Herb Cooking Guide
Last Updated: January 31, 2026
Want to know the best way to cook your delicious herbs? This guide reveals the top 10 herbs to have in your kitchen and how to use them properly in cooking your favorite dishes. Just follow the instructions below and you’ll be cooking like a pro in no time!
Image Source: Heiton Buckley
Related Herb Gardening Resources
Chart & Reference Guides
- The Best Cheat Sheet to Herb Gardening
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- Herb Cooking Guide
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Growing Guides
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Indoor Herb Gardening
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Tips & Best Practices
- 7 Good Reasons to Grow Your Own Herbs
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Health & Culinary
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DIY Projects
- Easy Steps to Making a DIY Hanging Herb Garden
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Frequently Asked Questions
Should I use fresh or dried herbs in cooking? Fresh herbs are best for finishing dishes, salads, and delicate flavors. Dried herbs work better in long-cooking dishes like soups, stews, and roasts where they have time to rehydrate and release flavor. As a rule, use 3 times more fresh herbs than dried since drying concentrates flavor.
When should I add herbs during cooking? Add hardy herbs like rosemary, thyme, and oregano early in cooking to develop their flavors. Add delicate herbs like basil, cilantro, and parsley at the end or as garnish to preserve their fresh flavor and color. Dried herbs need 20-30 minutes to fully release their flavor.
How do I store fresh herbs to keep them fresh longer? Treat soft herbs like basil and cilantro like flowers: trim stems and place in water at room temperature. Store hardy herbs like rosemary and thyme wrapped in damp paper towels in the refrigerator. Most fresh herbs last 5-7 days with proper storage.
Can I substitute one herb for another in recipes? Yes, but choose herbs with similar flavor profiles. Substitute oregano for marjoram, thyme for savory, or cilantro for parsley. Basil and mint are harder to substitute due to their unique flavors. Start with half the amount when substituting and adjust to taste.
What's the best way to chop fresh herbs? Use a sharp knife to avoid bruising. Stack leaves, roll them tightly, and slice thinly (chiffonade) for basil and mint. Chop parsley and cilantro by rocking a chef's knife back and forth. For woody herbs like rosemary, strip leaves from stems first, then mince finely.
