Tarragon (Artemesia dracunculus L.), is a classic herb in French cuisine, and along with chervil, chives, and parsley is one of the “fines herbs”. It is a robust herb and aromatic, with a slight bitter licorice note, along with hints of mint. Tarragon plays a starring role in the classic Bearnaise sauce, which is a…
Thyme (Thymus vulgaris L.) is related to oregano and mint and is an herb that can be used fresh or cooked. When used fresh, the small leaves are usually stripped from the thin woody stems, and no further chopping is usually needed. The raw herb can be added to dressings or marinades and adds a…
Sage (Salvia officinalis), is a member of the mint family (Lamiaceae). Like most plants, there are many varieties grown, but the most common used in the kitchen is common or garden sage. Sage is used in soups and stuffings, and is a strongly flavored herb that goes well with meat, particularly pork and poultry. It…
Rosemary (Rosemarinus officinalis), is an herb that has a unique flavor and aroma. It is aromatic with notes of resinous pine, menthol, and camphor and it is wise to exercise caution–too heavy of a hand and it will overpower the dish as it can be bitter. Rosemary has thick, woody stems and the tough, pine…
Bay leaves, (Laurus nobilis), are one of those humble behind-the-scenes kitchen staples you don’t hear too much about, but are in everything. Why? They are aromatic and used foundationally in stocks, sauces, rice dishes, beans, stews–really any dish that requires long slow cooking usually benefits from the addition of bay leaf. The common thread here…
The Arugula plant grows to about a height of 20 inches and has tender green leaves that are smooth, sharply indented, and irregularly shaped. Exhibits a delicate peppery flavor. Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. In Roman times Arugula…
There are many varieties of basil (Ocimum basilicum L.). The most common type is the Sweet or Spicy Globe basil. Home gardeners know that if you plant basil in your garden, it can grow fast and you can expect it to take over if you are not careful, especially in hot climates. Fresh basil can…
Chervil (Anthriscus cerefolium) is also referred to as salad chervil, garden chervil, or French parsley. It is a tender, delicate, ferny herb with tiny fern-like leaves and tender stems. The flavor is grassy and herbaceous with a slight anise flavor. This is a tender herb and will not stand up well to heat, so be…
Chives (Allium schoenoprasum), are a member of the onion family–one taste and you will see the family resemblance. They have long, slender, hollow leaves which taste mildly of onions and garlic, think mild green onions. They are very tender and the entire leaf can be used. Be warned, use a sharp knife for chopping, a…
Let’s take a timeout and talk about cilantro, (Coriandrum sativum). It’s unique. It’s polarizing. There is no middle ground on opinion, this is a love it or hate it herb. Due to a genetic trait, a lot of people don’t like that soapy taste…Julia Child didn’t like it, so don’t feel bad if you don’t,…
Dill (Anethum graveolens), a member of the celery family, is a bright, grassy herb with hints of citrus, anise, and caraway and is common in eastern European cuisine. It is also referred to as “dill weed” It has long, slender, fern-like aromatic leaves, similar to fennel leaves. Aside from fresh, the seeds (or fruits) are…
There are dozen and dozens of varieties of mint. The two most notable types are peppermint (Mentha piperita L.) and spearmint (M. spicata L.), and of those, you have dozens more varieties. The varieties may also be variegated (multi-colored green and white). An easy way to tell the difference between the two types: peppermint has…
Oregano (O. vulgare L.), can be found commonly in Italian, Greek, and Mexican cuisine. Oregano’s leaves are bright green with a spicy, pungent flavor, reminiscent of pine. As with most herbs, only a small quantity is needed. You can strip the leaves from the stems and use them, or you can use the entire herb…
Parsley is a member of the Apiaceae family (Petroselinum crispum), and often relegated to the plate as a simple garnish, but it may be one of the most underutilized herbs. Curly parsley has a bright, herbaceous, grassy, green, chlorophyll flavor that adds a lot in the way of freshness to dishes. Parsley is used in…
Parsley is a member of the Apiaceae family (Petroselinum crispum), and often relegated to the plate as a simple garnish, but it may be one of the most underutilized herbs. Flat Leaf/Italian parsley has a bright, herbaceous, grassy, green, chlorophyll flavor that adds a lot in the way of freshness to dishes. Parsley is used…