When using herbs one must remember that they should extend and balance out a dish not overpower it. Herbs are exciting because they can make dull dishes great. And you can use them to garnish your dish as well. Dry herbs are not as pungent as their fresh brothers and sisters. Fresh is best. When shopping for herbs, make sure there aren't any black spots or wrinkled leaves. Look for robust looking and smelling herbs. See the chart below for types of herbs.
|
Basil
|
It's nice. The leaves are
pointed and can come in a few colors and sizes from green, purple and red.
|
Base for pesto. Flavoring sauces,
chicken fish and pasta dishes. Great in chopped salads. Infuse with oils.
|
|
Bay Leaf
|
Smooth leaf, a bit rigid.
|
I use the dry ones. They're
pretty powerful. Used to flavor sauces, soups, grain dishes, stews
Must remove before serving
because you can't eat them.
|
|
Chervil
|
Licorice scent and flavor,
similar in appearance to flat leaf parsley but with finer leaves.
|
Part of "fine herbs" mixture of
parsley, cheval, tarragon.
Chervil is used to flavor, egg,
fish and chicken dishes.
|
|
Cilantro
|
Similar in shape to parsley but
with a different flavor
|
Used in Mexican, South American,
Thai, Indian and other Asian cuisines. Used in uncooked sauces. Used to
flavor salsa.
|
|
Dill
|
Small feathery leaves with a
pungent lovely order.
|
I like this stuff in my egg
salad. Used fresh to flavor sauces, stews, and soups. Used in Eastern /
Central European cuisines.
|
|
Marjoram
|
Tiny round leaves similar to
fresh oregano even in flavor.
|
Great for sauces and veggie
dishes. Used in Italian and Greek cuisines.
|
|
Mint
|
Pointed leaves that can vary in
size and scent/flavor.
|
Used in the popular beverage,
the mojito. Used to create mint jelly and to flavor sweet dishes.
|
|
Oregano
|
Small round leaves.
|
Used in Italian and Greek
cooking. Great in sauces or with pork, chicken, lamb, fish and veggies.
|
|
Parsley
|
Curled or flat leaf - Italian
parsley.
|
Flavoring of sauces, Good on all
meats, stews, salads and soups.
|
|
Rosemary
|
Firm small pointed green leaves attached to a stem. Has a pine like scent. Leaves are pointy and small.
|
Used as skewers for middle
eastern cooking, for grilling foods. Intense flavor. Great with meats.
|
|
Sage
|
Part of the mint family. Large
leaves. Green in color.
|
Great in stuffing, sausages and
some stews.
|
|
Savory
|
Similar to thyme.
|
Used in stuffing, salads, soups
and sauces.
|
|
Tarragon
|
Narrow leaves, smells a little
like licorice.
|
Used in chicken dishes, sauces,
eggs, and fish
|
|
Thyme
|
Tiny leaves. Great herb
|
Used to flavor, soups, stews and
braises. Used in all types of cuisines. Middle east to European.
|
