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Guide To Cooking With Fresh Herbs Herbs Cooking With Fresh Herbs

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Fresh Herbs Every Home Cook Should Use Cooking Light Herbs

Fresh herbs like mint, basil, and tarragon have long been prized throughout the world for their curative properties (mint for indigestion, basil for kidney problems, and tarragon for snake bites). This guide focuses on the herbs'culinaryapplications. Read on for a list of herbs that are commonly used to create delicious dishes, as well as expert tips on choosing, storing and cooking with fresh herbs.

Characteristics:You either love cilantro or hate it. Cilantro's flavor is described by some as bright and citrusy, and as soapy by others. This herb pops up in the cuisines of India, Mexico, and Vietnam in dishes like dhania chutney, salsa, and pho. The seeds of the plant are called coriander and are used in some pickling recipes, as well as inboerewors, a South African sausage.

Characteristics:In the United States, the two most widely available varieties of mint are peppermint and spearmint. Peppermint has a strong, cooling aftertaste due to the high concentration of menthol; spearmint is lighter and sweeter to the palate. Lesser-known types of mint include ginger, apple, and curly mint, which, when used in large quantities, impart the flavor that is connected to its name. Mint is a common ingredient in Thai food like rolls, as well as in Middle Eastern dishes such as tabbouleh, and in traditional mint tea from North Africa. It's not unusual to see mint paired with lamb or chocolate; other popular uses for the herb are jellies, sauces and cocktails such as the Mint Julep and Mojito.

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Characteristics:This unsung hero can do more than just garnish a plate. In French and Italian cooking, many a stock, stew, and soup calls for bouquet garni flavored by this herb. Generally speaking, flat parsley has a peppery bite whereas the curly kind is relatively bland. And as their names denote, they have textural differences, too. Pastas and egg recipes often benefit from a sprinkling of chopped parsley; the herb's clean, light flavor cuts down on heavy creaminess and also acts as a palate-cleanser. For something different, try substituting parsley for basil when making pesto.

Characteristics:Dill elicits strong reactions: Some describe the flavor as clean and grassy, while others dislike it for being tangy and earthy. And even though this herb is often associated with Scandinavian cuisine (especially salmon)—gravlax, anyone?—it's found in other international dishes, as well: tzatziki (Greek), corn (Indian), and borscht (Eastern Europe). Often used in pickling, dill goes well with potatoes and dips that incorporate mayonnaise and sour cream.

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