Sage

• Sage is commonly used in Thanksgiving dishes, largely because it is in season. Sage is resistant to moderate chill during the cooler fall months, so it was likely used initially simply because it was available. It is often used in rubs and marinades to season poultry, though it can also be used in soups, sprinkled over roasted vegetables and chopped into casseroles. One common use for whole sage leaves is for stuffing the cavity of the turkey during the roasting process.
  
  

Rosemary

• Rosemary is a traditional herb used as a poultry seasoning in rubs, marinades and soups. If you are making your own meat or vegetable broth for use in soups, casseroles or gravy dressings, whole rosemary leaves can be added to the mix and simmered with the fats and vegetables to infuse an earthy flavor into the stock. Rosemary, along with other herbs used with precedence during this holiday season, is said to aid in digestion, which can be a benefit after a large and filling meal.
  
  

Thyme

• Thyme is another herb used during this holiday meal, largely because it is seen as a good accompaniment to poultry dishes. There are several variants of thyme, including English thyme and French thyme, which are traditionally used during this meal. The rich, hardy flavor of thyme is considered a good and fragrant accompaniment to sage and other common holiday spices.
  
  

Oregano

• Yet another earthy flavor used during this holiday season is oregano. Like sage, rosemary and thyme, it works well in soups, stocks and casseroles. Oregano can also be used dried or fresh and be as subtle or pronounced an addition as desired.
  
  

Others

• Other herbs are favored during this season, too, such as parsley and marjoram. Ginger is a spice that is used during this meal because it is very versatile. It can be used to add spice to sweet potatoes and poultry, or it can be used in desserts such as pecan and pumpkin pie, which are favorites during this season.