Which 6 Herbs Make The Top Cooking Herbs List?

If someone asked you to compile your own cooking herbs list, which herbs would you include? Six of the most common, and it must be said, most versatile, are set out in this article. See if they line up with your favorites.

One word of caution, there is a danger herbs can dominate a dish if not used carefully. Used with care though, the six herbs described below will definitely add something special to your food.


Here are four that just roll off the tongue: Rosemary, Sage, Parsley, and Thyme. They may remind you of the 1966 music album by Simon and Garfunkel of the same name.

Once we've considered those four, we will move on to Bay and Mint.

Parsley

Parsley can be used to decorate and add color to meat, vegetable, fish, and white meat dishes.

Fish, chicken or veal dishes, often served with a white sauce, can be greatly improved by adding chopped Parsley.

Parsley stalks on the other hand can be added to soups and stock to add flavor.

Sage

Rich meats such as goose, duck and pork are more easily digestible when Sage is added.

It is a strongly scented herb and therefore needs to be used with caution. Sausages and stuffing often benefit from the addition of a little sage.

Rosemary

This herb is highly aromatic and has a full flavor. It is also very versatile. You can sprinkle ground leaves over chops and steaks before you grill them, or include a little sprig of Rosemary inside a chicken, or near the bone on a joint of lamb.

Thyme

Chopped Thyme can be used as a garnish when serving cooked vegetables. It can be used in a bouquet garni for inclusion in soups or stock.

By the way, there is a lemon scented variety of Thyme which lends itself very well for use with chicken and fish dishes.

Bay

Bay leaves are very versatile, and can be used not only for savoury dishes but sweet dishes too. On the savoury side, use them in casseroles, soups or stock to add flavor. For sweet dishes, Bay leaves can be infused into milk and cream, for example, when making a custard.

Mint

It is of course the essential ingredient in mint sauce, often served with lamb dishes, but this herb has a large versatility. You can put it in chilled yoghurt which is excellent when served with hot spicy dishes such as curry or kebabs. Then again, some Mint leaves can be tossed into a green salad to make it more interesting.

Dried mint can be added to stuffing, or casseroles.

If you can find fresh herbs this is preferable. However, the dried variety are also good. Just remember to half the quantities when using dried herbs. The top 6 cooking herbs list presented here is a good starting point for building up your selection of aromatic herbs in your kitchen.


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