Herbs At A Glance: Pt 1

by Julie Fletcher on April 2nd, 2008

Basil

Basil is a strongly flavored herb, sweet and very aromatic. Popular in Italian cooking, it has become a favorite herb to grow on windowsills. The taste can be best described as a cross of black licorice and cloves. Basil can be incorporated with most meat dishes, tastes great in salads, can be chopped finely to add into egg (breakfast dishes) and is the main ingredient in pesto.

Dill

Dill has a feathery look and feel in the garden. We are most familiar with it in pickles, though dill can be used in any dish that needs a little sparkle. An excellent add in for potato and egg salads. The lemony flavor of dill is great with lamb, also good with pork.

Oregano

Robust in flavor, used extensively in Italian and Greek cuisine. Goes extremely well with beef and tomato dishes. Lends an exciting flavor to fish, chicken, and pork, as well. Oregano is very versatile and can be sprinkled over pizza, sandwiches, raw tomatoes, salads, and rice. For an interesting twist to your morning routine, add oregano into your eggs.

Parsley

Parsley is a well known and often used herb. Easy to grow, there are two main types, curled or flat leafed. Parsley is full of flavor and can be added into almost any meat dish, poultry, fish, or eggs. Parsley brings out the flavor of foods, so try it with all of our favorite recipes!

Rosemary

Rosemary has a strong flavor and scent. Many people will shy away from rosemary due to its’ ability to flavor a dish too strongly if used in excess. The scent and flavor is likened to that of pine needles with a bit of spice. Earthy, it goes very well with most meats. A pinch is often enough to flavor an entire main dish. Tasty in eggs, use very sparingly.

Sage

Best known for its’ use in sausage, sage is full of flavor. Slightly bitter with a lemon twist, sage goes well with poultry and meats that are fatty. Sage can be used in most any vegetable dish and is very good with stuffed vegetables.

Tarragon

Tarragon has a strong scent and a flavor close to that of anise. One of my favorite herbs to add to eggs, whether they are scrambled or otherwise, mornings are brighter with tarragon. Tarragon can be used with almost all of your favorite meats and vegetables. A lovely herb and well worth having in your cabinet.

Thyme

Thyme is another earthy herb, with a sweet taste and pungent scent. Much like tarragon, thyme can be used with all meats, poultry, and in eggs. A wonderful herb for making herb butter. Sprinkle over salads, sandwiches, and eggs.

Tags: basil, cooking, dill, herbs, oregano, parsley, rosemary, sage, tarragon, thyme

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