Use your culinary instinct when it comes to choosing which herbs and vinegars to use - tarragon is wonderful in white wine or raw apple cider vinegar. Rosemary can withstand the robust flavor of basalmic or red wine vinegars. I love to use chamomile in champagne vinegar - so light and tasty! These can provide you with awesome flavors to use in dressings, condiments, and even as medicines.
List of Cooking Herbs : Dill : Has feathery fern-like leaves. Best used fresh to flavor sauces, Fish, & Pichles. Marjoram : Better fresh, but okay dried. chop with a little olive oil & rub it on fish or meat to, be grilled or sauteed. it’s great with lamb. Sage : Use sage leaves whole.