Getting to Know Your Herbs

Does the thought of adding herbs and spices to your cooking leave you baffled? Are you stumped when it comes to which ones to use with which foods? If so, this post is sure to help. Here are some common herbs and their uses, as well as a few you may want to try for the first time!

Basil - This versatile spice is best when accompanied by tomatoes and olive oil, and is the primary ingredient in pesto. It is most often featured in Italian and Mediterranean cooking, but you'll find it in Asian dishes as well. With its subtle flavor, basil can be paired with anything from salmon to strawberries.

Bay leaves - This spice is a wonderful addition to soups, stews and other dishes that simmer for longer periods of time. Adding a dried leaf or two (depending upon the dish) will do the trick!

Cilantro - Used commonly in Mexican and Asian cuisine, this green herb has a bold citrusy flavor. Pair with lime, olive oil and vinegar and pour over salad greens for a light and summery dressing.

Chives - This is a great spice to add a mild onion flavor to anything from eggs to potatoes to herb butters. Snip the fresh herb with shears.

Dill - Best paired with fish or a nice addition to your salad greens. Try it in a Greek yogurt dip with a bit of garlic powder. It is often used in making pickles as well!

Edible flowers - Yes, it's true! Flowers aren't only for looking pretty - we can eat them too! Be sure to buy pre-packaged edible flowers to ensure safe eating. They can be tossed into salads or even candied and added to desserts.

Lemongrass - Perfect to add the stalks into soups or simmered into broths. You'll find this herb will give your soups a pleasant citrusy flavor.

Marjoram - Typically used in rich beef dishes, but it's also great in stews and sauces. Use in any recipe that calls for oregano as a bit of a milder floral flavor.

Mint - Yum! Who doesn't like mint? Infuse into beverages, add to meatballs made with turkey or beef, or even into chocolate. You can also try it minced and served sprinkled over your pork chops or pork tenderloin.

Oregano - Definitely known to be included in Italian dishes such as in sauces, on pizza and pasta dishes. This spice also pairs perfectly with spicy foods.

Rosemary - One of my all time favorites! This spice has a bold pine flavor that pairs well with meats, potatoes and even baked items such as shortbreads or scones. Try making baked sweet potato fries by cutting your sweet potato into fry-like pieces and coating with a mixture of olive oil, rosemary, sea salt and black pepper. Place on a baking sheet and cook for 35 minutes at 375 degrees F or until crispy.

Sage - A staple in stuffings, but also a wonderful addition to meats and breads. Try a sage, sea salt and black pepper rub for your meats.

Tarragon - Try this herb added to your chicken salad, eggs or tossed with potatoes. It's also fantastic with fish and shellfish.

Thyme - This versatile herb goes well with roasted meats and vegetables. Try roasting your vegetables in a mixture of olive oil, balsamic vinegar, thyme, sea salt and black pepper. Place your coated vegetables in a Pyrex dish or roasting pan and cook for 35-40 minutes at 375 degrees F.

Watercress - A perfect accompaniment to mixed green salads, as it adds a unique peppery flavor. It's also wonderful to add to cucumber sandwiches.

Happy cooking!