genetic!); cilantro (also known as fresh coriander) is used all over the world but is best known in Mexican dishes. Try cilantro with lentils or in curries, dips and salsas.
Rosemary: Native to the Mediterranean region, rosemary goes well with most dishes from the region, as well as with soups, vegetables, stuffings, and most meats, especially lamb.
Parsley: The most popular varieties are curly and flat-leaf, but flat-leaf has SO much more flavor. Great with potatoes, rice and nearly every vegetable.
Sage: With a very strong flavor all its own, sage works well with most Thanksgiving dishes, as well as pork and sausage.
Tarragon: The light licorice flavor works well with fish, many sauces, eggs and most vegetables, especially summer squash.