Dill pairs beautifully with seafood, smoked salmon, potatoes, eggs, fish, and carrots and is used extensively in Scandinavian cuisine.
Bay leaves have a floral aroma with scents of nutmeg and they are best used where their flavour can slowly release in recipes such as soups, stocks, and stews and in marinades.
Parsley has a vibrant, aromatic flavour, it is typically added toward the end of cooking as excessive heat can destroy its flavour.
Herbs are plants that are used in relatively small amounts to add flavour to dishes. We can use the leaves, stems, roots, and seeds.
A bouquet garni is a bundle of herbs usually tied together with string used to add flavour to soups, stocks, and stews. It is cooked with the other ingredients but is removed before the dish is eaten.
Thyme is an herb used in cooking in fresh, frozen and dried forms. Thyme has a piney and peppery taste with bitter, slightly lemony and minty notes. It is often sold in small bunches and recipes often call for a sprig which is usually a single stem.
Herbes de Provence is a simple mix of herbs one would typically associate with the flavours and cooking of the Provence region of Southeast France. There is no real prescribed mixture and so the mix may contain some or all or the following Savory, Marjoram, Rosemary, Thyme and Oregano. Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews.