Most Common Herbs and Their Uses

Aloe Vera : The liquid from the leaves of this succulent plant is used to treat sunburns, rashes, burns, and itching.

Basil: Adds subtle flavor to pasta dishes, and pesto.

Bay: A dried bay leaf is often added to meat dishes, stews, and soups.

Chamomile: This fragrant flower is frequently dried and brewed in tea.

Cardamom: Used in Indian cooking as a curry spice. Often combined with other spices like ginger, coriander, and cumin.

Chervil: A mainstay of French cuisine. Commonly added to soups and sauces, also pairs well with eggs and chicken.

Chives: With a slight onion flavor, can be used in almost any savory dish. Particularly good with eggs and potatoes.

Cilantro: Leaves of the coriander plant. Commonly used in Asian and Indian cooking, and in Latin cooking for salsas and ceviche.

Cloves: Used mainly in cooked apples and fruits. Also pairs well with pork and ham. Make a fantastic mulled wine.

Coriander: Coriander leaves are also known as Cilantro(see above). Seeds are often added to breads and cakes, can also be used to make chutneys.

Dandelion: Young leaves bring a pungency and flavor to salads.

Dill: Has a warm, aromatic flavor. Primarily used in fish dishes and a wide variety of pickles.

Fennel: Seeds, bulb and foliage of this plant have a distinctive licorice flavor. The seeds make a fine addition to fish dishes, and are commonly used in sausage, and other meat dishes.

Garlic: This pungent bulb adds flavor to a wide variety of foods, and is particularly delicious in Italian, Asian, and Indian dishes.

Ginger: Adds a hot, spicy sweetness to Indian, Chinese, and Thai cooking. Especially good with chicken.

Lemon Balm: This calmative is used mainly in teas and potpourri.

Marjoram: (also known as Sweet Marjoram) Used mainly in Italian sauces and in chicken dishes.

Oregano: A necessity in Italian dishes and sauces. Taste ranges from sweet to mildly spicy and astringent. Also used in Latin American, Greek, and Turkish cuisine.

Parsley: Popular garnish with a mild, bitter flavor. Brightens meat, fish and potato dishes in European, Mediterranean, and American cooking.

Rosemary: Fragrant and astringent, a common flavoring in traditional Mediterranean and French cooking, mainly in meat dishes, vinegar and marinades.

Sage: Has a slightly peppery, earthy flavor. Commonly added to casseroles and stuffing, and meat dishes. Popular in European and American cuisine.

Savory: Common in Mediterranean cooking. Pairs well with meat and chicken.

Tarragon: Among the fine herbes of French cooking, this aromatic has a mild anise-like flavor. A fragrant addition to meat and fish dishes, it can also be used in vinegar and oils.

Thyme: Has an earthy, lemony flavor that complements many meat, poultry, and fish dishes. Used in European, Mediterranean, and Caribbean cooking.

Turmeric: Adds a pungent, bitter flavor, a main ingredient in Indian meat and vegetable dishes and curries.

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