Herb’s the Word

March 18, 2024

Have you heard? Herb is the word! Fresh or dried, these little leaves are the cornerstone of flavor. Like magic, they transform your cooking, adding complexity, depth and aroma. And if cooking is part of what separates mankind from other animals, then the use of herbs is what proves it’s a deliberate art. Ready to turn up the enthusiasm? Read on for some Herb 101!

Basil: The word “basil” is derived from the Greek root word for “king,” and as the King of Herbs, basil actually got its crown through popular vote! As one of the most well-known and widely used staples in the world, this verdant herb is fragrance-forward and fantastically versatile. While basil’s fresh, sweet notes always shine through, it’s also a little savory and peppery, with hints of mint and anise. If you’re not using it as a topping or garnish, fresh basil should be added at the end of cooking to preserve the strength of its flavor.

Chives: Spoiler alert: though they may look it, chives aren’t garlic or green onions—but they are in the same family! Thin and long, they do have an onion-like taste, only milder, meaning they’re great for eating raw as a garnish for virtually any dish. They’ll add a pop of herbal, grassy, onion-y freshness chopped up and sprinkled over cooked eggs, fish, chicken, potatoes or added later in the cooking process to stews or sauces. Just make sure they don’t spend too long in the heat!

Tarragon: A vibrant herb, tarragon is known for its warm, sweet, licoricey and slightly peppery flavor, and is very aromatic. There’s hardly anything else like it, and a little goes a long way! It commonly appears in French cooking, pairing particularly well with acidic flavors like lemon and vinegar and preparations using butter and cream, like pasta sauce. Use it in dressings or marinades, or with chicken, fish or shellfish. Plus, it just adds a bit of elegance to whatever you’re making with it!

Thyme: Thyme, quite the sturdy specimen, holds its flavor well even when dried. It has a sweet yet savory, woody yet peppery taste that is commonly used to season stocks, soups and stews. It’s also great added into roasts or barbecues and basically anything savory for depth. Wonderfully, it never seems to overpower anything, and blends well with other herbs and spices—it’s everyone’s friend.

Cilantro: If you’re one of those people who carries the gene that makes cilantro taste like soap, here’s a glimpse of what it really tastes like to the rest of us: bright, peppery, lemony and strong, even slightly tart. Its powerful flavor is often found in Mexican, Vietnamese and Indian cooking, working as a garnish or added into salsas, chutneys, marinades, curries and stir-fries. It guarantees a boost of flavor!

Dill: Dill is a big deal! With a warm, light flavor and aroma similar to caraway, baby dill can also have hints of lemon or anise, depending on the variety. This herb is a common pickling spice and is often used in German, Russian and Scandinavian cuisine. You can also use it in sauce or salad, with fish or in sandwich fillings. Fresh dill can lose its flavor with heat, so when cooking with the herb, add it in near the end of the recipe!

Italian Parsley: So fresh and so clean! That’s the classic, robust flavor of Italian parsley, along with peppery notes and hints of citrus and clove. Its leaves can be added to a dish whole or chopped, and it helps to bring out the best in other ingredients. It’s foundational in herb bundles for flavoring soups, stocks or sauces and can be incorporated into meatballs or meatloaf.

Curly Parsley: While flat-leaf parsley has robust flavor, curly parsley is significantly milder in flavor, heralded mainly for its thrilling frill. It’s aesthetically pleasing, so it’s often used for aesthetics (one could argue it’s the most recognizable garnish). The curly leaf texture that lends this varietal its name means it has a thicker bite, and it also holds up well in sauces and marinades. Chopped up, it imparts a subtle flavor.

Rosemary: A member of the mint family, rosemary is a resinous evergreen herb (along with thyme, oregano, marjoram and sage), frequently used in aromatic breads, poultry, lamb, stews and pasta dishes. Its flavor doesn’t wane in the cooking process, so you can add it in early on! This peppery, slightly minty and balsamic-tasting herb is also highly aromatic and pairs well with fruits, cheese, proteins and other herbs.  

Oregano: This assertive and fragrant herb, a classic in Italian cooking, is slightly peppery, herbaceous and earthy. It’s most recognizable in its dried form, and is highly effective in doing its job—it can easily overpower a dish, so use it wisely! It’s absolutely delicious in any dish where tomato stars, as well as in eggs, with chicken, fish and pork, on veggies and more!

Marjoram: Marjoram is oregano’s cousin, but it’s much less intense. Its unique flavor is a blend of sweet, bitter and piney notes, with a strong aroma but delicate taste. This makes it highly versatile as a supporting act to other flavors, adding depth to dishes. It’s great in marinades, especially for proteins like veal, chicken and lamb, and livens up starchy veggies like eggplant and summer squash.

Mint: Mint is minty. It’s well-known for delivering that piquant, distinctive cooling sensation, but it’s also sweet. It’s best used fresh, and cut into ribbons (chiffonade) when added into recipes. It complements lamb and poultry, and is widely used for this purpose in Middle Eastern and Greek dishes, as well as in savory sauces. It’s also great muddled in drinks!

Drop by our Produce Department to find fresh herbs like these, or find them dried in our Grocery aisles!

Selection may vary by store.