Let Virginia Willis, the food stylist for "The Main Ingredient, " help you to cook a little smarter, a little faster and a little richer each month in her tasty cooking column, "Now You're Cookin'"!

This month, Virginia shows you how the humble "herb" can pack quite a punch with your meals.

The scholar Alcuin is said to have asked Charlemagne, " What is an herb?" "The friend of physicians and the praise of cooks, " the medieval emperor of the Franks replied.

The many varieties of the humble herb have been treasured through history for their savory and aromatic qualities and medicinal uses. When you plan to use herbs with your meals, try to use fresh ones; don't use dried herbs unless they come from a reputable source. Fresh herbs are more readily available and almost every market has parsley, if nothing else. Below, I'll share the stories of several herbs, and outline their history, special qualities and uses. Enjoy!

Chives go well with soups, potatoes, omelettes, fish and seafood dishes.

The chive is a mild herb, very rich in vitamins and minerals. It can be grown indoors and used as needed. It should be added just at the last minute or as a garnish. Use scissors to cut chives unless you have a really sharp knife; they bruise easily.

Coriander, also known as cilantro, probably surpasses parsley as the most widely used flavoring herb. Coriander is mentioned in both ancient Sanskrit and Egyptian texts and has been used since the Middle Ages to flavor wines, preserves, soups and meat. Common in Mexican, Thai and Vietnamese cuisine, it can be a bit strong for some people. Substitute parsley if it's too powerful.

During the Middle Ages, it was thought the souls of dead people rested in thyme flowers. This oily and wonderfully aromatic culinary herb, found in many classic French dishes, varies in leaf size. However, you can easily cook dishes with the whole sprig and then remove the sprig before serving.

Parsley perks up many a recipe. While the flat-leafed or Italian variety is considered to be more "gourmet" because of its strong flavor, the more common and cheaper curly parsley does keep longer in the refrigerator. Parsley marries well with olive oil and garlicup

Spicy golden oregano, found in Italian, Greek, and Mexican cooking, was little known in the United States until after World War Ii when soldiers returned from Europe. "The pizza herb" has a remarkable affinity with tomato-based dishes. It's used in pasta sauces and stews, and does wonderful things for rice and pasta. Dried oregano isn't bad. When finely ground, it's is very nice in slow-cooked tomato sauces.

Pungent basil, with its peppery flavor, is popular in Italian cuisine. Famous for pesto and used in simple tomato salads with fresh mozzarella and olive oil, it's also a welcome addition to pasta dishes. Basil is available in many varieties. Chop basil just before using, as it turns black fairly quickly. Also, basil breaks down if cooked for too long - its flavors are best utilized if chopped and added at the last minute.

Rosemary is very strong and highly aromaticup Use with caution because too much is definitely too much. The herb pairs nicely with lamb and is wonderful when stuffed inside the cavity of poultry before roasting. I suggest tying dried rosemary in some cheesecloth - you'll get the flavor but not the tough, brittle needles.

Mc formatted using Mc Buster br Barb at Pk