How to Cook Herbs

Culinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. The seeds,

flowers, leaves or roots may be used. If you find that low-fat or low-salt foods taste bland, herbs can be used to enhance the flavour of any dish, including desserts.

Generally, herbs are delicately flavoured, so add them to your cooking in the last few minutes. It helps to taste test. If not enough herbs are added, then little difference will be made to the flavour of the dish, whereas if too many herbs are added, their flavour will overpower other ingredients.

Health benefits of herbs
 
Consuming herbs may help to prevent and manage heart disease, cancer and diabetes. While more research is needed to confirm their medicinal and health benefits, some initial studies have shown that:

Garlic, linseed, fenugreek and lemongrass may help lower cholesterol. Garlic is useful for people with mildly elevated blood pressure.

Herbs such as fenugreek, linseed, flaxseed and cinnamon can help control blood sugar and insulin activity.

Garlic, onions, chives, leeks, mint, basil, oregano, sage and many other herbs can help protect against cancer.

Herbs are rich in antioxidants, especially cloves, cinnamon, sage, oregano and thyme, by helping to reduce low-density lipoproteins (‘bad’ cholesterol).

Fresh herbs often contain higher antioxidant levels compared to processed or dried herbs. They can also help to reduce blood clots and can provide anti-inflammatory and anti-tumour properties.

Cooking with herbs

Herbs can be added to virtually any recipe, including: soups , breads, mustards, marinades, butters, sauces, salad dressings, stocks, vinegars, vinaigrettes, desserts, drinks.

Good herb and food combinations

Try adding herbs to foods, for example:

basil – pesto, tomato sauce, tomato soup, tomato juice, potato dishes, prawns, meat, chicken and poultry, pasta, rice, egg dishes

Basil

 bay – soups, stews, casseroles, meat and poultry marinades, stocks

Bay Leaf

 chilli – meat, chicken and poultry, shellfish, tomato dishes, curries

Chilli

chives – salads, chicken, soups, cheese dishes, egg dishes, mayonnaise, vinaigrettes

Chives

coriander – Asian dishes, stir fries, curries, soups, salads, seafood, guacamole

coriander

dill – salads, sauces, fish, sour cream, cheese and potato dishes

Dill

fennel – stuffings, sauces, seafood

Fennel

garlic – soups, sauces, pasta, meat, chicken, shellfish, pesto, salad dressings, bread

Garlic

ginger – cakes, biscuits, Asian dishes

Ginger

lemongrass – Asian dishes, stir fries, curries, seafood, soups, tea

Lemongrass

marjoram – meat, fish, egg dishes, cheese dishes, pizza

Marjoram

mint – drinks, confectionery, meat, chicken, yoghurt, desserts, sauces, vegetable dishes

Mint

oregano – cheese dishes, egg dishes, tomato sauce, pizza, meat, stuffing, bread, pasta

Oregano

parsley – pesto, egg dishes, pasta, rice dishes, salads, butter, sauces, seafood, vegetable dishes

Parsley

rosemary – fish, poultry, meat, bread, sauces, soups

Rosemary

sage – stuffings, tomato dishes, cheese dishes

Sage

tarragon – salad dressing, egg dishes

Tarragon

thyme – chowders, bread, chicken and poultry, soups, stock, stews, stuffings, butter, cheese, mayonnaise, mustard, vinegar.

Thyme

Tips for cooking with herbs

Suggestions for cooking with herbs include:

Dried herbs are more strongly flavoured than fresh. As a general rule, one teaspoon of dried herbs equals four teaspoons of fresh.

If you regularly use herbs, tie chopped and mixed herbs in little muslin bags (called bouquet garni) to add flavour to your cooking.

Some herbs, like rosemary and parsley, retain their flavour during the cooking process and can be added at the start.

The flavour of herbs fades with time, so discard dried herbs after 12 months.

Dried whole herbs, where the leaves are still attached to their stalk, tend to have a stronger flavour than loose leaves sold in packets or jars.

Herb combinations

Try two or more herb combinations (perhaps when preparing your bouquet garni sachets), such as:

basil – with chives, chilli, garlic, oregano
bay – with parsley, thyme, garlic, oregano, marjoram
chilli – with coriander, garlic, ginger, lemongrass, mint, oregano
chives – with basil, garlic, tarragon
dill – with chives, garlic, parsley, tarragon
garlic – with basil, rosemary, sage, fennel, chilli, coriander
oregano – with basil, parsley, chives, thyme, bay, chilli
sage – with rosemary, garlic, marjoram
thyme – with bay, parsley, garlic, rosemary.

Be adventurous with herbs

Herbs can be used in lots of different ways. If a recipe calls for herbs you do not have, use a combination of others. The more you use herbs, the more adventurous you will become.

Things to remember

Culinary herbs are herbaceous plants that add flavour and colour to all types of meals.

If you find that low-fat or low-salt foods taste bland, use herbs to enhance the flavour of virtually any dish, including desserts.

Fresh herbs are generally delicately flavoured, so add them to your cooking in the last few minutes.