The Ultimate Herb Guide: Varieties and Best Uses

Posted by Parmjit Parmar on October 23, 2014

These 13 herbs will boost the flavour in your everyday cooking and favourite dishes, and many have health benefits that you probably never knew about. Tip: You can store fresh herbs for several days by immersing the stems in one inch of water in a glass or small jug then cover with a plastic bag and refrigerate.

thesoupergirl.com

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Basil (Sweet)

Basil is a leafy, fragrant leaf. It tastes a bit like anise, with a strong, pungent and sweet smell. Fresh basil can be found in most grocery stores and can be quickly blanched in boiling water, dried and frozen. Basil is also the main ingredient in pesto. Try to always use fresh basil as opposed to dried as it is much less flavourful. Sprinkle over salad, soup, pizza, pasta, and meat dishes. Use in Italian, Mediterranean, Indian, and Thai cooking. Try this Chilled Zucchini and Basil Soup <a target="_self" href="http://www.foodnetwork.ca/recipe/chilled-zucchini-and-basil-soup/13415/">recipe</a>.
Wikipedia

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Thyme

A delicate looking herb, it’s sold fresh and dried. Fresh is always best and more flavourful, but often less convenient as storage life is only about a week. But thyme does retain its flavour when drying, better than most herbs. Thyme has a long history of use in natural medicine, particularly with chest and respiratory problems. Commonly used to season soups, sauces and braises, it’s also a good choice for potatoes, rice dishes, poultry and even fresh bread. Try this Butternut Squash & Thyme Tart <a target="_self" href="http://www.foodnetwork.ca/recipe/butternut-squash-and-thyme-tart/14860/">recipe</a>.
tcpermaculture.com

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Rosemary

Rosemary leaves are used to flavour foods such as stuffings, roast lamb, pork, chicken and turkey. The leaves can be used both fresh and dried. It's delicious fresh, used in marinades for barbecuing meats. It’s also a decorative plant that has many culinary and medicinal uses; it’s said to improve the memory. Rosemary is high in iron, calcium and vitamin B6. Try this Rosemary Onion Focaccia <a target="_self" href="http://www.foodnetwork.ca/recipe/rosemary-onion-focaccia/12795/">recipe</a>.
itsfordinner.com

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Cilantro

Cilantro (the leaves of the coriander plant) is used in a lot of cuisines, namely Chinese, Thai, Russian, Indian and Central Asian, as well as Mexican, particularly in salsa and guacamole. The seeds are often ground and used in African, Mexican and Asian dishes. The leaves spoil quickly and lose their aroma when dried or frozen but are so fragrant when fresh, they add a punch of vivid flavour to any dish.Try this Cilantro and Coriander Chicken <a target="_self" href="http://www.foodnetwork.ca/recipe/cilantro-and-coriander-chicken/13066/">recipe</a>.
tcpermaculture.com

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Parsley

The common varieties of parsley found in grocery stores are Italian flat leaf and curly. The curly parsley is the least pungent and is normally used as a garnish for rice dishes, chicken, meat or fish. Italian parsley is used in stews, soups and sauces. It’s the main ingredient in Italian salsa verde and Middle Eastern salads such as tabbouleh. Try this Grilled Asparagus with Parsley Pesto <a target="_self" href="http://www.foodnetwork.ca/recipe/grilled-asparagus-with-parsley-pesto/7945/">recipe</a>.
foodiefriendsfridaydailydish.com

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Chive

A commonly used herb that can be found fresh in grocery stores and can be dry frozen without losing much taste or aroma. A wonderful herb to use with fish, in crepes, soups and sauces. Chive is very easy to grow and makes a great boarder for you flower beds, as it will keep insects at bay; its lovely purple flowers attract pollinating bees.Try this Whole Fish Baked in a Salt Crust with Chive Beurre Blanc <a target="_self" href="http://www.foodnetwork.ca/recipe/whole-fish-baked-in-a-salt-crust-with-chive-beurre-blanc/7259/">recipe</a>.
savoryspiceshop.com

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Bay Leaves

Fresh or dried bay leaves are used in cooking for their distinctive flavour and aroma. There are many varieties of bay leaves, the West Indian variety is used in cooking and in a cologne called Bay Rum. You can use this versatile herb in soups, stews, meat, seafood, rice, vegetables dishes and sauces. Normally the leaf is removed before serving the dish as it is tough and brittle. Bay leaves can also be scattered to deter kitchen pests.Try this Venison Chili <a target="_self" href="http://www.foodnetwork.ca/recipe/venison-chili/6149/">recipe</a>.
cityfreshwholesalers.com.au

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Chervil

Chervil is sometimes called French Parsley and is commonly used to season mild-flavoured dishes. It’s a delicate herb used mostly used in French cuisine, added in last minute when cooking dishes like omelets and soups. Chervil is also used with poultry, seafood, young spring vegetables and sauces. It is claimed to be useful as a digestive aid and for lowering blood pressure.Try this Poutine with Oka Cheese and Fresh Chervil <a target="_self" href="http://www.foodnetwork.ca/recipe/poutine-with-oka-cheese-and-fresh-chervil/7852/">recipe</a>.
organicfacts.net

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Dill

Dill is actually part of the celery family and is widely used in Europe and Central Asia to flavour fish dishes such as gravlax (cured salmon), borscht, other soups and of course, pickles. It is best used fresh as it loses its taste rapidly when dried. Use in sauces, dips, dressings and with fish. Dill seed is used as a spice and is similar in flavour to caraway.Try this Salmon with Creamy Dill Sauce <a target="_self" href="http://www.foodnetwork.ca/recipe/salmon-with-creamy-dill-sauce/13170/">recipe</a>.
Wikipedia

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Lemon Balm

Lemon balm is part of the mint family. It’s used to flavour ice cream, herbal teas (hot or cold), often in combination with spearmint. It can be used in fish dishes and is the key ingredient in lemon balm pesto. Lemon balm is an ancient antidote to modern-day stress and is used to calm nerves, promote restful sleep and aid digestion. Plus, it contains compounds that can repel mosquitoes. Try this Lemon Balm Tisane <a target="_self" href="http://www.foodnetwork.ca/recipe/lemon-balm-tisane/9327/">recipe</a>.
organicfacts.net

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Mint

Mint (in all its many varieties) is a strong-scented herb. It’s a very hearty plant that will grow almost anywhere in your garden, attracting good bugs and detering bad ones. Mint makes a wonderful addition to meals, teas, fragrant potpourri and insect-deterring spray. Add fresh mint to vegetables when cooking, cocktails like juleps and mojitos, and mint sauce (made with vinegar) is wonderful with lamb.Try this Mint Lamb Pops with Raita <a target="_self" href="http://www.foodnetwork.ca/recipe/mint-lamb-pops-with-raita/12924/">recipe</a>.
pantrygardenherbs.com

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Sage

Sage has a slightly peppery taste and is found in many European cuisines. It has been used for generations in Britain along with parsley, rosemary and thyme. In American and British cooking, it’s traditionally used in stuffing, an accompaniment to roast turkey or chicken. Sage is also particularly good in pork casseroles and sausages. Fresh, dried whole or powered, sage is available throughout the year.Try this Butter & Sage Gnudi <a target="_self" href="http://www.foodnetwork.ca/recipe/butter-and-sage-gnudi/14900/">recipe</a>.
Tesco.com

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Tarragon

Tarragon is widely used in French cuisine in chicken, fish and egg dishes and is the main flavouring component of Bearnaise sauce. In the rest of Europe it’s used in a variety of dishes ranging from soups to cakes. Tarragon enhances the flavour of vinegars for salad dressings.Try this Tarragon Potato Salad <a target="_self" href="http://www.foodnetwork.ca/recipe/tarragon-potato-salad/10357/">recipe</a>.Parmjit Parmar is  a freelance travel and food writer based in Toronto.  Connect with her on twitter <a target="_blank" href="https://twitter.com/ParmieP">@parmiep</a> or her blog <a target="_self" href="http://planetblueadventure.com/">Planet Blue Aventure.</a>
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