Which Cooking Herbs Are Your Favorites?

Which Cooking Herbs Are Your Favorites?

Which Cooking Herbs Are Your Favorites?

Which herbs would you note down if you were asked to make up a cooking herbs list? Six of the most common, and it must be said, most versatile, are set out in this article. See if they line up with your favorites.Remember of course that herbs are intended to complement, not overpower the taste of the food. Used with care though, the six herbs described below will definitely add something special to your food.

To start with, think of Simon and Garfunkel's great album from 1966 (if you were around then). It was called "Rosemary, Sage, Parsley, and Thyme". That gives us the names of the first four herbs on our list.Once we've considered those four, we will move on to Bay and Mint.ParsleyThis herb is especially good for adding color to white meat dishes which could look quite uninspiring on their own. In addition they add color to meat and vegetable dishes. Parsley can be used as a wonderful garnish.It can also be chopped and included in a white sauce served with chicken, fish or veal.Parsley stalks on the other hand can be added to soups and stock to add flavor.SageRich meats such as goose, duck and pork are more easily digestible when Sage is added.Stuffing and sausages often include sage although this is a strongly scented herb and therefore needs to be used sparingly.RosemaryThis herb is highly aromatic and has a full flavor. It is also very versatile. You can sprinkle ground leaves over chops and steaks before you grill them, or include a little sprig of Rosemary inside a chicken, or near the bone on a joint of lamb.ThymeThyme is good in a bouqet garni when preparing stock or soups. It is also an excellent garnish when serving cooked vegetables.By the way, there is a lemon scented variety of Thyme which lends itself very well for use with chicken and fish dishes.BayBay leaves are very versatile, and can be used not only for savoury dishes but sweet dishes too. On the savoury side, use them in casseroles, soups or stock to add flavor. For sweet dishes, Bay leaves can be infused into milk and cream, for example, when making a custard.MintIt is of course the essential ingredient in mint sauce, often served with lamb dishes, but this herb has a large versatility. You can put it in chilled yoghurt which is excellent when served with hot spicy dishes such as curry or kebabs. Then again, some Mint leaves can be tossed into a green salad to make it more interesting.Use the dried form when preparing stuffing or casseroles.If you can find fresh herbs this is preferable. However, the dried variety are also good. Just remember to half the quantities when using dried herbs. The top 6 cooking herbs list presented here is a good starting point for building up your selection of aromatic herbs in your kitchen.

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