What the Herb?

Us Indian people (dot, not feather)...LOVE layering flavors and creating complex dishes. We've tackled and hopefully have our arms around the spice action. But it doesn't end there. Food in my opinion is not complete without some beautiful fresh herbs to add the last big hit to bring things full circle. Here are the most common herbs generally used in cooking:

Cilantro: Tangy and fragrant, this herb is a staple in Indian and Mexican food. Some people think it's too "strong". I don't really get that, but then I did grow up eating a lot of Cilantro, so maybe I'm just used to it. It's some good stuff though!

Basil: There's a Thai version and an Italian version. I personally much prefer the Thai version. It's minty and lemony, and pairs well with a lot of different Asian and European dishes.

Mint: Saying the name brings a tingly feeling about! Mint works in a variety of sweet and savory applications!

Dill: Good for salads and dishes that need a tang, Dill holds its own against strong flavors.

Chives: They taste mildly onion-y. Super tasty! Try mashed potatoes with Chives, use them in marinades, and throw in at the last minute for a burst of flavor.

Rosemary: Woodsy and earthy, Rosemary is good paired with meats and earthy vegetables and mushrooms.

Oregano: Tiny leaves, big smell/flavor. Great for Italian/Greek applications.

Sage: Something about this soft herb screams comfort food. Infuses great aroma into foods, especially when baked/roasted. Make sure to remove from the food before you serve, so keep it whole through the cooking process.

Flat leaf parsley: Slightly milder than Cilantro, Parsley has a lemony flavor about it, and works well in a lot of American/European dishes.

Thyme: Powerful in fragrance, and flavor, thyme can take slow cooking well, so add it whenever you run your crock pot or slow cook red meats.

Tarragon: Great for seafood, this is an underused herb.

Bay Leaves: These are just as good dry as they are fresh. Soups and stews are a perfect application, as well as all kinds of poultry.

Fenugreek leaves (Methi): We talked about the seeds in the spice post. Here we are with the herbs. They are not readily available fresh outside India, but dried leaves are available at Indian grocery stores. Used commonly in North Indian dishes to create an aromatic under-layer to curries.

Curry leaves: Do not bite into these! They taste awful, but they smell amazing! A lot of coastal populations in India use these, especially Central and Southern India. You want to fry them in oil to infuse the flavor .

Indian food usually only uses Cilantro, Bay leaves and Fenugreek leaves, for the most part. But what's the harm in experimenting, right?

Some pointers:

Dried herbs are more pungent than fresh, so if you're using dried herbs, use a very small amount in ratio compared to when you are using fresh herbs.

Most of the mentioned herbs have edible leaves and inedible stalks. To make it easy, use only leaves, and if you use stalks to flavor your dish during the cooking process, fish 'em out at the end before you serve. With Cilantro- you can use all of it, except the roots (!), but the leaves are milder than the stalks so you can use just the leaves for a milder flavor.

I've chopped fresh herbs and kept them in airtight bags in the freezer and they've kept well and haven't noticeably lost fragrance/flavor. You can stock up and that way always have some herbs on hand. It'll stay for a good 2-3 months this way.

If you're not into herbs, try a few different ways of incorporating them, to see if that makes a difference. Try a really fine chop or even make a fine paste with a little water and the herb and mix into your dish. That way you won't have to bite into a leaf and freak out.

If you're not into herbs, stay away from the dry stuff.

If you're afraid to try herbs, that's understandable. But you're missing out! Next time you cook, try one of these herbs. Start out with just a little, maybe a palm full of fresh herb chopped up fine or blended into a paste. I promise you'll develop a taste for them.