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Hello food adventurers! Let’s explore essential culinary herbs…
Here we are, week two into officially being launched and it feels like things are finally getting started. The novelty of a brand-new magical beginning hasn’t worn off yet.
With that momentum in mind, we move on to today’s topic: 11 essential culinary herbs you need in your kitchen. Because if you think about it, culinary herbs offer us beginnings too. Beginnings for making delicious, flavourful food that is!
Culinary herbs are the foundation of many great dishes out there. They can level up a dish in so many ways in terms of flavour profile and depth. Not to mention, being a great addition to any dish, delivering on both the savoury and sweet front. Culinary herbs in this sense are pretty indispensable and rather versatile in the kitchen.
RELATED: A roundup of useful kitchen resources to upgrade your cooking skills
Also, check out Masterclass memberships. To learn from the best in the food industry!
What are Culinary Herbs?
Culinary herbs are defined as the ‘leaves of a plant’ used in small amounts to add seasoning (source). They can be used either fresh or dried to enhance the flavours of a dish.
Herbs are a great way to impart flavour and provide the final touch, you may just have been searching for. Whether that was a subtle earthy base note or flavour-packed herbaceous-ness.
Just like water, culinary herbs have hard and soft varieties. Hard herbs tend to have tougher textures and woody stems. They won’t deteriorate when cooked and are added at the beginning of the cooking process to allow their flavours to disperse and develop (source). Soft herbs, on the other hand, are more delicate. Therefore, such varieties are often described as lighter and leafy. They are added at the end of the cooking process and as garnishes to ensure flavours are maintained.
Now onto the list of essential culinary herbs…
Essential Culinary Herbs
1. Basil
Basil is one of those herbs that you add at the last minute. It is the foundation for pesto and adds a great finishing touch. Works particularly well with tomato (Caprese salads anyone?!), summer vegetables, salsa and on top of all the best comfort foods (bread, pasta and pizzas)
Tips:
- Chop basil stems and stir them into tomato sauces when they’re almost finished cooking.
- Basil leaves can be used whole, sliced, chopped, blended, crushed or torn. Pick and wash just before needed.
- Sprinkle leaves over cooked dishes to bring out the scent.
Recipe:
2. Bay
Bay/ bay leaf is an essential ingredient in flavouring stocks, stews, soups and meats. For anything slow-cooked, this is your answer. I like to think of it as adding a base tone to foods, complimenting and rounding off the flavours.
Tips:
- Add at the beginning of the cooking process so it can release and develop flavours. Then remove before serving.
- Commonly found in its dried leaf form, but fresh leaves have more flavour
- Use either fresh or dried leaves in a bouquet garni (a package/ parcel of flavourings that can be removed once cooked and flavour has been extracted)
Recipe:
3. Chervil
Chervil is not only a pretty-looking herb but also one that delivers a delicately mild flavour. A fitting match in both appearance and taste! Can often be mistaken for parsley, but with smaller leaf detailings. For beginner herb enthusiasts or those who don’t like herbs so much, this may be a good starting point.
Tips:
- Make a béarnaise sauce with chopped chervil and a bit of tarragon
- Add into slaws and salads for a new flavour!
- Try it in baked eggs with ricotta and thyme
Recipe:
- Toss chervil into this grilled mushroom risotto
4. Chives
Best used in bunches or handfuls. Chives are small and relatively low maintenance, preparation-wise. You don’t have to worry about picking off their leaves. All you have to do is chop your way through them.
Tips:
- Pairs well with dairy, particularly crème fraîche, ricotta, sour cream and cream cheese
- Great in ravioli fillings and over a baked potato for a boost of flavour
- Try it in baked eggs with ricotta and thyme
Recipe:
- Cheese, spring onion and chives brioche buns by Cloudy Kitchen
5. Coriander
Coriander is a relatively new favourite of mine. I have grown to enjoy its strong and distinct characteristics. It can liven up a dish by adding freshness, particularly when used as a garnish. There’s nothing quite like it! To maintain its flavour properties, it is best added at the end of cooking or as a garnishing element.
Tips:
- All parts of the coriander can be used including the leaves, stems, roots and seeds.
- The roots and stems of the coriander contain a lot of flavours. Use them to flavour stocks or use the roots to make curry paste once the dirt has been washed off.
- Adds a fresh touch to tacos and guacamole or topping to noodles.
Recipe:
- Fried Eggs with Savoury Yoghurt, Corn and Chilli Butter
- Green Salad with Grilled Corn and Spicy Lime Crema
- Father’s Day Brunch Board!
6. Garlic Chives
You may be thinking, chives are already on this list, but garlic chives deserve a category in themselves. They have all the best qualities of standard chives but with the addition of garlic! Garlic chives have wider, flat leaves and unlike standard chives, should be cooked. Can often be found in Asian supermarkets and recipes.
Tips:
- Chop into 2-3cm pieces and toss last minute into stir-fries or fried rice to cook
- Use in dumpling fillings, curries, mixed into eggs or soup
- Garlic chives produce chive blossoms which are also edible and garlic-y
Recipe:
7. Parsley
This is one of those herbs that tend to be across everything, due to its versatility. Parsley is one of your standard herbs that are readily available. It’s commonly found in either flat-leaf or curly form. Finely chop and stir into foods such as rice pilaf for an earthy flavour.
Tips:
- Make a parsley crumb garnish with curly parsley leaves. First, thoroughly wash and dry the leaves and then break them up into smaller pieces. Then fry the leaves oil until crisp
- Use parsley stems to flavour stocks
- Make a parsley oil
Recipe:
- Christmas Tree Appetiser: A Centrepiece for Your Christmas Table
- Easy Oven-Baked Spaghetti Squash Tossed with Chicken and Crispy Mushrooms
8. Rosemary
Offers a robust flavour, that is not subtle in the least. Which is relevant considering its prominent leaf and stem structure. Not a bad thing in the slightest as it provides prominent flavours. Great for roasts and infused in oils, in small quantities.
Tips:
- Strip the leaves off the stem and use whole or chopped (see tips for how to do this here)
- The woody stem is not edible, it is very much like chewing on wood. Use stems, stripped of their leaves instead to skewer meats such as chicken or fish to infuse flavours from the inside out (source).
- For no-fuss, toss rosemary stems – leaves intact, with your roast ingredients (vegetables, meats, oil, salt and pepper) to bake and then remove before serving
Recipe:
9. Sage
Sage is rather soft and fluffy to the touch despite being a hard herb and is relatively fragrant in scent. It tends to make dishes taste richer, making itself known for its strong flavour. Similarly to most other herbs, too much can become overpowering. Sage provides a sense of warmth, generating all of the home-cooked meal vibes. Best when cooked with other ingredients to infuse its flavour.
Tips:
- Leaves are best used whole or chopped and always cooked
- Great fried in butter, paired with poultry or in casseroles
- Try mixing into your scone mix for a flavour change
Recipe:
10. Tarragon
Another culinary herb that reminds me of a warming home-cooked meal. Tarragon is amazing with cream and commonly paired with chicken or paired with chervil in a béarnaise sauce.
Tips:
- Tarragon leaves can either be used fresh or cooked
- Can be used whole, sliced or chopped
- Best with poultry or vegetables, particularly those with a delicate flavour (source)
Recipe:
11. Thyme
Thyme can be appreciated for its delicate decorative element, as well as its flavour and fragrance. It even looks nice when it’s flowering with dense white to purple clusters (depending on the variety). There are many different varieties including standard, lemon and even pizza thyme leaves (source). Thyme is a great staple. It pairs well with rosemary and goes great on a roast. For example chicken and potatoes.
Tips:
- Use in marinades, soups, bread, stuffings and infused into vinegar and oil
- Toss the whole piece (stem and leaves attached) with vegetables cut into chunky pieces and roast, along with olive oil, salt and pepper and garlic. Then remove the stem before dishing up!
- Alternatively, remove thyme leaves from the stem and scatter them over the ingredients before cooking.
Recipe:
- Granita Recipe: Fresh Summer Thyme Strawberry
- Roasted Pumpkin Gnocchi with Baby Spinach, Bacon and Pesto
Please note:
The availability and months specified for each herb referenced in these infographics are based on New Zealand seasons gathered and summarised from the following websites:
Conclusion
That concludes the 11 essential culinary herbs you need in your kitchen. We made it to the end!
To think that the small fragrant plants can do so much. Appreciate them and they shall deliver some great-tasting foods.
There are a lot of great culinary herbs out there, all you’ve got to do is seek and you shall find! This list mentions just a few of the many out there, feel free to explore further.
What’s at the top of your culinary herbs list? Let me know in the comments below what cuts!
If you’re ready to upgrade your culinary skills, Masterclass memberships are a great way to do so! Read my first impression of them here!
If you’re not already, follow over on my Pinterest for some visual stimulation and in the meantime…
Stay Curious,
Laura
