Are your dishes lacking the depth and flavor you wish them to have? Instead of adding more salt, add more fresh herbs. They add tons more flavor plus more nourishing nutrients making for a healthier dish that tastes better.

Not sure which ones to pluck from your garden? Try these!

1. Basil

Basil is a little bit sweet and goes best in Italian or even Thai dishes. Try slicing some fresh tomatoes and buffalo mozzarella, then stacking them with fresh basil. Drizzle it with olive oil and balsamic vinegar for a fresh Caprese salad. Coconut milk-based soups are brilliant with a hint of basil tossed in, bringing out the flavors of your ingredients for an Asian delight.

2. Rosemary

Aromatic and pungent rosemary is a bit piney and lemony. This makes it splendid with roasted meats like lamb, chicken, or prime rib roast. You can also use it to jazz up breads like focaccia or add zing to tomato sauce. A little goes a long way to amping up your dishes so add it sparingly.

3. Parsley

It’s so versatile you can use it any dish. It’s mild and grassy and brings out other flavors beautifully which is why you often see it as a garnish. Even a simple side of red potatoes becomes extraordinary with the addition of parsley. Flat-leaf parsley is best for adding flavor and a bright pop of color to your dishes.

4. Chives

Chives add a nice oniony flavor to your dishes. Thin slices work best though when cooking with them, you shouldn’t add them until the last minute to avoid destroying their unique flavor. They make for a great garnish on everything from dips to baked potatoes.

5. Dill

This feathery herb is a sublime addition to homemade chicken soup. Add it to creamy sauces for a new level of extraordinary. Even simple cream cheese goes above and beyond with a bit of fresh dill mixed in. For a true delight, spread dilled-up cream cheese on a bagel and top with smoked salmon.

6. Sage

The wise thing to do for chicken, veal, and turkey is to add sage. When making your own charcuterie, it’s a perfect complement to the rich flavors of fatty meats. Like rosemary though, a little sage goes a long way. Too much and you’ll overpower your dish.

You can get by with jarred herbs from your spice rack, but it’s best to use the fresh variety. Try growing them in your own garden, or if you have a brown thumb, look for fresh herbs in your produce section. Choose organic for the best quality and taste, and you’ll see the difference in every delicious bite you take.