Cooking with Herbs

 

Basil – Sweet, sunny flavor versatile. Green beans, peas, potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish.

Bay Leaves – Pungent, mint-like; dried leaves more widely available. Used in sauces, stews, gumbo; many varieties; many varieties.

Chives – Delicate onion flavor, never overpowering. Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors. Great with eggs, salads, potato dishes, poultry, sauces.

Cilantro – Fresh, aromatic, distinctive. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos.

Dill – Pungent, tangy; dominate, use alone or with parsley. Seeds also have strong flavor. Salmon, peas, eggplant, cabbage, cucumber, yogurt sauces, salads, pickling; predominate in Mediterranean cooking.

Marjoram – Oregano-like but sweeter. Fish stews, stuffing’s, carrots, greens, beans, egg dishes.

Mint – Strong; sweet. Teas, desserts, lamb, fish, salads.

Oregano – Earthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon. Retains good flavor when dried.

Parsley – Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads, Fresh is better than dried.

Rosemary – Fresh, piney, pungent; easily overpowers. Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads.

Sage – Almost mint-like, slightly bitter; can overpower other herbs. Use whole stems in soups, stews, remove when done. Chop whole leaves in very thin strips. Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much different flavor.

Savory – Reminiscent of thyme. Veal, pork, eggplant, tomatoes, stuffing.

Tarragon – Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrette.

Thyme – Earthy, subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at all stages of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegetables, breads. Retains good flavor when dried.