Photo by by David B. Moore Food styling by Executive Chef M. Allan Schanbacher

1. BASIL
Fresh is best, Chef Allan says. Italian or Genovese varietals are the standards available in most stores; you’ll find the more robust Thai basil in Asian mar-
kets. All pair nicely with tomatoes, pastas, stews, pestos and poultry dishes.

2. SAGE
Chef Allan likes sage fresh or dried. Its earthy flavor works well with pumpkin, squash, duck and chicken. Our expert finds that herbs are best when purchased whole, in leaf form if possible.

3. CILANTRO
Use the stem and roots of the fresh plant. Cilantro seed, also known as coriander, is the main ingredient in curry powder. Both cilantro leaves and the seeds are must-haves in Chef Allan’s kitchen.

4. ROSEMARY
Cook with dried or fresh. A strong herb, rosemary can be overwhelming; use sparingly. Pair rosemary with lamb, or use the herb with garlic for chicken dishes.

5. OREGANO
Chef Allan prefers this herb dried. “Fresh oregano doesn’t provide the desired strong flavor,” he says.

6. THYME
Fresh is best for Chef Allan. If you need to substitute dried instead of fresh in a dish, cut the amount in half (i.e., if the recipe calls for 1 teaspoon of the fresh herb, use 1/2 teaspoon dried).