HERBS 101 - How to Use Them

Herbs 101 - How to Use Them by Karina Catharine Struven

 

Herbs 101 - How to Use Them

I just love to cook and most of all I love to use herbs to enhance my meals and give my family that extra boost of vitamins and minerals. Since I have experienced such a difference with herbs in my cooking, I just want to share with you the basics of using herbs and the benefits they have to offer.

Would you love to use herbs but are not exactly sure how to get started with them? That is how I felt until I simply jumped in and started researching them and using them in my cooking. So if you fell the same way I did, I would love to share with you what I have learned. Hopefully when you are done with this article you will be more knowledgeable about each herb and what is the best way to use them. While you can use store bought herbs, but as we all know, “fresh is best.” Every year in my garden I throw a few different herb plants that I know I will use in my cooking. Nothing extravagant, just the main ones, such as: basil, oregano, parsley, mint, dill, rosemary, thyme, cilantro, chives and sage. I usually just place them around the outer border of my garden so they are easy to get to when I need them for a recipe. You can even have them in planters in your kitchen and/or on your back deck for easy snipping. Remember: if you are using “dried herbs” you will find that they are definitely more pungent, so use less of them than you would of fresh herbs. Also, always take the dried herb in your one palm of your hand and rub together over your recipe. This infuses the herb and releases the smell and flavor of each herb.

So let’s get started with the basic herbs!

1. Basil:

Herb: leaf, you can purchase fresh or dried. Has an aromatic green leaf. It is a member of the Mint family. Best used in tomato dishes, pesto, egg dishes, salads, marinades, fish, chicken and butters.

2. Oregano:

Herb: leaf or ground, fresh or dried. Oregano is a pungent herb, similar to marjoram, but stronger. It is native to Italy and Mexico. It is also grown domestically here in the States.

3. Parsley:

Herb: fresh leaf in bunches, dried chopped leaf.  Parsley is a lovely green leaf, curly or flat, with a delicate sweet flavor. Excellent source of vitamin C and is great for digestion. Use as a garnish, chopped and sautéed with other vegetables, also use in: stews, sauces, vegetables stir fry, salads, egg salad, rice and potatoes. Would go with absolutely and dish.

4. Mint:

This herb has a “refreshing” cool taste. Herb: leaf, fresh or dried. A lovely “aromatic” herb with a cool flavor. Spearmint and peppermint are most common. Use on Lamb, ice or hot tea, fruits, fruit beverages, peas, carrots, potatoes, soups, sauces and jellies.

5. Dill:

Herb: leaves, fresh or dried. Spice also. Herbs and seed with “dill pickle” flavor. Seed more pungent than herb. Seed is best used for pickling, soups, sauerkraut, and marinade. Best to use with salads, soups, Salmon, potato dishes, mayonnaise based salads, chicken salad and much more.

6. Rosemary:

Herb: whole leaf, fresh or dried. A very aromatic and has a light green leaf resembling that of pine needles. Healthy and strong, even in cold weather. Has a piney and bittersweet Use with lamb, fish, beef, sauces, soups, stews, salads and marinades.

.

7. Tarragon:

Herb: fresh, dried, pickled leaf that tastes bitter sweet and peppery, Use it in chicken, fish, sea food and mayonnaise based salads.

8. Thyme:

Herb: fresh or dried leaf crushed or ground. Has a tiny brownish green leaf, and is very aromatic. Has a pungent lemony taste. Usually used in chowders, stocks, sauces, meats, poultry, stuffing (dressing), and salad dressing.

9. Cilantro:

Herb: leaf, dried or fresh. Light green aromatic leaf. Shaped like flat parsley but much more pungent flavor. Leaf is from the coriander seed. Tastes grassy/citrusy. Usually used in TexMex Cooking, Thai curry, Asian soups, Chimichurri sauces, salads, salsa, soups, eggs and dressings.

10. Chives:

Herb: fresh, dried and/or frozen. A mild, delicate member of the onion family. Usually used in eggs, salads, sauces, soups, chicken dishes, meatloaf, and summer mayonnaise salads, and pasta salads.

11. Sage:

Herb: whole, rubbed, or ground leaf, fresh or dried. Has a very pungent grayish green leaves that feel and look fuzzy. Has a very strong pungent, earthy flavor especially when rubbed together in palms of your hands. Certainly a little goes a long way. Usually used in stuffing, meat: usually poultry and fish, cheese, breads, soups, stews, and some salads.

I have included here just a few of the many hundreds of herbs that are available. I have found that in my cooking and baking these are just a few of the herbs that I find myself using all the time. Of course you can use herbs in many other foods. Have some fun, experiment and find the flavors that you and your family like best. I prefer and find myself using basil and parsley in just about everything that I cook. I love the smells and the flavors that they have to offer. I use them in my homemade spaghetti sauce, vegetables, salads and summer salads such as, pasta and potato salads. I use oregano, just sparingly, because my family finds it too pungent for their liking. I have found, through trial and error, that herbs definitely have a lot to offer us. Not only to enhance your cooking, but also to give you an extra boost of vitamins and minerals.

So enjoy and have fun cooking with herbs!