A Kitchen Herb Primer

A Kitchen Herb Primer

Herbs are the flavorful leaves of plants. They can be used singularly or in combinations for different effects. Dried herbs need to be measured and then crushed to release more of the flavor. You’ll need more of fresh herbs than dried herbs for the same taste, usually 3-4 times as much. You can chop fresh herbs with a knife or snip with the kitchen scissors.

Below are different herbs, their flavor, and their uses. This is only a general list, feel free to discover new ways to use the herbs in your meals.

Basil
Basil is a sweet herb with a clove-like pungent tangy feel, found either in leaves or ground. It is good in eggs, pesto, soups, salads, stews, and tomato dishes.

Bay leaves
Bay leaves are a pungent aromatic herb, found either in leaves or ground. They are good in meat dishes, sauces, soups, stews, vegetables, and in pickling.

Chervil
Chervil is slightly more aromatic than parsley and is a bit like anise in taste. It is found in leaf form. It is good in eggs, salads, soups, sauces, fish, and in stuffings.

Chives
Chives are onion-like herbs, found freeze-dried. They are good in appetizers, eggs, salads, as a garnish, and in cream based soups. (I particularly like them over a nice baked potato)

Cilantro
Cilantro has a distinctive aroma, and is a parsley-like herb. It is found in leaves and is also called Chinese parsley. It is good in ethnic dishes such as Spanish, Italian and Chinese entrees, and as a garnish, in pasta salads, and in pesto.

Dill weed
Dill weed is a tangy pungent herb found whole or dried. It is good in breads, cheese, salads, sauces, fish, and vegetables.

Marjoram
Marjoram is an aromatic slightly bitter herb found in leaves or ground. It is good for fish, lamb, poultry, sausages, cottage cheese, soups, stuffings, stews, and in vegetables.

Mint
Mint is a strong cool herb found either in leaf form or in flakes. It is good in beverages, desserts, fish, lamb, sauces, and in soups.

Oregano
Oregano is a strong, bitter, aromatic herb found in leaf form or ground. It is good in eggs, cheese, fish, Italian dishes, meats, soups, sauces, and in vegetables.

Parsley
Parsley has a slightly pepper-like flavor and is found in leaf form. It is good in herb mixtures, as a garnish, or in sauces, soups, and stews.

Rosemary
Rosemary is a fresh and sweet flavored herb found in leaf form. It is good in casseroles, fish, lamb, seafood, salads, soups, and in vegetables.

Sage
Sage is a slightly bitter aromatic herb that is found in leaf form, rubbed, or ground. It is good in fish, meats, poultry, salads, sausages, soups, and in stuffings. (I particularly favor it rubbed over a Sunday roast)

Savory
Savory is a slightly pungent aromatic herb found in leaf form or ground. It is good in poultry, meats, salads, soups, stuffings, sauces, and in vegetables.

Tarragon
Tarragon is an anise-like herb that is found in leaf form. It is good in eggs, meats, salads, sauces, poultry, tomatoes, and in pickling.

Thyme
Thyme is a pungent aromatic herb found in leaf form and ground. It is good in chowders, poultry, stews, meats, fish, tomatoes, and in stuffings.

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