Fresh herbs are pricy. But as with spices, we would never say to skip them—they’re key to making healthy food taste great. Look for combination packages of fresh herbs; they may be labeled “poultry mix” and typically contain a couple of different herbs, such as rosemary, thyme and marjoram. That way you get a bit of a few different herbs and you’ll likely have less waste. Growing your own is another great option. In many areas you can grow hearty herbs like rosemary outdoors all year long. Though the flavors will be slightly different, you can replace fresh herbs in a recipe with dried. The rule of thumb is to follow a three-to-one fresh-to-dried ratio. So if a recipe calls for 1 tablespoon (i.e., 3 teaspoons) of fresh thyme, use 1 teaspoon of dried. Rosemary, oregano, sage and thyme are good bets when going from fresh to dry. Avoid making swaps with cilantro, parsley or chives as the dried herbs don’t have much flavor.