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Herbs

Herbs add vibrant flavor dimensions to our cooking, but their benefits reach far beyond the culinary realm. Many herbs hold historical medicinal uses, possess subtle yet delightful fragrances, and add a touch of visual beauty to dishes. Let's explore some of the most common herbs and their unique characteristics.

What If My Recipe Doesn’t Specify What Herbs to Use?

If your recipe doesn’t specify what kind of herbs to use, use combinations of herbs that you like or have available. Be creative and don’t be intimidated. You will be surprised how all sorts of herbs nicely work together.

Fresh vs. Dried

Generally, fresh herbs offer brighter, more nuanced flavors. Dried herbs deliver a concentrated flavor punch and boast an extended shelf life. Many dishes benefit from a combination of both!

Most Common Types of Herbs

 

Basil

  • Sweet, slightly peppery, with hints of anise and clove.
  • Superb in tomato-based sauces, pesto, and Caprese salads.
  • Pairs beautifully with summer produce like zucchini and eggplant.
  • Read more here.

Parsley

  • Fresh, grassy flavor with subtle earthy notes.
  • Flat-leaf (Italian) parsley offers stronger flavor than curly-leaf varieties.
  • A versatile addition to soups, salads, grain dishes, gremolata, and more.
  • Read more here.

Cilantro

  • Bright, citrusy flavor with a slightly soapy undertone for some.
  • Essential in Mexican, South Asian, and Thai cuisines.
  • Adds a vibrant freshness to salsas, tacos, curries, and stir-fries.
  • Read more here.

Dill Weed

  • Delicate, feathery leaves with a sweet, grassy, and slightly citrusy flavor.
  • Perfect for creamy sauces, dips, and potato salads.
  • Ideal for flavoring fish and pickling vegetables.
  • Read more here.

Mint

  • Offers a refreshing coolness with various flavor profiles depending on the type (spearmint, peppermint, etc.).
  • Revitalizes beverages like tea and cocktails.
  • Enhances salads, Middle-Eastern dishes, and fresh fruit combinations.
  • Read more here.

Rosemary

  • Pungent, pine-like aroma and woody, slightly bitter notes.
  • Elevates roasted poultry, potatoes, and hearty bread.
  • A small sprig delivers a big flavor impact.
  • Read more here.

Thyme

  • Earthy, woodsy flavor with hints of lemon and mint.
  • Complements hearty stews, roasted vegetables, and egg dishes.
  • A key component of the classic bouquet garni (a bundle of herbs used to flavor dishes).
  • Read more here.

Oregano

  • Bold, slightly peppery flavor profile with warm, earthy notes.
  • A staple in Italian and Greek cuisines, shining in tomato sauces and on pizzas.
  • Also excellent with grilled meats and roasted vegetables.
  • Read more here.

Sage

  • Earthy and slightly peppery with hints of citrus and eucalyptus.
  • Pairs beautifully with rich fall flavors, like butternut squash, pork, and sausage stuffing.
  • A little goes a long way – use with a light hand.
  • Read more here.

Chives

  • Gentle, onion-like flavor with a touch of garlicky nuance.
  • Perfect as a finishing touch on soups, salads, and potato dishes.
  • The delicate blossoms are edible and make a beautiful garnish.
  • Read more here.

Tarragon

  • Distinct licorice/anise flavor profile with subtle peppery undertones.
  • A traditional French herb used in béarnaise sauce and to infuse vinegars.
  • Wonderful with chicken, fish, and egg dishes.
  • Read more here.

Marjoram

  • Similar to oregano but sweeter, with floral and citrusy notes.
  • Commonly used in Mediterranean cuisines and sausage blends.
  • Complements roasted vegetables and bean dishes.
  • Read more here.

Lavender

  • Fragrant floral aroma with sweet and slightly citrusy notes.
  • Sparingly used for culinary purposes in jams, baked goods, and infused syrups.
  • Popular for aromatherapy and potpourri blends.
  • Read more here.

Bay Leaf

  • Fragrant, woodsy aroma with hints of eucalyptus and clove.
  • Typically used whole in soups, stews, and slow-cooked dishes and removed before serving.
  • Imparts a subtle but essential depth of flavor.
  • Read more here.

Lemon Grass

  • Distinctive citrusy, lemony aroma with a touch of ginger.
  • Stalks are typically bruised and used to infuse broths, teas, and curries.
  • Essential in Thai and Vietnamese cuisines.
  • Read more here.

Exploring The Versatile World of Herbs This is just a small selection of the vast world of herbs! Get creative, mix, and match to elevate your everyday cooking!