Whether you grow them yourself, or choose them from bins and baskets at the grocer or corner market, fresh herbs provide the ultimate spark of flavor in any great dish, and can transform even the ordinary to the memorable.

Thyme: The minty, lightly lemony aroma from this herb's tiny gray-green leaves has given thyme a large role in French, Cajun, and Caribbean cuisines (it's a key flavoring in our Caribbean Chicken Shish Kebabs for example). Add thyme during cooking; its powerful taste develops best at high temperatures.

Parsley: You should never be without parsley. The most popular of the more than 30 varieties of this herb is the curly-leaf variety (often used as a garnish), but flat-leaf or Italian parsley has a stronger flavor and is preferred for cooking. Parsley gives a kick, not to mention color, to almost any dish -- especially pastas, pizza, focaccia, soups, and stews. It's essential to our Tabbouleh with Oranges and Sunflower Seeds.

Cilantro:, the bright-green leaves and stems of the coriander plant, has a lively, pungent fragrance. This herb is sometimes called Chinese parsley because its use in Asia can be compared to the use of parsley in other parts of the world; it is also widely used in Mexican and Caribbean cooking. Cilantro is susceptible to heat, so add it at the end of the cooking process. It's at its best in cold dishes such as salsas, like the on that accompanies our Chicken Quesadillas with Fruit Salsa and Avocado Cream.

Oregano: Often associated with Italian cuisine, this herb goes well with tomato-based dishes using basil and capers and is one of the predominant flavors in pizza sauces. Although not nearly as popular as basil, oregano can be used almost anywhere basil is used -- in conjunction with it or alone (both are used in our Italian Risotto with Shrimp). It's a wonderful addition to marinades and makes a beautiful garnish.

Rosemary: The new wave of Mediterranean cuisine makes rosemary the hip herb. A perennial, it can grow to bushlike proportions, especially in the Southwest, where the climate is dry. It's often paired with garlic in marinades and savory dishes such as Garlic-Rosemary Roasted Chicken, and lends itself surprisingly well to desserts such as ice creams, sorbet, and pudding. Rosemary leaves are quite tough; they can be simmered in soups and sauces, then removed before serving.

Basil: Hardy and prolific, basil, a member of the mint family, is the perfect choice for a beginner's garden. Varieties range from lemon to opal to cinnamon, but sweet basil is the most common and tastes like a cross between licorice and cloves when fresh. Basil is commonly used in Mediterranean cooking and is most familiar in Italian pesto, but is also found in the cuisines of Southeast Asia, especially in Thai dishes. Try it with our Potato-Pesto Bake.

Mint: This fairly old-fashioned herb is creeping its way into more recipes, although it is by no means as versatile as basil, cilantro, and parsley. Always a winner in mint tea, this plentiful herb can add a refreshing lift to salsas, chutneys, and meats. It's commonly found in Middle Eastern lamb dishes, Indian chutneys, and Asian foods as well. Try it with our recipe for Moroccan Braised Veal Shanks.

Tarragon: A classic component of béarnaise sauce, this refreshing, aniselike herb is also commonly used in French cooking with chicken, fish, and vegetables. Tarragon is often paired with dill and parsley, but it should be combined sparingly with other herbs because its distinctive taste can dominate. It wilts quickly, so use it immediately after picking. Our Warm Beef-and-Potato Salad with Bearnaise Dressing relies on its flavor.

Sage: This herb has had a hard time finding a home beyond turkey dressing, but it's still worth a place in your kitchen. A musty mint taste and aroma permeate sage's narrow, oval, gray-green leaves. It goes well with poultry and pork, but also try it in baked goods such as our Fresh-Sage Drop Scones. Its full flavor develops best when cooked.