Marigold

Calendula officinalis. During the days of the Roman Empire it was known as poor man's saffron and was used to add color and flavor to rice and fish dishes, cakes and puddings. Flower heads can be used fresh in salads or dried in soups and stews.

Continental Parsley

Petroselinum hortense filicinum. The French use both leaves and stems of the flat-leafed variety in cooking. Italian cuisine uses only leaves; the stems are reserved for making stock. The French have their famous persillade, a finely chopped mixture of parsley and garlic, which is sprinkled on to all manner of dishes, such as meat or fried potatoes, just before serving. Then there is gremolata (without which osso bucco would not be complete), a finely chopped mixture of parsley, garlic and lemon zest, sprinkled on a dish before serving.

Parsley

Petroselinum crispum. Most familiar variety of this important culinary herb. It has bright green, tightly curled leaves and is hardy and highly nutritious. Finely chopped parsley leaves are among the mix in fines herbes and the stalks are used in bouquet garni.

Chervil

Anthriscus cerefolium. Used in soups, sauces, egg dishes, salads, sandwiches, chicken and fish dishes. One of the ingredients in fines herbes.

Rosemary

Rosmarinus officinalis. Used with most meat, especially veal and lamb, poultry and game dishes, but the flavor is too strong for most fish. Use sparingly on pizza, focaccia, in pasta and risotto.

Garlic

Allium sativum. Garlic is used with almost anything, except maybe dessert. Its flavor depends on how it is prepared---coked garlic being much milder than raw, chopped garlic. It can be used raw or fried, poached, roasted or sauteed., and can be cooked peeled or unpeeled. Choose a firm, hard head of garlic with no soft or discolored patches. Do not refrigerate but store in a cool, dry place.

Thyme

Thymus vulgaris. A versatile herb, it has strong, aromatic leaves that are used in soups, stews, bean dishes, or with meat of any kind, including terrines and pates. Also good with vegetables, particularly with roast potatoes.

Mint

Mentha. Use springs in drinks, and chopped leaves with lamb, vegetables, especially new potatoes and peas, and in fruit salads or to make mint sauce. Varieties: spearmint, applemint, and peppermint.

Fines Herbes

A blend of finely chopped parsley, chervil, chives and tarragon, used to flavor delicate dishes, such as omelette or green salad. Mixed into a little melted butter and lemon juice, fines herbes is frequently used on grilled fish or steak and in emulsified, butter-based sauces, such as bearnaise and hollandaise.

Bouquet Garni

A flavoring for soups and stews made from a bay leaf and sprigs of parsley, thyme and marjoram, ties with a long piece of string for easy retrieval from the pot before sering. The Italian version of bouquet garni consists of bay leaf, parsley, oregano and garlic.