Herbs can be divided into 2 caregories. Ones that can withstand heat and ones that cannot. Herbs that can withstand heat are essentially the heartier ones. These herbs should be used for stocks and soups and simmered with sauces. Examples of these would be thyme, rosemary, oregano and parsley. Herbs that cannot withstand heat would be basil, cilantro, mint. These herbs will show their flavor at the end as a finish to the dish. Use these finishing herbs at the end of the dish and you notice a difference in flavor and a pop of freshness.