Using Herbs in the Kitchen

Basil is frequently used to flavor Italian dishes, especially those with a tomato base. There are actually several different varieties of basil, including Greek basil.

Tarragon is best used when it is fresh because it tends to lose a lot of flavor when dried. When fresh, it has a sweet, spicy taste. Tarragon is commonly used in béarnaise sauce as well as egg and potato dishes.
Chervil is also best used when fresh. When combined with other herbs it will enhance and bring out the individual flavors.

There are several different forms of mint, although peppermint is probably one of the better known varieties. It is commonly used to flavor desserts, beverages and fruit salads.

Chives, which belong to the onion family, can be used raw as garnish or can be added to foods just before they are served to add a little extra seasoning. Although most people are familiar with the green portion of this herb, the plant also contains rose colored flowers that are edible and can also be used as a decorative garnish.

Bay leaves are most commonly used after they are dried, primarily due to the bitter taste of this herb. Because these leaves should be removed from the food after it is cooked and before it is eaten they should generally be used whole instead of diced. Bay leaves accompany roasted and grilled foods as well as casseroles quite well.

Marjoram is quite similar to oregano with a slightly milder taste. This herb accompanies salads well.

Oregano is commonly described as having a peppery flavor. It is frequently used in Italian dishes, such as pasta sauces and pizza. Generally, oregano is used dried.

Rosemary is quite aromatic and frequently used to flavor chicken dishes. Because fresh rosemary leaves are very soft they can be easily chopped, diced or minced and added while the food is still cooking.

The taste of sage varies depending on whether it is used fresh or dried. Fresh sage is much milder than dried leaves of sage. Sage can be used in a variety of purposes such as seasoning in sausage as well as casseroles. It also makes a nice accompaniment for pasta sauces.

Thyme has a very strong flavor and as a result is commonly add to food while it is cooking and then removed before serving. It is used in foods such as sauces, roasted foods and fondue. Several different types of thyme include lemon, cumin and wild thyme.

Coriander is frequently used in Asian foods. Because coriander leaves are so delicate they are frequently added to food just before the end of cooking to preserve the form. Coriander is commonly used foods such as desserts and salads.

 
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