Herbs can be a greatly underappreciated addition to any meal, and should be a key resource in any home cook’s arsenal. Whether you prefer a sprinkle for a subtle hint of flavor, or to throw in a handful for flavor that packs a punch, these are the eight main herbs you need:

Basil - Fantastic for sauces, sandwiches, soups and salads, this herb is especially tasty with tomatoes – both fresh tomatoes and in tomato sauces.

Rosemary - One of the most aromatic and pungent herbs, this is incredibly popular with lamb dishes, as well as sprinkled on focaccia bread, used in tomato sauce, on pizza, and to top pork. Use sparingly due to intense flavor!

Oregano - Traditionally sprinkled on salads by the Greeks, and by Italians on pizza and in tomato sauces, add it to poultry, game or seafood dishes, especially when they are Greek or Italian themed.

Thyme - This herb pairs well with many others, including rosemary, parsley, sage, and oregano. Its earthiness suits pork, lamb, duck, or goose, and it's very popular in Cajun and Creole cooking. It's the primary component of Caribbean jerk seasonings.

Coriander - The herb everyone either loves or hates! Coriander has a pungent flavor, with an anise undertone. A great herb for adding a distinctive flavor to salsas, soups, stews, curries, salads, vegetables, fish, and chicken dishes.

Parsley - This herb can be added to pretty much any dish you cook. Curly parsley is less strong than flat-leaf parsley, but the flat-leaf variety is often preferred for cooking while the curly parsley is used for garnishing.

Sage - Sage is popular for use in stuffing, and also goes excellently with cured meats, sausages, and pork dishes. Use it with discretion as it can easily overwhelm a dish.

Tarragon - This herb works well with fish, omelettes, and chicken cooked with mustard, and it's a crucial component of béarnaise sauce. Heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish. A little goes a long way.