Herbs are a very important part of any low carb diet - they add great, natural flavor to your food without adding carbs. What herbs are your favorites to use?

I for example always love paprika on my devilled eggs. Yummmmm!

As far as herbs go, I'm a fiend for both rosemary and cilantro. I also love dill, basil, thai sweet basil, thyme, oregano, mint, tarragon, sage.... you name it, I love it!

I think I love most spices too, I have some Spanish paprika (both "agridulce" and "picante") that my in-laws brought back from a trip to Spain.... what a difference in flavor! It makes for some really intense and delicious Spanish-inspired Ratatouille, as well as shrimp dishes. I love Indian spices: cumin, coriander, turmeric, mustard.... and chiles!! I make my own chipotles; those are fiercely awesome....

Okay, I actually can't really think of any herbs or spices that I DON'T like.

I find that the more carefully I balance and use herbs and spices in dishes, the less salt I need to add to them.... I only get to have one major dehydrator in my diet, and Caffeine is my choice, not salt.

I like basil & being chinese , I like those herbs use in herbal soups & dishes.

I don't like ginseng though , it's too rich for me especially if I were to take double boiled ginseng chicken soup

I would have to vote for bay laurel. Laurel is a tender perennial that lives outside in summer and spends the winter in a sunny spot indoors.

It always produces more leaves than I can use, but it's a neat and dignified plant that asks practically nothing of me. I love it. I can see why it has such elevated status in myth and legend. It is a sublime herb.

Fresh bay laurel imparts enough flavor to meat dishes that no other seasoning is really required. Use it in any kind of stew. I like to hide a few leaves under a meatloaf or a roast and let the essence permeate the meat. It's also very good in tomato sauce.

Yes, I love my laurel and snip off a little shoot for people to take home who notice it in the dinner. Pruning encourages bushy growth.

I love basil, chives, dill, rosemary, tarragon (I grow it in my herb garden and just cut off a sprig or two and place them inside the cavity of a roasting chicken for a wonderful flavor accent - can do this with rosemary as well). And I can't forget wonderful, 'good for you' garlic!!!

I use chives, chervil, rosemary, lemongrass, tarragon, cumin, coriander and parsley! Yep, mint is also a familiar addition to some of my dishes.

I have family worldwide who love to send me herbs and spices from all over. So, I am constantly trying new flavors and textures in my dishes.

We use a lot of basil here. I have tons of chives - they grow like weeds - but I don't find much use for them <img src="/images/graemlins/smile.gif" alt="" />

basil, rosemary, garlic, scallions and coarse black pepper are my herbs/spices of choice.

Oh we LOVE garlic, we put garlic in everything <img src="/images/graemlins/smile.gif" alt="" />

I love garlic to death being the fact that I'm chinese but I hate ginger

ooo, I love ginger too. And I like horseradish.

I love rosemary and use it with garlic to infuse olive oil for dipping. I also grow chives in my garden and love to snip them for a garnish on top of potato salad or deviled eggs. Tarragon is also very good in chicken salad.

Now, I know who I can ask! I've always wondered if the chive-looking things in the garden are actually the edible chives of the supermarket. They look the same, but I've always been squeamish about trying until somebody tells me they are the same. If so, I have plenty enough to share!

Chives that grow at home develop pretty purple flowers, that's how you know that they're chives. They grow like weeds... they're one of like two things that I've ever been able to grow without killing off (I've killed cacti... more than once).

I love fresh dill! It always makes me think of spring for some reason. I use it on pretty much any fish, anything grilled, eggs.

I also am a huge garlic fan: my motto- savory - it gets garlic, sweet - it gets cinnamon!

Basil, chives, rosemary, and tarragon are others that I especially love to use fresh.

MMMM, dill...okay, add that to my favorites