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Most of us probably learned to cook using the “basic” herbs – Parsley, Sage, Rosemary, Thyme and Chives. But glance through the spice racks at the grocery store and you will realize that there is a whole world of herbs available. But which one to choose?! Which herbal seasoning will taste best with that special meal you want to prepare?
According to Growing & Using Herbs in the Midwest, Wisconsin resident Rosemary Dovock states “There are really no ‘strict’ rules to consider when using herbs in cooking; the best herb dishes are those you create _base_d upon your own preferences.” She also says to “remember that herbs should enhance rather than overpower a recipe.” Fresh herbs are best, but dried can also be used; however, dried herbs are 4 times stronger than fresh: 1 teaspoon fresh herbs generally equals ¼ teaspoon dried.
Here is a list of “everyday” herbs and their possible uses. Remember to use them according to what your taste buds and family enjoys!
Basil – not only is it great in Italian dishes, but also when cooking eggs, peas, potatoes, tomatoes, rabbit or baked/grilled fish.
Bay Leaves – this pungent herb can be used in soups, stews and casseroles; as well as boiled, baked and steamed poultry, fish and meat.
Cilantro – these parsley-like leaves have a distinctive odor and can be used in fresh salads or with vegetables.
Dill – not just for pickles any more! This can be used with eggs, salads, asparagus, Brussel sprouts, cauliflower, green beans, potatoes, sauerkraut, fish, or lamb.
Fennel – you’ve seen it in the produce section, but don’t know what to do with it. How about using it next time you make a salad, cauliflower, a casserole, chicken, goose, fish or pork.
Marjoram – this tastes great in potatoes, spinach, summer squash, tomatoes, casseroles, chicken, rabbit, fish, seafood, beef, pork or lamb.
Mint – salads, cabbage, green beans, lentils, peas, potatoes, spinach, tomatoes, chicken, baked/grilled fish, beef, ham or lamb all benefit from this herbal seasoning.
Oregano – use this to make egg-cellent scrambles, try it in a casserole, or with cabbage, green beans, potatoes, tomatoes, beef or ham.
Savory – this “peppery” herb can be use to enhance the flavor of stews, soups, gravy, sausage dishes, veal, pork and chicken stuffing. A sprig in the cabbage water will help to control the strong cabbage odor.
Tarragon – the rich, anise-like, flavor goes best with eggs, salads, asparagus, green beans, spinach, tomatoes, chicken, duck, turkey, baked/grilled fish, seafood or beef.
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