Herb Your Enthusiasm Herb Your Enthusiasm

Parsley

This unsung hero can do more than just garnish a plate. Many a stock, soup or stew calls for it as part of a bouquet garni. Generally, flat parsley’s got a peppery bite, while the curly type is relatively bland. The clean, light flavor cuts through the heavy creaminess of egg and pasta recipes.

Basil

The most commonly used herb in the U.S. Peppery with a mild anise flavor, Italian basil is relatively sweeter than its purple counterpart. Sweet green basil is largely featured in dishes from Italy (pesto) and Southeast Asia (green chicken curry). Purple basil gives you an amazing piquancy and visual “pop.” Whichever one you use, for maximum flavor, add the leaves at the end of cooking.

Thyme

Often used in tandem with other herbs like basil, sage and lavender. A major ingredient in the classic French flavoring herbs de Provence, it also plays an important role in Middle Eastern cooking as a key element in za’atar. Great in soups and stews; strip the leaves off or put the whole woody little stem in for a headier scent and flavor (just remember to fish it out when cooking’s done)!

Tarragon

With a delicate anise flavor that’s more sweet than strong, it’s often paired with foods that easily absorb other flavors, such as chicken, scallops and eggs. Use it quickly—it doesn’t last long once it’s picked—or place it in a bottle of vinegar to let the flavor go further.

Chives

These deep-green hollow stems that look a lot like lawn grass lend a refreshingly light, oniony taste to whatever you add them to, helping to cut down on the heaviness of rich foods such as risotto or blue cheese salad dressing. When finely chopped, a sprinkling is like edible confetti.

Bay Leaves

Floral and herbal-scented leaves reminiscent of oregano and thyme from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. Available whole—fresh or dried—or ground into a powder, add to slowcooked recipes like soups and sauces; be sure to remove whole ones before serving!

When it comes to fresh flavors, look no further than herbs. Those lovely leaves and frilly fronds pack a pleasing punch of vibrant, verdant vitality to everything from salads and salsas to soups, stews and even shortbread! Spring forward into a new level of deliciousness.

Makrut Lime Leaves

Different from regular limes, with a very bitter taste and bumpy skin, and mainly used in producing household cleaning products. The leaves are very aromatic with a bright and distinctly citrus bouquet, a wonderful addition to many Thai and Southeast Asian dishes. Find ‘em fresh, dried or frozen. To use, thinly slice or cook after removing the rib.

Rosemary

Native to the Mediterranean region, it gained popularity in Tuscan recipes like chicken cacciatore. Its strong, even pungent, pine-like fragrance and flavor pairs well with pork chops, poultry and grilled fish. Also great with potatoes or, for an unusual sweet-savory treat, try rosemary shortbread cookies!

Dill

This lil’ lacy, delicate herb elicits some strong reactions, either “clean” and “grassy” or “earthy” and “tangy.” Often associated with Scandinavian cuisine (Gravlax, anyone?), it’s found around the world in other dishes such as tzatziki (Greece), corn (India) and borscht (Eastern Europe). Besides giving pickles their trademark flavor, also great with potatoes or in dips that use sour cream or mayo.

Green Goddess

Salad Dressing

Cool, creamy and easy to make, it’s the perfect way to use up an abundance of herbs. Tarragon’s mild licorice flavor lends an irresistible complexity.

Oregano

Looking to add some warmth to a dish?

Oregano combines a hint of sweetness with spiciness. Mediterranean (Greek) oregano is typically milder than the Mexican variety; the former being used in pizza seasonings and the latter sometimes called for in chili recipes.

Makes about 2 cups

1 cup whole milk Greek yogurt

1 cup parsley

1 cup lightly-packed mixed herbs –tarragon, dill, mint

2 Tbsp chopped chives

2 Tbsp lemon juice

½ tsp lemon zest

1 Tbsp olive oil

2 tsp capers

1 garlic clove

Sea salt and pepper to taste

Combine all ingredients except salt and pepper in a food processor and pulse until well-combined. Season with salt and pepper to taste. Toss with salad greens or serve as a dip.