Plant your own herbs:
Dill
To enhance the flavors of breads and other baked goods, dill’s bright
green color is an attractive addition to noodles and rice or mixed into
sour cream with other herbs. To retain the most flavor from the herb,
add near the end of the cooking process.
Tarragon
Grown for its distinctively flavored leaves. Its mint-anise taste is particularly suited to
vinegar and fish. It was also used to stimulate the appetite. Tarragon is one of the four
fines herbs of French cooking, and particularly suitable for chicken, lasagna,
fish and egg dishes
Basil, Tarragon, Chives
Basil is still considered the "king of herbs" by many. One of the main ingredients
in pesto; a green Italian oil-and-herb sauce. Basil (most commonly Thai basil) is
commonly steeped in cream or milk to create an interesting flavor in ice cream or
chocolates (such as truffles).
Chives are the smallest species of the edible onion, chives leaves (straws) are
shredded for use as condiment for fish, potatoes and soups.
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