A multitude of herbs have been known to mankind from the beginning, and are used for their medicinal benefits or as culinary delights. Although the vitamins herbs provide may be minute, it is the taste, and mood they give foods that makes them so valuable.

The choices are limitless - herbs are available throughout the year: whole, chopped or ground, fresh, dried, or frozen. Their perfume and taste comes from the volatile oils. Some of the most common and essential culinary herbs are Provencal: basil, oregano, bay leaves, tarragon, parsley, sage, rosemary, and thyme - just like in the ballad Scarborough Fair.

When it comes to cheese, feel free to experiment. Herbs can serve as a garnish, a vibrant color on the platter, seasoning in a cheese spread, or infused aromas when cooking and baking. Using herbs can add that extra zest and sparkling flavor to any mundane recipe. Soft cheeses and herbs go wonderfully together to make spreads, dips, or appetizers, like our Italian Goat Cheese recipe. It is also excellent to mix young leaves of chervil and chives with goat cheese to enhance the tangy flavors. Use 1 or 2 tsp. per 1/4 pound of cheese. Oregano and basil are a perfect complement to goat cheese as well: while oregano leans towards the savory and peppery side, basil is more on the sweet side. Try the Vine-Ripened Summer Tomato and Basil Soup with Goat Cheese.

Fresh sage leaves, rosemary, or chives are also delicious when minced and added to creamy Brie. Use 1 tsp. per 1/4 pound. Also, consider Ham Pinwheels with Brie, Herbs, and Nuts, for a simple hors d'oeuvre.

Hard cheeses are very flavorful on their own, so you'll want to be delicate when pairing them with herbs. Thyme and sage are a good choice to complement the spicy aromas of Comte Charles Arnaud cheese. Thyme, sage, and marjoram would lighten the most hearty dish or gratin as well.

As spring arrives, the farmer's markets become the best "hunting place" for fresh herbs; so take advantage, and enjoy.

Pairing is always a question of balance. There is a certain harmony to be established between the flavors of your dish. In this month's featured recipe, Dilled Salmon Papillotte with Goat Cheese, the rich tone is created by the fresh, grassy taste of the dill, the savory salmon, and the tangy goat cheese; it is further enhanced by the appropriate wine.

Your wine choice should have a sophisticated flavor without breaking this fragile balance. Therefore, any strong or rich red wines are excluded. The delicacy of a fruity wine will lead to a better complementing. Of course, a white wine with crisp and dry tones will make more sense, considering the salmon is steamed in papillotte. The best match, without a doubt, is a Sauvignon blanc.

Sauvignon Blanc are produced in the Loire Valley of France, but excellent Sauvigons are made in California, New Zealand, and South Africa. If you're planning on having a French Sauvignon, we suggest a Pouilly Fume 2005 or 2003. Another recommended French pick would be the Sancerre, which is more affordable. Of course, Napa Valley wines are also perfect choices.

Who can choose between rich, sweet chocolate and creamy, decadent Ile de France Brie this Valentine's Day? Who should have to? Instead, pair the two for a doubly delicious indulgence. To up the romance, dip strawberries in semisweet chocolate and serve with a wedge of Brie and mild crackers for an intimate fruit & cheese plate for two!