Here are some ideas to help you start combining fresh herbs with your foods:

• BASIL — a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini
• CHIVES — dips, potatoes, tomatoes
  
• CILANTRO — Mexican, Asian and Caribbean cooking; salsas, tomatoes
  
• DILL — carrots, cottage cheese, fish, green beans, potatoes, tomatoes
  
• MINT — carrots, fruit salads, parsley, peas, tabouli, tea
  
• OREGANO — peppers, tomatoes
  
• PARSLEY — The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli
• ROSEMARY — chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes
  
• SAGE — poultry seasoning, stuffings
  
• TARRAGON — chicken, eggs, fish
  
• THYME — eggs, lima beans, potatoes, poultry, summer squash, tomatoes
  
• WINTER SAVORY — dried bean dishes, stews
  

• Purchase produce without bruises or damage.
• Go directly home from the market. Produce may decline in quality if left sitting in your car, especially when it is warm.
• Produce that tastes best at room temperature include: melons, onions, potatoes, sweet potatoes, tomatoes and winter squashes.
• Store in a clean, dry, well-ventilated place, away from direct sunlight. Remove from plastic bags (leaving produce in a plastic bag on counters may slow ripening and increase off-odors and decay).
• Some produce can be ripened on the counter and then stored in the refrigerator including peaches, pears and plums.
• Most other produce keeps best when stored in a clean refrigerator. Use the crisper drawer for whole produce.
• Store fruits in a separate crisper drawer from vegetables.
• Refrigerate produces in perforated plastic bags to help maintain moisture yet provide air flow.
• Wash hands before working with produce.
• Wash produce thoroughly under clean, running water. Wash produce before you use it, NOT when you bring it home.