What Are Herbs and Why Would I Use Them?
Do you put large amount of salt on all your foods? Maybe you often feel like the food you are eating tastes bland or is flavorless? Do you eat a lot of processed foods? If your answer to these questions was YES, then cooking with herbs is your ticket into more enjoyable eating!
Herbs are edible plants than enhance the flavor of other foods when added during the cooking process or immediately after. They have been used for millennia on nearly every continent for both cooking & medicinal purposes as well.
Our focus today will be on enhancing cooking but tune in for a future article on medicinal herbs.
Edible plants can be used in 2 ways:
The leaves are harvested to be used as herbs from delicate flavors to more intense impact. Think: basil, rosemary, thyme, sage, dill, parsley.
The seeds of these plants are harvested to form spices: more flavor packs an additional punch to savory cooking or sweet baking.
Fresh herbs tend to have a more delicate flavor and you will notice that recipes will often recommend using a larger amount of a chopped/minced herb (i.e. 1 Tablespoon).
However, dried herbs have a more concentrated flavor, and it’s customary to significantly reduce the amount to account for this intensity. Typically, the conversation is 1 Tablespoon for fresh herbs to 1 teaspoon of dried herbs. As you become more comfortable using herbs in your cooking, you may prefer a little more or less based on your palate.
So why use herbs in the first place?
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- They will enhance the flavor of your food without adding harmful calories or substances.
- Herbs do pack a nutrient punch, so they will also contribute to your overall health.
- The added flavor from herbs reduces your reliance on salt.
- The dish will not only smell, but look, more inviting and enticing to you.
What are some considerations for using herbs?
Storage: Fresh herbs have a very short shelf life and can be a bit expensive when purchased in the grocery store.
Good news – herbs are SO EASY to grow in containers on your back patio. This allows you to have fresh herbs whenever you want for just pennies.
Herbs can be cleaned gently after purchase/picking and stored in the refrigerator in a plastic resealable bag using a damp paper towel to wick away the extra moisture. They can also be stored upright in a glass of water in your fridge.
I find that I prefer the water method for those herbs I use constantly. However, I place less commonly used herbs in a plastic baggie in my veggie drawer to avoid disrupting them too often.
Nonetheless, plan to use your herbs quickly – depending on the variety, you might only have a few days to enjoy them.
Dried herbs can be stored much longer, closer to 1-3 years. They don’t technically expire, but their flavor reduces over time.
Herbs like rosemary will last longer than basil. Thyme longer than dill, parsley longer than tarragon.
Herbs and spices are very versatile and can add an infusion of flavor to otherwise boring foods or dishes. It is best to experiment to determine your taste preferences and then practice using herbs as much as you can.
As is my philosophy with everything food related – do not assume you won’t like a flavor until you’ve tried it. You might surprise yourself! Moreover, our adult tastes are quite different from our taste preferences in youth. Give it – and yourself – a chance.
Here is a brief primer on the more common herbs you’ll find at your grocery store or local farmer’s market:
1. Parsley: probably the more widely available herb in all grocery stores. Parsley has a grassy flavor that is typically used at the end of cooking to enhance the other flavors of the dish. It also delivers a “fresh” flavor to dishes that have been cooking a long time or are rather rich. Its bright greenness also adds a nice visual punch to your dish.
2. Basil: Basil comes in numerous varieties and is widely used in many cultural cuisines. However, it is likely most known for its contribution to Italian red sauces or pesto. That said, do consider trying other unfamiliar varietals when available to you – I think you’ll be pleasantly surprised!
Did you know than pineapple basil has the lovely scent of pineapples and can enhance cocktails? Or perhaps that spicy Thai basil can add that extra flavor kick to Thai peanut chicken or drunken noodles?
Unfortunately, basil does not have a long shelf life and needs to be stored differently. Basil is best stored at room temperature away from moisture once cut. You can use the water glass method in your fridge as well, but I do not recommend the plastic bag method. I cannot tell you how many bunches of grocery store basil I’ve lost in the fridge.
Fortunately, those plants that are grown in your own garden will likely be a bit hardier.
3. Thyme: is a tiny little herb that packs a big flavor punch. It has a deep woodsy flavor that pairs beautifully with mushrooms and fatty meat dishes. It holds up very well to longer cooking times unlike the 2 herbs previously mentioned.
4. Bay Leaf: this versatile leaf can be added to Italian, Greek, Indian and Asian cooking to add a rich flavor to those dishes that cook low and slow. One is typically plenty, as the flavor is very strong. Bay leaves are typically found in the dried form but can also be used fresh when available. Throw this in your next veggie soup and watch the flavor develop beautifully.
5. Chives: this neat little grass-like herb has a very mild onion/garlic hybrid flavor that can enhance your cold salads, punch up your baked potatoes, freshen up a baked chicken dish or even help you create your own ranch salad dressing.
6. Rosemary: this woody stemmed plant looks like a small tree with needle-like leaves. It is hardy in many US climate zones making this a possible perennial in your garden. For those in lower hardiness zones, bring your container inside to winter so that you can enjoy this herb year-round. Rosemary It has a strong flavor, so start with a little and add as your palate preferences develop. You can add it to baked chicken dishes, roasted potatoes & other veggies, stews and even some savory baking recipes.
7. Mint: this is a very pervasive plant in your garden, so consider placing it in a separate container, otherwise it will overtake all of your other plants. There are many varietals of mint, but the more common are peppermint and spearmint. Mint is often added to fruit salads, cocktails, summer beverages and teas, but it can also enhance savory dishes as well stir fries, tabbouleh, soups, & chimichurri.
8. Sage: this soft leafed herb is very reminiscent of Thanksgiving dinner. It is often found in stuffing, gravy, soups and turkey. It has such a warm, comforting flavor, it perfectly fits the holiday foods. But I love the flavor so much, I try to use in other parts of the year too. When I have it on hand, I will add several leaves to my brown butter sauce, maybe even with a few dried cranberries and pine nuts to change up a pasta dish from traditional red sauce to butter. A little goes a long way, so use it judiciously.
9. Dill: This delicate looking herb comes from the fennel plant and imparts a very bright and vivid flavor to its dishes. It is most commonly added to salmon dishes, but I love adding it to potato or cucumber salads in the summer.
Those are the herbs I cook with most commonly, but there are countless others available at your grocers, farmer’s markets and online. Cilantro is an extremely popular herb found in many Mexican, Asian and Middle Eastern dishes. I do not prefer the taste of cilantro – it tastes soapy to me for some reason. Interestingly enough, I don’t mind its dried/spice version of coriander. Nonetheless, I choose not to use it much in my own cooking, as my family does not enjoy it either.
However, when dining in Mexican, Asian and Middle Eastern restaurants, I appreciate the complexity and brightness that it adds to those wonderful dishes. Same with oregano – it is commonly found in Mediterranean cuisines and has a slight peppery flavor. I also don’t prefer this flavor and tend to omit it from most recipes when I have the flexibility to do so. Nonetheless, when making dishes called Oreganata – you must jump all in and use oregano!
But that’s the neat thing about herbs – you can add what you like to taste and generally omit those flavor profiles you don’t enjoy as much. Cooking is so versatile that way, you are the captain of this culinary ship, take the dish where you want it to go!
Herbs are an excellent way to add flavor without compromising the healthfulness of your dishes with extra fat or salt or unhealthy ingredients. They can take a typically Italian dish and morph it into an Asian dish. A special herb’s scent can remind you of your favorite holiday memories. Or it magically transport you to a foreign land, if only during your dinner hour.
What are spices?
Spices are typically (though not exclusively) the whole or ground seeds of many of the plants listed above. These will impart a significant flavor profile to your dishes and are used equally in savory dishes as well as sweet.
Everyone likely has used at least one spice in their culinary adventures, even if unknowingly. Peppercorns are one of the most common spices in our kitchen – so much so that we have dedicated vessels to store our black pepper.
This spice is bested only by chiles, which are the most widely used spice throughout the world! In our American kitchens, that might include crushed red pepper flakes, chipotle chili powder, or paprika among hundreds of other options.
Other spices familiar to the American palate:
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Cinnamon: this can be both savory (think Moroccan & Asian cuisines) or sweet in baked goods.
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Cumin: often used in Middle Eastern or American Southwest cuisines.
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Fennel seed: Fennel seeds have a mild black licorice flavor and are commonly found in Italian sausage. Many Mediterranean cuisines use fennel regularly.
a. Anise seed is the annual version and the more pungent of the two. It’s used more in Chinese five spice powder, and it imparts a heavy black licorice flavor. It is used often in Italian baking (pizzeles) and liquors like Greek ouzo, Italian Sambuca, and French/Swiss absinthe.
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Ginger: the fresh version is commonly found in Asian cuisine and can have a strong, sharp bite when raw, though this mellows to a much sweeter version when dried for baked goods.
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Mustard seeds: often prepared for us in various spreadable forms, the mustard seed itself is frequently used in pickling and the dried powder is often used in meat rubs.
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Nutmeg: most familiar in baked good, imparting a sweet, subtle piney flavor. It’s used in baked goods often in conjunction with cinnamon, along with savory dishes involving cream sauces and/or greens.
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Turmeric: this spice has made a name for itself over recent years due to new information related to the health benefits of this particular spice. However, it has been known to us for many years as the natural yellow coloration/dye in many foods and products. Consider Indian curries, Moroccan tagines, or even the packets of chicken flavored instant rice or noodles in your grocery store.
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Vanilla: likely the most enjoyable spice for many people, vanilla comes from the fruit of a plant. The vanilla flavor is extracted from the seeds inside the pod of the fruit. Vanilla plants must be hand germinated/fertilized, which is why the cost of vanilla can be so much higher than other flavor enhancers. Vanilla is used in savory dishes that include vinaigrettes, smoothies, and various sauces. It’s also used in sweet dishes that we are more familiar with like cakes, muffins, breads and cookies. Vanilla can use used as a liquid extract, a thicker paste/syrup or even by extracting the beans themselves from the cured pods. The last two methods impart very pretty black specks through your dish or batter.
Other spices that are less familiar to American palates but equally flavorful & interesting include:
Allspice which is commonly found in Jamaican jerk seasoning and on occasion fall spiced baked good. Caraway can be found in rye breads and sauerkraut (or even together in the famous Reuben sandwich!). Cloves are used in ham dishes and mulled wines, and saffron (stigma from a flower – which must be hand harvested!) is used to flavor and color paella, fish soups and Middle Eastern dishes.
How to Store Spices?
Storing dried spices can be easier, as they have a longer shelf life than fresh herbs. However, their flavor will become weaker over time.
Whole seeds can last up to a year (sometimes longer), as long as they are stored away from light or even in an airtight container in the freezer.
Ground spices won’t last as long, since more of the product is exposed to oxygen. You might be able to enjoy your ground spices at peak flavor for a few months.
Avoid purchasing ground spices in large bulk canisters, as the flavor will be diminished or even eliminated by the time you get through the entire bottle. It might be more cost effective initially, but you are likely to be throwing away money in the long run.
Consider a smaller portion to really keep the intensified flavor for all your dishes.
Remember, we use spices in small amounts, so the flavor needs to be intense to pack the flavor punch your dish deserves.
Something to Think About
Herbs and spices are nutrient dense foods that pack a huge punch of flavor to your dishes while contributing to a healthy lifestyle. Fresh herbs contain many different vitamins including A, C, E & K, along with other compounds called polyphenols that have antioxidant properties to fight disease! Spices and herbs also contain vital minerals like copper, iron, calcium, & magnesium, plus many more. Check out other considerations for proper nutrition here.
There are many varietals of fresh herbs and dried spices not listed in this article, that are worthy of consideration and tasting.
For those unfamiliar with herbs and spices please use this list as your starting point. Once you have a familiarity and newfound confidence in using healthy flavor enhancers, further explore the other flavors available to you.
Your culinary world will open! Plus it will expose you to how people in every corner of the world eat from the same basic food groups we do. It’s a rather small world and this will hopefully open our eyes to that. There is always something to learn from one another and this culinary experiment might be the springboard to do just that.
Happy Eating!
Other resources to consider:
