Basic Information on Common Culinary Herbs
Variety
Description
Uses / Affinities
Basil
Leaves are pointed and green. Purple, large or small leafed
varieties are available.
Flavoring for sauces, pesto sauce, dressing, infusing oils,
vinegar etc. Also available in dried-leaf form. Chicken, fish and pasta
dishes.
Bay Leaf
Smooth and rigid leaf.
Available dried year-round. Used to flavor soups, stews,
stocks, sauces and grain dishes.
Chervil
Similar in shape to parsley, with finer leaves and licorice
flavor.
Component of "fine herbs" often used to garnish dishes.
Egg, chicken, shellfish dishes.
Cilantro
Similar in shape to parsley with pronounced and unique
flavor.
Component of Asian and South/Central American dishes.
Flavoring for salsa and other uncooked sauces.
Dill
Feathery shape with strong aroma.
Fresh is used to flavor sauces, stews and braises. Seeds
used in pickles.
Marjoram
Small, rounded leaves with a flavor similar to oregano.
Used in Greek, Italian and Mexican dishes. Especially
suitable for vegetable dishes.
Mint
Pointed and textured leaves. Size varies by type, as does
particular flavor.
Used to flavor sweet dishes, beverages and in some sauces.
Mint jelly is traditional with lamb dishes.
Oregano
Small and oval leaves.
Used with a variety of sauces in poultry, beef, veal, lamb
and vegetables.
Parsley
Feathered leaves and may be curly or flat.
Component of "fine herbs" and of bouquet garni. Flavoring
for sauces, soups, dressings and other dishes as garnish.
Rosemary
Leaves shaped like pine needles with a pine aroma and
flavor.
Large branches used as skewers. Popular in Middle Eastern
dishes, grilled foods and in marinades. Dried is nearly as intense in
flavor as fresh.
Sage
Large leaves and may be furry or velvety. Green color.
Popular as flavoring in stuffing, sausages and some stews.
Dried, rubbed sage also available.
Savory
Summer savory has flavor similar to thyme. Winter savory is
more like rosemary.
Used in salads, stuffing and sauces.
Tarragon
Narrow leaves with pronounced licorice flavor.
Another component of "fine herbs". Used with chicken, fish,
veal and egg dishes.
Thyme
Very small leaves. Varieties available with special flavors
(nutmeg, mint, lemon, etc)
Part of bouquet garni. Dried leaves may occasionally be
used in place of fresh. Used to flavor soups, stocks, stews and braises.
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