Cooking with herbs is an art that can elevate even the simplest dishes to gourmet status.
Using the right herbs can unlock a world of natural flavours, adding depth, aroma, and colour to your meals.
In this guide, we'll explore the best herbs for cooking, when to use fresh versus dried herbs, and creative ways to incorporate them into your recipes.
Herbs have been a cornerstone of culinary traditions worldwide, not just for their flavour but also for their health benefits.
In fact, a study published in the Journal of Nutrition found that the regular use of herbs and spices can significantly reduce sodium intake, contributing to better heart health.
Whether you're new to cooking with herbs or looking to expand your culinary repertoire, this guide will provide you with everything you need to know—from selecting the best herbs for different cuisines to tips on growing and preserving them at home.
Get ready to transform your dishes and impress your guests with the natural, fresh flavours of herbs.
Herbs are the secret ingredient that can take your cooking from ordinary to extraordinary. Whether you're crafting a simple salad or a complex stew, the right herbs can add layers of flavour and aroma that make every bite memorable.
Let’s dive into some of the best herbs for cooking and how you can use them to enhance your dishes.
Basil is essential in any kitchen, especially if you enjoy Italian cuisine. Its sweet, slightly peppery flavour pairs perfectly with tomatoes, garlic, and olive oil, making it a star ingredient in dishes like Caprese salad, pesto, and marinara sauce.
Tip
For the best flavour, use fresh basil leaves, adding them at the end of cooking to preserve their delicate taste.
Thyme is a versatile herb that works well in many dishes, from soups and stews to roasted meats and vegetables. Its earthy, slightly minty flavour adds depth without overpowering other ingredients.
Use
Thyme is particularly good in slow-cooked dishes with time to infuse flavour, such as a hearty beef stew or a pot of homemade chicken soup.
Rosemary's robust, piney flavour makes it a great match for hearty dishes, especially those involving lamb, pork, or potatoes. It's a key herb in Mediterranean cuisine and is often used in marinades, rubs, and roasted dishes.
Idea
Try using rosemary in a marinade for lamb chops, or sprinkle it over roasted potatoes for an aromatic twist.
Parsley is more than just a garnish—it's a versatile herb that adds a fresh, slightly bitter note to various dishes. It pairs well with garlic, lemon, and olive oil, making it a common ingredient in sauces like chimichurri and tabbouleh.
Fact
Parsley is rich in vitamins A, C, and K, making it a healthy meal addition.
Cilantro (also known as coriander in some parts of the world) is a staple in Latin American, Indian, and Southeast Asian cuisines. Its bright, citrusy flavour is polarising—some love it, while others find it soapy. However, it can add a refreshing zing to salsas, curries, and salads when used correctly.
Tip
Add cilantro at the end of cooking to preserve its fresh flavour, or use it as a garnish for an extra burst of colour and taste.
Oregano is a key herb in Mediterranean cooking, particularly in Italian and Greek dishes. Its bold, slightly bitter flavour pairs well with tomatoes, olives, and cheeses, making it a common addition to pizza, pasta sauces, and grilled meats.
Use
Dried oregano is often more potent than fresh, so use it sparingly in recipes to avoid overwhelming other flavours.
By incorporating these herbs into your cooking, you can elevate your dishes and explore new flavours that will impress your family and friends.
Whether you're creating classic Italian pasta or experimenting with Mediterranean flavours, these herbs are the perfect companions in your culinary journey.
When it comes to cooking with herbs, one of the most common questions is whether to use fresh or dried herbs. Each has its own unique advantages, and knowing when to use fresh herbs versus dried can make all the difference in the flavour of your dishes.
In this section, we’ll explore the differences between fresh and dried herbs and provide tips on how to make the most of each in your cooking.
Fresh herbs are known for their vibrant flavours and aromas, which can add a burst of freshness to any dish. They are ideal for recipes where the herb’s natural flavour shines through, such as salads, dressings, and garnishes.
Use Cases
Fresh herbs like basil, cilantro, and parsley are best used in raw dishes or added at the end of cooking. This preserves their delicate flavours and ensures they don’t lose their aromatic qualities.
Example
Add fresh basil to a Caprese salad for a burst of sweet, peppery flavour, or sprinkle chopped parsley over a finished pasta dish to enhance its presentation and taste.
On the other hand, dried herbs have a more concentrated flavour because they lose water during the drying process, intensifying their taste. They are particularly useful in slow-cooked dishes, where their flavours have time to infuse and develop.
Use Cases
Dried herbs like thyme, oregano, and rosemary are perfect for soups, stews, and marinades. Their robust flavours can withstand long cooking times, making them a staple in many hearty dishes.
Tip
Remember that their flavour is more concentrated when using dried herbs instead of fresh. A general rule of thumb is to use one-third the amount of dried herbs as you would fresh. For example, if a recipe calls for one tablespoon of fresh oregano, use only one teaspoon of dried oregano.
Understanding how to substitute dried herbs for fresh ones (and vice versa) is crucial for achieving the right flavour balance in your cooking.
Conversion Ratio
As a general guideline, one tablespoon of fresh herbs equals one teaspoon of dried herbs. This ratio helps maintain the intended flavour without overpowering the dish.
Example
If you’re making a tomato sauce and don’t have fresh basil on hand, you can substitute one teaspoon of dried basil for one tablespoon of fresh basil. This will give you the same depth of flavour without compromising the dish’s overall taste.
One of the practical considerations when choosing between fresh and dried herbs is their shelf life.
Fresh Herbs
These are best used within a few days of purchase or harvest. Store them in the refrigerator, wrapped in a damp paper towel, or place the stems in water like a bouquet to extend their freshness.
Dried Herbs
Dried herbs can last for months, even up to a year, when stored in a cool, dark place. However, they do lose potency over time, so for optimal flavour, it’s a good idea to replace them every 6-12 months.
Tip
Label your dried herbs with the date of purchase or drying to keep track of their freshness.
The choice between fresh and dried herbs often depends on the dish you’re preparing and the flavour profile you want to achieve.
Fresh Herbs
Use fresh herbs when the flavour should be light, bright, and aromatic. Examples include garnishes, salads, and delicate sauces.
Dried Herbs
Opt for dried herbs in dishes that require long cooking times, such as stews, roasts, and baked casseroles, where their concentrated flavours can shine through.
By understanding the differences between fresh and dried herbs and knowing when to use each, you can make informed choices that enhance your cooking.
Whether you add a sprinkle of fresh parsley to a dish just before serving or use dried thyme in a slow-cooked stew, the right herb in the right form will elevate your culinary creations.
One key secret to unlocking the full potential of herbs in your cooking lies in knowing when to add them. The timing can significantly impact your dish's flavour, aroma, and overall outcome.
This section will explore the best practices for adding fresh or dried herbs to ensure you get the most out of their natural flavours.
Delicate herbs like basil, parsley, cilantro, and chives are known for their bright, fresh flavours. To preserve their delicate taste and vibrant colour, they are best added towards the end of cooking or used as a garnish.
Use Cases
Add fresh basil to pasta dishes, cilantro to curries, or parsley to soups just before serving. This ensures the herbs retain fresh, aromatic qualities and don’t become overcooked or lose flavour.
Example
In a classic tomato sauce, adding fresh basil right before serving helps maintain its sweet, peppery flavour, which would otherwise be lost if added too early in the cooking process.
Hardy herbs such as rosemary, thyme, oregano, and bay leaves have a more robust flavour profile. These herbs are well-suited to being added earlier in the cooking process, particularly in dishes requiring longer cooking, such as stews, braises, and roasts.
Use Cases
Hardy herbs can withstand extended cooking times, allowing their flavors to infuse deeply into the dish. For example, thyme and rosemary are perfect for adding to a beef stew or a pot roast right at the beginning.
Tip
When using hardy herbs, consider tying them into a bouquet garni (a bundle of herbs tied together) for easy removal before serving, ensuring you get the flavor without any tough herb stems in your dish.
Dried herbs, due to their concentrated flavour, benefit from being added early in the cooking process. This allows them time to rehydrate and fully infuse the dish with their flavours.
Use Cases
Add dried oregano, thyme, or rosemary at the beginning of a slow-cooked soup or stew to allow their flavours to develop fully. This approach works well in recipes where you want the herb’s flavour to permeate the entire dish.
Example
Adding dried oregano early on in a slow-cooked marinara sauce ensures the sauce is infused with its distinctive, earthy flavour.
In some recipes, you can use both fresh and dried herbs to create layers of flavour.
Start by adding dried herbs early in the cooking process to build a strong base flavour, and then finish with fresh herbs towards the end to add brightness and freshness.
Example
When making a roast chicken, you can rub the meat with dried thyme before cooking and finish with a sprinkle of fresh parsley just before serving. This approach adds depth to the dried herbs and a burst of freshness to the fresh herbs.
Herb-infused oils and butter can also be a great way to incorporate herbs into your cooking. Depending on the desired effect, these can be added at different stages.
Use Cases
Drizzle herb-infused oil over a dish right before serving for a final touch of flavour, or use herb butter as a base for sautéing vegetables or meats.
Tip
Make your own herb-infused oil by gently heating olive oil with fresh herbs like rosemary or thyme, then straining and storing it in a cool, dark place. This infused oil can be used as a finishing touch or added early in cooking to impart a subtle, herbaceous flavour.
By understanding when to add herbs during the cooking process, you can ensure that your dishes are infused with the optimal amount of flavour.
Whether you’re looking for a bright, fresh finish or a deep, hearty infusion, timing is everything when it comes to getting the most out of your herbs.
Fresh herbs can bring a vibrant burst of flavor to your dishes, but they are notoriously difficult to keep fresh. Proper storage is key to maintaining their flavour and prolonging their shelf life.
In this section, we’ll explore the best methods for storing fresh herbs, ensuring they stay flavorful and ready to use whenever needed.
Most fresh herbs benefit from being stored in the refrigerator, but the method you use can significantly affect how long they stay fresh.
Soft Herbs
Herbs like basil, cilantro, parsley, and mint are considered soft herbs with delicate leaves that can wilt quickly. For these, wrap them loosely in a damp paper towel and place them in a plastic bag or an airtight container before storing them in the refrigerator.
Example
If you’ve bought a bunch of fresh cilantro, wrap it in a damp paper towel and place it in a resealable plastic bag. Store it in the crisper drawer of your refrigerator, and it should stay fresh for up to a week.
Some herbs, particularly those with sturdy stems, like parsley and cilantro, can be stored in water, similar to how you would keep fresh-cut flowers.
Method
Trim the ends of the herb stems and place them in a jar or glass with about an inch of water at the bottom. Cover the leaves loosely with a plastic bag and place the jar in the refrigerator. Change the water every few days to keep the herbs fresh.
Tip
For herbs like basil, which can be sensitive to cold, store them in water at room temperature on your kitchen counter instead of in the refrigerator.
Freezing is an excellent method for preserving herbs if you have more than you can use within a week. Frozen herbs won’t have the same texture as fresh, but they retain much of their flavor and are perfect for use in cooked dishes.
Method 1
Chop the herbs and place them in an ice cube tray, covering them with water or olive oil. Once frozen, transfer the herb cubes to a freezer-safe bag or container. This method works well for herbs like basil, parsley, and chives.
Method 2
Alternatively, freeze the whole herb sprigs flat on a baking sheet. Once frozen, transfer the herbs to a freezer bag. This method is ideal for hardy herbs like rosemary, thyme, and sage.
Example
Freeze basil in olive oil in an ice cube tray and pop a cube into soups or sauces for a quick flavour boost.
Drying herbs is a traditional method of preservation that significantly extends their shelf life. Drying changes the texture and concentrates the flavours, and it’s an effective way to ensure you always have your favourite herbs on hand.
Air Drying
Gather herb sprigs into small bundles, tie them together, and hang them upside down in a well-ventilated area out of direct sunlight. This method is ideal for herbs like thyme, rosemary, and oregano.
Oven Drying
For quicker results, spread herb leaves in a single layer on a baking sheet and dry them in the oven at the lowest temperature setting for 2-4 hours. Once completely dried, store the herbs in airtight containers away from light.
Tip
Once dried, herbs should be crumbled or ground before use. Store them in a cool, dark place, and use them within 6-12 months for the best flavour.
Investing in herb storage tools can maximise the freshness of your herbs and extend their usability.
Herb Keepers
These specially designed containers allow herbs to sit in the water while keeping the leaves dry and fresh. They can extend the shelf life of herbs by up to two weeks.
Vacuum Sealers
For those who like to buy herbs in bulk, vacuum sealing can remove air from the storage bag and significantly prolong the freshness of herbs in the refrigerator or freezer.
Even with the best storage methods, fresh herbs will eventually lose their vibrancy and flavour. Knowing when to let them go is just as important as proper storage.
Signs of Spoilage
Wilting, discolouration, or a slimy texture are clear signs that herbs are past their prime. If herbs no longer have a fresh, aromatic scent, they have likely lost much of their flavour and should be discarded.
Tip
If you notice your herbs are about to spoil, consider freezing or drying them immediately to prevent waste.
By following these storage tips, you can extend the life of your fresh herbs and ensure that they remain flavorful and ready to enhance your dishes.
Whether you store them in the fridge, freeze them for later use, or dry them for long-term storage, these methods will help you make the most of your herbs and reduce waste in the kitchen.
One of the most exciting aspects of cooking with herbs is discovering how different herbs can complement various cuisines, enhancing and elevating the flavours in your dishes.
Understanding the best herb pairings can transform your cooking, allowing you to create authentic and flavorful meals that resonate with the culinary traditions they represent.
This section will explore the most popular herb pairings across different cuisines and how to use them to bring out the best in your recipes.
Mediterranean cuisine is renowned for using fresh, aromatic herbs, adding depth and complexity to various dishes.
Oregano and Basil
These herbs are staples in Italian cooking, often paired with tomatoes, garlic, and olive oil. Oregano’s slightly bitter, earthy flavour balances the sweetness of ripe tomatoes, making it a perfect match for pizza, pasta sauces, and grilled vegetables.
Rosemary and Thyme
These hardy herbs are commonly used in Greek and Italian cuisine. Rosemary’s robust, piney flavour pairs beautifully with roasted lamb and potatoes, while thyme’s subtle minty notes enhance stews and marinades.
Mint and Parsley
These herbs are essential in Middle Eastern cuisine, where they are used in dishes like tabbouleh and lamb kebabs. Mint adds a refreshing, cooling effect, while parsley brings a fresh, slightly bitter flavour that brightens salads and dips.
Asian cuisine, particularly Southeast Asian, is characterised by its bold, vibrant flavours, with herbs crucial in creating balance and depth.
Cilantro (Coriander) and Thai Basil
These herbs are widely used in Thai, Vietnamese, and Indian cuisines. Cilantro’s bright, citrusy flavour adds a zesty kick to dishes like pho, curries, and salsas, while Thai basil, with its sweet, slightly spicy notes, complements stir-fries and noodle dishes.
Lemongrass and Mint
Lemongrass, with its lemony fragrance and subtle sweetness, is often paired with mint in Southeast Asian dishes. Together, they create a refreshing and aromatic base for soups, curries, and marinades, such as Vietnamese pho or Thai green curry.
Ginger and Garlic with Fresh Herbs
Though not herbs themselves, ginger and garlic are often combined with fresh herbs like cilantro and Thai basil to create the foundation for many Asian dishes, providing a balance of heat, sweetness, and pungency.
Latin American cuisine is known for its vibrant, zesty flavours, with herbs playing a key role in marinades, salsas, and stews.
Cilantro and Lime
A classic pairing in Mexican cuisine, cilantro and lime are used in everything from guacamole and tacos to ceviche and salsas. Cilantro’s fresh, citrusy flavour pairs perfectly with the tartness of lime, creating a zesty, refreshing combination.
Oregano and Cumin
Oregano is often used in Latin American dishes, particularly in Mexican and Cuban cuisine. It’s paired with cumin to season meats, beans, and stews. This combination adds a warm, earthy flavour with a hint of bitterness, enhancing the richness of slow-cooked dishes.
Parsley and Garlic
In Argentinian cuisine, parsley and garlic are the main components of chimichurri sauce, a bright, tangy condiment used to marinate and garnish grilled meats. This pairing provides a fresh, vibrant flavour that cuts through the meat's richness.
French cuisine is often associated with elegance and sophistication. Herbs play a central role in creating the delicate, nuanced flavours that define this culinary tradition.
Tarragon and Chervil
These herbs are key components of French herb blends like fines herbes, and they are used in classic dishes like béarnaise sauce and omelettes. Tarragon’s anise-like flavour pairs well with chervil’s mild, slightly sweet notes, adding a sophisticated touch to fish, poultry, and egg dishes.
Thyme and Bay Leaves
Thyme and bay leaves, commonly used in French stews and braises, provide a subtle, earthy flavor that enhances the depth of slow-cooked dishes like coq au vin and beef bourguignon. The bay leaves add a slight bitterness that balances the meat's richness.
Herbes de Provence
This classic French herb blend typically includes thyme, rosemary, oregano, and lavender and is used to season meats, vegetables, and sauces. Combining these herbs creates a fragrant, earthy flavour profile that’s quintessentially French.
Italian cuisine is celebrated for its simplicity and reliance on fresh, high-quality ingredients, with herbs being no exception.
Basil and Oregano
This classic Italian pairing is a cornerstone of pizza, marinara sauce, and bruschetta dishes. Basil’s sweet, peppery flavour complements oregano’s earthy, slightly bitter notes, creating a balanced, aromatic base for many Italian favourites.
Sage and Rosemary
These herbs are often used in Tuscan cooking, particularly in roasted meats and potatoes. Sage’s slightly peppery, savoury flavour pairs beautifully with rosemary’s piney, resinous notes, adding depth to hearty, rustic dishes.
Parsley and Garlic
This duo is commonly used in Italian cooking, particularly in pasta dishes like aglio e olio. The fresh, slightly bitter parsley flavour balances garlic's pungency, creating a simple yet flavorful base for a wide range of dishes.
Mastering these herb pairings can bring authenticity and depth to your cooking, regardless of the cuisine you’re exploring.
Whether you’re preparing a zesty Latin American salsa or a delicate French sauce, the right combination of herbs can elevate your dishes and transport your taste buds worldwide.
Growing your herbs at home is a rewarding way to ensure you always have fresh, flavorful ingredients. Not only do homegrown herbs add a burst of freshness to your dishes, but they also bring a sense of accomplishment and connection to your cooking.
Whether you have a sprawling garden or just a windowsill, you can easily cultivate various herbs that will thrive with minimal care.
In this section, we’ll explore some of the easiest herbs to grow at home and provide tips on how to get started.
Basil is one of the most popular herbs to grow at home, and for good reason. Its sweet, peppery flavour makes it a versatile addition to various dishes, from pasta sauces to salads.
Growing Tips
Basil thrives in warm, sunny environments, making it ideal for an indoor windowsill or an outdoor garden during the warmer months. It requires at least 6 hours of sunlight daily and should be watered regularly, but avoid waterlogging the soil.
Use Cases
Fresh basil leaves are perfect for making pesto, garnishing pizzas, or adding to salads. Pinch off the top leaves regularly to encourage bushier growth and prevent the plant from flowering.
Mint is a hardy herb that’s incredibly easy to grow, even for beginners. Known for its refreshing, cool flavour, mint can be used in various dishes, beverages, and desserts.
Growing Tips
Mint is best grown in containers, as it can spread aggressively and take over your garden. It prefers partial shade and moist, well-drained soil. Mint is also a perennial, meaning it will return year after year if properly cared for.
Use Cases
Use mint to make refreshing teas, mojitos, or mint sauces. It also pairs well with lamb dishes and can be added to salads for a burst of freshness.
Chives are one of the easiest herbs to grow and are perfect for small spaces or containers. Their mild onion-like flavour complements a variety of dishes.
Growing Tips
Chives are low-maintenance and grow well in both full sun and partial shade. They thrive in well-drained soil and should be watered regularly. Chives are perennial and will return each year if planted outdoors.
Use Cases
Snip chives with scissors and add them to scrambled eggs, baked potatoes, or soups. Their delicate flowers are also edible and make a beautiful garnish.
Parsley is a versatile herb that’s easy to grow and can be used in various dishes. It’s available in two main varieties: curly and flat-leaf (Italian), with the latter being more popular in cooking due to its robust flavour.
Growing Tips
Parsley prefers a sunny spot but can tolerate partial shade. It grows well in containers or garden beds with well-drained soil. Keep the soil consistently moist but not waterlogged. Parsley is a biennial plant, producing leaves in the first year and flowers in the second year before dying off.
Use Cases
Parsley can be used as a garnish or to add flavor to soups, stews, and sauces. It’s also a key ingredient in dishes like tabbouleh and chimichurri.
Rosemary is a woody, aromatic herb that’s perfect for beginner gardeners. Its strong, piney flavour makes it a staple in Mediterranean cooking.
Growing Tips
Rosemary prefers full sun and well-drained soil. It’s a drought-tolerant herb, so be careful not to overwater it. Rosemary can be grown in containers or directly in the garden, and it will thrive as a perennial in warmer climates.
Use Cases
Use rosemary to flavour roasted meats, potatoes, and breads. It’s also great for infusing oils and vinegar.
Thyme is another hardy herb that’s easy to grow and a favourite in many kitchens. Its subtle, earthy flavour pairs well with a wide variety of dishes.
Growing Tips
Thyme thrives in full sun and well-drained soil. It’s drought-tolerant, so it doesn’t require frequent watering. Thyme can be grown in the garden or in containers and will return each year in warmer climates.
Use Cases
Thyme is perfect for seasoning meats, soups, and stews. It’s also a key ingredient in herb blends like Herbes de Provence.
Oregano is a robust herb with a strong, slightly bitter flavour that’s commonly used in Italian and Greek cooking.
Growing Tips
Oregano prefers full sun and well-drained soil. It’s a drought-tolerant perennial that’s easy to grow in both containers and garden beds. Oregano can be harvested throughout the growing season by snipping off sprigs as needed.
Use Cases
Oregano is essential for pizza sauces, marinades, and grilled meats. It’s also commonly used in Greek salads and roasted vegetable dishes.
Sage is a hardy herb with a slightly peppery, savoury flavour that’s often used in fall and winter dishes.
Growing Tips
Sage thrives in full sun and well-drained soil. It’s a drought-tolerant perennial that can be grown in containers or directly in the garden. Sage requires little maintenance once established and will return each year.
Use Cases
Sage pairs beautifully with poultry, stuffing, and roasted vegetables. It’s also delicious in browned butter sauces.
Container Gardening
If space is limited, consider starting your herb garden in containers. This method allows you to control soil quality and moisture levels easily and is ideal for herbs like mint and basil.
Companion Planting
Plant herbs that have similar growing requirements together. For example, rosemary, thyme, and oregano all prefer full sun and well-drained soil, making them great companions in the garden.
Harvesting Tips
Regularly harvesting your herbs not only provides you with fresh ingredients but also encourages the plants to produce more. For leafy herbs like basil and parsley, pinch off the top leaves to encourage bushier growth.
By growing your own herbs at home, you’ll have a fresh supply of flavorful ingredients at your fingertips, ready to enhance your cooking.
Whether you’re a seasoned gardener or a beginner, these easy-to-grow herbs are a great starting point for cultivating your own herb garden.
Herbs are incredibly versatile. While they’re often associated with savoury dishes, their potential goes far beyond the basics.
From infusing oils to adding unique twists to desserts and beverages, herbs can unexpectedly elevate your culinary creations.
This section will explore creative ways to use herbs, inspiring you to think outside the box and experiment with new flavours in your kitchen.
Herb-infused oils are a fantastic way to add flavour to your dishes without overwhelming them. These oils can be drizzled over salads, used as a base for dressings, or even brushed onto grilled meats and vegetables.
How to Make
To create herb-infused oil, gently heat your choice of fresh herbs (such as rosemary, thyme, or basil) in olive oil over low heat for about 20 minutes. Once the oil is infused, strain out the herbs and store the oil in a sealed container. You can also blend fresh herbs with olive oil in a food processor for a quicker method.
Use Cases
Drizzle rosemary-infused oil over roasted potatoes for a burst of flavor, or use basil-infused oil to elevate a caprese salad. Herb-infused oils, packaged in pretty bottles, also make great gifts.
Herb-infused butter is another creative way to incorporate herbs into your cooking. They can be used as a finishing touch on meats, vegetables, and bread, adding richness and depth of flavour.
How to Make
To make herb-infused butter, soften a stick of unsalted butter and mix in finely chopped herbs like parsley, chives, or dill. For added flavour, you can also incorporate minced garlic or lemon zest. Once mixed, shape the butter into a log using plastic wrap and refrigerate until firm.
Use Cases
Herb-infused butter is perfect for melting over grilled steak or roasted chicken, spreading on warm bread, or stirring into steamed vegetables. It’s also delicious on baked potatoes or stirred into pasta for an easy, flavorful sauce.
Herbs can add unexpected depth and complexity to desserts, balancing sweetness with their fresh, aromatic qualities. Experimenting with herbs in desserts is a great way to surprise your taste buds and create unique flavour profiles.
Rosemary Shortbread
Rosemary’s piney flavour pairs beautifully with the buttery richness of shortbread. For a savory twist on a classic treat, simply mix finely chopped rosemary into your shortbread dough.
Lavender Honey Ice Cream
Lavender’s floral notes add a delicate flavour to homemade ice cream. Infuse cream with dried lavender before mixing it into your ice cream base, then swirl in honey for a touch of sweetness.
Basil Lemon Sorbet
Basil’s sweet, slightly peppery flavour pairs wonderfully with citrus. Blend fresh basil with lemon juice, sugar, and water to create a refreshing sorbet that’s perfect for hot summer days.
Herbs can be used to create refreshing, aromatic, delicious, and visually appealing beverages. From cocktails to teas, herbs bring a fresh twist to drinks that will impress.
Mojitos with Fresh Mint
Mint is a classic choice for mojitos, providing a refreshing, cooling effect that balances the sweetness of the rum and sugar. Muddle fresh mint leaves with lime juice and sugar, then add rum and soda water for a refreshing summer cocktail.
Herb-Infused Lemonades
Add a twist to classic lemonade by infusing it with herbs like basil, rosemary, or thyme. Simply muddle the herbs with lemon juice and sugar before adding water. The result is a flavorful, aromatic drink that’s perfect for warm weather.
Herbal Teas
Fresh herbs can be used to make soothing teas that are perfect for any time of day. For a calming beverage, try brewing fresh mint, chamomile, or lavender in hot water. For a more robust flavour, combine multiple herbs to create your own unique blend.
Herb-infused vinegar and syrups are versatile ingredients that can be used in dressings, marinades, cocktails, and desserts. They’re easy to make and can add a complex, aromatic flavour to various dishes.
Herb-Infused Vinegar
To make herb-infused vinegar, place fresh herbs like tarragon, basil, or rosemary in a clean jar and cover with white wine vinegar or apple cider vinegar. Seal the jar and let it sit in a cool, dark place for about two weeks, shaking occasionally. Strain out the herbs and transfer the vinegar to a clean bottle.
Use Cases:
Use herb-infused vinegar to make salad dressings and marinades or to deglaze pans for flavorful sauces.
Herb-Infused Simple Syrups
Herb-infused syrups are a great way to add flavour to cocktails, mocktails, and desserts. Simply simmer equal parts sugar and water with fresh herbs like mint, thyme, or lavender until the sugar dissolves. Let the mixture cool, then strain out the herbs.
Use Cases
Use herb-infused syrups to sweeten iced tea, lemonade, or cocktails. They’re also delicious drizzled over fruit salads or used as a cake glaze.
Incorporating fresh herbs into homemade sauces and condiments can add a burst of flavor and elevate even the simplest dishes. From pesto to chimichurri, herbs are the star ingredients in many classic condiments.
Pesto
This classic Italian sauce is made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It’s incredibly versatile and can be used on pasta, sandwiches, or as a dip.
Chimichurri
A vibrant Argentine sauce made with parsley, garlic, oregano, red pepper flakes, vinegar, and olive oil. Chimichurri is typically served with grilled meats, but it also works well as a marinade or salad dressing.
Herb Mayonnaise
Blending fresh herbs like dill, tarragon, or chives can elevate homemade mayonnaise to the next level. This herb-infused mayo is perfect for sandwiches, salads, or as a dipping sauce.
By thinking creatively about how to use herbs in your cooking, you can discover new ways to enhance the flavours of your dishes and surprise your palate.
Whether you’re infusing oils, experimenting with herb-based desserts, or mixing up herbal cocktails, these ideas will inspire you to make the most of the herbs in your kitchen.
Fresh herbs are a wonderful addition to any kitchen, but they can be challenging to keep fresh for extended periods. Preserving herbs is a practical solution that allows you to enjoy their vibrant flavours year-round, even when they’re out of season.
In this section, we’ll explore various methods for preserving herbs, ensuring that you can capture and maintain their flavours for long-term use in your cooking.
Drying is one of the oldest and most effective methods for preserving herbs. It concentrates the flavours and allows herbs to be stored for months without losing their potency.
Air Drying
Air drying is a simple and effective way to preserve herbs like thyme, oregano, rosemary, and sage. Gather the herbs into small bundles, tie them together, and hang them upside down in a well-ventilated area out of direct sunlight. Once dried, crumble the leaves and store them in airtight containers.
Tip
Air drying works best with sturdy herbs that have low moisture content. Avoid air-drying herbs like basil or parsley, which can mould before they dry completely.
Oven Drying
For quicker results, spread herb leaves in a single layer on a baking sheet and dry them in the oven at the lowest temperature setting (around 100°F or 37°C) for 2-4 hours. Be sure to check on them regularly to prevent over-drying.
Use Cases
Dried herbs are perfect for soups, stews, and sauces, where their concentrated flavours can infuse the dish over a long time.
Freezing herbs is an excellent way to preserve their fresh flavour, especially for delicate herbs like basil, chives, and parsley. While frozen herbs may lose some of their texture, they retain much of their flavour, making them ideal for cooked dishes.
Method 1
Freezing in Ice Cubes
Chop the herbs and place them in an ice cube tray, then cover them with water or olive oil. Once frozen, transfer the herb cubes to a freezer-safe bag or container. This method is particularly useful for herbs like basil, dill, and parsley.
Use Cases
Drop a herb cube directly into soups, stews, or sauces for an instant flavour boost. The oil or water melts away, leaving the herbs to infuse your dish.
Method 2
Freezing Whole Sprigs
Lay whole herb sprigs flat on a baking sheet and freeze them. Once frozen, transfer the herbs to a freezer bag. This method works well for sturdy herbs like rosemary, thyme, and sage.
Tip
Label your frozen herbs with the date and type of herb to ensure you use them within 6 months for the best flavour.
Herb-infused oils and vinegar are a great way to preserve herbs and add a gourmet touch to your cooking. These infusions capture the essence of the herbs and can be used in various dishes.
Herb-Infused Oils
To make herb-infused oil, gently heat olive oil with fresh herbs like rosemary, thyme, or basil until fragrant (about 20 minutes). Allow the oil to cool, strain the herbs and store the oil in a sealed container in a cool, dark place.
Use Cases
Herb-infused oils can be drizzled over salads, vegetables, or grilled meats. They can also be used as a flavorful base for marinades and dressings.
Herb-Infused Vinegar
In a clean jar, combine fresh herbs with white wine vinegar or apple cider vinegar. Seal the jar and let it sit in a cool, dark place for about two weeks, shaking occasionally. Strain out the herbs and store the vinegar in a clean bottle.
Use Cases
Herb-infused vinegars are perfect for salad dressings and marinades and are a flavorful addition to sauces.
Herb pastes are another effective way to preserve herbs, especially soft herbs like basil, cilantro, and parsley. These pastes can be stored in the freezer and used as a convenient flavour boost for various dishes.
How to Make
Blend fresh herbs with olive oil and a pinch of salt in a food processor until smooth. Spoon the paste into ice cube trays or small containers and freeze. Once frozen, transfer the cubes to a freezer-safe bag or container.
Use Cases
Use herb pastes in sauces, soups, or as a spread on sandwiches. A frozen cube of basil paste can be added directly to pasta dishes for a burst of fresh flavour.
Salting herbs is an ancient technique that helps preserve their flavour. It can also create herb-infused salts, which are great for seasoning dishes.
How to Make
Layer fresh herbs with coarse sea salt in a jar, using about one part herbs to two parts salt. Seal the jar and store it in a cool, dark place. The salt will draw moisture out of the herbs, preserving their flavour.
Use Cases
Use herb-infused salts to season meats, vegetables, or even baked goods. For example, rosemary salt can add a gourmet touch to roasted potatoes or grilled meats.
Herb-infused butter can be stored in the freezer for several months, allowing you to preserve the fresh flavour of herbs and have a ready-to-use flavour enhancer for your dishes.
How to Make
Mix softened butter with finely chopped fresh herbs like chives, dill, or parsley. Roll the butter into a log using plastic wrap, then freeze. Slice off a piece as needed to add flavour to your cooking.
Use Cases
Herb butter is perfect for melting over steaks, spreading on bread, or stirring into steamed vegetables.
By using these preservation methods, you can extend the life of your fresh herbs and enjoy their flavours long after the growing season has ended.
Whether you dry, freeze, or infuse your herbs, these techniques will help you maintain their aromatic qualities and maximise your culinary efforts.
One of the most important aspects of cooking with herbs is understanding how to balance their flavours to create harmonious and well-rounded dishes. Herbs can be incredibly potent, and when used correctly, they can elevate your culinary creations to new heights.
However, using too many or the wrong combination of herbs can overwhelm your dish, resulting in a confusing or unpleasant flavour profile.
This section will explore essential tips for balancing herb flavours, helping you craft flavorful and cohesive dishes.
It’s always best to start with a small amount and gradually add more as needed when working with herbs. This allows you to control the intensity of the flavour and avoid overpowering your dish.
Tip
Fresh herbs tend to have a more delicate flavour so you can be more generous with them. Dried herbs are more concentrated, so use them sparingly. A good rule of thumb is to start with about one-third the amount of dried herbs as you would fresh herbs.
Example
If you’re making a tomato sauce, start with a small pinch of dried oregano, taste the sauce, and then add more if needed. This way, you can build up the flavour without risking it becoming too intense.
Pair strong, robust herbs with milder, more delicate ones to achieve a balanced flavour. This helps create depth and complexity in your dish without overwhelming flavour.
Strong Herbs
Rosemary, sage, thyme, and oregano are considered strong herbs with bold, distinctive flavours.
Mild Herbs
Parsley, basil, chives, and cilantro are milder and can be used in larger quantities without dominating the dish.
Example
You might pair strong rosemary with mild parsley in a roasted chicken dish. The rosemary will infuse the chicken with its bold, piney flavour, while the parsley adds a fresh, bright note that balances the meat's richness.
The timing of when you add herbs to your dish can greatly affect the balance of flavours. Some herbs are best added early in cooking, while others should be added just before serving.
Early Addition
Hardy herbs like rosemary, thyme, and bay leaves can withstand longer cooking times and should be added early to infuse their flavours into the dish. These herbs are great for slow-cooked dishes like stews and braises.
Late Addition
Delicate herbs like basil, parsley, and cilantro should be added at the end of cooking or used as a garnish to preserve their fresh, vibrant flavours.
Example
Add thyme and bay leaves at the beginning of cooking to allow their flavours to meld with the broth in vegetable soup. Just before serving, stir in fresh parsley to brighten the soup and add a final layer of flavour.
Different herbs have different flavour profiles; understanding these can help you decide whether to complement or contrast flavours in your dish.
Complementary Flavours
Pairing herbs with similar flavour profiles can create a harmonious and unified taste. For example, basil and oregano both have earthy, slightly sweet notes, making them a natural pairing in Italian dishes.
Contrasting Flavors
Combining herbs with contrasting flavours can add complexity and excitement to a dish. For example, arugula's sharp, peppery flavour contrasts beautifully with the sweet, mild flavour of mint in a salad.
Example
In a Greek salad, the bold oregano flavour complements the tangy feta cheese, while a hint of mint adds a refreshing contrast, creating a balanced and flavorful dish.
Layering herbs at different stages of cooking can create a more complex and nuanced flavour profile. This technique involves adding herbs to build depth at the beginning, middle, and end of cooking.
Beginning
Start by adding hardy herbs like thyme or rosemary at the beginning of cooking to infuse the dish with their flavours.
Middle
Add another layer of herbs, such as oregano or sage, midway through cooking to reinforce the flavour.
End
Finish with a fresh herb, like parsley or basil, just before serving to add brightness and a final burst of flavour.
Example
When making a stew, start with rosemary and thyme, add bay leaves halfway through cooking, and finish with fresh parsley for a well-rounded, layered flavour.
Acidity can help to balance strong herb flavours and prevent them from overwhelming a dish. A splash of vinegar or a squeeze of lemon can brighten the overall flavour and add a refreshing contrast to herbaceous dishes.
Use Cases
In herb-heavy dishes like pesto or chimichurri, a touch of lemon juice or vinegar can enhance the flavours and add a welcome tanginess.
Example
In a basil pesto, adding a squeeze of lemon juice balances the richness of the olive oil and nuts and enhances the basil's fresh, peppery flavour.
By following these tips, you can master the art of balancing herb flavours in your cooking, creating flavorful and harmonious dishes.
Whether you’re experimenting with new herb combinations or perfecting a classic recipe, understanding how to balance flavours will help you elevate your culinary creations to new heights.
Now that you have the knowledge to use herbs effectively in your cooking, it’s time to take action.
Experiment with the tips and techniques shared in this guide, and start incorporating more herbs into your daily meals.
Whether you’re growing your own herbs at home, trying out new recipes, or perfecting your favourite dishes, herbs can bring new life and excitement to your culinary adventures.
We encourage you to share your favourite herb recipes or any creative ways you’ve used herbs in your cooking in the comments below. For additional inspiration and tips, don’t forget to explore more of our herb-focused content.
And if you want to grow your own herbs, check out our guide on starting an indoor herb garden—it’s the perfect way to keep your kitchen stocked with fresh, flavorful ingredients all year round.
Elevate your cooking, embrace the power of herbs, and start crafting dishes that will impress and delight everyone at your table!
A1: Yes, you can substitute dried herbs for fresh herbs in most recipes. The general rule is to use one-third the amount of dried herbs as you would fresh herbs, as dried herbs are more concentrated in flavour. For example, if a recipe calls for one tablespoon of fresh basil, you can use one teaspoon of dried basil.
A2: Fresh herbs can be stored in the refrigerator by wrapping them in a damp paper towel and placing them in a plastic bag. Herbs like parsley and cilantro can also be stored upright in a glass of water, like a bouquet, with the leaves loosely covered by a plastic bag. For long-term storage, you can freeze or dry the herbs.
A3: Hardy herbs like rosemary, thyme, and bay leaves should be added early in the cooking process to allow their flavours to infuse into the dish. Delicate herbs like basil, parsley, and cilantro should be added towards the end or used as a garnish to preserve their fresh, vibrant flavours.
A4: Some of the easiest herbs to grow at home include basil, mint, chives, parsley, rosemary, and thyme. These herbs are low-maintenance, can be grown in containers or garden beds, and will provide a steady supply of fresh ingredients for your cooking.
A5: Herbs can be preserved by drying, freezing, or creating herb-infused oils and vinegar. Drying herbs is great for long-term storage while freezing herbs in ice cube trays with water or olive oil is an excellent way to retain their fresh flavor. Herb-infused oils and vinegar are flavorful and versatile additions to your kitchen.
A6: Herbs can be used creatively, such as infusing oils and butter, adding them to desserts like rosemary shortbread or lavender ice cream, or using them in beverages like mint mojitos or herb-infused lemonades. You can also make herb-infused vinegar and syrups for use in dressings, marinades, and cocktails.
A7: To balance strong and mild herbs, pair bold herbs like rosemary and sage with milder ones like parsley and basil. Start with a small amount of strong herbs and gradually add more if needed. Consider the cooking time as well—add hardy herbs early and delicate herbs towards the end to create a harmonious flavour profile.
Transform Your Home Parties with These 10 Proven Hosting Tips
How to Beautify Every Room in Your Home with the Right Indoor Plants
Transform Your Home and Well-Being with Essential Oils: A Complete Guide
Comments will be approved before showing up.
Unleash the power of high-speed blenders in your kitchen.
Learn essential tips and indulge in 10 irresistible recipes that will transform your culinary adventures. Start blending now!
