1.2: Herbs

Basil

Basil is considered one of the great culinary herbs. It is available in a variety of "flavors" - cinnamon, garlic, lemon, even chocolate- but the most common is sweet basil. Sweet basil has light green, tender leaves and small white flowers. Its flavor is strong, warm and slightly peppery, with a hint of cloves. Basil is used in Mediterranean and some Southeast Asian cuisines and has a special affinity for garlic and tomatoes. When purchasing fresh basil, look for bright green leaves; avoid flower buds and wilted or rust-colored leaves. Dried sweet basil is readily available but has a decidedly weaker flavor.

Opal basil is named for its vivid purple color. It has a tougher, crinkled leaf and a medium-strong flavor. Opal basil may be substituted for sweet basil in cooking, and its appearance makes it a distinctive garnish.

Bay Leaves

Bay, also known as sweet laurel, is a small tree from Asia that produces tough, glossy leaves with a sweet balsamic aroma and peppery flavor. Bay symbolized wisdom and glory in ancient Rome; the leaves were used to form crowns or "laurels" Bay leaves worn by emperors and victorious athletes. In cooking, dried bay leaves are often preferred over the more bitter fresh leaves. Essential in French cuisine, bay leaves are part of the traditional bouquet garnish and court bouillon. Whole dried leaves are usually added to a dish at the start of cooking, then removed when sufficient flavor has been extracted the Middle East. Its lacy, fern-like leaves are similar to parsley and can be used as a garnish.

Chervil

Chervil is commonly used in French cuisine and is one of the traditional fine herbs. Chervil's flavor is delicate, similar to parsley but with the distinctive aroma of anise. It should not be heated for long periods.

Chives

Chives are perhaps the most delicate and sophisticated members of the onion family. Their hollow, thin grass-green stems grow in clump s and produce round, pale purple flowers, which are use d as a garnish. Chives may be purchased dried, quick-frozen or fresh. They have a mild onion flavor and bright green color. Chives complement eggs, poultry, potatoes, fish and shellfish. They should not be cooked for long, periods or at high temperatures. Chives make an excellent garnish when snipped with scissors or carefully chopped and sprinkled over finished soups or sauces.

Garlic chives, also known as Chinese chives, actually belong to another plant species. They have flat, solid (not hollow) stems and a mild garlic flavor. They may be used in place of regular chives if their garlic flavor is desired.

Cilantro

Cilantro is the green leafy portion of the plant that yields seeds known as coriander. The flavors of the two portions of this plant are very different and cannot be substituted for each other. Cilantro, also known as Chinese parsley, is sharp and tangy with a strong aroma and an almost citrus flavor. It is widely used in Asian, Mexican and South American cuisines, especially in salads and sauces. It should not be subjected to heat, and cilantro's flavor is completely destroyed by drying. Do not use yellow or discolored leaves or the tough stems. When used in excess, cilantro can impart a soapy taste to foods.

Curry leaves

Curry leaves are the distinctively flavored leaves of a small tree that grows wild in the Himalayan foothills, southern India and Sri Lanka. They look like small shiny bay leaves and have a strong curry-like fragrance and a citrus-curry flavor. Often added to a preparation whole, then removed before serving, they can also be minced or finely chopped for marinades and sauces. Choose fresh bright green leaves, if possible, or frozen leaves; dried leaves have virtually no flavor. Although used in making southern Indian and Thai dishes, curry leaves (also known as neem leaves) must not be confused with curry powder.

Dill

Dill, a member of the parsley family, has tiny, aromatic, yellow flowers and feathery, delicate blue-green leaves. The leaves taste like parsley, but sharper, with a touch of anise. Dill seeds are flat, oval and brown, with a bitter flavor similar to caraway. Both the seeds and the leaves of the dill plant are used in cooking.

Dill is commonly used in Scandinavian and central European cuisines, particularly with fish and potatoes, mushrooms, and other vegetables. Both leaves and seeds are used in pickling and sour dishes. Dill leaves are available fresh or dried but lose their aroma and flavor during cooking, so add them only after the dish is removed from the heat. Dill seeds are available whole or ground and are used in fish dishes, pickles and breads.

Epazote

Epazote, also known as wormseed or stinkweed, grows wild throughout the Americas. It has a strong aroma similar to kerosene and a wild flavor. Fresh epazote is used in salads and as a flavoring in Mexican and Southwestern cuisines. It is often cooked with beans to reduce their gaseousness. Dried epazote is brewed to make a beverage.

Lavender

Lavender is an evergreen with thin leaves and tall stems bearing spikes of tiny purple flowers. Although lavender is known primarily for its aroma, which is widely used in perfumes, soaps and cosmetics, the flowers are also used as a flavoring, particularly in Middle Eastern cuisines though other cuisines use it as well. These flowers have a sweet, lemony flavor and can be crystallized and used as a garnish. Lavender is also used in jams and preserves and to flavor teas and tisanes.

Lemongrass

Lemongrass, also known as citronella grass, is a tropical grass with the strong aroma and flavor of a lemon. It is similar to scallions in appearance but with a woody texture. Only the lower base and white leaf stalks are used. Available fresh or quick-frozen, lemongrass is widely used in Southeast Asian cuisines.

Lime leaves

Lime leaves from a species of thorny lime trees are used much like bay leaves to flavor soups and stews in Thai and other Asian cuisines. These small, dark green leaves have a bright citrus floral aroma. Fragrant lime leaves are available fresh in the United States now that these trees are cultivated domestically.

Lovage

Lovage has tall stalks and large dark green celery-like leaves. The leaves, stalks and seeds (which are commonly known as celery seeds) have a strong celery flavor. Also known as, ‘sea parsley’, the leaves and stalks are used in salads and stews and the seeds are used for flavoring.

Marjoram

Marjoram, also known as sweet marjoram, is a flowering herb native to the Mediterranean and used since ancient times. Its flavor is similar to thyme but sweeter; it also has a stronger aroma. Marjoram is now used in many European cuisines. Although it is available fresh, marjoram is one of the few herbs whose flavor increases when dried. Wild marjoram is more commonly known as oregano.

Mint

Mint a large family of herb, includes many species and flavors (even chocolate). Spearmint is the most common garden and commercial variety. It has soft, bright green leaves and a tart aroma and flavor. Mint does not blend well with other herbs, so its use is confined to specific dishes, usually fruits or fatty meats such as lamb. Mint has an affinity for chocolate. It can also be brewed into a beverage or used as a garnish.

Peppermint

Peppermint has thin, stiff, pointed leaves and a sharper menthol flavor and aroma. Fresh peppermint is used less often in cooking or as a garnish than spearmint, but peppermint oil is a common flavoring in sweets and candies.

Oregano

Oregano, also known as wild marjoram, is a pungent, peppery herb used in Mediterranean cuisines, particularly Greek and Italian, as well as in Mexican cuisine. It is a classic complement to tomatoes. Oregano's thin, woody stalks bear clumps of tiny, dark green leaves, which are available dried and crushed.

Parsley

Parsley is probably the best-known and most widely used herb in the world. It grows in almost all climates and is available in many varieties, all of which are rich in vitamins and minerals. The most common type in the United States and Northern Europe is curly parsley. It has small curly leaves and a bright green color. Its flavor is tangy and clean. Other cuisines use a variety sometimes known as Italian parsley, which has flat leaves, a darker color and coarser flavor. Curly parsley is a ubiquitous garnish; both types can be use d in virtually any food except sweets. Parsley stalks have a stronger flavor than the leaves and are part of the standard bouquet garnish. Chopped parsley forms the basis of any fine herb blend.

Rosemary

Rosemary is an evergreen bush that grows wild in warm, dry climates worldwide. It has stiff, needlelike leaves; some varieties bear pale blue flowers. It is highly aromatic, with a slight odor of camphor or pine. Rosemary is best used fresh. When dried, it loses flavor, and its leaves become very hard and unpleasant to chew. Whole rosemary stems may be added to a dish such as a stew and then removed when enough flavor has been imparted. They may also be added to a bouquet garnish. Rosemary has a great affinity for roasted and grilled meats, especially lamb.

Sage

Sage was used as a medicine for centuries before it entered the kitchen as a culinary herb. Culinary sage has narrow, fuzzy, gray-green leaves and blue flowers. Its flavor is strong and balsamic, with notes of camphor. Sage is used in poultry dishes, with fatty meats or brewed as a beverage. Sage’s strong flavor does not blend well with other herbs. It dries well and is available in whole or chopped leaves or rubbed (coarsely ground).

Savory

Savory has been used since ancient times. Its leaves are small and narrow, and it has a sharp, bitter flavor, vaguely like thyme. It dries well and is used in bean dishes, sausages and fine herb blends. While the variety called summer savory is most common and popular, a variety called winter savory is also available.

Tarragon

Tarragon is another of the great culinary herbs, is native to Iberia. It is a bushy plant with long, narrow, dark green leaves and tiny gray flowers. Tarragon goes well with fish and tomatoes and is essential in many French dishes such as bearnaise sauce and fine herb blends. Its flavor is strong and diffuses quickly through foods. It is available dried, but drying may cause hay-like flavors to develop.

Thyme

Thyme has been popular since 3500 B.C.E., when Egyptians used it as a medicine and for embalming. Thyme is as mall, bushy plant with woody stems, tiny green-gray leaves and purple flowers. Its flavor is strong but refined, with notes of sage. Thyme dries well and complements virtually all types of meat, poultry, fish, shellfish and vegetables. It is often included in a bouquet garnish or added to stocks.