For those just starting out learning how to cook or for those who had just got bitten by the foodie bug, herbs can be a confusing part of the culinary world. These green sensations can look the same to the naked eye but each has their own flavor and can do different things for a particular dish. Here’s a starter’s guide to the world of herbs:

Basil

This herb is most known for its part in Pesto. Basil is commonly used in Mediterranean dishes. Use the basil leaves to flavour fish, meat and vegetable dishes or soups. It has a very strong flavor which intensifies with cooking.

Chives

If you’re wondering what Chives are and don’t recognize the picture, then imagine the strands chopped into small rings. These are usually added to foods because of its onion-like taste. Add them to soups, salads and stews but add them at the very last moment to preserve its flavor.

Coriander

Also known as cilantro, coriander is a staple herb in most Asian and Indian dishes. The leaves are best added to poultry dishes, soups and vegetable stir-fry. Just be sure to buy fresh coriander leaves as the dried variety lacks flavor. Its seeds are an important ingredient in chutneys and curries.

Parsley

This herb is used a lot in Middle Eastern cuisine especially in tabouleh, falafel and chickpea dishes. If you’ve ever come across a recipe that calls for persillade, then you’d be needing chopped parsley and garlic ins 50-50 mixture and a handful of breadcrumbs. This is usually called for in meat dishes.

Rosemary

If you love roasts then Rosemary is the herd for you. This herb goes well with roast potatoes, roast lamb and any roast fowl. You can also use the herb for its great aroma. Be careful to remove the leave after cooking and before serving.