You can use herbs for almost every dish. A few aromatic herb leaves could add zest to a simple salad or enhance the flavor of any cooked meal. The flavor of an herb will be at its best if you add it to the recipe at the proper time. The delicate flavor and aroma of herbs can be lost by overcooking. To draw out more flavor, barely moisten herbs with a little lemon juice, water, cooking oil, or other liquid suitable for the food you are preparing, and let stand for 10 to 15 minutes before using. 

If the recipe calls for fresh herbs, you can substitute dried herbs. Use a fourth of the recommended amount, for example, 1/4 teaspoon of dried herb instead of 1 teaspoon of fresh.

Add herbs as follows: 
- to soups and stews during the last half hour of cooking. 
- to uncooked foods such as tomato juice cocktail 3 to 4 hours before serving, or even overnight, to release the full flavor of the herb. 
- to quickly cooked dishes or sauces as soon as you begin cooking the food. 

Herbs may be used to flavor oil, vinegar, mustard, and butter. Choose your favorite herbs to add variety to these everyday ingredients.

Use whole spices and herbs for beverages and pickles. Remember, leaving whole spices in pickles can cause unsightly darkening. 

NOTE: It is good idea to tie herbs and whole spices in a small square of cheesecloth so that they can be removed easily before serving. This will also prevent seasoning specks in the finished product. The same method can be used when whole spices and herbs are added to other foods.

Avoid using the same herbs in several dishes to be served at the same meal.

Choose your favorite herbs and prepare your own combinations of herbs. They will add variety to your everyday dishes. Keep in mind that when combining herbs, use one having a pronounced flavor with two to four others having a less pronounced flavor. The combination varies for different dishes. The amount to use depends on your taste preferences, the piquancy of each herb, and the effect it has on different foods. If you do not have a recipe, start with 1/4 teaspoon of herb per pound of meat or pint of sauce, and increase as desired. 

NOTE: All of the herbs in the following famous combinations can be grown and dried at home.

The usual combinations are: 

celery leaves, onion, parsley, and thyme;

chervil, chives, and parsley;

basil, sage, and savory;