Mediterranean & European:
- Basil: Sweet, slightly peppery, used in Italian dishes, pesto, and salads.
- Bay Leaf: Pungent, used in stews, soups, and sauces for subtle flavor. Usually removed before serving.
- Chervil: Delicate, slightly anise-like, used in French cuisine, sauces, and egg dishes.
- Dill: Tangy, slightly anise-like, used with fish, eggs, and in Scandinavian cuisine.
- Fennel: Anise-like flavor, used in salads, with fish, and in Italian sausage. Both the bulb and fronds are edible.
- Lavender: Floral, sweet, used in desserts, baked goods, and some savory dishes.
- Marjoram: Sweet, citrusy, similar to oregano, used in Italian and Mediterranean dishes.
- Mint: Cool, refreshing, used in teas, desserts, and Middle Eastern cuisine. Spearmint and peppermint are common varieties.
- Oregano: Pungent, peppery, used in Italian, Greek, and Mexican cuisine.
- Parsley: Fresh, slightly peppery, used as a garnish and in sauces, soups, and stews. Flat-leaf and curly varieties exist.
- Rosemary: Piney, pungent, used with meats, vegetables, and in breads.
- Sage: Earthy, slightly peppery, used with poultry, pork, and in stuffings.
- Savory: Peppery, used with beans, meats, and in stuffings. Winter savory is more pungent than summer savory.
- Tarragon: Anise-like, slightly bitter, used in French cuisine, sauces, and with chicken.
- Thyme: Earthy, slightly minty, used in a wide variety of dishes, especially meats and vegetables.
Asian:
- Cilantro (Coriander): Citrusy, slightly peppery, used in Mexican, Thai, and Vietnamese cuisine. The seeds are coriander.
- Lemongrass: Citrusy, aromatic, used in Thai, Vietnamese, and other Southeast Asian cuisines.
- Thai Basil: Anise-like, slightly spicy, used in Thai and Southeast Asian dishes.
- Galangal: Similar to ginger, used in Southeast Asian curries and soups.
- Ginger: Pungent, spicy, used in many Asian cuisines, both fresh and dried.
Other:
- Chives: Mild onion flavor, used as a garnish and in dips, sauces, and egg dishes.
- Garlic Chives: Garlicky flavor, used similarly to chives.
- Lovage: Celery-like flavor, used in soups, stews, and salads.
Important Considerations:
- Fresh vs. Dried: Fresh herbs generally have a more vibrant flavor than dried herbs. Use about 1/3 the amount of dried herbs as you would fresh.
- Flavor Intensity: Some herbs have a stronger flavor than others. Start with a small amount and add more to taste.
- Storage: Fresh herbs should be stored in the refrigerator, often wrapped in a damp paper towel or in a glass of water. Dried herbs should be stored in a cool, dark place.
This list is not exhaustive, but it covers many of the most commonly used culinary herbs. Experiment with different herbs to discover your favorites!
