Aromatic herbs like cilantro, basil, parsley, mint, and rosemary elevate the flavor of dishes, adding both color and depth.

Whether fresh or dried, these herbs enhance stews and recipes, transforming them into flavorful, vibrant meals.

Aromatic herbs not only improve taste and aroma, but they also serve as a healthier alternative to salt, making them ideal for those managing high blood pressure. These herbs are often used to brighten up dishes, turning simple recipes into colorful, inviting plates. Packed with essential vitamins and minerals, they contribute to a nutritious, therapeutic diet. Different herbs have varying uses in cooking!

1. Basil

Widely used in Italian cuisine, basil is a key ingredient in pasta and pizza dishes, typically used fresh. With over 150 varieties, the most common culinary basil is sweet basil. To preserve its delicate aroma, add basil to hot dishes at the end of cooking.

2. Bay Leaves

A staple in Mediterranean cooking, dried bay leaves add depth to stews, sauces, and marinades. Avoid frying them; instead, hydrate them to release their full flavor, from sweet to spicy. Bay leaves pair beautifully with other herbs like oregano, parsley, and thyme. For optimal freshness, store them in an airtight jar rather than in the fridge, where they may lose their potency.

3. Wild Oregano

Both fresh and dried, wild oregano is perfect for pizzas, pasta, vegetables, potatoes, and sauces. It’s commonly used in savory doughs like bread, pizza, and focaccia. Oregano pairs well with mozzarella, anchovies, eggs, and onions. Additionally, it aids digestion when brewed into an infusion.

4. Parsley

A beloved herb, parsley comes in two varieties: flat-leaf and curly. The flat-leaf type has a stronger flavor, making it ideal for soups, sauces, vinaigrettes, and fillings, while curly parsley is often used for garnish. Parsley doesn’t fare well with long cooking times or high heat.

5. Dill

With it's sweet, aniseed flavor, dill complements meats, fish, and creamy dishes. It pairs beautifully with lemon and vinegar. Common in Scandinavian cuisine, it is used to marinate salmon and in preserved herring. Add dill at the end of cooking to preserve its flavor and aroma.

6. Rosemary

Native to the Mediterranean, rosemary is known for its fragrant aroma and flavor. It’s a key ingredient in paella and pairs well with roast lamb, rabbit, ratatouille, marinades, pickles, rice dishes, and even in sausages and cheeses. Once dried, it retains its properties for a long time.

7. Mint

With its refreshing, cooling flavor, mint is easy to grow and thrives in moist, fertile soils. It’s often used in sweets, pastries, and savory dishes like salads, soups, sauces, vegetables, game meats, lamb, and legumes. It can be grown in pots in the kitchen for easy access.

8. Thyme

A quintessential Mediterranean herb, thyme grows wild in hillside areas and is often dried by tying bouquets and hanging them upside down in a dry, airy place. Thyme can withstand long cooking times without losing its flavor, making it perfect for meats, poultry, sausages, potatoes, vegetables, and stews.

Tips for Cooking with Fresh Aromatic Herbs:

1. Always wash and dry herbs thoroughly before use.

2. Hardy herbs like rosemary and thyme are best added towards the end of cooking, while delicate herbs such as basil, cilantro, parsley, and dill

3. Certain fresh herbs, like fennel, mint, and basil, can be frozen under the right conditions. However, be aware that they may lose some of their flavor and texture. To freeze small leaves, place them in an ice tray with water.

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