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Any seasoned cook will attest to the fact that fresh herbs transform a dish from cafeteria food to gourmet fare...assuming you know how to use them properly, that is. Here, a guide to the types of herbs most commonly used in cooking, complete with information on how they taste and what to do with them.
At first glance, cilantro looks a lot like Italian parsley; however, cilantro has slightly smaller leaves and thinner, more delicate stems. When in doubt, sniff it: cilantro has a stronger smell than parsley.
Think of this herb as a more pungent version of parsley. Its flavor is bright, fresh and zesty, with notes of citrus and a subtle tanginess. It’s also worth noting that cilantro is a rather divisive herb: Some folks love the stuff, while others describe it as having an unpleasant soapy taste.
Fresh Herbs Every Home Cook Should Use Cooking Light Herbs
If you’re a fan of the flavor, you’ll find no shortage of ways to make use of cilantro. This herb makes a wonderful garnish for soups, rice dishes, pasta salads and more. It’s also excellent for giving an extra kick to anything from tacos to sandwiches and salads.
The sweet and subtle anise flavor of this herb can be compared to that of fennel. That said, it has a delicate taste that’s unlikely to overpower a dish, so even those who hate licorice should consider giving tarragon a try.
There is a deep connection between humans and herbs that goes way back in time. Generation after generation, human beings have greatly relied on the use of different herbs as a source of good health and well-being.
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Anthropologists believe that people began making healing ointments and oils out of plants and herbs as early as 7000 BCE. According to historical records, plants were the only medicines that were used before 500 BCE, since they were believed to consist of exceptional medicinal qualities and even magical powers.
European colonists brought with them some useful plant seeds that spread throughout the Western Hemisphere. Herbs that they introduced included chamomile, lavender, calendula and parsley. American Indigenous cultures also have their own medicinal herb favorites (such as cedar, sage, sweetgrass and tobacco) that they have been using for millennia.
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