By Andrea Meyers of Andrea’s Recipes

Herbs and spices are defined by their culinary use, not by plant. When using the leafy part of the plant, it’s an herb; when using any other part of the plant, including the roots, bark, seeds, berries, fruit, it’s a spice. Fresh herbs add an abundance of flavor to dishes and changing herbs within the same dish can give a completely different flavor profile. Herbs can be expensive in grocery stores, especially when purchasing the leaves in individual plastic containers, but some stores have begun selling hydroponic herbs, and you can find basil, cilantro, and oregano with the roots intact. Just plant them in pots with a good light potting mix—not heavy soil—then place them in a sunny location and water regularly. You can also start many herbs from seed, just sprinkle on prepared dirt outdoors after the danger of frost has passed.

Chives are useful for more than just sprinkling on top of a baked potato. Try making them a primary ingredient in a dish and enjoy the light onion flavor they impart. Michele of Fine Furious Life serves a beautiful stack of savory crepes with layers of goat cheese, salmon, and chives. We enjoy chives as a primary ingredient in Panko-Crusted Crab Cake Bites as well as the accompanying roasted pepper chive aioli.

Basil is highly versatile and comes in many varieties, such as lemon, lime, Genovese, Marseille, Thai, Purple, Red Rubin, and Napolitano. Genovese basil is the basis for Italian pesto and pairs well with tomatoes and cheese, and it tastes great in tomato sauces, layered in lasagna, scattered on top of pizza, or even in breads. Susan of Wild Yeast made pesto with her fresh basil and smothered it all over some beautiful fan rolls. Try a little basil butter on your bread for a creative twist, or give your deviled eggs a hint of Italian flavor, or mix chopped basil into crepe batter and stuff them with herbed ricotta.

Thai basil looks very striking in the garden when it’s purple blooms burst open, and it has an anise flavor that works well in spicy dishes with hot chilis such as Thai Basil Pork and Thai Basil Salad Rolls. For a Southern twist, try Thai Basil Shrimp and Okra.

Rosemary is technically a shrub and grows well in moderate climates. Fresh rosemary is widely used for cooking meats such as pork, and Alex of Just Cook It shows how well rosemary pairs with wild game in his post on grilling rabbit. Elana of Elana’s Pantry shows off rosemary’s versatility and it’s flair with sweets in her Rosemary Chocolate Truffles.

Oregano comes in several varieties, some more potent than others. A couple varieties of oregano are typically used in Mediterranean cooking, though Greek oregano is the most common, and it works well with other herbs such as basil and parsley. Pair it with tomatoes for a simple and elegant salad such as Tomato and Barley Salad with Oregano, from Lucullian Delights, or add it to breads such as Pane alle Erbi (Italian herb twist bread). It adds great flavor as a crust in pork cutlet, zucchini, and smoked cheese skewers. It can even work well in spicy foods, particularly when using Mexican oregano.

The mint family tree is broad, with 25 species and hundreds of varieties. Spearmint and peppermint are common varieties, though others are gaining in popularity, such as chocolate mint, bergamot mint, and apple mint. The plants are perennials and need little encouragement to grow, and in fact can become invasive if not kept in check. Use fresh mint leaves in beverages such as tea, mojitos, mint juleps, and even hot chocolate, or try it in Ginger-Mint Lemonade from Appetite for China. Perk up your salads and desserts with chopped mint leaves, such as this lovely Strawberries and Brie with Mint from Nami-Nami.

Cilantro is popular in Hispanic and Asian cooking. It’s an annual and typically grows best with a longer lifespan in cooler weather, so plant it in fall and spring. It adds bright flavor to salsas, such as Mango Avocada Salsa for grilled fish tacos, and pairs well with avocados in almost anything, like Summer Tomato Salad. Toss it into the wok for stir-fry cooking such as Stir-Fried Shrimp with Garlic and Cilantro Roots from Blazing Hot Wok, and yes, she used both the leaves and the roots.

Parsley has long been used a dominant herb in Mediterranean cooking, and it finally outgrew its status as a mere plate garnish in the United States. It’s a biennial that grows well in regions with cold winters, and it works well as a companion plant in the garden, attracting beneficial insects. Try it as a substitute for basil in pesto, such as in the Savory Palmiers from Redacted Recipes. It also works well in salads and dressings such as Parmesan Parsley Dressing from Canela y Comino, and complements the flavor of tomatoes in a Parsley Polenta with Balsamic Tomatoes from Technicolor Kitchen.

During peak growing season, herb plants produce in abundance and there are a couple ways to preserve their flavor. Most herbs will dry well, just hang the stalk upside down for a few days. You can also freeze herbs, either chopped or whole. We make large batches of pesto in the summer and then freeze it in small containers. Kalyn is widely known for her Weekend Herb Blogging event, and she provides directions on how to freeze whole fresh herbs such as basil, rosemary, thyme, sage, tarragon, and mint.

Whether you are purchasing fresh herbs or growing them yourself, give them a try in favorite or new dishes. You’ll enjoy the fresh flavor!

You can find more great recipes using fresh herbs on the FoodieView Search Engine.

Andrea Meyers is an instructional designer and education consultant with a passion for cooking and growing her own vegetables and herbs. Her cooking blog Andrea’s Recipes has many recipes using fresh herbs.

This entry was posted on Monday, July 14th, 2008 at 8:59 am and is filed under Recipe Roundup. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.