examples of herbs for cooking
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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 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 makepistou; 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 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.
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 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. Try it out in theseOregano Recipes.
There are many herbs that you can use to add flavor to your salads and stews! Keeping that in mind, we have combined an exclusiveList of Cooking Herbsthat are going to come in handy while you prepare your favorite recipe!
How to Cook: You can add catnip in salads and rub the meat with its leaves before roasting. Toss some dried and fresh leaves in your tea to have the sweet-spicy taste.
How to Cook: Holy basil is mostly used in Indian cuisines and considered pious among Hindu communities. You can use fresh or dries leaves in teas and other beverages as well.
How to Cook: Mainly used as a mouth freshener in Asian countries. Though betel leaf is also used as a culinary herb in dishes to boost the aroma and flavor of cuisine.
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