Complete Guide to Herbs
Fresh and dried herbs are the secret to restaurant-quality cooking at home.
North American Herb Garden
Showing herb focus and traditional usage for this region.
Tender Herbs
Delicate herbs best added at the end of cooking
Basil
Flavor: Sweet, peppery, anise notes
Cuisines: Italian, Thai, Vietnamese
Uses: Pesto, caprese, stir-fries, curries
Tips: Add at end of cooking; bruise leaves to release oils
Cilantro
Flavor: Bright, citrusy, polarizing
Cuisines: Mexican, Indian, Thai, Middle Eastern
Uses: Salsas, curries, salads, garnish
Tips: Stems have great flavor too; some people taste soap due to genetics
Parsley (Flat-leaf)
Flavor: Fresh, slightly bitter, grassy
Cuisines: Mediterranean, Middle Eastern
Uses: Chimichurri, tabbouleh, garnish, stocks
Tips: Flat-leaf has more flavor than curly; stems great for stocks
Mint
Flavor: Cool, refreshing, sweet
Cuisines: Middle Eastern, Vietnamese, British
Uses: Salads, drinks, lamb, desserts
Tips: Very invasive when planted; many varieties available
Hardy Herbs
Robust herbs that withstand cooking
Rosemary
Flavor: Pine, eucalyptus, assertive
Cuisines: Mediterranean, Italian
Uses: Roasts, focaccia, potatoes, grilling
Tips: Strip leaves from woody stems; chop finely—leaves are tough
Thyme
Flavor: Earthy, floral, subtle
Cuisines: French, Mediterranean
Uses: Stocks, braises, roasts, butter
Tips: Strip leaves by running fingers down stem; many varieties
Oregano
Flavor: Robust, slightly bitter, peppery
Cuisines: Greek, Italian, Mexican
Uses: Pizza, tomato sauces, grilled meats
Tips: Mexican oregano is different species with citrus notes
Sage
Flavor: Earthy, musky, slightly bitter
Cuisines: Italian, American
Uses: Brown butter, stuffing, pork, beans
Tips: Fry whole leaves in butter until crispy for garnish
Asian Herbs
Less central to this regionEssential herbs in Asian cooking
Thai Basil
Flavor: Anise, spicy, sturdy
Cuisines: Thai, Vietnamese
Uses: Stir-fries, curries, pho
Tips: Holds up to heat better than Italian basil
Lemongrass
Flavor: Citrusy, ginger, floral
Cuisines: Thai, Vietnamese, Indonesian
Uses: Curries, soups, marinades, teas
Tips: Bruise stalks; only use tender inner core
Shiso (Perilla)
Flavor: Mint, basil, cinnamon notes
Cuisines: Japanese, Korean
Uses: Sushi, wraps, tempura, pickles
Tips: Green and purple varieties have different uses
Storage Methods
Tender Herbs in Water
Treat like flowers: trim stems, place in water, cover with plastic bag, refrigerate. Change water every few days. Lasts 1-2 weeks.
Hardy Herbs in Paper
Wrap loosely in damp paper towel, place in plastic bag with air pocket. Refrigerate in crisper drawer. Lasts 2-3 weeks.
Freezing in Oil
Chop herbs, pack into ice cube trays, cover with olive oil. Freeze and transfer to bags. Perfect for cooking. Lasts 6 months.