Cooking with herbs can feel daunting.
If you don’t know much about herbs, their flavor profiles, or how to cook with them, the challenge is more intimidating than enjoyable. We are here to tell you that you know more than you think.
We often cook with dried jarred herbs, but now that spring and summer are arriving, it’s time to bring some fresh herbs into your cooking routine. Explore some common fresh herbs that are readily available in our area during the growing season. We’ve grouped them by cuisine to help assist in your cooking journey. Remember, there is far more to each cuisine than what is described. We have simplified to give those who may not be as familiar, or need some refreshing, some easy ideas to get started.
Mediterranean
The heart of mediterranean food is based in olive oil, wheat, and grapes. There are so many herbs that can be used to spice up meals, add flavor, and make dishes look even more aesthetically pleasing. Some of the commonly used herbs in mediterranean dishes are rosemary, oregano, basil, and sage. The list does not stop there, but those are the common herbs we see in our own households.
- Rosemary – A sharp flavor made up of a piney pepper flavor and woody aftertaste
- Oregano – Peppery and a warm pungent taste
- Basil – A sweet peppery flavor profile
- Sage – A very savory, earthy, and warm flavor profile
European/English
European cuisine is so diverse that there is a little something for everyone. An enormous array of meals, ingredients, and flavors leaves room for the use of a wide array of herbs. Although the following list of herbs is not extensive to European cuisine, they are the most readily available. The European palate is a brilliant way to integrate thyme, dill, sage, parsley, and tarragon.
- Thyme – A warm, peppery, herbal flavor profile
- Dill – Tangy citrus-like taste with grassy undertones
- Sage – A very savory, earthy, and warm flavor profile
- Parsley – Subtle flavor which is mildly bitter with touches of peppery and earthy flavors
- Tarragon – Slightly sweet and slightly bitter with flavors of licorice and/or anise
Latin American
A cuisine that knows how to make use of the finest herbs and spices for its dishes. From a core of corn, beans, rice, vegetables, and meats, you can only imagine the tastes that are created with the use of herbs. Some common household herbs used in Latin American cuisine are oregano and cilantro.
- Oregano – Peppery and a warm, pungent taste
- Cilantro – A controversial herb that, for some, tastes like soap (there is a scientific reason for this one) and for others has a citrusy flavor profile
Asian
From salty to sweet, vegetables to meat, and so much more, Asian cuisine captivates with its fragrances and colors. With a focus on texture, color, flavor, and aroma, there is no shortage of herbs to use in Asian cuisine. Common household herbs used in Asian cuisine would be lemongrass, basil, and cilantro.
- Lemongrass – Citrus and lemon flavors with a hint of lemon mint
- Basil – A sweet peppery flavor profile
- Cilantro – A controversial herb that, for some, tastes like soap (there is a scientific reason for this one) and for others has a citrusy flavor profile
