A simple method to add flavour to a recipe is to cook with herbs. Uncertain about where to begin? Try adding some marjoram and a handful of basil to your favourite tomato sauce, or rub some thyme and rosemary on a chicken before roasting it. Make your own chimichurri sauce to go with your favourite grilled meats or whip up a batch of fresh pesto to toss into pasta. Incorporate your preferred chopped herbs into a creamy ranch dip or homemade vinaigrette. Asian-inspired salads are a great way to incorporate herbs like mint and cilantro. You may be more familiar with some herbs than others.
Grow your own herbs for the freshest produce. They’re among the simplest plants for novice gardeners, and can thrive in containers, so you don't need a lot of room. Start with seedlings like basil, chives, cilantro, mint, and parsley. Water these frequently and plant them in a large pot with soil that drains properly. Place it outside by your kitchen door or in a bright position on a windowsill, and you'll always have fresh herbs on hand.
Are you experimenting with ways to spice up your meal without using too much salt? Try including dried or fresh herbs in your dishes. They’re also a low-fat method of enhancing the flavour and aroma of any meal! The next time you’re shopping for vegetables, keep an eye out for them.
Here are some commonly used herbs in most kitchens.
Basil
This herb best captures the flavour of summer. There are several types to choose from, including Thai basil with its anise undertones, opal basil with its gorgeous maroon leaves, and the traditional sweet Genovese basil that forms the foundation of any delectable pesto. This herb has a pungent flavour that resembles a cross between cloves and liquorice. Pesto and pasta sauces are just two of the many recipes that call for basil. Dried basil lacks the taste of fresh basil and it is used in abundance in Mediterranean cooking.
Cilantro
The pungent scent of cilantro or coriander is sometimes characterised as ‘soapy.’ It complements spicy foods nicely. Cilantro is used in curries, salsas, and stir-fries, such as this Sweet Chilli Tofu Stir-Fry. For optimal flavour, add the cilantro just before serving because it does not cook well. The dried fruit of the plant, coriander seeds, are frequently used in Asian cooking. Many cuisines, notably Mexican and Vietnamese, love cilantro's strong flavour and scent. The entire plant is edible: the stems have the same flavour as the leaves, the dried seeds can be bought whole or ground into coriander powder, and the roots are even used in some Asian dishes.
Lemongrass
It smells and tastes like sour lemon. It features frequently in Thai and Vietnamese cooking and is typically used to spice drinks and soups as well. Cut off the top and bottom of the lemongrass, as well as the white base and outer layers before using. Cut it into large pieces so that they’re easier to remove once a meal is cooked. Fresh lemongrass is always preferable to dried lemongrass.
Oregano
It belongs to the mint family, sharing ancestry with thyme and marjoram. Compared to its Mexican equivalent, Mediterranean oregano has a softer flavour. Add a pinch to your favourite chilli recipe to include another layer of flavour, or use it to season pizza and spaghetti sauces. Because of its stronger, more potent smell and perfume, oregano is also known as wild marjoram. A good alternative to fresh oregano is dried oregano. Oregano complements meats and tomato-based foods such as pizza sauces. Additionally, it complements with a majority of veggies. Try it with Mediterranean zucchini and aubergine/eggplant.
Parsley
The mild flavour serves as the foundation for many soups, sauces, and stews, but it rarely receives the spotlight on its own. Rougher curly parsley is a lovely garnish for platters, while flat-leaved Italian parsley adds a subtle grassy flavour and is a favourite for cooking. Parsley is a fresh-tasting herb with a hint of pepper that is frequently used as a garnish and to season a wide variety of foods. Use fresh parsley whenever feasible, because dried parsley lacks its strong taste. Additionally, parsley can be a crucial component in salads.
Rosemary
This sturdy herb, which has a piney scent and comes from the Mediterranean, is used to flavour breads, oils, sauces, and roasts. The robust, woodsy flavour of rosemary complements dark, gamy meats, both grilled and roasted. You can use it with your aromatics while cooking to enhance flavour, because of how well its flavour withstands heat. It tastes great in breads, spaghetti sauces, soups, and oil. One of the strongest herbs, rosemary may rapidly overpower a meal, so use it sparingly. The flavour of rosemary is intense and somewhat reminiscent of lemon and pine. Rosemary leaves are frequently used in meats, seafood, vegetables, soups, potatoes, tomato sauces, and dressings. Both dried and fresh sources offer strong flavour and aroma.
Bay leaf
It lends a woodsy flavour to grilled meats, vegetables, stews, and sauces. Supermarkets often carry dried bay leaves, which are cheaper than fresh ones. To bring out the flavour of the bay leaves, add them early in the cooking process and remove them before serving.
Sage
In the Mediterranean, sage’s unique flavour has long been valued for both culinary and therapeutic use. The silver-green, velvety, round leaves taste a little musty and unpleasant. With its musty mint flavour and scent, it is also slightly bitter. Sage is frequently used to spice sausages, beef, pig and poultry stuffings when coupled with other potent herbs. Because of its strong flavour, dried sage might be a decent alternative to fresh, but only minimal amounts are required.