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9 Herbs Commonly Found in Kitchen

Thyme – A type of herb with small pungent aromatic leaves mainly used as seasonings blends (can be used in fresh or dried form) and for braised or roasted meat, fish & vegetables. It is a flavor enhancer when used in soups, stocks & sauces. The usage of thyme is majorly seen in Italian kitchens.

Oregano – A type of aromatic herb (can be used in fresh or dried form) which belongs to mint family and mostly commonly used in Italian sauces & seasonings for Pizzas & Pastas

Origanum vulgare in front of white background

Basil – A type of herb which is strong pungent in taste but often sweet by smell which is referred by name “Tulsi” in India. Basil has lot of medicinal properties and is excellent source of Vitamin A, Vitamin C & Vitamin K. On cooking terms, basil is not at all used in Indian cooking but it is mostly used French, Italian & Thai cuisine. The best example where Basil is prominently used in making “Pesto Sauce”

Rosemary – A type of herb which is commonly found in Mediterranean region. It is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers. Rosemary is a seasoning agent for soups & stocks & also used for braising or roasting poultry, lamb, pork.

Rosemary in a white bowl on white background. Used as a spice in cuisines all over the world. The plant is also used in medicine.

Parsley – A herb with light aroma & fresh in appearance. It is used widely in Middle Eastern, Mediterranean & American Cuisine. Parsley is often used as a garnish or as a vegetable in stocks, soups & casseroles.

Chives – It is a flavoring herb and provide a somewhat milder onion-like flavor. Chives belongs to onion/green onion family; the only difference is bulbs are very tiny & it looks like grass blades. Due to its crunchiness, it goes very well with salads, compound butter & mixed in dumpling fillings.

Tarragon – It is a flavorful herb in French cooking suitable for chicken, fish, and egg dishes. It is the main flavoring component of BĂ©arnaise sauce.

Cilantro – It is known as “Chinese Parsley” or coriander. A herb which is fresh green in color & is a part of global cuisine. These leaves can be eaten raw or in cooked form. It is used for garnishing just before the dish is served and can be used for making chutneys, salsa, salads, dips & dressings.

Dill – It is fresh & dried leaves known as “Dill Weed” widely used as herbs in European cuisine. These leaves are aromatic and can be used in many foods to add flavor. Dill is best when used fresh but it rapidly loses its flavor if dried.

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