We know the usual suspects when it comes to herbs (like oregano and basil, to name a few), but have you tried any of the four herbs below? They can make all the difference in your dish! Sage Use this aromatic and strongly-flavored herb with discretion. Long used as a curative herb in the Mediterranean, sage is a good choice to use with fatty meats as it aids digestion. Marjoram Marjoram is a compact, bushy plant with dark green leaves. Chopped fresh marjoram can be added to salads and butter sauces. The delicate flavor of this herb also makes a wonderful tea when steeped in hot water. Dill This herb tastes good mixed with mild cheeses such as cream cheese or cottage cheese as a dip for chips and veggies. Next time you make your potato salad or cucumber salad, sprinkle finely chopped dill before serving. This is very mild-flavored, so you can use quite a bit. Tarragon This is one herb with a sophisticated flavor often used in French cuisine. Infuse your white wine vinegar with sprigs of tarragon and always have a flavorful condiment on hand.