Fresh herbs are the cornerstone of many dishes, adding vibrant flavours and aromas that elevate everyday meals to new heights. Each herb has its unique taste and culinary uses, and knowing how to use them effectively can transform your cooking.
Here’s a guide to popular fresh herbs and how to make the most of them in your kitchen.
1. Basil
Basil has a sweet, peppery flavour with hints of anise and mint. It’s a key ingredient in Italian cuisine, particularly in dishes like pesto and Caprese salad.
Cooking Tips: Add fresh basil to salads, pasta sauces, and soups just before serving to preserve its bright flavour. It’s also delicious when used as a garnish on pizzas or blended into smoothies for a refreshing twist.
2. Parsley
Parsley has a fresh, slightly peppery taste with a hint of earthiness. It’s commonly used in Mediterranean and Middle Eastern dishes.
Cooking Tips: Use parsley as a garnish for soups, stews, and salads. It also works well in tabbouleh and chimichurri. For best results, add parsley at the end of cooking to maintain its vibrant colour and flavour.
3. Cilantro
Cilantro, also known as coriander, has a bright, citrusy flavour with a touch of spiciness. It’s a staple in Mexican, Indian, and Thai cuisines.
Cooking Tips: Cilantro is best used fresh in salsas, curries, and salads. Add it at the end of cooking or as a garnish to retain its distinctive flavour. For a zesty twist, blend cilantro into dressings or marinades.
4. Mint
Mint has a cool, refreshing taste with a subtle sweetness. It’s used in both sweet and savoury dishes across various cuisines.
Cooking Tips: Incorporate mint into salads, desserts, and drinks for a refreshing burst of flavour. It pairs well with lamb, peas, and fruit salads. To preserve its flavour, add mint leaves just before serving or garnish dishes with fresh mint.
5. Thyme
Thyme has a robust, earthy flavour with subtle floral notes. It’s widely used in French and Mediterranean cooking.
Cooking Tips: Thyme works well in roasted meats, stews, and casseroles. It’s also great in herb blends like bouquet garni. For a more intense flavour, use thyme early in cooking; for a milder taste, add it closer to the end.
6. Rosemary
Rosemary has a strong, pine-like flavour with hints of lemon and mint. It’s often used in Mediterranean and hearty dishes.
Cooking Tips: Rosemary is perfect for seasoning roast meats, potatoes, and vegetables. It’s also excellent in bread and focaccia. To avoid a bitter taste, remove the woody stems before cooking and use rosemary sparingly.
7. Sage
Sage has a warm, earthy flavour with notes of pine and citrus. It’s a classic herb in Italian and British cuisines.
Cooking Tips: Use sage in stuffing, soups, and sauces. It pairs exceptionally well with poultry, pork, and squash. For the best flavour, add sage early in cooking and crisp up whole leaves for a crunchy garnish.
8. Dill
Dill has a fresh, slightly tangy taste with hints of anise. It’s commonly used in Eastern European and Scandinavian dishes.
Cooking Tips: Dill is great in pickles, salads, and fish dishes. It’s also a key ingredient in tzatziki and various sauces. Add dill at the end of cooking to maintain its delicate flavour and vibrant green colour.
9. Chives
Chives have a mild, onion-like flavour with a hint of garlic. They are used as a garnish and in dishes where a subtle onion taste is desired.
Cooking Tips: Chives are perfect for topping baked potatoes, soups, and salads. They’re also great in egg dishes and herb butters. To keep their flavour fresh, add chives raw or near the end of cooking.
10. Tarragon
Tarragon has a distinctive anise-like flavour with a hint of sweetness. It’s commonly used in French cuisine.
Cooking Tips: Tarragon is ideal for flavouring sauces, dressings, and seafood. It pairs well with chicken, eggs, and vegetables. Use tarragon sparingly, as its flavour can be quite strong and can dominate a dish.
11. Oregano
Oregano has a warm, slightly bitter taste with a hint of mint. It’s widely used in Italian, Greek, and Mexican cuisines.
Cooking Tips: Oregano is excellent in tomato-based sauces, pizzas, and grilled meats. It can also be used in marinades and dressings. For a more potent flavour, add oregano early in cooking, and use it dried in long-cooked dishes.
12. Lovage
Lovage has a flavour reminiscent of celery with a hint of herbs and spices. It’s less common but valued for its distinctive taste.
Cooking Tips: Use lovage in soups, stews, and salads. It can also be used to flavour stocks and sauces. Lovage pairs well with root vegetables and can be used to add depth to vegetable dishes.
13. Bay Leaves
Bay leaves have a subtle, herbal flavour with hints of pine and eucalyptus. They are typically used dried.
Cooking Tips: Add bay leaves to soups, stews, and braises for a complex, aromatic flavour. Remove the leaves before serving, as they are tough and not meant to be eaten. Bay leaves can also be used in marinades and slow-cooked dishes.
14. Marjoram
Marjoram has a mild, sweet flavour with a hint of oregano. It’s often used in Mediterranean cooking.
Cooking Tips: Marjoram works well in soups, stews, and grilled meats. It can also be used in herb blends and as a seasoning for vegetables. Add marjoram towards the end of cooking to retain its delicate flavour.