Used appropriately, herbs can transform a simple dish into a delightful experience of savory, spicy, tangy and piquant flavors.
Basil - It's fresh leaf has a sweet, clove-like spiciness that increases with cooking. Basil combines well with garlic, tomatoes, and mushrooms which makes it an Italian favorite.
Bay - Frequently used to make a bouquet garni, marinades, stocks, pates, stuffing and curries. Bay is one herb that is better dried than fresh. Added at the beginning of cooking, the leaf is removed before serving.
Chives - Chopped and sprinkled on at the end of cooking, chives add a mild onion flavor to soups, salads, chicken, potatoes, and more. Blend with butter, cream cheese, sour cream and sauces. Chives freeze will but are poor dried.
Cilantro (Coriander) - These leaves have a spicy, lemony, pungent flavor that perfectly balances hot spicy foods. The potency decreases with cooking. Coriander seeds add an aromatic lift to chutney, curries, and vegetables.
Dill - The spicy, lemony taste of dill is totally unique. Whole seeds are added to pickles, potato salads, soups, and salmon. The leaves enhance both cold and hot sauces, vegetable dips, salads, and fish.
Mint - Mint has a clean, sharp bite and can be used individually or blended. It adds a refreshing twist to salads and vegetables. It also blends smoothly with chocolate in cakes and desserts. The dainty delicate leaves are ideal for garnishing.
Marjoram - The mild, savory flavor is suitable for tomato dishes, pastas, poultry, meat, fish, and vegetables. This herb dries well but is best when added towards the end of cooking.
Oregano - Oregano has a zesty flavor slightly stronger than marjoram. Its aromatic appeal is a favorite in Italian dishes like pizza, spaghetti, and lasagna. It also enhances salads, meat, and egg dishes.
Parsley - One of the most popular kitchen herbs. Its bright green leaves and mild taste enhance the flavor of other foods and herbs. Use in soups, sauces, salads, dressings, egg dishes, and more. Flat leafed Italian parsley and curly parsley both make colorful garnishes.
