The most important part of the meal is an herb. We can find herb in every meal specially for restaurant. Not only for the taste of the meal, but also to make presentation look beautiful. We can see and taste the herb from starter till dessert during the meal.
Caraway seeds may also enhance the flavor of many vegetables. They are good tossed with boiled and quartered new potatoes, cabbage or in sauerkraut. Caraway seed is also known as a mild digestive aid.
Here are some herb mostly we can see in the meal:
1. Arugula
Arugula is technically known as a salad green or salad herb. Add to lettuce, tomatoes and any other mixed baby salad greens, and create new and exciting taste sensations.
You can usually find arugula in the fresh produce section in your health food store or at larger super markets. Like most salad greens, Arugula is very very low in calories and is also high in vitamins A and C.
Arugula is also known as rocket, roquette, rugula and rucola, and is very popular in Italian cuisine.
Rinse the leaves in cool water and dry on paper toweling. Store in zip lock bag. Best if used within two days.
Its leaves have a unique, peppery sweet tang, adding pizzazz even to the blandest salads. Although arugula provides a flavor impact, it does not have an aftertaste.
2. Basil
One of the most populary culinary herbs is sweet basil. The best flavor of purple basil comes from the Red Rubin variety. Especially good in Thai dishes is the Thai Basil whose leaves have a spicy aniseed aroma with hints of mint and citrus. All can be found at most seed and plant nurseries. If you are unfamiliar with the nuances of different basils, your best bet is to start with the sweet basil (most often used in Pesto). Basil is available in fresh leaves and in dried leaves, which are also sometimes called rubbed. Fresh leaves may be stored in a cool place or in the refrigerator for a very short time.
Also indispensable for many Mediterranean dishes, the fresh leaf has a sweet, clovelike spiciness and is excellent with tomato dishes. Its flavor is strong enough to stand up to the pungency of garlic, so it is often paired together like in Pesto.
If you have an herb garden with an excess of basil, you can dry the leaves and store in a cool dry, dark place (dried basil will retain itsr flavor for six months). Add dried herbs at the beginning and during cooking.
Add fresh herbs only at the end of cooking or upon serving. Many species of the basil herb exist, but the most popular is sweet basil. Basil is considered one of the most important and highly used herbs in the culinary world and is popular in the cooking of many types of cuisine.
The strong, clove like flavor is essential to many Italian recipes and it is paired most often with tomatoes. Basil is primarily used in sauces, pizzas, salads and pasta dishes. It is also the main ingredient used in pesto.
The strong, clove like flavor is essential to many Italian recipes and it is paired most often with tomatoes. Basil is primarily used in sauces, pizzas, salads and pasta dishes. It is also the main ingredient used in pesto.
3. Caraway
Caraway can be both an herb as well as a spice. The aromatic seeds come from a plant in the parsley family.
The caraway plant, native to Asia, produces this sickle shaped seed that gives rye bread its distinctive flavor. The spice is used in beef stews, pork dishes, soups, candies, and baked goods, especially bread.
The caraway plant grows up to 2 feet in height with feathery leaves and cream white flowers. It is the leaves of this plant that can be used in cooking or salads. Their taste is very fresh with a sweet undertone much like parsley. The leaves should be cut during the growing season.
Caraway seeds may also enhance the flavor of many vegetables. They are good tossed with boiled and quartered new potatoes, cabbage or in sauerkraut. Caraway seed is also known as a mild digestive aid.
4. Chervil
Also known as Gourmet Parsley and Garden Chervil. Can be used as fresh leaves or dried. Store dried leaves in a cool, dry, dark place away from heat light and moisture. Dried chervil will keep for 6 months.
Chervil is a delicate herb with subtle taste. It has a slightly anise-like flavor that can be quickly lost in cooking. Garnish salads with it, but serve it at the last moment. Chervil is a very popular herb in France.
It is one of the classic ingredients in the traditional French herb blend, Fines Herbes and is very popular in French cuisine. It has a delicate flavor and is suitable wherever parsley is used. Chop the leaf into soups, omelettes (fish and egg dishes in the last ten to twelve minutes of cooking so its flavor is not cooked away), salads, dressings and add to chicken before roasting.
Chervil is better used as a fresh herb because during a cooking process a lot of its anise - like aroma and parsley taste is lost.
Chervil is extremely delicate but may be preserved in vinegar and oil. (see recipe)
5. Chicory
Common chicory is a bushy perennial herb with blue or lavender flowers. Originating from Europe, it was naturalized in North America, where it has become a common roadside plant.
Its flowers have clear blue fluted petals with two or three flowers borne at each leaf joint and blooms from mid summer to mid autumn.
The root of the chicory plant is long and thick, like the tap-root of the dandelion. When dried, roasted and ground, it makes an excellent substitute for coffee. There is no caffeine in chicory, and it produces a more 'roasted' flavour than coffee does. Many coffee producers offer blends with up to 30% chicory, which cuts down on the caffeine content of your cup. But many folk enjoy a cup of 'coffee' made entirely from ground, roasted chicory.
It is a staple in Cajun-style red-eye gravy. Common chicory is also known as blue sailors, succory, and coffeeweed.
The chicons are blanched heads produced by forcing roots in warmth and darkness (also known as Belgian endives). These may be tossed in salads, used as a cup in appetisers or braised in butter as a vegetable.
The chicons are blanched heads produced by forcing roots in warmth and darkness (also known as Belgian endives). These may be tossed in salads, used as a cup in appetisers or braised in butter as a vegetable.
6. Chives
Available fresh, frozen, and freeze dried. Store dried chives in a cool, dry, dark place away from sunlight, heat and moisture. Will keep for 6 months to 1 year.
Chives are a mild member herb of the onion family. Chives has many uses and can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.
Use it anywhere you want to add onion flavor without the harsh pungency of onion. Best if used fresh. The flavor is lost in drying. Add fresh or dried chives at the end of cooking to preserve the flavor. However, once you taste fresh chives, you will know there is no comparison of flavor. Soon, you will probably want a fresh pot of chives on your windowsill, even if you have nothing else in your herb garden.
Store fresh chives in damp paper towel in an airtight container in the refrigerator.
You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.
Chopped chives lift many foods above the ordinary. Sprink them on soups, salads, chicken, potatoes, cooked vegetables and egg dishes. Blend chopped chives with butter or cream cheese , yogurt sauces and baked potatoes. Add toward the end of cooking or as a garnish
7. Cilantro
Cilantro is also known as a Coriander Plant, Chinese Parsley, Yeun Sai and Japanese Parsley. It is readily available fresh or dried in most grocery markets.
Cilantro is used in many cuisine around the world. Most notably it is used to enliven Mexican and South American food as well as as Thai and Vietnamese.
This is a multiethnic herb that is used in everything from delicate Asian spring rolls to substantial Mexican dishes. Cilantro is the leaf part of the coriander plant. It's unique flavor is quite distinctive and can liven up even a simple chicken broth.
Cilantro has a faint overtone of anise and a somewhat delicate peppery taste. Use cilantro in tacos, salsas, soups, stews, chicken and rice, salads, tomato based sauces and as a garnish. Use sparingly.
The coriander seed can be used in tomato chutney, raratouille, frankfurtes and curries; also in apple pies, cakes, buscuits and marmalade. Whole seeds may also be added to soups, sauces and vegetable dishes. The seeds are often used in Middle Eastern, southern Asian, as well as Latin American cuisines. In India, both coriander seeds and leaves are extensively used in curries and spice mixes.
8. Curry Plant
The curry plant from southern Europe is a somewhat new addition to list of herbal plants. The sweet curry scent of it's silver green leaves has cause it recent popularity among adventurous cooks.
The curry plant is an herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods. As a young plant it looks very similar to lavender, growing dusty greenish-grey, needle shaped leaves.When the plant matures, the appearance changes as small round, yellow colored flowers bloom on the stalks of the plant which may reach 24 inches in height.
Curry plant is often used as a seasoning by the English to flavor cream cheese sandwich spreads. The strong aroma of this herb which has a distinctive sage like fragrance or that of a mixture of curry spices, should be added to foods sparingly.
Curry plant is often used as a seasoning by the English to flavor cream cheese sandwich spreads. The strong aroma of this herb which has a distinctive sage like fragrance or that of a mixture of curry spices, should be added to foods sparingly.
It can also be added to dressings to season salads or it can be used to flavor meats, such as chicken (tuck it under the skin of the poultry during cooking).
The curry plant should not be confused with curry leaves that grow on the curry tree. Although curry leaves are also used to season various foods, the plant providing these leaves is considerably larger and is a different plant entirely.
Add the leaves to soups, stews, steamed vegetables, rice dishes and pickles for a mild curry flavor. Remove sprig before serving.
9. Dill
Dill is available in weed and seed, both fresh and dried. Store dried seeds and leaves in a cool, dry, dark place away from heat, light and moisture. Leaves will keep for six months. Seeds will keep indefinitely.
Fresh leaves can be kept in a plastic bag in the refrigerator or chop finely and mix with one tablespoon of water and freeze in ice cube trays. After the cubes are frozen, place in plastic zip-lock freezer bags and return to freezer.
Dill or dill weed is an herb that produces clusters of small flowers from which dill seed is gathered and dill weed is obtained from the thin, feathery leaves. The light aroma of dill faintly resembles licorice.
Dill weed is good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. Dill seed is used in breads, pickling, cabbage dishes, stews, rice and cooked root vegetables.
Dill has a totally unique spicy green taste. Add whole seeds to potato salad, pickles, bean soups and salmon dishes. Ground seed can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber.
10. Horseradish
Originally native to Eastern Europe, this herb now grows abundantly in the US as well. Grated bottled and creamed horseradish is available, as well as a dried form, which must be reconstituted before using.
This ancient herb (one of the five bitter herbs of the Jewish Passover festival). It is grown mainly for its pungent spicy roots.
Fresh horseradish is in many supermarkets. Choose roots that are firm with no sign of blemishes or withering. The roots should be peeled and grated before using. Store in the refrigerator in plastic bags.
It's most often grated and used in sauces or as a condiment with fish or meat. Mix with sour cream for a tasty sauce for brisket or roast beef or use as a sandwich spread.
11. Lemongrass
Lemongrass is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, fever grass or Hieba Luisa amongst many others.
Lemongrass is widely used as a herb in Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Malaysian, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrus flavor and can be dried and powdered, or used fresh.
For soups and simmered dishes, cut the trimmed stalk at a very sharp angle into inch-long pieces, exposing its fragrant interior. Smash with the flat blade of a cleaver or heavy knife to bruise and release the aromatic oils before adding to these dishes.
For salads, cut with a sharp knife into very thin rounds, breaking up the fibers that run the length of the stalk. When slicing, if the outer layer seems fibrous, peel it off before proceeding. Such thinly sliced rounds of the inner stalk can be easily chewed with other salad ingredients for a refreshing burst of lemony herb flavor.
For salads, cut with a sharp knife into very thin rounds, breaking up the fibers that run the length of the stalk. When slicing, if the outer layer seems fibrous, peel it off before proceeding. Such thinly sliced rounds of the inner stalk can be easily chewed with other salad ingredients for a refreshing burst of lemony herb flavor.
For curries, cut the stalk into thin rounds before pounding in a stone mortar to reduce to paste. Although lemon grass appears dry when you are slicing it, when crushed, you will see that it really is quite moist. Crushing breaks the juice sacs in the fibers and releases the aromatic oils that make lemon grass so special.
12. Lettuce
Lettuce is the best known and most universally used of all salad herbs. It is available in a variety of shapes, textures and colors. One of the most attractive and is the "Lollo" above with its pretty frilled, red leaves.
Lettuce leaves not only form the primary ingredient for delicious and varied salads, but also form the basis for beautiful food presentations and garnishes.
There are six main Culivar groups of lettuce:
- Butterhead, also called Boston or Bibb, forms loose heads; it has a buttery texture. Butterhead cultivars are most popular in Europe.
- Chinese lettuce types generally have long, sword-shaped, non-head-forming leaves, with a bitter and robust flavour unlike Western types, appropriate for use in stir-fried dishes and stews. Chinese lettuce cultivars are divided into “stem-use” types, and “leaf-use” types such as.
- Crisphead, also called Iceberg, which form tight, dense heads that resemble cabbage. They are generally the mildest of the lettuces, valued more for their crunchy texture than for flavour. Cultivars of iceberg lettuce are the most familiar lettuces in the USA. The name Iceberg comes from the way the lettuce was transported in the US starting in the 1920s on train-wagons covered in crushed ice, making them look like icebergs.
- Looseleaf, with tender, delicate, and mildly flavoured leaves. This group comprises oak leaf and lollo rosso lettuces.
- Romaine, also called Cos, is a head-forming type with elongated leaves.
- Summer Crisp, also called Batavian, which form moderately dense heads with a crunchy texture; this type is intermediate between iceberg and looseleaf types.
13. Marjoram
Marjoram is also known as Sweet Marjoram, Knotted, Pot or Winter Marjoram. It is available in dried leaves or ground. Store in a cool, dry, dark place. Will keep for six months to one year.
Marjoram is an herb that has a mild, sweet flavor similar to oregano ( it is closely related and of the same family - Origanum) with perhaps a hint of balsam. It is said to be “the meat herb" but it compliments all foods except sweets.
While fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when they are dried. Marjoram has a slightly more delicate flavor than Oregano.
Marjoram because it is more delicate should be added toward the end of cooking so its flavor is not lost. Marjoram goes well with pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.
14. Mustard
Mustard is known since prehistoric times with a plethoria of uses.The Romans named this herb from mustus (the new wine they mixed with the seed) and ardens (for fiery).
The hot little black and brown mustard seeds are ground and mixed with water, vinegar or other liquids, and turned into a condiment also known as mustard. The seeds are also pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.
White mustard seeds are used in pickles as a strong preservative and in mayonnaise as an emulsifier.
The yellow, four petalled blooms of the plant that flower in midsummer are also edible and contain a mild mustar flavor. They can be sprinkled on sandwiches or tossed on salads.
The oval pointed dark green leaves have a pungent flavor and may be tossed in salads if young.
15. Oregano
Oregano is also known as wild marjoram. It is the O. vulgare variety of the Origanum family. Oregano is available in fresh leaves from most grocery stores. This herb is also found dried in leaf form or ground. Store dry forms in a cool, dry, dark place.
Oregano is an herb that derives its name from two Greek words meaning "the joy of the mountain". It is a hardy member of the mint family that has been used for flavoring fish, meat and sauces since ancient times.
Oregano goes well with vegetables, roast beef, lamb, chicken and pork. Marjoram goes well with all pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.
Generally used to season Mexican, Italian, Greek and Spanish dishes. Oregano has a warm, aromatic scent and robust taste. It's uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.
16. Parsley
Also known as curled or curly parsley, flat leaf parsley and Italian parsley. It is readily available in dried leaves and fresh leaves. Store dried leaves in a cool, dry, dark place. Store fresh in a plastic bag in the refrigerator.
Parsley is a great all around herb. It quickly adds a touch of color and texture to any recipe. The aroma and taste of parsley is very distinctive for a herb that is generally described as being mild and non obtrusive.
Use fresh or dried parsley in any recipe. Especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes as well as sauces to go with fish, poultry, veal and pork. Use fresh leaves as garnish.
Parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill weed, garlic, marjoram, mint, oregano and thyme.
Flat leaf or Italian is used primarily in cooking because of its more robust flavor and curly parsley is used primaryily for garnish. Add at the end of cooking for better flavor.
17. Rosemary
Rosemary is available in fresh leaves or dried whole leaves or dried ground. Store in a cool, dry, dark place. Ground rosemary will keep for up to 6 months and the leaves for up to 1 year, if stored properly.
Rosemary is an herb of the mint family. It is a small evergreen shrub that is native to the Mediterranean and likes warm climates, but will flourish in nearly any climate. It is produced all over the world.
Rosemary's aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables.
Rosemary's aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables.
Dress fresh steamed red potatoes and peas or a stir fried mixture of zucchini and summer squash. Rosemary has a tea like aroma and a piney flavor. Crush leaves by hand or with a mortar and pestle before using.
18. Sage
Sage is available in fresh or dried leaves whole, crumbled (rubbed) or ground. Fresh sage can be refrigerated for about a week, while dried should be kept in an airtight container and stored in a cool dry place.
Sage is an herb from an evergreen shrub in the mint family. Fresh sage sprigs have long, narrow grayish green leaves and, although it is a member of the mint family, it has a musty yet smoky aroma.
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. Crumble leaves for full fragrance. Use ground Sage sparingly as foods absorb its flavor more quickly.
Sage is a wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads. Rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.
19. Mints
Also known as Water Mint and Wild Mint. It is available in fresh or dried leaves. Dried leaves will keep for 6 months to 1 year in a cool, dark, dry place.
Mint is an herb that comes in many varieties such as peppermint, spearmint, apple mint, lemon mint and even chocolate mint. Mint came to the New World with colonists, who used it in tea for medicinal purposes.
Mint is used for seasoning lamb, vegetable such as carrots, bell pepper, and tomatoes, in yogurt dressings, and breads. It is also used in the Middle East for salads, tabouli and marinated vegetables.
Mint is good in soups, salads, sauces, plain meat, fish and poultry, stews, sweet or savory recipes, extremely good with chocolate or lemon based desserts. Add near the end of cooking for a better flavor.
20. Tarragon
Also known as French true tarragon. Fresh tarragon is only available during the summer and early fall months. Refrigerate fresh tarragon for up to a week and keep dried or powdered tarragon in a cool, dry place.
Tarragon is an exceptional herb. It has a subtle and sophisticated flavor and is an essential herb in French cuisine. It's flavor is delicate and almost licorice or anise-like. Tarragon is native to Siberia.
Tarragon, together with parsley, chervil, and chives make a traditional French blend, Fines Herbes. Tarragon is exceptional in egg dishes, poached fish, mushrooms and other vegetables.
Tarragon is good with chicken and in salad dressings. It is often used in sauces like béarnaise and French cuisine. Tarragon is also often used to infuse vinegar and olive oils.
21. Thyme
Fresh thyme can usually found during the summer months, but dried thyme is available year round at most grocery stores. Dried thyme should be kept in an airtight container in a cool dry place for up to six months.
Fresh garden thyme is an herb that has thin grayish green leaves and a subtle lemon, yet minty aroma and taste. Thyme is used in a wide variety of cuisine, but is most closely associated with French cuisine.
It is often used in soups and sauces, with meat, poultry or fish. It is also a very important component of herbes de Provence and bouquet garni. Fresh thyme has the most flavor used whole, with the stem.
Thyme is included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs and croquettes. Thyme if often paired with tomatoes.
