Chefs all around the world rely on herbs to add flavor and depth to their dishes. These culinary experts understand that herbs can transform a dish from bland to exceptional and make it truly memorable.

In this article, we will explore 30 herbs that chefs adore for their outstanding characteristics.

1. Basil

Basil is an aromatic herb with a sweet and slightly peppery flavor. This herb is widely used in Italian cuisine, where it is used to flavor pasta dishes, pizzas, soups, and sauces. It is also a key ingredient in pesto sauce.

Basil can be used fresh or dried and its flavor is best when it’s added just before serving.

2. Oregano

Oregano is a fragrant herb with a pungent, slightly bitter taste. It is one of the most commonly used herbs in Mediterranean and Mexican cuisine. Oregano is used to flavor dishes like pizza, pasta, salads, soups, and stews.

It also pairs well with tomatoes, onions, garlic, and other herbs like basil and thyme.

3. Rosemary

Rosemary has a distinct pine-like flavor that is perfect for meats like lamb, beef, and pork. It is also used in Italian and Mediterranean cuisine to flavor roasted vegetables, soups, and bread.

Rosemary has a strong flavor, so it should be used sparingly to avoid overpowering the dish.

4. Thyme

Thyme is a versatile herb that is used in a variety of cuisines, including French, Italian, and Mediterranean. It has a slightly sweet and earthy flavor that pairs well with meats, vegetables, soups, and sauces.

Thyme is also a great addition to seafood dishes like fish and shrimp.

5. Sage

Sage has a slightly bitter but earthy flavor, which makes it a great seasoning for meats like pork, chicken, and turkey. It is also used to flavor dishes like pasta, soups, and stews.

Sage is best used fresh, but it can also be dried and used in small quantities.

6. Parsley

Parsley is a versatile herb that is used to flavor a wide range of dishes. It has a fresh and slightly bitter taste that pairs well with meats, vegetables, salads, and sauces.

Parsley is also used in Mediterranean and Middle Eastern cuisine to flavor dishes like tabbouleh and hummus.

7. Chives

Chives have a mild onion flavor that is perfect for jazzing up dishes like mashed potatoes, soups, and omelets. They also add a pop of color to any dish, making it more visually appealing.

Chives are best used fresh, but they can also be dried and used in small quantities.

8. Mint

Mint has a refreshing and slightly sweet taste that makes it a great addition to desserts, teas, and cocktails. It is also used in Mediterranean and Middle Eastern cuisine to flavor dishes like tabbouleh and lamb.

Mint is best used fresh, but it can also be dried and used in small quantities.

9. Tarragon

Tarragon has a distinctive anise-like flavor that makes it a great seasoning for chicken, seafood, and vegetables. It is also used in French cuisine to flavor sauces like béarnaise and hollandaise.

Tarragon is best used fresh, but it can also be dried and used in small quantities.

10. Dill

Dill has a fresh and slightly sweet taste that is perfect for flavoring fish, soups, and salads. It is also used in Scandinavian and Eastern European cuisine to flavor dishes like pickles, gravlax, and borscht.

Dill is best used fresh, but it can also be dried and used in small quantities.

11. Cilantro

Cilantro has a distinctive flavor that is either loved or hated by people. It has a slightly citrusy and herbaceous taste that is perfect for flavoring Mexican, Indian, and Thai dishes.

Cilantro is used to flavor dishes like salsa, guacamole, curries, and soups.

12. Bay Leaves

Bay leaves have a pungent and slightly bitter taste that is perfect for flavoring soups, stews, and marinades. They are also used in Mediterranean and Indian cuisine to flavor rice dishes like biryanis and risottos.

Bay leaves should be removed from the dish before serving as they can be tough and unpleasant to eat.

13. Marjoram

Marjoram has a sweet and slightly bitter taste that is perfect for flavoring meats, vegetables, and sauces. It is also used in Mediterranean and Middle Eastern cuisine to flavor dishes like kibbeh and shakshuka.

Marjoram is best used fresh, but it can also be dried and used in small quantities.

14. Fennel

Fennel has a sweet anise-like flavor that is perfect for flavoring Italian and French dishes. It is used in dishes like sausage, pizza, pasta, and salads. In Indian cuisine, fennel is used to flavor dishes like biryanis and curries.

Fennel seeds are also used to flavor liqueurs like absinthe and pastis.

15. Lemongrass

Lemongrass has a distinct citrusy flavor that is perfect for flavoring soups, curries, and stir-fries. It is used in Southeast Asian cuisine to flavor dishes like tom yum soup and pad Thai.

Lemongrass can be tough, so it should be sliced thinly and cooked for a long time to release its flavor.

16. Coriander

Coriander has a slightly citrusy and herbaceous taste that is perfect for flavoring Mexican, Indian, and Thai dishes. It is used to flavor dishes like salsa, guacamole, curries, and soups.

Coriander seeds are also used to flavor liqueurs like gin and vermouth.

17. Sagebrush

Sagebrush has a distinctive, earthy flavor that is perfect for flavoring game meats like venison and elk. It is also used in Native American cuisine to flavor dishes like bread and stews. Sagebrush should be used sparingly as it can be overpowering.

18. Savory

Savory has a slightly bitter and peppery taste that is perfect for flavoring meats, vegetables, and stews. It is also used in Mediterranean and Middle Eastern cuisine to flavor dishes like kibbeh and shakshuka.

Savory is best used fresh, but it can also be dried and used in small quantities.

19. Cumin

Cumin has a warm and slightly sweet taste that is perfect for flavoring Mexican, Indian, and Middle Eastern dishes. It is used to flavor dishes like chili, tacos, curries, and hummus. Cumin seeds can be toasted before using to enhance their flavor.

20. Paprika

Paprika has a sweet and slightly smoky taste that is perfect for flavoring meats, vegetables, and sauces. It is used in dishes like chili, goulash, and deviled eggs. Paprika can be mild or hot, depending on the variety.

21. Turmeric

Turmeric has a warm, slightly bitter taste that is perfect for flavoring curries, rice dishes, and soups. It is also used in Middle Eastern and Southeast Asian cuisine to color and flavor dishes like biryanis and tagines.

Turmeric has many health benefits and is known for its anti-inflammatory properties.

22. Anise

Anise has a sweet, licorice-like flavor that is perfect for flavoring sweets and desserts. It is used in dishes like Pizzelles and Anise Cookies and is often used in liqueurs like ouzo, absinthe, and pastis.

Anise should be used sparingly as it can be overpowering.

23. Juniper Berries

Juniper berries have a pine-like flavor that is perfect for flavoring game meats like venison and elk. They are also used to flavor gin and other liquors. Juniper berries should be used sparingly as they are very potent.

24. Lavender

Lavender has a fragrant and slightly sweet taste that is perfect for flavoring desserts, teas, and cocktails. It is also used in savory dishes like lamb and chicken. Lavender should be used sparingly as it can be overpowering.

25. Lemon Balm

Lemon balm has a citrusy and slightly sweet taste that is perfect for flavoring desserts, teas, and cocktails. It is also used in savory dishes like fish and chicken. Lemon balm should be used sparingly as it can be overpowering.

26. Lemon Verbena

Lemon verbena has a citrusy and slightly sweet taste that is perfect for flavoring desserts, teas, and cocktails. It is also used in savory dishes like fish and chicken. Lemon verbena should be used sparingly as it can be overpowering.

27. Mint

Mint is best used fresh, but it can also be dried and used in small quantities.

28. Lemon Thyme

Lemon thyme has a citrusy and herbaceous flavor that is perfect for flavoring fish, chicken, and vegetables. It is also used in Mediterranean and Middle Eastern cuisine to flavor dishes like hummus and tzatziki.

Lemon thyme is best used fresh, but it can also be dried and used in small quantities.

29. Curry Leaves

Curry leaves have a pungent and slightly bitter taste that is perfect for flavoring Indian and Sri Lankan curries. They are also used to flavor dishes like chutneys, soups, and stews.

Curry leaves should be used fresh and fried in oil to release their flavor.

30. Lemon Grass

Lemon grass has a citrusy and herbaceous flavor that is perfect for flavoring Asian dishes like curries, soups, and stir-fries. It is also used in tea and desserts. Lemon grass should be used fresh and sliced thinly to release its flavor.