Great in iced tea and jellies. Dried mint is often used in Middle Eastern dishes, especially for cheese pastry fillings, yogurt dressings and for stuffing tomatoes and bell peppers. A wild variety of the herb marjoram that has a stronger, more pungent taste. Fresh leaves and crumbled dried leaves. Marvelous in tomato sauces and meat, poultry, and seafood dishes as well as eggplant and bean dishes.
Oregano is also good in oil and vinegar salad dressings.
Two common varieties are Italian flat leaf and curly leaf. Fresh leaves and dried leaves. It's good in salads, dressings, soups, and goes well with poultry, meats, fish, and seafood. Flat leaf parsley is best for cooking, because it is more flavorful and stands up better to heat. Curly leaf parsley is less flavorful but makes an ideal garnish.