Sweet basil pairs naturally with tomatoes, but it can be used with almost every type of meat or seafood.
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Asian basil has a more distinct anise flavor and is often used in soups, stews, stir fries and curry pastes. Parsley One of the most common and versatile herbs used in Western cooking, parsley has a light peppery flavor that complements other seasonings.
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It's most often used in sauces, salads and sprinkled over dishes at the end of cooking for a flash of green and a fresh taste. Flat-leaf or Italian parsley has the best texture and flavor for cooking. Curly parsley is best used only as a garnish.
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Cilantro Cilantro, also called coriander, has a flavor that some people find "soapy," but it's still one of the world's most popular spices. Many people are addicted to its bright refreshing flavor, and it's a staple of Latin and Asian cooking.
The sweet stems and leaves are usually eaten raw, added after a dish has been cooked. The roots are used to make Thai curry pastes. Mint Although more commonly associated with sweet treats, mint lends its cooling, peppery bite to plenty of savory dishes, particularly from the Middle East and North Africa.
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Fresh mint is perfect for summer-fresh salads, to liven up a sauce and or to brew fragrant teas. The cooling flavor is also used to temper spicy curries. Rosemary A tough, woody herb with a pungent flavor, rosemary's spiky leaves can be used fresh or dried for long cooking in soups, meats, stews or sauces. Because the flavor is strong, it's best to add rosemary sparingly at first and more if needed. Fresh rosemary can be stored for about a week in the fridge either in a plastic bag or stems down in a glass of water with a plastic bag around the top.
Thyme One of the most popular herbs in American and European cooking, thyme can be paired with nearly any kind of meat, poultry, fish, or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fingers along the stem. Particularly with younger thyme, some of the main stem or little offshoot stems will be pliable and come off with the leaves, which is fine.
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Thyme keeps for at least a week in the fridge, wrapped in a damp paper towel and stored in a plastic bag. Sage Most people use dried sage once a year for their Thanksgiving stuffing, but there are many other delicious uses for this herb, particularly in dishes with pork, beans, potatoes, cheese, or in the classic sage and brown butter sauce. The flavor can be somewhat overwhelming — particularly with dried sage — so start off with a small amount and build on that.
Fresh sage can add nuance and complexity to a dishes. Chives Chives add a flavor similar to onion without the bite. Plus, their slender tube-like appearance looks great as a garnish either snipped and sprinkled or laid elegantly across a plate. Add these delicate herbs at the very end to maximize their color and flavor.
Purple chive blossoms are more pungent than the stems and can be a beautiful addition to a salad. Dill The feathery leaves, or fronds, of the dill plant add a pleasant anise-like flavor to seafood, soups, salads and sauces. Its subtle taste makes an excellent compliment to foods with delicate flavors like fish and shellfish, and it is commonly used in cuisine across Europe and the Middle East. Fresh dill should have a strong scent and keeps in the refrigerator for about 3 days.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. No porch is too small, no kitchen too cramped to stop you growing your own herbs, says Kate Bradbury from GardenersWorld. There is something really satisfying about growing your own herbs. A quick snip of lovingly grown basil, chives, mint or coriander into an equally lovingly prepared dish adds a level of completeness you just can't achieve from a jar of dried stuff you bought in Tesco.
Growing herbs is relatively easy, and the results are fantastic. Who can resist a sprig of fresh basil atop a home-made spaghetti bolognaise? Or fresh coriander chopped into salads , soups and curries? Chivey mash and minty peas are among my favourites, made all the more special if I've grown the potatoes and peas as well. No kitchen is too small to accommodate a pot or two of fresh herbs; even a windowsill has room for a little basil and coriander.
Cooking With Fresh Herbs
A porch, yard or garden can afford a tub of mint , chives, sage , rosemary and oregano , which will last for years and become as much a staple to the kitchen as an herb rack and smell much more appetising. While pots of basil, coriander and parsley can be bought from the supermarket for around 59p, they're not all they're cracked up to be. Fresh herbs from the supermarket are grown in intensive, hot-house conditions, and can be fed with a host of unsavoury pesticides and fertilisers.
Because they're put under so much pressure to produce lots of lush leaves, their root-balls don't develop properly, so they're most likely to die as soon as you've got them home. It's far better to buy herb plants from a reputable garden centre, or grow the plants from seed.
Fall Into The Perfect Culinary Herb Garden - The Herb Exchange
I love sowing the seeds myself. Every March I part fill several 5cm pots with moist, peat-free compost and sprinkle a few seeds of basil, coriander and parsley into them. I cover the seeds with a loose layer of compost, and then wrap the top of the pot with clingfilm to create a microclimate in which the seeds can germinate it works like a greenhouse.