There are no strict rules governing the use of herbs in food. The best rules are those you devise yourself through  experimenting. However, there are some guidelines that can help you become more confident –  and that is what the following chart is all about!

• Don't overpower the main dish with herbs. Be subtle. The herbs should enhance, not dominate, the main flavor.
• Dried herbs are stronger than fresh cut herbs. In general 1/4 tsp dried herbs equals 2 tsp fresh herbs.
• Scissors are the best tool for cutting fresh herbs onto your dish.
• When cooking, add the herbs during the last five minutes.
• If you are unfamiliar with the flavor of an herb, try adding it to a small amount of butter, margarine, or cottage cheese. Let the mixture sit for about an hour to absorb the flavors, then try it on a plain cracker.
• Store your herbs in glass jars or pottery. Keep them away from light and heat. With careful storage, the flavor should last about one year.