Slide show: Your guide to herbs

Herbs are the fragrant leaves and stems of plants. Whether dry or fresh, herbs can be a healthy option for enhancing the flavor of a wide variety of foods. Herbs can also help you reduce salt and fat in your recipes. Most herbs have subtle flavor, while some have strong flavor. Don't let that stop you from experimenting — just use herbs sparingly at first so that you don't accidentally overpower a dish. Before using fresh herbs, wash them and pat dry. You can use stems that are soft and pliable — they often pack a lot of flavor and aroma. If an herb has a woody stem, strip off the leaves and discard the stem. Here's a look at six common herbs and suggestions for how to use them.

Basil, which belongs to the mint family, has a pungent, slightly sweet aroma. There are many kinds of basil, each with its own flavor and intensity, so experiment to see which you enjoy using. Basil is commonly used to season Italian tomato-based dishes, sauces and rubs. Basil pairs well with garlic and olives. Basil is widely used in Thai cuisine. Basil is also used to season meats, fish, pasta, stuffing, soups and vegetables. To release more flavor and aroma, crush dried basil, either by rubbing with your fingers or using a mortar and pestle. Fresh basil freezes well. Simply wash and dry well, then seal in plastic freezer bags.

Cilantro is related to the parsley family, and has lacey green leaves with a pungent, spicy flavor that recalls juniper. While cilantro is used in a variety of dishes, it especially complements spicy foods and is a favorite seasoning in Mexican dishes. Cilantro is used to season salsa, salads, tomato sauces, soups and tomato-based dishes. Because cilantro can overpower a dish, use it sparingly at first, adding more after tasting. The seeds of coriander spice come from the cilantro plant.

Dill is a member of the parsley family. The feathery leaves of dill have a pungent, tangy taste. Dried dill leaves are known as dill weed. Dried dill has less flavor than fresh dill, and it can lose even more flavor during cooking, so add it at the end of cooking. In contrast, the bitter flavor of the flat seeds of dill is enhanced by heating. Dill is used in dips, such as low-fat yogurt-based dips or vegetable toppings. Dill is also used to season fish, chicken, eggs, potatoes, soup, pasta and a variety of vegetables. Dill freezes well. Simply wash and dry well, then seal in plastic freezer bags.

Oregano is related to marjoram but has a stronger, more peppery flavor. Oregano is typically used in its dry form. To release more flavor, crush dried oregano, either by rubbing with your fingers or using a mortar and pestle. Oregano is used in Italian rubs and sauces — especially pizza sauces. It's also used to season fish, beef, lamb, pasta, poultry-based salads, vegetable salads, seafood salads, and a variety of vegetables.

Rosemary is a member of the mint family and boasts needle-shaped leaves like those of an evergreen. Rosemary's strong piney lemon flavor can be overpowering, so use it sparingly. Rosemary is used in Italian rubs and sauces. Rosemary is also used to season roasted vegetables, lamb, milk- or cream-based soups, stuffing, and herbed vinegars. Savory herbs like rosemary can make a surprise appearance in some desserts, such as pound cake, or even in some fruit dishes. Rosemary freezes well. Simply wash and dry well, then seal in plastic freezer bags.

Thyme comes in several varieties, generally with small grey-green leaves and tiny purple flowers. Garden thyme is the variety most commonly used in cooking. Thyme has a strong, bitter flavor. Thyme is often used in herb rubs and butters, and in dishes featuring potatoes or beans. Thyme is also used to season tomato or cream-based sauces, fish, beef, pork, salads, and a variety of soups and vegetables. Chefs generally bundle thyme with other fresh or dried herbs tied up in cheesecloth or placed in a metal tea ball and use this bouquet garni to flavor soups, stews, and braised meat and poultry.