What would pesto be without basil, or salsa sans cilantro? Whether used by the pinch or by the bunch, fresh herbs pull a recipe together by infusing the dish with unparalleled aromas and flavors. For example, basil's faint licorice flavor brightens lemon sorbet, while rosemary's piney zing complements chicken-zucchini skewers. Sometimes, when the effect you seek is subtle, refined, and delicate, a hint of herbs is enough; other times, handfuls are required.

To tackle this huge topic, we've focused on 11 herbs most commonly used in cooking in our All About Herbs Slideshow. To begin, click here.

Joanne Weir is the host of PBS's Weir Cooking in the Wine Country. She's also the author of several cookbooks, the most recent of which is Joanne Weir's More Cooking in the Wine Country.