Looking for an easy way to spruce up your sauces? Need to perk up a bland polenta or add complex flavor to a Frittata? Searching for a salt-free, sugar-free, gluten-free and fat-free way to boost the flavor profile of your dishes?

The solution? Fresh herbs!

Available year-round from Produce Services of Los Angeles, fresh herbs offer chefs an economical, all-natural way to enhance the flavor of virtually any meal – with just a few bits of the right herb, you can transform ordinary ingredients into culinary masterpieces! Fresh herbs are often the ‘secret ingredient’ behind ethnic-themed dishes (think Greek, Italian and Eastern European cuisines); and these flavor-packed plants don’t just taste great, they’re also jam-packed with healthy antioxidants!

To help you make the most of fresh herbs, we’ve put together this handy ‘cheat sheet’ of flavor profiles and food pairing suggestions:

Cilantro (a.k.a. Chinese parsley, Mexican parsley, Coriander leaf)

Cilantro is one of those love-it-or-hate-it herbs; it has a strong, citrus flavor with a hint of anise that pairs well with raw, fresh foods like Mexican salsas and guacamole, gazpacho and Thai rice rolls. Cilantro is best eaten uncooked; treat it like a garnish on meats and seafood.

Parsley (a.k.a. Italian parsley, curly parsley, flat-leaf parsley)

Parsley has long been used as a throwaway garnish, but this unsung fresh herb has a mild, peppery flavor that pairs perfectly with soups, stews and broths; it can also be used in the place of ground pepper atop of egg dishes and in cream-based sauces. There’s a wide range of variety when it comes to parsley; be sure to ask your Produce Services of Los Angeles representative about what’s available.

Basil (a.k.a. Thai basil, sweet Italian basil)

Green, broad-leaf basil (sweet basil) is has a distinct flavor that combines the sweetness of cinnamon with the pungent, peppery taste of cloves; it works well in fresh pesto and tomato-based dishes. Thai basil has small, purple-colored leaves and a flavor profile that is much spicier than the Italian variety; Thai basil works well in coconut green curry dishes and as a garnish for Vietnamese and Thai foods.

Chives 

Chives have a fresh, onion-y flavor that provide a much-needed balance in heavy, fat-filled dishes such as cheese soups and dips. Chives don’t tend to hold up to any heat, so be sure to add these just before plating. Garlic chives are also available; these delicate greens combine the heat and pungency of garlic with the brightness of a fresh-cut onion, making garlic chives a great choice for meats and shellfish dishes.

Dill (a.k.a. dill weed)

Dill is a fern-like herb that is often used in Scandinavian dishes such as gravlax salmon and Greek tzatziki; it delivers a clean, grass-like flavor with a hint of tang. Dill pairs well with root veggies like carrots and squash, especially when used as a final garnish.

Peppermint

Peppermint has a strong, sharp menthol flavor with a cool aftertaste; some people describe peppermint as being ‘hot’. It’s traditionally paired with lamb dishes as well as Middle-Eastern foods (tabbouleh) and Thai foods (rice rolls); peppermint also pairs exceptionally well with dark chocolate.

Spearmint

Spearmint delivers a light, fresh and slightly sweet flavor that is noticeably milder than peppermint; it can be used to flavor milk and white chocolate, lamb dishes and brighten up fresh salads. Spearmint also pairs well as a garnish with fresh berries, and it’s often used to craft herbal teas.

Thyme

Thyme has a lemon-y, slightly minty flavor that pairs well with proteins like red meats and poultry; it also is an essential ingredient in the classic French herbs de Provence blend or fresh herbs. Thyme works well in long-cooking dishes like soups, stews and roasts; just be sure to remove this woody herb prior to plating.

Tarragon (Dragon herb, French tarragon)

Tarragon has a peppery, black licorice flavor that is both sweet and strong, making this fresh herb a good choice for foods like roast poultry, eggs and bearnaise sauce. Fresh tarragon deteriorates quickly, so it’s often placed inside a bottle of vinegar or oil to create a fresh herb infusion.

Sage

Sage delivers a musty, peppery and slightly minty flavor that’s traditionally found in breakfast sausages, heavy cream sauces and poultry stuffing; it has fuzzy, soft leaves that can stand up to longer cooking times required for meats, making this herb a good pairing with American-style comfort foods.

Oregano (a.k.a. wild majoram, greek oregano, Italian oregano)

Oregano is a slightly-bitter, mildly sweet herb that adds a touch of spice to dishes like Greek souvlaki and roast potatoes, Italian tomato sauces and Mexican-style chili. The flavors of fresh oregano vary depending on the variety, while oregano is often confused with the milder Marjoram plant.

Rosemary

Rosemary is often described as having a lemon-y pine flavor that is reminiscent of fresh Christmas trees; this sturdy, woody herb pairs well with long-cooking dishes like beef stews and oven-roasted root vegetables. It also compliments pork and beef tenderloin well; simply lay the rosemary stalks on top of the tenderloin, roast and remove before serving.

So there you have it – a quick primer on how and when to use fresh herbs!