#21 French Tarragon

Sprinkle dried flowers at the end of cuisines.

#22 Fennel

For salads, slice raw fennel bulbs in small pieces for crispy, sweet taste. You can use tender leaves for garnishing.

#23 Chervil

Add chopped chervils in omelets, salads, and soups.

#24 Winter Savory

Use winter savory to garnish salads and for stuffing. Rub the leaves on beef, pork, and chicken before roasting and grilling.

#25 Cuban Oregano

Use crushed leaves into meat dishes, fresh leaves can be used in smaller quantities as stuffing in meat, fish, in stews and soups as well.

#26 Marjoram

Use marjoram while roasting meat, or wrap it in a bundle to promote the taste of slow cooking dishes.

#27 Catmint

Use fresh or dried leaves and flowers to make a herbal tea. You can use old leaves as a flavoring agent in dishes.

#28 Lemon Balm

Toss whole leaves in green salads or as garnishing in fruit salads. You can also add lemon balm leaves in seafood and chicken stews.

#29 Holy Basil

Holy basil is mostly used in Indian cuisines and considered pious among Hindu communities. You can use fresh or dries leaves in teas and other beverages as well.

#30 Ginger Leaves

Add ginger leaves for steaming, sauteing, and boiling. You can use tender leaves in salads and for garnishing as well.