Dill loses flavor when it's heated, so always add it to cooked dishes at the last minute. Cooks use this herb in teas, salads, jams, and soups. The fresh leaves also make an attractive garnish. This has a strong lemon flavor that works especially well in teas and vegetable dishes. If you can't find it in the spice section, cut open lemon verbena teabags.
Lovage tastes like celery, but it's even more pungent and flavorful.
Use it in any recipe that calls for celery, but use less and add it to cooked dishes at the last minute. Marjoram is sweeter and milder than its close relative, oregano. It's often used to season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano.