Cooking With Herbs

Your Ultimate Guide to Cooking With The 12 Most Popular Herbs

Getting Started

Whether you want to learn about cooking with herbs for the first time, brush up on your knowledge, or freshen up your culinary adventures, I’ve got you covered! Herbs are a fantastic way to add flavour and depth to your cooking and I use them in a huge variety of dishes. 

In this explainer I’ll discuss why we use herbs in cooking and their many uses. I’ll detail the 12 most commonly used herbs in cooking, along with their flavour and character. I’ll tell you which herbs you can substitute for another should you run out. I’ll also give you my shortlist of cupboard essentials, a small selection of the most versatile herbs that will be useful for most recipes you come across.

Discover with me how these flavour packed beauties can transform your dishes from the ordinary to the exceptional with a minimum of effort.

WHY USE HERBS? – THEIR MANY USES

FLAVOUR ENHANCEMENT: Herbs can be used to add depth, complexity and unique flavours to dishes. Herbs are able to elevate the taste of various ingredients and create harmony in a dish

AROMA AND FRAGRANCE: Providing unique aromatic notes that can enhance the overall sensory perception of a dish, people often underestimate the power of aroma in creating the overall experience. 

GARNISH AND PRESENTATION: Adding to the visual enhancements of a dish by providing colour and beauty. We eat with our eyes after all!

SEASONING AND BALANCE: Giving a natural flavour that can balance out other ingredients without overpowering a dish 

CULINARY INFUSIONS: You cab use herbs as an infusion in oils, vinegars and other liquids to impart their flavour. This captures the essence of a herb which can then be used as a base for sauces, marinades and dressings

PRESERVING AND PICKLING: Herbs such as dill and bay leaves are often used in preserving and pickling  to both add flavour and to help the processes 

HERBAL TEAS AND INFUSIONS: Mint, chamomile, lemongrass and many other herbs are infused to create refreshing and soothing beverages

HEALTH BENEFITS: For many centuries, herbs have been used by various cultures for their medicinal and healing properties by providing antioxidants, vitamins, minerals and all manner of natural goodies

CULTURAL SIGNIFICANCE: Over generations, many countries and regions have developed a strong affinity with particular herbs. As well as a matter of local pride they can define the unique flavours and character of a regions food heritage

CULINARY CREATIVITY: Ultimately, herbs provide an excellent tool in our experimental tool kit. High end chefs and home cooks alike can explore different quantities and combinations of herbs to create their own unique flavour profiles and spins on classic dishes

EXPLORING THE MOST POPULAR HERBS

While of course I’m not covering all parts of the world and all cuisines here, these 12 most popular herbs will cover you for 1000’s of the recipes you might come across. Read below for an individual breakdown of the flavours, aromas and culinary applications of each herb. Consider it a getting to know you session.

I’VE NOT GOT THAT HERB! – THE PERFECT SUBSTITUTES FOR AN EMERGENCY

What to do when a recipe calls for a herb and you’ve run out (or, ssshhhh, never bought it in the first place), well first, don’t panic. In most cases herbs are a welcome addition to a recipe rather then an absolute essential but in many, many instances it’s perfectly ok to substitute one herb for another without drastically changing the final dish. Below is a list of those 12 most common herbs and their nearest and dearest substitutes:

Basil	Thyme, Oregano
Oregano	Basil, Rosemary, Thyme
Rosemary	Thyme, Sage, Bay Leaf
Thyme	Rosemary, Oregano
Parsley	Chives, Dill, Celery Leaves
Chives	Parsley, Shallots
Coriander/ Cilantro	Parsley, MInt, Dill
Dill	Tarragon
Mint	Coriander/ Cilantro
Sage	Rosemary, Thyme, Oregano
Tarragon	Oregano, Basil
Bay Leaf	Rosemary, Thyme, Oregano

While these substitutions won’t provide an exact replication of the original herb they should generally provide a much better choice than leaving the herb out all together. One thing I will always say though, and that you should always remember, is the choice is always yours. You don’t have to follow a recipe precisely for the result to be delicious. We all have different tastes and if you prefer a little more of this, or a little more of that then go for it! Once you use it the recipe is yours. The same goes with substituting herbs. Add more, add less, use a different herb, the choice is yours and only through trial and error will you discover your own destination. Recipes are a guide, a starting point. The rest is up to you.

FRESH OR DRIED? – HINTS & TIPS

Fresh herbs are best for when you want to impart vibrant flavours, delicate aromas and freshness to a dish. They are particularly suited to dishes where they are a star flavour or where their visual appeal is important such as in salads or garnishes. Generally the harder herbs, like rosemary and thyme, can be roasted or cooked for long periods of time in stews and the softer herbs, like basil and tarragon, are best added towards the end of cooking as a finishing touch where they can retain their flavour, freshness and aromatic compounds

Dried herbs are generally better when you want a more concentrated flavour that can withstand longer cooking times. They come into their own in slow cook recipes like stews and casseroles. Putting them in the recipe early allows them time to rehydrate and to infuse their flavour into the dish, providing a more rounded flavour to the finished food.

Substituting fresh for dried herbs is of course possible, but bear in mind that as a rough rule you’ll only need ⅓ as much dried herb as you would fresh herb. The reverse is also true in that if you’re replacing dried with fresh herbs, you’ll need about 3 times as much. 

As ever though, these are personal choices and there’s no replacement for tasting food at every point in a recipe. You’ll quickly learn to adapt and tweak the flavours as you go along and as you recognise the effects that different ingredients have on each other and the effect that cooking time has on them all.

WHAT HERBS SHOULD I KEEP IN MY CUPBOARD?

I personally have a silly amount of dried herbs stored in tiny jars, partly because I cook everyday and never know what I might need but also because they look tremendous on a shelf! You may have more pragmatic reasons for which herbs you choose such as space, cost and most importantly, personal preference but below you’ll find the 5 key herbs that I suggest you have to hand. Not only are they amongst the most commonly used herbs but they are also versatile and between them their flavour and suitability for different cooking methods will cover most eventualities.

BASIL

OREGANO

ROSEMARY

THYME

PARSLEY

I tend to use dried herbs in most of my everyday cooking and tend to buy fresh herbs (or pick them from my garden or the pots on my window ledge) only for more special meals or those that really benefit a great deal from freshness. Of course, the more you cook, the more you’ll understand what herbs you use frequently and can therefore adjust your herb collection as you go.

WHAT HERBS SHOULD I GROW AT HOME?

I’m lucky enough to have a small garden in which I have some herbs planted out year round and some that I grow in pots each year. Luckily, herbs really are one of those things you can grow on a window ledge and these can be grown from seed or by buying a compact little plant. Here are the 5 fresh herbs I think you should grow if you want a simple, flexible and useful range on hand:

BASIL: Basil is easy to grow at home in pots. It thrives in warm, sunny conditions and adds a fresh and aromatic flavour to various recipes

MINT: Mint is a hardy herb that grows vigorously and is perfect for beginners. It can be grown indoors or outdoors and is ideal for adding a refreshing touch to beverages, salads, and desserts. Best grown in pots as it will spread around your garden like wildfire

CHIVES: Chives are low-maintenance herbs that are simple to grow in pots or garden beds. They have a mild onion flavour and are great for garnishing dishes, adding a subtle onion taste without overpowering other flavours

PARSLEY: Parsley is another easy-to-grow herb that thrives in both indoor and outdoor settings. It is a versatile herb used in a wide range of dishes, from soups and salads to sauces and garnishes

OREGANO: Oregano is a robust herb that is simple to cultivate and requires minimal care. It adds a bold flavour to Mediterranean and Italian dishes, making it a popular choice for home herb gardens

By choosing to grow these five easy-to-care-for herbs at home, you can enjoy fresh flavours in your cooking while experiencing the satisfaction of cultivating your own culinary herbs. Now that’s a win, win for sure.

FINALLY: Cooking With Herbs

The information I’ve given you here is far, far from comprehensive but rather an outline and an easy reference guide. As I said earlier when discussing recipes, there are rarely hard and fast rules and you should always try to do what seems right to you once armed with the information. Your cooking is your cooking and so long as it tastes great to you and those you love then nobody can tell you you’re doing it wrong. Before you know it you’ll be subconsciously altering recipes to your own taste as your confidence grows!

Good luck!

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