How many times have you tasted a dish made with fresh herbs and raved about it’s extraordinary flavour? It’s not difficult to get into the habit of cooking with fresh herbs every day especially if you grow your own. I’ve been researching those indoor herb gardens and I’ve decided it’s worth a try. I want that delicious, fresh taste every night with my dinner!
Here’s some info about the most commonly used herbs to help you decide how and where to use them.
Basil
Flavour: Fragrant and spicy — almost peppery
Great with: Tomatoes, vegetables, poultry, grilled pizzas, salads
Notes: It’s best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.
Chives
Flavour: Subtle onion with grasslike leaves
Great with: Egg dishes, soups, sauces, baked potatoes, fish
Notes: Snip with scissors for best results. Chive flowers make a pretty garnish.
Cilantro
Flavour: A lively flavor; soapy, some say; looks similar to flat-leaf parsley
Great with: Asian, Mexican, and Indian dishes; mix in salsas and chutneys
Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.
Dill
Flavour: Fresh and grassy; feathery leaves used in pickle brine
Great with: Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars
Notes: Use dill fresh or add to hot food just before serving.
Mint
Flavour: Cool; brightens up both savory and sweet dishes
Great with: Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas
Notes: The most popular variety is spearmint. To dry, hang in a dark place with low humidity.
Oregano
Flavour: Earthy; balances acidic tomatoes — hence common on pizza
Great with: Lamb, beef, eggs, beans, eggplant
Notes: It’s closely related to marjoram (but more pungent), so they aren’t classified separately.
Parsley
Flavour: Peppery and fresh; curly parsley is milder than flat-leaf Italian
Great with: Salads, vegetables (especially potatoes), pasta
Notes: Either variety is a breath freshener.
Rosemary
Flavour: Pungent aroma and pine flavor
Great with: Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long-cooking stews
Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.
Sage
Flavour: Very aromatic and woodsy
Great with: Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose, and duck
Notes: Deep-fried sage is a lovely garnish.
Tarragon
Flavour: Reminiscent of licorice
Great with: Poultry, fish, shellfish, vegetables, vinegar, and eggs; indispensable in the French béarnaise sauce
Notes: Two types; French is preferred over the more bitter Russian.
Thyme
Flavour: Minty and citrusy
Great with: Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice
Notes: Strip leaves from stems by pulling through fork tines.
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