Fresh herbs have a short shelf life and must be refrigerated ideally in perforated plastic bags.  For the freshest herbs snip off the ends and put in water.  Change the water daily.   If there is a gardener in the house many of these can be grown outside and even brought into the house for a windowsill culinary delight. 

Fresh herbs are delicate.  The most delicate such as basil, chives, dill leaves, parsley and marjoram should be added just at the end of cooking or sprinkled on food immediately before serving.  Less delicate herbs such as dill seeds, oregano, rosemary, tarragon and thyme can be added during the last 20 minutes of cooking.  When serving cold foods add fresh herbs several hours before serving so that there is times to blend flavors.  These herbs should be washed and treated much like salad greens before using.

Dried herbs are sold as whole leafs or chopped, cut, rubbed or ground.  They can be kept indefinitely but after 12 months they tend to lose flavor.  To achieve the same potency of fresh herbs you only need 1/3 the amount as the drying process concentrates the flavor.  Dried herbs are not as delicate as fresh herbs and can be added during cooking.

Some of the more common herbs used for seasoning include:

·        Basil can be grown easily from seed and are often used in salads, soups, and cheese and tomato dishes.  It can also compliment meat, vegetable and egg dishes.  Basil must be harvested just before flowering for maximum flavor.

·        Chives have a mild, onion-like flavor.  It can accent the taste of salads, soups, cheeses, eggs, potatoes or fish and is often used in herbal vinegars.  The plant is perennial and can grow well in pots or can make an attractive outdoor border.

·        Dill leaves, dill seed and dill weed are seasonings derived from a hardy annual.  Dill weed is often used dried and is the most versatile.  It can be provide a distinctive flavor for salads, soups, egg dishes, carrots, cottage, cheese, fish and many different vegetable dishes.

·        Parsley is often used as a garnish and a breath freshener.  It is rich in vitamins A and C, iron and iodine.  It can be added to potato and other cold salads and is the main ingredient in taboli.

·        Rosemary is a hardy perennial shrub.  It adds fragrance to the outdoors and can add flavor to foods such as fish, poultry, salads, potatoes, and beans.

·        Oregano is used in many Italian dishes and gives pizza its characteristic flavor.

·        Tarragon is used in salads, dips and to flavor meat roasts, poultry and fish.  One French dish recommends mixing a mustard with tarragon vinegar

·        Red Pepper and Cayenne Pepper are prepared for the dried pods of pungent chili peppers.  Cayenne pepper often refers to the hotter version of the red pepper.  It can be added to spice up many meat, salad or casserole dishes.  It is associated with Cajun, Thai, Creole, Szechwan and Indian cooking.

Whether you want to grow your own herbs, or purchase them, they will definitely add flavor and hopefully help reduce the amount of salt needed for enjoyment.