How to Use Fresh Herbs

Herbs Photo by Suzette

What would pesto be without basil, or salsa sans cilantro? Whether used by the pinch or by the bunch, fresh herbs pull a recipe together by infusing the dish with unparalleled aromas and flavors. For example, basil's faint licorice flavor brightens lemon sorbet, while rosemary's piney zing complements chicken-zucchini skewers. Sometimes, when the effect you seek is subtle, refined, and delicate, a hint of herbs is enough; other times, handfuls are required.

Basil

Basil is one of the most important culinary herbs. Sweet basil, the most common type, is redolent of licorice and cloves. Basil is used in the south of France to make pistou; its Italian cousin, pesto, is made just over the border. Used in sauces, sandwiches, soups, and salads, basil is in top form when married to tomatoes, as in the famous salad from the island of Capri—Insalata Caprese, made with tomatoes, buffalo mozzarella, basil, and fruity olive oil.

Mint
Mint isn't just a little sprig that garnishes your dessert plate. It is extremely versatile and can be used in both sweet and savory dishes. In the Mediterranean, mint is treasured as a companion to lamb, and is often used in fruit and vegetable salads. Though there are many varieties, spearmint is preferred for cooking. You can add it to a bevy of dishes and drinks—lamb, peas, carrots, ice cream, tea, mint juleps, and mojitos. Spearmint's bright green leaves are fuzzy, very different from the darker stemmed, rounded leaves of peppermint.
Rosemary
In Latin, rosemary means “dew of the sea”—appropriate since it is indigenous to the Mediterranean. Rosemary is one of the most aromatic and pungent of all the herbs. Its needlelike leaves have pronounced lemon-pine flavor that pairs well with roasted lamb, garlic, and olive oil. Rosemary is also a nice addition to focaccia, tomato sauce, pizza, and pork, but because its flavor is strong, use a light hand.
Oregano

Oregano grows wild in the mountains of Italy and Greece; its Greek name means “joy of the mountain.” The Greeks love oregano sprinkled on salads, while the Italians shower it on pizza and slip it into tomato sauces. Add chopped oregano to vinaigrette, or use it in poultry, game, or seafood dishes when you want to take them in a Greek or Italian direction. Oregano and marjoram are so similar in looks and flavor that they are often confused. Oregano, however, has a more potent taste and aroma; marjoram is sweeter and more delicate.

Cilantro

Some call it cilantro; others call it coriander, or even Chinese parsley. Whatever you call it, chances are you either love it or hate it. This native of southern Europe and the Middle East has a pungent flavor, with a faint undertone of anise. The leaves are often mistaken for flat-leaf parsley, so read the tag. One of the most versatile herbs, cilantro adds distinctive flavor to salsas, soups, stews, curries, salads, vegetables, fish, and chicken dishes.

Parsley

No refrigerator should be without parsley. It's the workhorse of the herb world and can go in just about every dish you cook. Parsley's mild, grassy flavor allows the flavors of other ingredients to come through. Curly parsley is less assertive than its brother, flat-leaf parsley (often called Italian parsley). Flat-leaf parsley is preferred for cooking, as it stands up better to heat and has more flavor, while the more decorative curly parsley is used mostly for garnishing. Reach for either when a dish needs a little burst of color. Sprinkle a little persillade, a mixture of chopped parsley and garlic, on roasted lamb, grilled steaks, fish, chicken, and vegetables as they do in France. Add lemon or orange zest and you get gremolata, a blend used in Milanese cooking, especially as a final garnish on osso buco.

Chives

Toss chives into a dish at the last minute, because heat destroys their delicate onion flavor. Thinly slice them to maximize their taste, or use finely snipped chives as a garnish. Chives are great in dips and quesadillas, and on baked potatoes.

 

Dill

Since ancient Roman times, dill has been a symbol of vitality. In the Middle Ages, it was thought to provide protection against witches and was used as an ingredient in many magic potions. In the kitchen, its feathery leaves lend a fresh, sharp flavor to all kinds of foods: gravlax, cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), cold yogurt soups, potato salads, and all kinds of cucumber dishes (including, of course, pickles).

Sage

Sage is native to the northern Mediterranean coast, where it's used frequently in cooking. Sage's long, narrow leaves have a distinctively fuzzy texture and musty flavor redolent of eucalyptus, cedar, lemon, and mint. Italians love it with veal, while the French add it to stuffings, cured meats, sausages, and pork dishes. Americans, of course, associate it with turkey and dressing. Use it with discretion; it can overwhelm a dish.
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