What are herbs?

What is an herb?

Herbs are the fragrant leaves and stems (as in chives) of plants whose stems are not woody (with exceptions like rosemary).

Other flavorings are sometimes mistakenly thought of as herbs, but are more likely spices. Spices are derived from the bark, buds, fruits, seeds or stems of plants and trees. Think of cilantro and coriander. One is the leaf and one is the seed.

Ten Most Commonly Used Kitchen Herbs

Basil: All purpose herb. Sweet basil, redolent of licorice and cloves, is most commonly used. Suggested equivalent ½ teaspoon dried to 1 tablespoon fresh.

Chives: Best fresh when a mild onion flavor is desired. Add at the last minute because heat kills the flavor.

Cilantro: Refreshing and pungent. Use fresh. It is also known as Chinese parsley and coriander, though the latter is most generally used to refer to the seeds which are used as a spice.

Dill: Delicate fragrance. Good with seafood, eggs and cheese and good with salads. Suggested equivalent 1 teaspoon dried to 1 tablespoon fresh.

Mint: Mint can be used in both sweet and savory dishes. Most people are familiar with the use of mint in teas, but its also added to lamb, salads and fruit. Use fresh or dried. Suggested ½ teaspoon dried to 1 tablespoon fresh.

Oregano: Grows wild in the mountains of Italy and Greece. Pungent and versatile. Similar to marjoram, which has a sweeter and more delicate flavor. Suggested ½ teaspoon to 1 tablespoon fresh.

Rosemary: Strong woodsy flavor. Both fresh and dry. It pairs well with lamb, pork, garlic, olive oil and root vegetable.

Sage: Leaves used fresh or dried. Great flavoring for meat. Suggested ¼ teaspoon to 1 tablespoon fresh.

Parsley: Workhorse herb. Flat-leaf preferred because it stands up better to heat. Suggested 1 teaspoon dried to 1 tablespoon fresh.

Thyme: One of the best herbs for seafood, but can be used with poultry, meat and vegetables too. Strong earthy flavor, hence “a pinch of thyme.” Important ingredient in Caribbean jerk seasoning, and in European/France, Cajun and Creole cooking. Suggested ¼ teaspoon to 1 tablespoon.

Keeping Herbs Fresh

Loosely wrap herbs in a damp paper towel, then seal in a zip top plastic bag filled with air. Refrigerate for up to 5 days.

Store herbs bouquet-style when in bunches: Place stems in a jar with water covering 1-inch of the stem ends, enclose in a large zip-top bag and refrigerate. Change water every other day. Most herbs will keep up to a week this way.

Buy a plant and snip off what you need.

Revive limp herbs by trimming ½-inch off the stems and placing in ice water for a couple of hours.

Wash herbs just before using, pat dry with a paper-towel.

Retain the flavor of herbs by adding herbs to a dish at the very end.

Working with Herbs

* Chop herbs easily by placing them in a measuring cup and snipping with scissors.

* Or use a mezzaluna, a curved blade that you rock side to side on a cutting board.

* Recipes often call for a chiffonade of herbs, especially basil. To make a chiffonade, stack the leaves, roll cigar-style, and cut the roll into thin slices or slivers.

Fruit Salad with herbs

1 large mixed fruit tray (cut the fruit into bite-sized pieces if needed)

2 tablespoons sugar

3 to 4 tablespoons lemon juice

A small handful of mint and/or basil leaves, cut into thin strips. For something spicier --add chopped cilantro.

Mix all together in a big bowl, cover (with plastic wrap if the dish doesn’t have a lid), and refrigerate. Mix it up again before serving.