a visual guide to fresh herbs
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8/9/2019 A Visual Guide to Fresh Herbs
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Cilantro
Alternate names: Coriander leaf, Chinese parsley, koyendoro, Mexican parsley,
pak chee, yuen-sai , green coriander, coriander green, dhania
Characteristics: You either love cilantro or hate it. Its leaves look like flat-leaf
parsley's, but note the smaller leaves and lankier stem. Cilantro's flavor is
described by some as bright and citrusy, and as soapy by others. This herb pops
up in the cuisines of India, Mexico, and Vietnam in dishes like dhania chutney, salsa, and pho. The seeds of the plant are called coriander and are used in some
pickling recipes, as well as in boerewors, a South African sausage.
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Mint
Characteristics: In the United States, the two most widely available varieties of
mint are peppermint and spearmint. The leaves of both plants look similar, with
their rough-fuzzy, jagged leaves, but they part ways when it comes to their taste:
Peppermint has a strong, cooling aftertaste due to the high concentration of
menthol; spearmint is lighter and sweeter to the palate. Lesser-known types of
mint include ginger, apple, and curly mint, which, when used in large quantities,
impart the flavor that is connected to its name. Mint is a common ingredient in
Thai food like rolls, as well as in Middle Eastern dishes such as tabbouleh, and in
traditional mint tea from North Africa. It's not unusual to see mint paired with
lamb or chocolate; other popular uses for the herb are jellies, sauces and cocktails
such as the Mint Julep and Mojito.
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Parsley
Pictured, left to right: Curly parsley, flat-leafed (Italian) parsley
Characteristics: This unsung hero can do more than just garnish a plate. In French
and Italian cooking, many a stock, stew, and soup calls for bouquet garni flavored
by this herb. Generally speaking, flat parsley has a peppery bite whereas the curlykind is relatively bland. And as their names denote, they have textural differences,
too. Pastas and egg recipes often benefit from a sprinkling of chopped parsley;
the herb's clean, light flavor cuts down on heavy creaminess and also acts as a
palate-cleanser. For something different, try substituting parsley for basil when
making pesto.
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Dill
Alternate names: dill leaf, dillweed, dill weed
Characteristics: This herb resembles a finer, more delicate fern with leaves that
are soft, like super fine hairs. Dill elicits strong reactions: Some describe the flavor
as clean and grassy, while others dislike it for being tangy and earthy. And even
though this herb is often associated with Scandinavian cuisine (especially
salmon)—gravlax, anyone?—it's found in other international dishes, as well:
tzatziki (Greek), corn (Indian), and borscht (Eastern Europe). Often used in
pickling, dill goes well with potatoes and dips that incorporate mayonnaise and
sour cream.
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Basil
Pictured, left to right: Sweet (Italian) basil, purple basil
Characteristics: Basil is the most commonly used herb in the United States, and as
seen here, the two varieties usually available have very different appearances.
The leaves of the purple basil tend to be smaller, and while both kinds of basil
share a similar flavor profile—peppery and minty with a touch of sweetness—
sweet basil is relatively sweeter than its purple counterpart. Green basil is largely
showcased in dishes from Italy (basil pesto) and Southeast Asia (green chicken
curry), proving its versatility. The dark color of purple basil makes it a wonderful
garnish in dishes. Regardless of which kind you cook with, add the leaves at the
end of cooking for maximum flavor.
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Oregano
Alternate names: Wild marjoram, pot marjoram
Characteristics: Oregano's hint of sweetness combined with some spiciness adds
warmth to any dish. Fresh oregano can be difficult to find in the marketplace andbecause dried oregano has a stronger flavor than the fresh, use it sparingly.
Mediterranean (Greek) oregano is typically milder than Mexican oregano, the
former being used in pizza seasonings and the latter sometimes called for in chili
recipes.
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Rosemary
Characteristics: Rosemary has a strong, even pungent, pinelike fragrance and
flavor. Recipes that call for rosemary tend to require the needles to be stripped
off their branches and chopped before cooking. But don't overlook the woody
stems, which can be used to flavor soups and roasts. Native to the Mediterranean
region, rosemary gained popularity with Italian cooking in Tuscan favorites like
schiacciata, a flatbread that is sometimes made savory with rosemary-infused oil,
and chicken cacciatore. The herb pairs well with pork chops, poultry, and evenfish, (especially when grilled). Vegetarians can enjoy the herb in potatoes. For an
unusual sweet-savory treat, consider rosemary shortbread cookies.
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Chives
Characteristics: Related to onions and other bulb vegetables, this herb looks a lot
like lawn grass. Its deep-green hollow stems lend a refreshingly light oniony taste,
which helps cut down on the heaviness of rich foods such as blue cheese and
chive dressing and risotto cakes. When finely chopped, chives work well as a
garnish.
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Sage
Characteristics: This plant's light gray-green leaves are soft and fuzzy, and its taste
ranges from mild to slightly peppery with some touches of mint. Because of itspronounced flavoring, sage is a good herb to pair with foods traditionally
considered heavy, rich, and creamy, like meats (sausage), and certain dairy
products such as cheese and cream (ravioli with sage cream sauce), as well as
sweet and savory breads (cornbread). Unlike more delicate herbs, sage can be
added in the beginning of the cooking process.
For recipes using sage, click here ›
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Savory
Alternate name: Bean herb, mountain savory
Characteristics: There are two varieties of savory: winter savory (pictured here)
and summer savory. In general, savory has a peppery flavor, although winter
savory is more pungent and stronger flavored than the summer variety. This herb
has long been incorporated into European cuisines such as beans,meat, and
poultry. It is also commonly added to soups and stews that have meat or poultry
and/or beans, as in this Georgian Pork stew and white bean and pasta soup.
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Thyme
Characteristics: The tiny leaves on this low-growing woody plant work best in
tandem with other herbs and spices such as basil, sage, and lavender. Thyme is a
major ingredient in the classic French flavoring herbes de Provence. And it plays a
major role, next to parsley and bay leaf, in another blend of French herbs,
bouquet garni a crucial flavor component in broths, soups, and stews. Thyme's
importance in Middle Eastern cooking cannot be understated; along with oregano
and marjoram, it is a crucial element in zaatar. This herbal blend is often used inflatbreads such as pita, as well as to flavor roasted meat and poultry. Like
rosemary, recipes calling for thyme require you to strip the leaves off the woody
stems. Using the entire herb infuses a headier scent and flavor.
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Tarragon
Alternate name: French tarragon, Dragon herb
Characteristics: Tarragon's glossy, long, tapered leaves impart a delicate anise
flavor (like licorice and fennel) that is more sweet than strong. The herb is often
paired with foods that easily absorb other flavors such as chicken, scallops, and
eggs. Once considered the king of herbs in French cuisine, tarragon is an essentialingredient in the classic béarnaise sauce . It's not an easy herb to keep for long
periods of time so it is often placed in a bottle of vinegar. Elegant in form, the
herb also makes for an elegant garnish.
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Marjoram
Alternate names: Sweet marjoram, knotted marjoram
Characteristics: This herb is often mistaken for its relative oregano when judged
solely on its looks, but marjoram's grassy, lemony taste proves to be the sweeter
of the two. Like thyme, marjoram works well in ensembles (herbes de Provence
and zaatar) and pairs nicely with meats and poultry, especially in stews. InMexico, marjoram, thyme, and oregano are combined to create a lively pungent
hierbas de olor, the Mexican equivalent to the French bouquet garni. Try also
using marjoram in tomato sauce, white bean salads, fish dishes and vinaigrettes.
For recipes using marjoram, click here ›