Basic Information on Common Culinary Herbs
|
|
Variety |
Description |
Uses / Affinities |
|
Basil |
Leaves are pointed and green. Purple, large or small leafed
varieties are available. |
Flavoring for sauces, pesto sauce, dressing, infusing oils,
vinegar etc. Also available in dried-leaf form. Chicken, fish and pasta
dishes. |
|
Bay Leaf |
Smooth and rigid leaf. |
Available dried year-round. Used to flavor soups, stews,
stocks, sauces and grain dishes. |
|
Chervil |
Similar in shape to parsley, with finer leaves and licorice
flavor. |
Component of "fine herbs" often used to garnish dishes.
Egg, chicken, shellfish dishes. |
|
Cilantro |
Similar in shape to parsley with pronounced and unique
flavor. |
Component of Asian and South/Central American dishes.
Flavoring for salsa and other uncooked sauces. |
|
Dill |
Feathery shape with strong aroma. |
Fresh is used to flavor sauces, stews and braises. Seeds
used in pickles. |
|
Marjoram |
Small, rounded leaves with a flavor similar to oregano. |
Used in Greek, Italian and Mexican dishes. Especially
suitable for vegetable dishes. |
|
Mint |
Pointed and textured leaves. Size varies by type, as does
particular flavor. |
Used to flavor sweet dishes, beverages and in some sauces.
Mint jelly is traditional with lamb dishes. |
|
Oregano |
Small and oval leaves. |
Used with a variety of sauces in poultry, beef, veal, lamb
and vegetables. |
|
Parsley |
Feathered leaves and may be curly or flat. |
Component of "fine herbs" and of bouquet garni. Flavoring
for sauces, soups, dressings and other dishes as garnish. |
|
Rosemary |
Leaves shaped like pine needles with a pine aroma and
flavor. |
Large branches used as skewers. Popular in Middle Eastern
dishes, grilled foods and in marinades. Dried is nearly as intense in
flavor as fresh. |
|
Sage |
Large leaves and may be furry or velvety. Green color. |
Popular as flavoring in stuffing, sausages and some stews.
Dried, rubbed sage also available.
|
|
Savory |
Summer savory has flavor similar to thyme. Winter savory is
more like rosemary. |
Used in salads, stuffing and sauces. |
|
Tarragon |
Narrow leaves with pronounced licorice flavor. |
Another component of "fine herbs". Used with chicken, fish,
veal and egg dishes. |
|
Thyme |
Very small leaves. Varieties available with special flavors
(nutmeg, mint, lemon, etc) |
Part of bouquet garni. Dried leaves may occasionally be
used in place of fresh. Used to flavor soups, stocks, stews and braises. |
|
Related links
|
