Fresh herbs fall into two categories:

#1. Holds up to high temperatures and are added at the beginning of cooking.

Marjoram - Sweet and spicy - substitutions: Oregano (use less), summer savory
Oregano - Peppery and pungent - substitutions: Marjoram (use more), summer savory
Rosemary - Assertive with woodsy, pine aroma and a hint of citrus - substitutions: Thyme, summer savory
Sage - Pungent, slightly bitter, with almost musty aroma - substitutions: Rosemary, thyme
Summer savory - Pine aroma, peppery flavor, similar to thyme and mint - substitutions: Marjoram, oregano, rosemary, thyme
Thyme - Subtle resinous aroma, with a hint of lemon and mint - substitutions: Thyme, summer savory, rosemary

#2. Added at the end of cooking or used raw.

Basil - Sweet and fresh, with a hint of anise and pepper - substitutions: Parsley, mint, cilantro
Chervil - Delicate; reminiscent of parsley, anise - substitutions: Parsley, tarragon
Chives - Delicate onion - substitutions: Green onion tops
Cilantro - Distinctive fresh fragrance with citrus background - substitutions: Parsley, mint
Dill - Fresh and delicate, with a hint of anise - substitutions: Fennel leaves, parsley
Mint - Sweet, cool, refreshing - substitutions: Parsley, bail, cilantro
Parsley - Fresh, subtly grassy - substitutions: Chervil, celery leaves
Tarragon - Delicate licorice - substitutions: Chervil, parsley

Fresh, Dried and Frozen Herbs

Fresh:

Most people toss a bag of herbs into the fridge crisper, only to be faced with a pile of mush days later.

Instead, stand a handful of herbs in a cup of cold water and refrigerate. Trim leaves as you need them. Many will last for weeks if you change the water every few days.

Dried:

Hang fresh bundles in a dark, dry place with good air circulation. To protect against dust, poke holes in a paper bag and tie it over the bundle. Once dried, store in glass jars in a dark cupboard. You can crumble herbs lightly before storage, but wait until needed to fully crush.

Frozen:

Chop fresh herbs, place in ice cube trays, top with water, and freeze. Once completely frozen, pop them out and store in freezer bags. These are perfect to drop into sauces or stews.

Looking for more information on herbs?

Check out this site, www.madisonherbsociety.org

The Madison Herb Society is dedicated, as a non-profit organization, to the education of its members and the general public with regard to the culture and use of herbs.