There are many reasons why you should grow your favourite herbs at home. Start off on a small scale, only sowing or planting herbs that you already use regularly in the kitchen. You can always expand your selection later.

What are the benefits of growing herbs at home?

Convenience

There’s nothing more frustrating than having to rush off to the store to buy fresh herbs for a dish, so if you grow the ones you use most often, you can just make a quick dash into the garden or the pot on your windowsill or patio to harvest what you need.

Even chefs living in high rise apartments in the city can grow herbs successfully under grow-lights indoors, and many culinary herbs make delicious and wonderfully nutrient dense microgreens.

Click here to read my FREE ARTICLE “The ABC of Growing Healthy Microgreens at Home”

Taste the difference

It is essential to develop a taste and strong understanding of how to use herbs in your cooking, and the best way to do so is by growing your own. You simply can’t get fresher than picking herbs as you need them, and you won’t have to worry about the basil and parsley rotting or drying out before you have the chance to put them to work.

You’ll soon come to appreciate the advantages of really fresh home grown herbs over store-bought or dried ones, and taking care of your herb garden may become a rewarding lifelong hobby.

Dried versus fresh herbs

Using dried herbs is often a more inexpensive and convenient alternative to fresh ones. However, dried herbs cannot be kept for too long or they lose their flavour and can be expensive to replace.

Many herbs like Bay or Rosemary are perfectly fine to use dried, and it’s always a good idea to have some dried herbs around in case of an emergency.

Frugal chefs will dry, freeze or blitz their herbs if they have a glut to store for emergencies or winter use.  Tender summer herbs that don’t enjoy cold weather, like coriander and basil, can be blitzed in oil to store for winter use. However, most chefs will tell you “fresh is always best”

Save money

Although dried herbs are often less expensive than growing your own, keeping your spice cabinet stocked with everything you need can certainly get expensive. If you plant the herbs that you use all the time in your garden and stock up with the dried herbs that you only use occasionally, or which you cannot grow easily at home, you can drastically cut down on your herb bills.

If you get hooked on growing your own herbs, you can add to your collection slowly. This will encourage you to be more adventurous in your cooking.

Peace of mind

Growing your own herbs means you have full control on how they are raised. You have the option to ensure that all fertilisers used are organic, and if spraying is required that the least harmful pest controls are used. 

Bring colour to your garden and home

In addition to tasting wonderful, your fresh herbs can also look great. Most herbs are easy to get started with and can fit into compact spaces and pots. They will even thrive under grow-lights inside, so whether you live in a modest cottage or a city apartment you can grow herbs at home.

Herbs have many uses

If you love cooking with fresh herbs you are guaranteed to get hooked on growing them, and once you research their wonderful health benefits for humans and pets alike, as well as their vital role as companion plants for vegetable and fruiting crops, and how to use them in DIY sprays for many pests and diseases, herbs will soon become an integral part of your life and garden, and tending and harvesting them will become a pleasant daily activity, with the added rewards of noticeable improvements in your cooking, grocery bills, health and wellness.

Planting Guide

Herbs are so obliging and easy to grow, and except for a couple of exceptions they all thrive in full sun to light shade, and grow well in well-drained, composted soil, or a good potting soil, or herb mix.

To promote new, vigorous growth, herbs need to be cut back regularly so picking them often to use is really good.

If grown correctly, most herbs are very pest and disease resistant, and because you will be cooking with them, use organic sprays to combat pests if absolutely necessary.

I have always been hooked on herbs, so my Herb Section on this site is loaded with information on growing and using all the most popular culinary and medicinal herbs at home, plus some more unusual ones. Click here to sign-up as a member to have full access.

My e-book “Growing Culinary Herbs in South Africa” covers everything you need to know about growing and using culinary herbs, including companion planting, their health benefits and a whole lot more. Click here to order or read more.

Culinary Herb List for Home Chefs

There is often confusion amongst gardeners about whether a plant is a herb or not. The Oxford Dictionary describes an herb as “any non-woody seed bearing plant with leaves, seeds or flowers used for flavouring, medicine or scent”. Generally it refers to a group of plants that have been exploited by humans for their Aromatic, Culinary or Medicinal uses.

I hope this short herb list inspires you to grow more herbs at home :) Darlene.

BasilBasil

The sweet-and-spicy flavour of basil is welcome in so many cuisines and will add a whole new dimension to your dishes!

Basil is related to mint, and there are over 40 cultivars, both annual and perennial. These differ vastly, not only in flavour but also in growth form, leaf colours and shapes. This abundance often leads to confusion when trying to identifying specific cultivars, so always buy your seeds or plants from a reputable source.

Everyone knows that basil has a special affinity with tomato-based dishes like pasta sauces, and how delicious it is on pizza, but this versatile herb is not only limited to tomatoes and pasta! For seasonal flair, try adding ribbons of chopped basil to summer soups like tomato or mixed summer vegetables. Use it to brighten up egg, chicken and fish dishes, or pair it with lamb, beef, liver and kidneys. Basil also combines well with soft cheeses, mushrooms, eggplant, baby marrow, peppers, peas, corn, and lentils.

Basil is fantastic with fruits like watermelon, lime, lemon, mango and strawberry. Be adventurous with basil and make Strawberry-Basil Margaritas - they're a guaranteed party winner!

If you have a glut of Basil in the garden, a delicious way to use it up is to make pesto sauces. Pesto sauce is one of the most versatile condiments around - jazzing up so many dishes. And there are so many pesto recipes you will be spoilt for choice!

Members can click here to read more about Basil

Laurus nobilisBay Leaf, Sweet Bay

Although the sweet bay leaf comes from a tree it is used as a culinary herb and has many health benefits.

Bay is perhaps the least understood herb, and one which is tossed into soups and stews without a second thought. This is understandable because it doesn't taste like much other than, well, a leaf! But steep a few leaves in a warm broth or sauce and your dish will become infused with fragrant flavour.

When a recipe calls for a bay leaf this is not optional because although a bay leaf, by its very nature plays second fiddle to other more prominent flavours, it will add a layer of subtle background music for the stars of your dish to play over.

Bay, with its warm, somewhat ‘woodsy’ character lends itself well to foods that require a long simmering time like soups, stews and sauces. They appear in almost every soup and stew in Portuguese cooking. In Morocco they are used in stews, tagines, and tomato sauces. Turkey produces the best bay leaves, and they are used to flavour soups and stews, stocks, gravies and pickles.

In Italy, bay leaves, like rosemary, are free for the picking because the trees grow wild almost everywhere. They are used in many Italian dishes like: "Pasta e Fagioli" (pasta and beans), Italian style beef pot roast, penne pasta with chick peas, leeks with artichoke sauce, and prune and olive chicken, to mention a few.

Bay is essential in dishes containing tomato, meat and beans, and also compliments potato and corn dishes well. For roasts, line the roasting pan with a bed of bay leaves. For roast chicken, stuff some bay leaves into the cavity. For grilling, lay a few bay leaves on top of and underneath whatever you’re cooking for a subtle hint of flavour.

Next time you make salad vinaigrette, make your standard recipe and then add a bay leaf and let it sit for about a day. For a creamy salad dressing, scald the cream with a bay leaf and let it sit for five to ten minutes before whisking the cooled cream into a lemon or red-wine vinaigrette. Bay leaves also impart a great flavour to white, cream or cheese sauces like “béchamel sauce” - a rich white sauce made with milk infused with herbs and other flavourings.

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ChilliChilli Peppers

This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, Szechuan, Indian or Thai food.  Love them or hate them, chillies are probably the most popular spice worldwide.

There are about 25 known wild varieties, and many hundreds of hybrids which come in all shapes, colours, sizes and degrees of pungency, making classification a difficult and confusing task, especially for the amateur gardener.

What would Indian curry, Thai peanut sauce, Chinese hot and sour soup, Hungarian goulash, Italian pepperoni , and Cajun jambalaya be without it!

The diversity of varieties of chillies, combined with their level of ripeness and whether they are used fresh, dried or even smoked, results in a vast array of flavours. With chillies, possibilities are only limited by your creativity, and a little experimentation with their varied flavours will take your chilli experience beyond a simple incendiary sensation to enjoyment of a complex seasoning.

Be adventurous with your favourite chillies and the next time you make healthy sautéed vegetables, add some chili peppers to turn up the spice volume. Add some finely diced jalapenos to your favourite tuna salad recipe, or add minced chilli to yogurt and use as a condiment or dip. Even adding chilli peppers to your favourite corn bread recipe will give it an extra spark!

You could even try making your own Harissa, a condiment popular in the some Middle Eastern and North African countries. Harissa is a Maghrebi hot chilli pepper paste which is most closely associated with Tunisia, Libya, Algeria and Morocco. In fact, Harissa is sometimes described as "Tunisia's main condiment". The main ingredients are roasted red peppers, baklouti peppers, serrano peppers and other hot chilli peppers, combined with olive oil and other spices and herbs like garlic paste, coriander seed, saffron and caraway.

Cayenne pepper is perhaps the hottest of the ground spices, and a small amount goes a long way. It is used to give fiery flavour to Mexican, Indian, and some Southeast Asian cuisines, and especially useful in spicing Creole and Cajun specialties. Cayenne pepper and lemon juice make great complements to cooked bitter greens such as collards, kale and mustard greens. In fact, cayenne pepper lends itself to most vegetable or bean stews, curries, spicy cold noodle dishes, and hot-and-sour dishes.

If you prefer a milder flavour try using paprika when making tomato-based sauces, pastas, French-style salad dressing, and potato dishes. Its bright red colour makes it an excellent garnish sprinkled on casseroles, vegetable pies, dips, and pâtés.

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ChivesChives

If you mention chives the first thought that comes to mind will most likely be a baked potato covered with a dollop of sour cream and topped with a sprinkling of the little green ‘sticks’. However, this thin, graceful herb has so much more to offer and is infinitely useful in the kitchen when you want to add a flavour of onion without it being overpowering.

A cousin of scallions, onions and leeks, chives are the oldest species of edible onion known to mankind, and from bulb to flower, the entire plant is edible.

Chives are so much more than just a garnish and can be used in so many simple yet delicious ways. Be inspired by their delicate flavour and include them in some of your favourite dishes - they will brighten up almost anything!

Sometimes the simplest dishes can be the most satisfying, and in the mountainous climate of the Alps, chives are one of the few herbs that can be grown locally, making them popular in modest meals like black rye bread with Tyrolean alpine butter, topped with chopped chives – simply delicious!  No Swedish midsummer, solstice celebration is complete without pickled herring, called “sill,” which is served with boiled new potatoes and fresh dill. “Gräddfil sauce” with freshly chopped chives is served with this dish, rounding it off beautifully. Gräddfil is a dairy product often used in Swedish cooking. It is a soured cream that has a similar taste to yoghurt, but is not as sour.

In Poland and Germany, chives are served with quark cheese, a mild, fresh and creamy cheese of European origin, without the sour taste of yogurt. Chives are also an important herb in the French kitchen and one of the "fines herbes" of French cuisine, which also include tarragon, chervil or parsley. Italian cooks use chives in salads and dressings, pasta dishes, casseroles, soups and stews. Chives are also an ingredient in “tvorog”, a type of soft cheese enjoyed in Russia and Poland.

For a more oriental flavour, try a "Chinese chive and egg rice bowl" - a simple rice bowl recipe with just Chinese chives cooked in egg, and lots of delicious sauce! If your plants are in bloom, why not make a "Chinese flowering-chive stir-fry" - a simple side dish with chive flowers as the star ingredient, accompanied by soy sauce, chicken broth and peanut oil.

In Quebec Canada, paprika, chive and caper butter is paired with grilled calf’s liver. South Africans love their smoked snoek, but why not try it flaked and baked as a pie or quiche, along with leeks, chopped chives, cream and eggs - it can be whipped up in only 15 minutes!

 To make the most of their delicate onion flavour, and to retain their luscious green colour, chives are best used fresh. If you must cook them, add them last or just before serving.

Because of their mild onion flavour, chives make a wonderful addition to summer salads, dips, dressings, soups, and sauces. Fresh chives also add flavour to fish and baked potatoes, potato salads, and in fact, most any fresh vegetable salad. The fully opened flowers are also used to decorate salads, adding colour and texture.

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Coriander Coriander

Coriander is one of the most versatile herbs as all parts of the plant – roots, stems, leaves and seeds can be used in cooking. The aromatic seeds of this plant are called “coriander” and the leaves are known as “cilantro” or “dhanya.” Fresh cilantro leaves have a bold and assertive flavour but the seeds are mellow and subtle.

Coriander and cilantro are common in South Asian, Southeast Asian, Indian, Middle Eastern, Caucasian, Central Asian, Mediterranean, Tex-Mex, Latin American, Brazilian, Portuguese, Chinese, African and Scandinavian cuisine.

Coriander seed is the subtle spice you didn’t know your dishes were missing, and in the world of spices it is more like a back-up singer than the star of the show. Its subtle sweet-and-sour flavour profile lends itself to both sweet and savoury dishes, and just like the backup singer rounds out the diva’s vocals, coriander, together with more centre-stage spices, rounds off their strong flavours to create more interesting and intricate seasoning blends. Its earthy flavour works well in combination with other spices, particularly cumin. This earthy seasoning may be less assertive than most others found on the spice rack, but there’s no question it adds a certain ‘something’ to a dish.

Coriander seed is one of the three main components of curry mixes, along with cumin and turmeric. The seeds are dried and used whole, or ground to make coriander spice, which is used to flavour both sweet and savoury dishes. Coriander seed is often used in apple pies, cakes, biscuits and marmalade, liqueurs, sweetmeats, stews, stir fries, sauces, dips, pickles, marinades, and curries.

Coriander is also used in Mexican cooking, and the fresh leaves are indispensable in salsas and guacamole. They also add zest to pinto bean stews, Spanish-style tomato sauces for enchiladas, tacos, and corn dishes such as corn-stuffed peppers. The fresh leaves and seeds both go well with beef, pork, lamb, chicken, fish and shellfish.

Young cilantro leaves are packed with flavour and are picked when the plants are about 12cm tall, and as heat diminishes the flavour of coriander leaves, they are most often used raw or added to the dish immediately before serving. Freshly chopped coriander leaves are used in salads and as a garnish for many Indian dishes such as chutney, curry and dal. Dal is an Indian dish made of simmered and usually pureed and spiced legumes, especially lentils, which have been split.

The roots have a lovely nutty taste, and in Thailand they are crushed with garlic and used as flavouring. In Indonesia coriander is a common seasoning for tempeh recipes. Tempeh is a traditional soy product which is made by a controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.

Coriander salad dressing: This dressing goes well with most salads but is especially good with avocado, pineapple and lettuce salads. 1/2 cup olive oil, 1/4 cup well crushed coriander seeds, 1 teaspoon Himalayan salt or any good rock salt of your choice. Juice of 1/2 lemon or lime, 1 teaspoon finely grated lemon or lime rind, 1/4 cup freshly chopped young coriander leaves. Put the ingredients into a glass jar, and allow too steep for at least a couple of hours before using; shaking the jar occasionally.

Coriander marinade sauce: 1 cup fresh young coriander leaves, 1 cup good vinegar - red wine vinegar is good. 1 tbsp. coarsely crushed sea salt, 2 tbsp. coarsely crushed coriander seeds; 1 tbsp. coarsely crushed mustard seeds, 3/4 cup dark treacle sugar or honey. Place all ingredients into a glass jar and leave to stand for at least 1 hr. This marinade is great for meat, fish or chicken. Add another cup of vinegar to turn this marinade into a wonderful pickling sauce for hard-boiled eggs and mushrooms, onions and gherkins.

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Curry LeafCurry Leaf Tree

The aromatic leaves of this tree are widely used as a culinary herb.  They are popularly called “curry leaves” or “sweet neem leaves”.

Curry leaves are important food flavouring in many dishes from India, Sri Lanka, and neighbouring countries, where the subtly delicious flavour of the leaves is used along with other herbs and spices like, turmeric, chilli, cloves, cumin, coriander, ginger and garlic. Although the dry leaves can be used, their flavour is better when used fresh. 

In India they are most widely used in southern and west coast Indian cooking. The fresh leaves are usually fried in vegetable oil, with mustard seeds and chopped onions in the first stage of the preparation for many dishes. The leaves can also be finely chopped or minced before they are added to curries, masalas, marinades etc.

If the leaves are added whole to dishes, they should be removed before serving.

The leaves are often stewed to flavour “Gulai” - a spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, and mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.

The leaves are also often dry-roasted and then ground in the preparation of various powdered spice blends or masalas, such as South Indian sambar masala, the main seasoning in the popular vegetable stew called “sambar”, made with lentils, mixed vegetables, tamarind, herbs, spices, and the aromatic spice powder known as “sambar powder”.

Curry leaves have a short shelf life and do not keep well in the refrigerator, so if you love to use them a lot it would be worthwhile to grow your own tree in the garden or in a pot.

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DillDill

Dill is a member of the parsley family and is a delicate looking herb with slender hollow stems, varying in height from 90cm to over 1m tall when in full bloom. It produces plumes of finely divided, softly delicate, blue green leaves, and small golden umbels of flowering heads in summer. The flowers last long in a vase, and are followed by flat, ridged seeds.

In Russia, Ukraine, and Poland dill is one of the most popular herbs used in the kitchen. Like caraway, the fernlike leaves of dill are aromatic and are used to flavour many foods. The leaves, flowers, and seeds are all edible.

The seeds are very pungent and flavourful and are used when making sweets, baking bread, in meat stews, with braised cabbage and many root vegetables.

Dill has been used for hundreds of years to flavour vinegar and pickles, especially cucumber. For pickling, harvest when they carry both flowers and unripe seeds together.

The leaves have a delicate sweet flavour and are used raw, or added at the end of the cooking time, to avoid destroying their delicate flavour. Fresh dill leaves are a favourite ingredient for making fresh lettuce, cucumber and tomato salad, in the same way basil leaves are used in Italy and Greece.

Dill leaves combine extremely will with fish like crayfish, trout, and dishes such as “gravlax” (cured salmon). They are also added to “borscht” and other soups. Borscht is a soup commonly made with beetroot as the main ingredient. It is of Ukrainian origin and popular in many Eastern and Central European cuisines, including those of Belarus, Poland, Russia and Ukraine.

In Santa Maria, Azores, dill is the most important ingredient in the traditional “Holy Ghost Soup” (a Portuguese soup served especially at the yearly Holy Ghost Feast.) The freshly chopped leaves go well with potato salads, and mixed with butter, make a wonderful topping for hot potatoes.

In Russia dill leaves are mixed with tvorog to form one of their traditional cheese spreads used for sandwiches. Tvorg is a sour variety of white cheese which is tasty to eat alone, or with honey, jam, or maple syrup, or as a filling for crepes etc.

In Poland, fresh dill leaves are mixed with sour cream as the basis for salad dressings; especially the popular salad called "mizeria", a salad consisting of thinly sliced cucumbers with sour cream. In south-eastern Poland a dill-based soup called “zupa koperkowa” is served with potatoes and hard-boiled eggs.

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FennelFennel

Fennel has been cultivated since classical times, and its tantalising aniseed like taste is still used today to flavour many dishes.

“Common Fennel” is grown for its leaves, stems and seeds. “Bronze Fennel” is a decorative garden plant which does not form a bulb, but the eye catching purple leaves have a sweet liquorice flavour and provide contrast to flower borders. Treat it as a perennial by cutting back the flowering heads to encourage new leaf growth. “Florence Fennel” is an annual crop which is grown for its bulbous fleshy base that is relished as a vegetable. There are several cultivars of Florence fennel, and the leaves and seeds are also used. For the best texture and flavour harvest the bulb when it is the size of a tennis ball.

The mild aniseed flavour of fennel comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong. All parts of the plant are edible, and the bulb, foliage, stems and seeds are widely used in many of the culinary traditions of the world.

Fennel is a mainstay in Italian cooking, and the tall, woody stalks are dried and often used in French provincial cooking when grilling meats. In Spain, the stems are used in the preparation of pickled eggplants, “berenjenas de Almagro”.

The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. It is delicious dipped in a parmesan cheese batter and fried; and a delicious Sicilian dish uses the finely chopped tender fronds for patties fried in olive oil, using egg, grated parmesan cheese and bread crumbs. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette called “ijjeh” along with onions and flour.

The young fronds can be used like dill in flavouring salads and vegetables, and Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado. Fennel also compliments seafood dishes well, especially salmon, where the bulb and chopped greens are used as a vegetable with the fish.

Fennel seeds can be used as a spice, either ground or whole, and are used throughout the Mediterranean for soups, stews, sauces, and for giving Italian link sausages their distinctive flavour. The seeds are used for pickling, in herbal vinegars or oils, and when baking breads and cakes.

Many cultures in India, Pakistan, Afghanistan, Iran, and the Middle East use fennel seed in their cookery. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking; and the distinct aroma of Bengali and Chinese cuisine is mostly due to the blend of spices known as “panch phoron” or “Bengali Five-Spice Blend” and “Chinese Five-spice Powders”. Fennel seeds are one of the five ingredients in these traditional mixes.

 Bengali “Panch phoron” is a colourful blend of flavourful seeds including: fennel seed, black mustard and nigella seeds, golden fenugreek and cumin seeds. Some variations may substitute anise for the fennel seeds or wild mustard for cumin, radhuni (celery) seed for mustard, and possibly black cumin for nigella. Generally the ingredients are added in equal proportions, though this can vary according to taste.

Panch phoron is usually fried in oil or ghee before adding anything else to the pot, flavouring the oil and releasing the aroma of the oils in the seeds and causing them to pop in the pan. Other ingredients are added at this point, adding sweetness and bringing forward the flavours of vegetables, beef, fish or lentils.

Chinese five-spice powders include ground cinnamon, cloves, fennel seed, star anise and sichuan peppercorns (xanthoxylum peperitum) These peppercorns are native to the Sichuan province of China and not related to black pepper. In many parts of India and Pakistan, roasted fennel seeds are also consumed as mukhwas - an after-meal digestive and breath-freshener.

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French TarragonFrench Tarragon

French tarragon is one of the great culinary herbs, and has been used in France for over 800 years, where it is called “the king of herbs.” Unless you’re French, tarragon is one of those herbs that you may not think of using until you come across a recipe that specifically calls for it; or you may have impulsively bought a big bunch at a farmer’s market, unable to resist its wonderful aroma. Now however, after making a delicious chicken, mustard, and tarragon salad, you may be wondering how to use up the rest?

This marvellous little herb adds its uniqueness to many dishes, and although tarragon is known as a classic French herb, it is used in recipes from Russia to Mexico, and will take you down many mouth-watering culinary paths. You may even become so enamoured with tarragon that you decide to try your hand at growing it, and because it grows easily in garden beds and pots, there’s absolutely no reason why you can’t grow tarragon at home.

Tarragon is native to Siberia and western Asia and there are several types, including Russian and Mexican tarragon, but they lack the delicate anise-like flavour that makes French tarragon so beloved, and when you see recipes that just list tarragon, it’s almost certain that it means French tarragon.

French tarragon is a loose, spreading perennial with upright stems and glossy, narrow green leaves, with a warm, faintly aniseed flavour and aroma which will heighten the flavour of other herbs with its warm and subtle taste that has a sharp, bitter bite to it.

The leaves are indispensable in bearnaise and hollandaise sauces as well as in soups, fish, chicken, egg, vegetable dishes and in herbal vinegars and salads. Like basil, it goes well with tomatoes.

French tarragon, when combined with other herbs, will enhance their flavour, described as uniquely spicy, sharp and aromatic. Few herbs improve the flavour of fish and chicken like tarragon; and just like basil, it goes well with tomatoes, fresh green salads and cheese. Also, try tarragon in herbal vinegars and oils for extra depth of flavour - it will have your guests coming back for more!

Fresh tarragon makes a wonderful addition to omelettes, butters and purées, mustard and sauces. It is the main flavouring in many of the sauces that form the foundation of classic French cuisine. The French also use it in “Tartare” - a type of ground raw meat or fish with seasoning; and when paired with chopped sprigs of fresh parsley, chives, and chervil, you have the traditional French favourite herb seasoning blend known as “Fines Herbs.”

Tarragon is commonly used in Eastern European and Russian cuisine in recipes like “Hungarian Chicken Soup with Tarragon,” and “Slovenian Tarragon Potica”- a type of sweet bread. In Persian cuisine, tarragon makes up one of the common herbs in “Sabzi Khordan” - a fresh herb and vegetable platter that accompanies meals.

If you love its flavour, feel free to experiment with tarragon – you’ll want to keep this little herb around when you see how versatile it can be. Try infusing it into simple syrups for use in cocktails and summer coolers, or pair it with strawberries - it even goes with bacon.

Use fresh tarragon sparingly or it can easily dominate a dish; and because heat tends to decrease its flavour, and overcooking it can result in a very bitter flavour, it is best to add tarragon at the very end of the cooking time.

Unlike most herbs, tarragon loses much of its potency of flavour when dried.

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Ginger Ginger/Galangal

Ginger root is a vegetable but is usually treated as an herb or spice for culinary and medicinal purposes. Ginger is one of the most powerful and popular spices in the world, with a fascinating history that is an integral part of a host of cultural traditions and beliefs, and boasting a wide variety of culinary uses.

Ginger is a warm spice belonging to the same family of plants as turmeric, cardamom, and galangal. Galangal looks so similar to ginger that you may mistake it for ginger, but galangal is a little bigger, and has a shinier, whiter skin than ginger’s soft brown coating. It also has a strong citrus scent and tastes different, imparting an earthy yet citrus note to curry pastes and other dishes.

The flesh of the ginger rhizome can be yellow, white, or red in colour, depending upon the variety. It is covered with a brownish skin that may be thick or thin, depending upon when the plant was harvested. The flavour of ginger also varies, based on where it grows; Chinese and African ginger is very hot, while Jamaican and Hawaiian ginger tends to be milder and sweeter.

Ground ginger should generally not be considered a substitute for fresh ginger in recipes, but rather a sweetly hot and fragrant spice more appropriate for baked goods. However, if a recipe calls for fresh ginger and you do not have any, ground ginger can be substituted, although the flavours are somewhat different.

Mature ginger rhizomes are more fibrous and dryer than young ones, but both are used for cooking. Mature rhizomes also have a sharper bite than the younger ones, which are juicy and fleshy, going well with raw dishes.

The young roots are often pickled in vinegar or sherry and eaten as a snack; and steeped in boiling water, they make a great ginger tisane, to which honey and sliced orange or lemon can be added.

The Chinese use ginger when cooking fish or meat, and perhaps its most famous use is to flavour the oil in stir-fried dishes. It is also used in soups, stews and marinades, or pickled in vinegar for sweet and sour dressings. When preserved it is added to sweet syrups to provide a special tang. Candied ginger is also often a component of Chinese candy boxes.

In Indian cuisine, ginger is a key ingredient in many vegetarian and meat-based dishes and is one of the main spices used for making pulse and lentil curries. Together with garlic, ginger is crushed or ground to make ginger and garlic masala. It is also used in desserts and traditional cold or hot drinks like “Spiced Masala Chai” and “Sambharam” - a popular south Indian summer yogurt drink with ginger as its key ingredient, along with green chillies, salt and curry leaves.

In Burma fresh ginger is also widely used, and a popular salad dish called “Gyin-thot” consists of shredded ginger preserved in oil, together with a variety of nuts and seeds. In Thailand galangal is used in cooking, and it is usually added in large pieces to impart flavour to fish or chicken stock, or when making curry pastes. Fresh young ginger root can be substituted for galangal in Thai recipes, but you will not end up with quite the same flavour.

Ginger is also popular in the Philippines and Malaysia, where it is used in many kinds of dishes, especially soups.  “Tinolang Manok” (Ginger Chicken Soup) is a traditional Filipino soup that is very easy to prepare, and is said to be especially good to eat on a cold and rainy day, or when you are sick with a cold. Indonesia’s signature spices - garlic, ginger and galangal, cumin and coriander, are used in a traditional dish called “Opor Ayam” made of braised chicken in coconut milk. This dish remains a staple on tables around the end of Ramadan, when it’s served with packed rice cakes called “Ketupat.”

In Japan, ginger is used in countless recipes but is famous for two pickled ginger condiments called “Beni Shoga.” One is pink, with a sweet-and-sour flavour, and used almost exclusively for “Sushi”; and the other one is red and sour, but not sweet. The red beni shoga is widely used as a condiment on top of many dishes like “Okonomiyaki” - a Japanese savoury pancake containing a variety of ingredients, and “Takoyaki” - a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special moulded pan. Ginger is also an essential ingredient in the making of the traditional Korean “Kimchi” - a spicy pickled or fermented mixture containing cabbage, onions, and sometimes fish; seasoned with garlic, horseradish, red peppers, and ginger.

Ginger spice features in many African spice powders like “Berbere,” an Ethiopian blend of allspice which is used to flavour soups and stews. It contains many spices like ajowain – the seeds of a plant (Trachyspermum ammi), which is especially beloved in South Asian cooking for its thyme-like flavour; as well as spices like garlic, chillies, cayenne, cardamom, cinnamon, coriander, fenugreek, ginger, and black peppercorns.

“La Kama” is a Moroccan blend of five to six spices. With warm notes and a golden brown colour, this ‘curry’ blend is popular in Tangiers where it is used for Tagine entrees, especially chicken or lamb, and also to flavour soups and stews.

“Ras-el-Hanout” is a Moroccan/North African blend of more than 15 ingredients including anise, cardamom, cinnamon, cloves, fennel, galangal, garlic, ginger, lavender, mace, nigella, nutmeg, pepper, rosebuds, salt, and turmeric - some complex varieties can include about 30 ingredients! This spice mix is used to flavour couscous, tajines and rice.

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LemongrassLemongrass

Lemongrass is wonderfully aromatic, and fills the air with the scent of fresh lemon when bruised – once you smell it you’ll want it! It is abundant, and widely cultivated in south-east Asia, and an essential flavour in the Philippines, Indonesia, Thailand, Vietnam, Sri Lanka, Laos, Cambodia, Malaysia, and Indian cuisine. Sip a Vietnamese soup, or savour a Thai shrimp dish, and you may notice a subtle lemony undertone that lingers on the palate - that’s lemongrass!

The fragrance and flavour of lemon grass is totally unique - lemony, but sweetly subtle. It’s very versatile and goes with almost anything - fish, seafood, chicken, and even beef, making it a ‘must have’ ingredient if you love Asian food. Lemon grass combines well with other Asian ingredients like ginger, galangal, kaffir lime leaves, coconut milk, chillies, cilantro, and garlic.

It is the bulbous portion at the root end of the stems which is used most often for cooking. These white stems can be sliced, minced, ground, or pounded before being added to dishes. Only the bottom seven or eight centimetres are edible - slice off and discard the rest. To use whole, peel away the tough outer layers to reveal the pale lower section of the stem, and using a sharp knife trim the base. Press the stem with the flat side of a knife to bruise and release the flavour - this is essential when infusing soups and syrups. These large sections of stem are removed from the dish before serving.

To prepare lemon grass for stir-frying, cut the pale section across the fibres into small rounds. To make a paste, pound the stem to a pulp in a pestle and mortar.

Combining lemongrass with garlic, Thai fish sauce and chillies will make a wonderful sauce for chicken, as well as Thai inspired soups. Add a stalk of lemongrass to the water used to steam a fish fillet, or as the crowning touch in a “papillote” of fish - fish steamed in parchment pouches, and served on a bed of spinach or mushrooms.

If Thai is not your style, search for your favourite lemon grass recipes online, there’s a world of them out there! One famous classic in which the leaves and stems of lemongrass are used is “Lechón” - a Spanish term that refers to a suckling pig roasted over charcoal. This pork dish is served in several regions of the world, but most specifically in Spain and its former colonial possessions. It is one of the national dishes of The Philippines and Puerto Rico, and also popular in Cuba, The Dominican Republic, and other Spanish-speaking nations in Latin America. In these regions lechón is prepared throughout the year for special holidays and festivals.

The leaves can be infused with rice, milk, puddings, cakes, fruit juices, and herbal teas. Be really imaginative when using this delicate flavour - it can be used in anything from soup to dessert!

Even this simple dipping oil for bread is sure to delight your family and friends. Place a twig of rosemary and thyme, together with a bruised stem of lemongrass, 1 crushed clove of garlic, and a crushed peppercorn, in a small glass container. Fill the container with olive oil or any oil of your choice, and seal. Place on a countertop to infuse for 2 to 3 days, shaking the bottle daily. Strain the oil through cheesecloth before storing. If the flavour is not strong enough for your taste after the first straining, you can put fresh herbs into the oil and repeat the process several times until it is to your liking.

Most recipes call for fresh lemongrass, and with this herb, fresh is best, although it is available bottled, and in a powdered form. Remember that lemongrass imparts its flavour very quickly, especially when added raw to a marinade, or when simmered in a clear broth, so do not overdo lemongrass in a recipe.

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SpearmintMint

The subtly sweet yet refreshingly cool flavour of mint is often associated with Middle Eastern cooking but is used in many cuisines throughout the world, especially in Greek, Mediterranean, European, Latin American, Moroccan, Indian, and Southeast Asian, South American, and North African cuisines.

Mint gives a bright note to savoury dishes, and because it is such a great digestive, helps balance the fatty richness of meats like lamb. Most mints compliment fruits like avocado, strawberry and melon especially well, and perk up many vegetables like tomatoes, potatoes, peas, carrots, baby marrow, eggplant and cucumber.

Mint is especially popular in Middle Eastern dishes like “Tabouli”- a popular Levantine vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of bulgur. In these regions dried mint is also used liberally over rice or hummus, and to impart flavour to yogurt dips, salad dressings, and soups.

Mint is truly an international herb - in French haute cuisine, peppermint is used in “Saumon à la Humbertier” - poached salmon with white wine, vinegar, tarragon, mint, bay leaf, carrots, onions and salt. In Indian cuisine fresh mint is added to chutney, and served as a dip for fried foods like “Samosas” and “Pakoras.” Mint is used along with basil in Thailand, for salads and soups; and it has become characteristic of Vietnamese cuisine.

In Brazil a mint jelly called “Geléia de Hortelã” is served with mutton and meat cutlets; and a traditional Mexican soup called “Albondigas” is basically a meatball soup loaded with vegetables, but the beauty of this soup is how simple it is to make, and the wonderful flavour and aroma of the herbs used - fresh mint, oregano, parsley, and cilantro.

Mint acts as a bright ‘pick-me-up’ for the sweetness of desserts and everyone knows how well it combines with chocolate! Peppermint is very popular to use in the kitchen as a garnish, to add flavour to fruits and desserts, and in the making of sorbet and ice cream. Peppermint and spearmint pack the most refreshing punch if added to summer drinks, going with almost all fruits, but especially with apple juice.

Mint is magic in the kitchen and there is a flavour for every taste, so ignite that culinary spark and imagine how each one would smell and taste: spearmint, apple mint, orange mint, ginger mint, peppermint, lavender mint, pineapple mint, banana mint, and, not forgetting chocolate mint – it’s a regular candy store of flavours, so find your own personal favourites.

Because it is such a great digestive and helps balance the fatty richness of meats, people often associate mint with one of most popular and classic culinary combinations “Roast Lamb and Mint Sauce.” If you are widely travelled, you may have sipped “Touareg Tea”- a popular Moroccan mint tea which is known all around the world. It is commonly served very hot and sweet, as a dessert tea.

Perhaps your favourite use for mint may be cocktails like the popular and well-known “Mint Julep,” consisting primarily of bourbon (or some other spirit) mint, water, and crushed or shaved ice; and let us not forget the famous cocktail “Mojito” - a traditional Cuban clear highball cocktail that consists of five ingredients. The main ingredient is white rum combined with sugar, mint, lime juice, sparkling water, garnished with a sprig of mint and served on the rocks. In Cuba spearmint is one of the most popular mint types used, and its combination of sweetness and refreshing citrus and mint flavours, are what harmonise the kick of the rum, and make this highball a famous summer drink. If your travels ever take you to Mexico, you have to try “Mexican Mojito Chicken.” This mouth-watering chicken dish is seasoned with the main ingredients of a Mojito drink - rum and brown sugar, mint and lime, and sprinkled with olive oil, salt and pepper, before grilling or roasting.

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MarjoramOriganum & Marjoram

People often ask “what is the real difference between oregano and marjoram?” because to the amateur gardener they are almost indistinguishable. One reason for this is that there are so many varieties of origanum. Combine that with the fact that oregano and marjoram cross very easily when grown together, and you have an almost impossible identification problem.

The difference in taste between the two herbs is thankfully something which is easier and clearer to define. Oregano is rich in a compound called “carvacrol,” making it the strongest tasting of the two, with a definite spicy taste. It is also good to remember that some origanum species have a stronger flavour than others, with Greek oregano being the strongest and most widely used commercially.

Individual flavours and aromas of oregano include cloves, peppermint, and pine, and their strong flavours are typically used to flavour Italian, Greek, and Mexican dishes, which already have strong flavours.

Sweet marjoram is a mellow herb, with a sweeter tasting pine flavour and a lesser degree of the citrus and clove flavours. The chemical sabinene hydrate is largely responsible for its sweeter flavour, but it also shares many of the chemicals present in oregano to varying degrees.

Some cooks prefer a pungent, hot and spicy oregano flavour, while others prefer the sweeter types. If you analyse the contents of dried oregano which you buy in the supermarkets it will most likely contain not only oregano but also some marjoram. Taste is a personal matter, but often a mixture of both herbs is the ideal flavouring for many recipes.

Because of the differences in flavour, when selecting origanum for cooking, it’s best to think of it as a ‘flavour’ rather than a genus or species. Many new and exciting hybrids, with various flavours and aromas, are continually being bred for the kitchen gardener, so visit your garden centre to sample the latest, and if it tastes good - buy it!

Most people associate oregano with Italian food, especially pizza, and while the Italians may shower it on pizza and slip it into tomato sauces, they also use it to flavour a number of other dishes like spaghetti bolognaise, chilli, and in a bouquet garni to flavour soups, stocks and stews. The Greeks also adore oregano, and anyone who has visited Greece will attest to how wonderful Greek-style grilled chicken with oregano, garlic, lemon, and olive oil tastes.

Besides Italian and Greek cooking, oregano is also used in Spanish, Portuguese, Turkish, Middle Eastern, Caribbean, and Mexican cuisines to season sauces, meats, chicken, salads and seafood, but this herb will always remain an integral part of Mediterranean cooking because it’s abundant, growing wild in the mountains of Italy and Greece.

Try it with meat, poultry, mushrooms, egg dishes, potatoes, rice dishes, and herbed butters. Italian oregano is the most famous variety, with a strong spicy flavour essential for Italian and Greek dishes. It is even spicy enough to be delicious in Mexican salsas, or chilli flavoured dishes.

Greek oregano has the classic pungent, hot and peppery oregano flavour that appeals to many cooks. Its spicy yet refreshing flavour can be used in Italian, Greek, Spanish, and Mexican cuisine.

Lebanese oregano is also called “Syrian oregano” or “oregano za’ater”, “ezof”, and “wild middle-eastern oregano”. It has a strong aroma and salty flavour, somewhere between marjoram and oregano. It is a popular seasoning throughout the Middle East, especially in Lebanese cuisine. Oregano is harvested in the wild and used as the primary ingredient in preparing “Za’atar” - a mixture of dried herbs, sesame and sumac, used for flavouring and as a garnish. Za’atar is mixed with garlic, salt, olive oil, and crushed sumac seeds, and spread on bread. In Jordan, Lebanon and Israel, it is a common flavouring for grilled mutton and is also used to flavour breads.

Golden oregano is used in tomato dishes, rice, pasta, sauces, dressings, and vinegars, and variegated oregano has a milder flavour than most oregano’s and is great to use in fresh salads, vegetable dishes, salsas, as well as meat dishes.

Oregano should always be used sparingly because it can easily overpower a dish and spoil it. Most varieties stand up well to long cooking times and can be added early in the cooking process.

Marjoram on the other hand, with its mellow flavour, is usually added at the end of the cooking time.

Greek oregano is mostly used dried because it doesn’t hold up well to prolonged cooking when used fresh.

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Parsley Flat LeafParsley

When you say “parsley” to people, most will think of garnish, right? This could not be further from the truth because this slightly peppery and bright herb is so much more than a bit of green on the side of your plate - it’s one of the oldest spices known to man! No kitchen should be without this workhorse of the herb world -it goes in just about every dish you cook and there’s a world of recipes out there with parsley.

Parsley’s got personality, and its robust “green” flavour is delicious in a multitude of recipes where it’s put centre stage. One of the easiest ways to feature parsley is in “Persillade” - a French term for a simple, ready to use sauce or seasoning mixture which can be made ahead of time and stored in the refrigerator. In its simplest form persillade consists of equal parts by volume of chopped garlic and parsley, but many other variations are made. It’s a common ingredient in many dishes like the classic French bistro dish called “Pommes Persillade” - a simple but delicious dish of cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking time. Another delicious way to use it is to simply add it as a garnish for fried or grilled chicken.

By adding lemon jest to the garlic and parsley you have what Italians call “Gremolata” - a traditional accompaniment to the famous Milanese braised veal shank dish “Ossobuco Alla Milanese”. This simple parsley and garlic mix is also used extensively in several other countries, and cuisines: Greek, Cajun, Louisiana Creole, and Québécois cuisines.

The stems actually carry more of the flavour than the leaves, so save them for soups and stews which have a longer cooking time. Flat leaved parsley is preferred by many cooks because it has a sweeter flavour than curly parsley, and stands up to long cooking times better. Others prefer curly leaf parsley because of its more decorative appearance in garnishing.

Parsley complements any savoury dish and is especially good in fresh salads. It goes extremely well with meat, poultry, and fish dishes, and is delicious in pasta and cheese sauces. Flat leaf parsley is widely used in Middle Eastern, European, Brazilian and American cooking; and in southern and central Europe, parsley is part of a “bouquet garni” - a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces.

Parsley is the main ingredient in Italian “Salsa Verde” - a mixed condiment of parsley, capers, anchovies, garlic, and bread soaked in vinegar, served with “Bollito Misto,” or fish. Bollito misto is a famous, classic Italian dish of mixed meats like beef, chicken, sausage and veal, simmered with vegetables and seasonings in broth, and served with a green sauce based on parsley, or alternatively, a red sauce based on tomato.

In England “Parsley Sauce” is a roux-based sauce, commonly served over fish or gammon. In Brazil, freshly chopped parsley and freshly chopped spring onions (scallions) are the main ingredients in the herb seasoning called “Cheiro-verde,” which literally means “green smell” in Portuguese. It is used as a key seasoning in many Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. Parsley is also a key ingredient in several Middle Eastern salads like “Tabbouleh” - an Arab Middle Eastern vegetarian dish traditionally made of tomatoes, parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt.

Another type of parsley called the Hamburg Root Parsley (Petroselinum var. tuberosum) produces much thicker roots than those varieties cultivated for their leaves and has thick leaf stems resembling celery. Root parsley looks similar to parsnips, and although parsnips are among the closest relatives of parsley in the family Apiaceae, it tastes quite different from root parsley. Root parsley has a delicious nutty flavour, reminiscent of a combination of celery and parsley and the tops can be eaten too. Root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack.

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RocketRocket

Once considered a somewhat exotic ingredient, rocket has now become main-stream, but this herb is not for those who prefer mild flavours like that of an Iceberg lettuce salad - rocket calls for an adventuresome palate! There are several cultivars of rocket available in specialty seed catalogues which vary in leaf form and colour. They vary in pungency too - some are sharply spicy, while others have a sweeter flavour.

Although rocket has been a popular salad green and ‘seasoning leaf’ in southern Europe for centuries, and in Italy it is standard table fare, if you search for rocket recipes online you will yourself in some exotic places you only dreamed about. In Egypt it is eaten raw as a side dish, and regularly accompanies local seafood dishes. In Brazil rocket is eaten raw in salads, and a popular combination is rocket mixed with mozzarella cheese made from buffalo milk, and sun-dried tomatoes.

In India the mature seeds are known as “gargeer” and can be used as a flavouring substitute for mustard, and in regions with poor rainfall, particularly West Asia and Northern India, the seeds are pressed to produce oil known as “Taramira” or “Jamba Oil.” This oil is highly pungent and is first aged before being used for pickling, or as a cooking or salad oil.

Tourists to southern Italy are sure to have tasted this herb in the pasta dish “Cavatiéddi” in which large amounts of coarsely chopped rocket are added to pasta seasoned with a reduced tomato sauce and pecorino, a hard Italian cheese. And, if you are lucky enough to have visited the island of Ischia located in the stunning Bay of Naples, in the south of Italy, you have probably tasted a sweet, peppery, digestive alcohol called “Rucolino” made from rocket. This liqueur is a local specialty which is enjoyed in small quantities following a meal, in the same way as a “Limoncello” or “Grappa”.

The flowers, young seed pods, and mature seeds of rocket are all edible. Rocket is stronger tasting than most leafy greens, and the flavour has been likened to mustard greens, radish, and watercress. The leaves taste better when harvested young, and before the plant flowers. Larger mature leaves, and those grown in the hot summer months, are much stronger, tasting almost bitter, and must be used with discretion.

Young rocket leaves, sprouts or microgreens are wonderful in stir fries. In order to absorb the highest quantity of the nutrients in rocket it should be eaten raw, so add it to fresh green salads and potato salads for a pleasant peppery bite.

If heated (boiled or steamed) it quickly loses pungency, but acquires a characteristic, rather subtle flavour, which works well in some Italian pasta or risotto dishes. In these instances, to retain as much flavour as possible, it is preferable to merely wilt the rocket by simply folding the leaves into a hot dish just before serving - the heat from the dish will quickly wilt and soften the tender leaves.

Rocket recipes can be so simply delicious, for example, in Rome rocket is used in a simple but very special meat dish called “Straccietti,”consisting of thin slices of beef with rocket and parmesan cheese. Raw rocket is also often added to pizzas after they are baked, as well as in many other recipes and sauces. It is especially delicious if fried in olive oil and garlic as a condiment for cold meats and fish.

In France rocket is often mixed with other greens in a “Mesclun.” The name “mescal” comes from Provençal (Southern France) and literally means ‘mixture’ - a salad mix of assorted, small, young salad leaves, which traditionally includes rocket, chervil, leafy lettuces and endive, in equal proportions. Modern interpretations may include an undetermined mix of rocket and seasonal greens like lettuces, spinach, Swiss chard, mustard greens, endive, dandelion, mizuna, radicchio (leaf chicory) and sorrel.

 In Hawaii a similar mix of greens called “Nalo Greens” are popular and grown in the region of Waimanalo. More recently Americans discovered this tangy salad green which they call “arugula” and it quickly became popular among salad lovers.

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RosemaryRosemary

Charmingly fragrant rosemary is the perfect herb to have in your kitchen garden. It is also one of the most commonly found herbs on kitchen spice racks for good reasons – not only does it have a wonderful taste and aroma, if added regularly to our diets, it also has a wealth of beneficial health effects.

Rosemary is one of the most common aromatic plants of the Mediterranean landscape, growing together with other Mediterranean herbs like basil, lavender, sweet marjoram, Greek oregano, sage and thyme.

Rosemary is used most extensively in French, Italian and Spanish cooking, and traditionally its intense, fragrant aroma is paired with lamb, chicken and game, but it’s also suited to fish and bean dishes.

In Italy, rosemary is tremendously popular because it works particularly well with garlic and tomatoes, and it is used to flavour pasta sauces, meats, fish, and pizzas. It is often used in vegetable preparations such as mushrooms and cannellini beans, but when it comes to roasted potatoes, it is virtually impossible for Italians to cook them without rosemary!

It’s also most important in French cuisine where it is used in the most imaginative ways. In restaurants you will be inspired by its uses in dishes with amazing names like: “Calamars Grillés Au Romarin, Salade De Roquettes Et Copeaux De Parmesan” (calamari, squid, grilled with rosemary, served with a rocket salad, and flavoured with shavings of Parmesan cheese); or maybe “Carré D’agneau Rôti Au Thym Et Au Romarin,” (a rack of lamb roasted with thyme and rosemary.) And how about finishing off with a dessert like “Tartelettes Au Mirabelles Et Au Romarin” (small tarts made with France’s popular Mirabelle plum, flavoured with rosemary) or perhaps “Pêche Rôtie Au Miel Et Romarin” (peaches roasted in honey and rosemary.)

Rosemary, thyme, and oregano are the three main spices that you’ll find in most Spanish recipes, along with saffron, cayenne pepper, parsley, bay, and garlic. And, just like the Italians, Spaniards love rosemary with roasted potatoes in dishes like “Patatas Al Romero” (roasted potatoes, seasoned with garlic and rosemary crushed in salt, and blended with olive oil.) It is also used judiciously to season chicken, game, and lamb, and many restaurants convert the stripped twigs themselves into aromatic kebab sticks. Often, even the stove on which the meat is grilled is fuelled by rosemary wood, filling the air with a delightful aroma that will make your nose twitch with delight.

Then there is “Paella” - the traditional Valencian paella is made with chicken, rabbit, and haricot beans. This already delectable dish is more complex with the addition of a sprig, or an infusion of rosemary while the rice is cooking, and if you are making vegetable paella, rosemary simply works wonders.

Aromatic rosemary gives a distinctive pop to meats, vegetables, and soups -and can even be a surprise factor in cocktails and cookies, so think outside the box when cooking with this herb.

Although rosemary is commonly used to flavour Mediterranean dishes and is especially good with lamb, it can be included in so many dishes. Spike meat, poultry and game with rosemary - alternatively, chop and use in stuffing’s and sauces for fish, lamb or chicken. It can even be used as part of a “bouquet garni” to be added to potjies, soups, stews and casseroles.

Rosemary ‘Tuscan Blue’ is called “braai rosemary” in South Africa because it has long straight stems that make ideal skewers for kebabs and sosaties. It is also delicious in marinades, and whole sprigs can be roasted with root vegetables.

Steep fresh sprigs of rosemary in oil, vinegar or wine, for a rosemary flavoured salad dressing or sauce. The leaves are delicious sprinkled over Italian breads such as focaccia, and can be added to herb butter and cottage cheese.

Because rosemary is highly aromatic, with a strong astringent taste, it should be added sparingly to dishes. Cooks often add a whole sprig to their dishes, removing it before serving. When cooking with dried rosemary, crush it before adding it to the dish, as the sharp leaves can be difficult to remove once cooked.

When used sparingly, the aromatic flavour of rosemary works well in delicate desserts such as sorbets and fruit salads. Use small amounts of chopped, ground or powdered rosemary to flavour biscuits and scones. The beautiful flowers look and taste great when sprinkled onto cakes, desserts and ice cream.

Rosemary leaves can be harvested any time and are used fresh or dried, but the flavour is strongest when used fresh.  Interestingly, a study done at Rutgers State University found that rosemary had preservative qualities more powerful, and safer, than common food additives.

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SageSage

You’d be a wise sage to add this herb to your recipes - although it’s a strongly aromatic and slightly bitter herb, sage can impart a soft, almost sweet, savoury flavour. Sage has been grown for hundreds of years in England, France, and Germany, and today many exciting new garden varieties have been developed.

The flavour of the various varieties of sage may vary, but in essence sage is a very strongly aromatic and slightly bitter herb that can withstand long cooking times without losing its flavour. Whenever possible, choose fresh sage over the dried form since it is superior in flavour, and always remember, just like rosemary - a little goes a long way.

Most people associate sage with turkey and stuffing, or perhaps you picked up its distinct flavour in Middle Eastern foods like lamb and onion kebabs. It even goes well with cheese, and the English have long made a delicious sage-flecked cheese known as “Sage Derby”. So if you are not that familiar with this herb and its uses, be inspired by its unusual flavour, there are so many wonderful dishes in which it is used.

Sage is quite the international herb because it goes well with pork, beef, duck, and chicken recipes - fatty meats in particular - and will aid in the digestion of these foods. Although sage is uncommon in French cookery, the Italians love it, especially with veal. It is also simply delicious chopped and mixed with melted butter before being stirred into pasta or gnocchi. The Germans love to add it to sausages, and the Americans associate it with turkey and dressing.

Sage is also delicious with onion and cheese dishes and is a favourite for rich and creamy sauces. For a creamy onion and sage side dish, bake small boiling onions in a sauce made with sage, parsley, paprika, lemon juice, lemon rind, mushrooms, butter and milk.

Another great way to use this herb is by halving tomatoes and then buttering and piling them with small mounds of sage, before baking them until tender. These baked tomatoes go extremely well with grilled pork chops, and even eggplants are delicious done this way.

Sage also pairs well with egg dishes and is great in dumplings and savoury scones. Fresh sage leaves can even be made into a delicious snack by dipping them into a light batter before deep-frying them.

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Summer Savory

Summer and winter savory are collectively called “savouries.” These marvellous little herbs belong to the fascinating mint family and have a unique, peppery flavour. Summer savory has a peppery taste much like thyme, while winter savory has a peppery, but more pine-like taste. These versatile herbs blend well with other herbs like basil, bay leaf, marjoram, thyme, and rosemary, and it is said that the taste of savory brings all the individual flavours of these herbs together.

So tasty are the savories when paired with beans and other legumes, both species are referred to as “the bean herb.” Their wonderfully distinct piquancy can even be used to flavour relatively mild foods without overpowering them.

In France savouries grow in abundance in the foothills and mountains of Provence, together with other Mediterranean herbs like marjoram, thyme, and lavender. The French call them “poivre d’âne” (donkey’s pepper) and “pebre d’ail” (garlic pepper) and still use them to flavour many dishes.

When cooking, think of the two flavours of the savouries as nature’s way of ensuring we always have a continual supply of this versatile herb.

 Summer savory, with its milder flavour is used in meat and fish dishes, especially freshwater fish. It is used commercially to flavour salami, and has a remarkable affinity for green and haricot beans. Summer savory is useful in soups, sauces, salads, stuffing’s, as well as in chicken and egg dishes. The tender, young leaves can even be added to salads.

In Atlantic Canada savory is used in the same way sage is used elsewhere and is the main flavouring in dressing and stuffing various fowl dishes. Summer savory, mixed with ground pork and other basic ingredients, is used to create a thick meat dressing known as “Cetonnade,” which is eaten with turkey, goose and duck.

It also is used in meat pies, and to make stews such as “Fricot” -  a traditional Acadian stew made with meat or fish. Fluffy dumplings, also called “doughboys” are cooked atop the stew, making it the ultimate comfort food.

Although winter savory has a strong flavour when raw, it mellows when cooked, making it useful in dishes that require a long cooking time. It is widely used in Italy, Germany, and France, where it is known as the “bean herb” because it can be used to flavour all bean varieties. It also helps in their digestion, thus decreasing the flatulence often associated with legumes.

Another good reason savory is such a good partner when boiling dried beans, is that it replaces salt. If salt is added during the boiling stage of cooking beans it toughens the skins, making the beans impossible to soften, no matter how long they are boiled, so next time add some sprigs of savory instead of salt.

Winter savory also combines well with pork, veal and fish. Try it in potato salads, with mushrooms, or in a cheese sauce. It is perfect for soups and stews, pâté and game meats, or whenever a peppery flavour is required.

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Lemon Thyme Thyme

For many, thyme brings up happy memories of eating traditional roast chicken with thyme and onion stuffing, or classic turkey with sage and thyme at thanksgiving. For others it is associated with pasta sauces and pizza.

But alas - poor thyme, she seems to always be the bridesmaid, never the bride - destined to work tirelessly as a culinary Cinderella in the kitchen. Well, no more, it’s time for this Cinderella to go to the ball and play centre stage. She’s quite capable of competing with those other flashy herbs like coriander, mint, basil and parsley, and once you get addicted to her clean yet bracing pungency, you will find yourself reaching for thyme more and more!

Thymus is native to southern Europe, from the western Mediterranean to southern Italy, and for thousands of years it has been a superstar of the herb garden, both for its culinary and healing properties. Although it remains one of the most important herbs of the European kitchen, it is also used in a multitude of cuisines all over the world, from the Mediterranean to Mexico, and in dishes as diverse as casseroles, chillies, curries, and chowders.

The beautiful hills of Greece are covered with wild thyme, and when it blooms they are painted pink and lavender by the profusion of tiny blossoms, from which a delicious and plentiful honey is still produced today. Thyme always played a star role in Greek kitchens and was also used to preserve food. Even the goats and sheep were encouraged to graze on the wild plants to keep them healthy and improve the flavour of the meat produced.

Modern Greeks continue this love affair with thyme and a lovely old Greek saying “I ate bread and olives with him” denotes an act of friendship, and visitors to Greece will attest to how divine “Greek Olives” are as a simple snack, served only with fresh bread! They may wonder, however, what that unique flavour in the background is? Well, of course, its thyme, and in this traditional recipe the little wrinkly black olives are marinated in olive oil, vinegar and thyme.

Adventurous cooks even add it to sweet dishes for an unexpectedly mouth-watering touch, so, if you love the cuisine, thyme is one Greek herb that you just have to have around.

Thyme is also absolutely essential in French cuisine and both wild and hybridised varieties are used for cooking. Most of the wild thyme in France comes from the Garrigues in Languedoc-Rousillon, the Maquis in Provence, and Corsica, where this little evergreen can be found growing abundantly all year round on windy and stony, practically treeless hills. Corsica is famous for its six AOP honeys, two of which come from bees that collect pollen from wild herbs, and especially thyme.

Although dried thyme is available, no French chef will choose it over fresh thyme, and whether it’s wild or cultivated, thyme will be flavouring sauces and soups, fish and poultry, lamb, veal, fish, and herbal butters.

Thyme is also a common component of the “Herbes de Provence” - a traditional blend of aromatic herbs that flourish in the hills of southern France during the hot summer months. Bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram are some of the herbs typically used.

Unlike rosemary, which tends to dominate other flavours in a dish, thyme shares the spotlight with other herbs graciously, giving dishes a delicacy that’s not easy to achieve with any other herb, perfuming foods with its earthy, slightly sour flavour, much like a very mild lemon. Even adding a few leaves to a dish right at the last minute will bring all the other flavours into sharper focus.

Although thyme is used throughout Italian, French, and of course Mediterranean cooking, going well with almost everything, it is also much beloved in Cajun and Creole cooking and is the primary component of Caribbean jerk seasonings. It has truly attained international status and even features in Mauritian curries. In South Africa, it is often reached for when making pasta sauces, and roast meat, or perhaps when slow cooking a soup or stew, but it’s time we started looking at thyme in a whole new light because it’s equally at home in a caramel sauce as it is in a dreamy macaroni and cheese!

Not only does this herb taste divine, it aids digestion by breaking up fatty foods, so reach for thyme when preparing freshwater fish, seafood, poultry, and meats - it’s wonderful in stuffing’s, or rubbed on the crackling of your pork joint. Beaten into softened butter it will add a final melting element of deliciousness to a steak or lamb chop, and is certain to have all your friends asking what that delicate flavour is?

Use it to season casseroles, soups, sauces, and marinades, and remember, it adds a wonderful depth of flavour when added to vegetables, pairing especially well with mushrooms, potato, eggplant, marrow, onion, beans, and beetroot. Next time you’re frying onions into creamy softness, add some thyme, or add it to rice dishes and omelettes for a delightful variation. For perfect mushrooms on toast sprinkle a few bruised thyme leaves over the mushrooms when you’re frying them, along with the garlic, and finish with a tiny squeeze of lemon. To make its flavour pop with cooked dishes try adding thyme at the beginning, and then add a little more, just before serving.

You can sprinkle it into bread dough, especially pizza and focaccia, or you may find you love it lightly incorporated into your Yorkshire pudding batter. Versatile thyme is not only for cooked dishes, so next time you make a tomato salad, try substituting tender young thyme leaves instead of basil for a delightful change.

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Turmeric Turmeric, Borrie, Haldi, Manjal

Turmeric, that gorgeous ochre coloured root, has become one of the trendiest spices to use today. It adds a unique flavour to dishes, not to mention the vibrant golden colour it imparts.

A close relative of ginger, wild turmeric (Curcuma aromatica,) which is native to India, Sri Lanka and the eastern Himalayas, turmeric is the spice that gives curries their vivid golden hue and yellow mustard its bright colour. Its warm peppery taste, with subtle hints of ginger, combined with its health benefits, is truly a match made in heaven. Turmeric makes healthy living delicious and easy, and recipes containing turmeric will also include other exciting and healthy spices. Learning the skill of combining them will open up a whole new world of flavours and aromas which your family is sure to love!

Turmeric has been a staple in Middle Eastern and Southeast Asian cooking for thousands of years and is commonly used in Bangladeshi, Indian, Iranian and Pakistani cuisines.

The whole plant is edible but it is the roots which are boiled, dried, and ground up to produce turmeric powder. The leaves make a wrap for steamed fish, and are wonderful for decorating tables with a tropical flair. Even the flowers can be eaten as an exotically beautiful vegetable - like lettuce with a kick! No matter its intended use, turmeric is a truly unique spice and worthy of a place in any herb garden.

Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. The fresh turmeric root looks much like ginger root but is less fibrous and more chewable, crunchy and succulent, with a somewhat sweet and nutty flavour, mixed with a peppery kick. When it’s time to start cooking, simply cut off the required quantity, trim off the hard ends and peel with a vegetable peeler.

There are few places this bright yellow root can’t go - including your hands, kitchen towels and cutting boards, so ensure you work with gloves on. Use old chopping boards and do not work on surfaces which can stain.

Turmeric has numerous uses in East Asian recipes, such as a pickle which contains large chunks of soft, fresh turmeric. In India the roots are cooked and eaten as vegetable curry with roti or bread, and are also included in many vegetable and meat dishes. In Indonesia, the young shoots and rhizomes are eaten raw, and turmeric leaves are used for the Minang or Padang curry bases of Sumatra, such as “Rending” - a spicy meat dish which originated from the Minangkabau ethnic group, and is now commonly served across the country; as well as “Sate Padang” - a speciality satay from Padang, West Sumatra, made from beef cut into small cubes with a spicy sauce on top. In Thailand, fresh turmeric rhizomes are widely used in many dishes, and particularly in southern Thai dishes like “Thai Yellow Curry“, and “Turmeric Soup.”

In Vietnamese cuisine, turmeric powder is used to colour and enhance the flavours of certain dishes such as “Bánh Xèo” - a Vietnamese savoury fried pancake made of rice flour, water and turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts. “Mi quang” is another favourite made with a rich chicken broth and rice noodles, freshened up with crunchy vegetables, and topped with everything from chicken to shrimp or snakehead fish. Powdered turmeric is also used in many Vietnamese stir-fries and soup dishes.

The staple Cambodian curry paste “Kroeung” which is used in many dishes, typically contains fresh turmeric. Many Persian dishes also use turmeric as a starter ingredient; and various Iranian khoresh (stew dishes) are started using onions caramelized in oil and turmeric, followed by other ingredients. The Moroccan spice mix called “Ras El Hanout” also typically includes turmeric. In South Africa, turmeric is used in curries and to give boiled white rice a beautiful golden colour.

To make turmeric powder, thoroughly scrub fresh rhizomes clean before boiling them whole for about 45 to 60 minutes. This helps brighten their colour and release some of the oils responsible for their deep aroma. Drain and cool completely before slicing and laying the roots on racks to dry out completely in a hot oven. Once cool grind into powder.

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WatercressWatercress

Watercress, a close cousin of mustard greens, cabbage, and arugula, is considered to be one of the oldest leaf vegetables consumed by humans, and its health giving properties have been known since ancient times. Although watercress is believed to have originated in ancient Greece, it has an illustrious and long history, and there is evidence of its use dating back 3 millennia to the Persians, Greeks, and Romans, and it remains an integral part of Mediterranean diets today.

Watercress, the green of dainty tea sandwiches, may have a reputation for being proper and stodgy, but in reality it’s spring’s liveliest green and will supercharge everything it touches. The peppery heat comes from the plant’s mustard oils which are released when chewed, filling your mouth and nose with mustardy warmth and then refreshing it with the succulent, juicy stalks, from the water in which it is grown.

Watercress is wonderfully versatile, adding a delicate crunch to dishes when added raw, and a delicious flavour when cooked. For health purposes it is best eaten raw. Either way, watercress provides the same unique taste, and is great for many dishes. When purchasing watercress, go for crisp, dark green leaves, with no signs of yellowing or wilting. Trim the roots, wash and shake dry just before you’re about to use it.

Add flavour and crunch to sandwiches by chopping raw watercress into small pieces, mixing it with cream cheese and chives, and spreading it on bread. Add a few fresh cucumber slices for a light sandwich that’s bursting with flavour. A watercress and egg sandwich is also a classic - mash 1 boiled egg with some mayonnaise and seasoning, spread over wholemeal bread and top with diced watercress, yummy!

Supercharge salads with nutrients by simply adding fresh watercress to your standard salads, or you can build a hearty salad around the plants unique flavour. Do your taste buds a favour and combine watercress with cucumbers, a touch of fennel and a sweet lime dressing, for a refreshingly different summer salad. Adding sweet fruits such as papaya, pomegranate, mandarins or pear to a watercress salad will also help to balance its peppery taste. Try it in a rocket salad with orange segments, or an avocado salad with warm bacon. The peppery bite of watercress also goes really nicely with warm winter salads.

Take soups to the next level by chopping watercress into fine pieces and simmering it in chicken or vegetable stock. Puree in a blender or food processor and use it as a base for a heart-warming soup, adding a variety of herbs and chopped vegetables. For a hearty potato and watercress soup, puree boiled potatoes along with watercress infused stock.

Watercress is particularly good at cutting through fatty meats, and in Germany it is eaten with meats, sausages, and smoked fish. With its refreshing flavour it is the perfect complement for rich tasting fish like sea trout or salmon. Watercress is so versatile it can be used in stir fries, chicken dishes, burgers, salsas, dips, butters or sauces. A quick and simple way to add watercress to your diet is to feature it in your next homemade pizza. It is mouth-watering with ricotta cheese, tomatoes, fresh basil, and a little pancetta. For a tasty variation, swap basil with watercress next time you make pesto to stir through pasta.

For a quick quiche filling whisk 2 eggs with 100ml milk and seasoning, then add chopped watercress, tomatoes and grated cheese. Pour filling over base and bake for 20 minutes.

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