Historically prized for their curative properties and health benefits, fresh herbs like mint, basil, and tarragon are champions in the kitchen. They offer endless opportunities to upgrade the flavors of virtually any dish (cocktails too!), bringing a level of deliciousness and finesse that simply can’t be matched by dried herbs or spices.

But, if you’re new to cooking with fresh herbs, the produce section can be a little intimidating. Below we’ve rounded up a few of the most common herbs carried in American grocery stores. But first, let’s get into a few general tips for choosing, storing, and cooking with fresh herbs.

Tips for Buying, Storing, and Using Fresh Herbs:

1. Look for herbs that stand tall.

Choose herbs that stand straight when held upright, without limping or drooping. Leaves should be vibrantly colored without brown spots, and their scent should be strong and fresh-smelling.

2. Refrigerate the herbs.

To help herbs last, refrigerate them. Gently wrap flat leaves and small stems in damp paper towels and seal them in a plastic bag. If you have large quantities of fresh-cut herbs, you can stand them upright in a glass filled with water for a couple of days before transferring them to the refrigerator. The one exception is basil, which should stay in a water-filled glass at room temperature.

3. Save delicate herbs for last.

Except for heartier, woody varieties like rosemary and thyme, wait to add chopped herbs to dishes until the end of the cooking process.

4. Use fresh herbs in place of dried.

Be judicious when using fresh herbs in recipes that call for dried herbs. Dried herbs need time to release their aromatic compounds, so they’re usually added earlier than you might add their fresh counterparts. For more, read our guide to swapping dried herbs for fresh.

5. Try growing your own.

Consider growing your own herbs. Having fresh herbs available means easier access and minimizes waste since you can harvest the precise amount you need for each use. Visit your local nursery for seeds, seedlings, and other garden supplies. Consider online sources such as Burpee and Park Seed for some of the more obscure varieties.

Read on for a list of herb varieties commonly found in American grocery stores.

Basil

Alt names: Sweet basil, green basil, Italian basil, Genovese basil

What does basil look like? Sweet basil has green, medium-to-large leaves with a smooth texture. The stems are on the thicker side and can taste bitter, so we recommend discarding them.

How to use basil: The standard variety of basil available in American grocery stores is peppery and slightly sweet with a mild anise flavor. This staple of Italian cooking is indispensable in recipes for pesto Genovese, Caprese salad, and Margherita pizza. But the use of basil isn’t confined to Italy’s boot. The herb shows up across the Mediterranean and in other world cuisines, often as a distinct cultivar (such as Thai basil, below). In summer, at farmers markets, you’ll spot purple basil, which bears a similar flavor to its green sibling and can be used in the same applications.

Waiting to add delicate basil at the end of cooking is vital for preserving its color and aroma. Or, skip the heat altogether and slice or tear (preferably tear) the basil leaves for topping flatbreads and pizzas, blend them into a salad dressing, or use them whole as a garnish for grilled dishes. In summer, look for bundles with spiky flower buds and use them to garnish salads, pastas, and more.

Chives

What do chives look like? With their long, slim, hollow stems and deep green color, chives resemble a thicker version of cut grass. These are not to be confused with Chinese chives or garlic chives, which are flat and much larger.

How to use chives: Chives are an allium, a category that includes garlic, onions, scallions, and leeks. Their dainty stems lend a refreshingly light oniony taste, with less bite and sharpness than their relatives. This helps balance the heaviness of rich foods like creamy potato dishes and thick dips. Because of their subtle flavor and texture, chives are primarily used as a garnish. Finely chop a bundle and fold into mashed potatoes or sprinkle over twice-baked potatoes and scrambled eggs.