Complete Guide to Herbs
Fresh and dried herbs are the secret to restaurant-quality cooking at home.
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
Chives
Flavor: Mild onion, delicate
Cuisines: French, universal
Uses: Finishing, eggs, potatoes, cream cheese
Tips: Snip with scissors; never cook—always add raw
Dill
Flavor: Feathery, tangy, anise-like
Cuisines: Scandinavian, Eastern European, Greek
Uses: Salmon, pickles, yogurt sauces, potatoes
Tips: Loses flavor quickly when cooked; add at end
Tarragon
Flavor: Anise, vanilla, slightly bitter
Cuisines: French
Uses: Béarnaise, chicken, eggs, vinegars
Tips: French tarragon is superior to Russian variety
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
Bay Leaves
Flavor: Tea-like, eucalyptus, subtle
Cuisines: Universal
Uses: Stocks, braises, soups, rice
Tips: Always remove before serving; fresh > dried but both work
Marjoram
Flavor: Similar to oregano, sweeter, milder
Cuisines: Mediterranean, German
Uses: Sausages, tomato dishes, vegetables
Tips: Good oregano substitute when you want less intensity
Asian Herbs
Essential 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
Kaffir Lime Leaves
Flavor: Intense citrus, floral
Cuisines: Thai, Indonesian
Uses: Curries, soups, stir-fries
Tips: Remove center vein; tear or slice very thinly
Shiso (Perilla)
Flavor: Mint, basil, cinnamon notes
Cuisines: Japanese, Korean
Uses: Sushi, wraps, tempura, pickles
Tips: Green and purple varieties have different uses
Vietnamese Coriander
Flavor: Cilantro-like, peppery
Cuisines: Vietnamese, Malaysian
Uses: Laksa, salads, spring rolls
Tips: Good cilantro substitute; also called rau ram
Culantro
Flavor: Stronger cilantro flavor
Cuisines: Caribbean, Latin American, Vietnamese
Uses: Sofrito, pho, marinades
Tips: Not the same as cilantro; long serrated leaves
Fresh vs. Dried Conversion
General rule: 1 tablespoon fresh = 1 teaspoon dried, but some herbs don't substitute well.
| Herb | Ratio/Note |
|---|---|
| Basil | Use only fresh—dried basil is a different flavor |
| Oregano | 1 tbsp fresh = 1 tsp dried |
| Thyme | 1 tbsp fresh = 1 tsp dried |
| Rosemary | 1 tbsp fresh = 1 tsp dried |
| Parsley | Use only fresh |
| Cilantro | Use only fresh |
| Dill | 1 tbsp fresh = 1 tsp dried |
| Sage | 1 tbsp fresh = 1 tsp dried |
| Mint | Use only fresh |
| Bay Leaves | 2 fresh = 1 dried |
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.
Drying at Home
Bundle stems, hang upside down in dry area for 1-2 weeks. Or use lowest oven setting for 2-4 hours. Store in airtight jars.
Herb Butter
Blend soft butter with chopped herbs, roll in plastic wrap, freeze. Slice off rounds for finishing dishes.
Herb Salt
Blend fresh herbs with coarse salt in food processor. Spread on baking sheet to dry. Grind and store. Lasts indefinitely.