Organic Fresh Basil, bunch | Organic Fresh Cilantro, bunch | Organic Fresh Chives, bunch | Organic Fresh Dill, bunch | Organic Fresh Mint, bunch | Organic Fresh Oregano, bunch | Organic Fresh Parsley, Curly, bunch | Organic Fresh Parsley, Italian, bunch | Organic Fresh Rosemary, bunch | Organic Fresh Sage, bunch | Organic Fresh Tarragon, bunch | Organic Fresh Thyme, bunch |

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Cuisine worldwide is defined more by spices and herbs than by food staples. To season by taste, crush an herb or spice you suspect might go well in the dish you are preparing. Now smell the herb at the same time you taste the dish. If you like the way they meld, then it's a combination worth trying.

Fresh organic herbs lend a more delicate and refreshing flavor to foods than dried herbs. When substituting dried herbs for fresh herbs, use 1 teaspoon dried herb for 1 tablespoon fresh.
from Rebecca Wood's The New Whole Foods Encyclopedia

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Organic Fresh Basil, bunch     Fresh basil, a key herb in Mediterranean cooking, has a pungent flavor often described as a cross between licorice and cloves. Store your basil bunch in a glass of water (stems down) with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. Go To Basil Information Organic Fresh Cilantro, bunch     Go To Cilantro Information Organic Fresh Chives, bunch     Go To Chives Information Organic Fresh Dill, bunch     Go To Dill Information Organic Fresh Mint, bunch     Store a bunch of mint, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. Mint is used in both sweet and savory dishes. Go To Mint Information Organic Fresh Oregano, bunch     Oregano belongs to the mint family and is related to marjoram, but it is not as sweet and is stronger and more pungent. Refrigerate in a plastic bag for up to 3 days. Go To Oregano Information Organic Fresh Parsley, Curly, bunch     Slightly peppery, fresh-flavored herb. Wash fresh parsley, then wrap in paper towels, then in a plastic bag. Refrigerate for up to a week. Go To Organic Recipe: Parsley Pesto Soup Organic Fresh Parsley, Italian, bunch     Italian (or flat-leaf) parsley is more strongly flavored than curly parsley, and tends to be harder to find. Wash fresh parsley, shaking off excess moisture, and wrap first in paper towels, then in a plastic bag. Refrigerate for up to a week. Go To Parsley Information Organic Fresh Rosemary, bunch     Rosemary's aromatic silvery green, needle-shaped leaves hint of both lemon and pine. The Italians are particularly fond of this pungent herb. They often use it to flavor meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Go To Rosemary Information Organic Fresh Sage, bunch     Refrigerate wrapped in a paper towel and sealed in a plastic bag for up to 4 days. Sage is often used pork, cheese or bean dishes, and of course in poultry and game stuffings. Organic Fresh Tarragon, bunch     Care should be taken when using tarragon since its distinctive anise flavor can easily dominate other flavors. Popular in chicken and fish dishes. The French are especially fond of this aromatic herb. They often use it to flavor delicately flavored foods like eggs, fish, cheese, and chicken, and it's an indispensable ingredient in sauce bearnaise and in the herb mixture the French call fines herbes. Organic Fresh Thyme, bunch     Grey-green leaves with a pungent minty, light-lemon aroma. This herb is widely used in Mediterranean countries to flavor stews and meat sauces. It is often used in combination with other herbs, like rosemary, parsley, and oregano

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