Some people pass through the produce aisle and have no intention of messing with fresh herbs. At the same time, a guy a few aisles over could be looking at a plethora of dried herbs but only reaching for canisters of salt and pepper.

Then, there’s the lady doing a double-take wondering if that is really parsley in a squeezable tube.

For these shoppers and potential cooks, Sheri Caldwell, dietician at Hy-Vee, says cooking with herbs is worth exploring.

“Herbs can contribute so much to the flavor of food that that can make a difference,” Ms. Caldwell says. “It’s like a new art, a new skill that we have to learn.”

Today, herbs can be found in fresh, dried and, yes, even squeezable tube varieties. Here, we take a look at all three to help you out when you decide to give them a try. Your palette will thank you.

FRESH HERBS

The advantages of using fresh herbs will be evident from the first bite. Not only will you get garden-fresh flavor, but Ms. Caldwell says they are also rich in antioxidants. They also offer a tasty substitute for salt and can knock some sodium out of your diet.

But keep in mind that freshness doesn’t last long. Delicate, leafy herbs like basil will only keep for a few days in your refrigerator. Rosemary lasts a week at most. Bunches of cilantro and parsley sometimes last a couple of weeks, if you’re lucky. And when you buy these herbs from the produce aisle, you’re not getting them cheaply.

“They’re astronomically expensive,” says Karen Foley, personal chef and owner of Cooking Capers catering. “Unless you grow them in your yard.”

Actually, if you want an economical way to have instant access to fresh herbs, either growing your own or buying herb plants could be your best bet.

Cheryl Weaver, co-owner of Weaver’s Flowers and Herbs in Easton, Mo., says some easy herbs to grow are basil, rosemary, mint, chives, oregano and thyme. She starts growing her herbs in a greenhouse in the winter so they are ready for market by May. Farmer’s markets like the Pony Express Market in the East Ridge Village parking lot sell herb plants from Weaver and other growers from April through October. Ms. Weaver thinks having herbs at your fingertips is hard to beat.

“A cook is much more likely to use herbs if they’re right outside the kitchen door,” she says. “There’s nothing any fresher.”

DRIED HERBS

While you can’t really beat fresh herbs for flavor, dried herbs definitely have their place in your kitchen for several reasons. The drying process sometimes makes the flavor of herbs more intense, so you don’t have to use as much in your cooking. Ms. Caldwell says having popular herbs like oregano, rosemary, parsley, chives and thyme can come in handy.

“If you don’t have the fresh on hand, the dried are a great back-up,” she says. “You can add a lot of flavor to your food by having some of these on hand.”

Also, a great benefit of dried herbs is financial. They are much cheaper than fresh herbs and will be usable for months. But Ms. Foley says that dried herbs could “lose their kick” after about six months.

HERB PASTE

Fresh herbs and dried herbs have been with us forever, but tubed herbs? That’s a relatively new addition thanks to Gourmet Gardens Herbs and Spices.

This Australian company developed a unique process in 1998 that packages herbs in natural oils for convenient cooking.

“They harvest and process them very quickly, so they’re as fresh as possible,” Ms. Caldwell says.

Gourmet Garden makes herb paste in 17 varieties that include basil, chili, lemon grass, coriander, ginger, chunky garlic and herb blends in Indian, Moroccan, Thai and Mediterranean styles.

Ms. Caldwell says Gourmet Garden herbs are easy to measure out and have a taste comparable to fresh herbs. Plus, they last for a couple of months refrigerated and even longer if they are frozen and thawed out with each use. While Ms. Caldwell says the herb paste can be used in marinades and sautéing, its mushy texture doesn’t make it ideal for salads.

“That may come into play if you’re wanting that crunch of a fresh basil leaf,” she says.

And at about $4 a tube, it may seem kind of pricey, but at least you’ll get to use it all without it going to waste.

“They feel like they are getting their money’s worth out of it,” Ms. Caldwell says.

For more information on Gourmet Gardens and recipes, go to www.gourmetgarden.com/au.

Lifestyles reporter Blake Hannon can be reached at blakehannon@npgco.com