Here are popular culinary herbs you’ll commonly find on this page, along with quick use ideas:

• Basil – great in pasta, pesto, and salads.
• Oregano – classic for pizza, sauces, and roasted veggies.
• Thyme – works in soups, roasts, and pan sauces.
• Rosemary – delicious with potatoes, poultry, and breads.
• Parsley – brightens dressings, grains, and garnishes.
• Cilantro – adds freshness to salsas and bowls.
• Dill – tasty with seafood, yogurt sauces, and pickling.
• Chives – mild onion note for eggs and dips.
• Mint – cool lift for salads and drinks.
• Sage – cozy in stuffing and skillet dishes.
• Bay leaves – subtle depth in stews and stocks.

Availability can vary by location and season. You can browse fresh clamshells or dried jars and choose pickup or delivery where available.

Here’s a quick snapshot of herb options you’ll typically find at Walmart:

• Fresh clamshell herbs – like basil, mint, rosemary, thyme, cilantro, and parsley for bright, finishing flavor.
• Dried leaves/flakes – oregano, parsley, dill weed, basil, thyme, and rosemary for rubs and simmered dishes.
• Whole leaves – bay leaves for stews, soups, and braises.
• Ground herbs – options such as thyme, oregano, and sage for even flavor distribution.
• Freeze-dried herbs – chives, cilantro, and dill that rehydrate quickly in dishes.

Use filters to narrow by fresh vs. dried or organic options, and check your store’s availability. Pickup and delivery may be offered in your area.

Herbs are sold in a few common forms, each with its own advantages:

• Fresh herbs – bright, delicate flavor; ideal for finishing dishes (e.g., basil, cilantro, parsley).
• Dried leaves/flakes – concentrated flavor; good for longer cooking (e.g., oregano, thyme, dill, rosemary).
• Freeze-dried herbs – retain fresh-like aroma and rehydrate quickly (e.g., chives, cilantro, dill).
• Whole leaves – typically bay leaves; add subtle depth during slow simmering.
• Ground herbs – fine texture for even seasoning (e.g., thyme, oregano, sage).

Many cooks keep both fresh and dried on hand. Which form you choose can depend on the recipe, cook time, and personal taste.

Starting your herb stash? These versatile picks cover lots of everyday cooking:

• Basil – salads, sauces, and sandwiches.
• Oregano – pizzas, marinades, and tomato dishes.
• Thyme – soups, sheet-pan meals, and pan sauces.
• Rosemary – roasted potatoes, poultry, and focaccia.
• Parsley – dressings, grains, and fresh garnish.
• Cilantro – salsas, bowls, and quick sautés.
• Dill – seafood, yogurt dips, and pickling.
• Chives – eggs, baked potatoes, and creamy sauces.
• Sage – skillet meals, stuffing, and brown butter.
• Bay leaves – stews, beans, and stocks.

Fresh herbs shine at the end of cooking, while dried versions can suit longer simmers. Availability can vary by store.

A few simple steps can help extend freshness:

• Tender herbs (cilantro, parsley, dill, mint): trim stems, place in a jar with a little water, cover loosely, and refrigerate. Change water as needed.
• Basil: it’s sensitive to cold; a cool room-temperature jar setup (away from sun) can help maintain leaves.
• Hardy herbs (rosemary, thyme, sage): wrap in a slightly damp paper towel, place in a breathable bag, and refrigerate.
• Keep moisture in check: wash just before using to avoid excess dampness.
• Longer term: freeze chopped herbs in ice-cube trays with water or oil, then transfer to a bag.

Actual shelf life varies by herb and fridge conditions.