List of Cooking Herbs : Dill : Has feathery fern-like leaves. Best used fresh to flavor sauces, Fish, Pichles. Marjoram : Better fresh, but okay dried. chop with a little olive oil rub it on fish or meat to, be grilled or sauteed. it’s great with lamb. Sage : Use sage leaves whole.

List of Cooking Herbs : Dill : Has feathery fern-like leaves. Best used fresh to flavor sauces, Fish, Pichles. Marjoram : Better fresh, but okay dried. chop with a little olive oil rub it on fish or meat to, be grilled or sauteed. it’s great with lamb. Sage : Use sage leaves whole.

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