Culinary herbs

Herbs have seen a resurgence in popularity as of late. Their curative properties, well known for centuries, have been resurrected and grocery stores now dedicate entire aisles to herbs such as St. John’s Wort and Echinacea in every imaginable form from pills and capsules to tonic and powder shakes. But despite this recent herb-fascination, herbs have been quietly performing an important everyday duty often dismissed or ignored by the general populace. Herbs have been flavoring our most basic foods. What would spaghetti sauce be if it weren’t for the tang of oregano? Could pesto survive without the core ingredient of basil? And how could there ever be that cheek-twinging dill bread without the dill itself? Basil, rosemary, French tarragon, oregano and parsley top the list of the most versatile and popular cooking herbs, and all should be a mainstay in any cook’s pantry. Here’s a little background on the top five, and how they enhance our most common dishes.

First let’s be clear on what exactly defines an herb. Herbs are aromatic plants whose leaves, stems and flowers are used as flavoring. Herbs are not spices. Spices also come from aromatic plants, but are derived from the bark, roots, seeds, buds and berries. Many herbs were first cultivated in the warmer climates of Europe along the Mediterranean, which explains the more savory aspect of Mediterranean cooking compared to some of the blander traditional dishes of Northern Europe, for example. The plants from which spices derive are found in more tropical climates such as Africa. Madagascar vanilla and cloves from Zanzibar, for example, were bartered by Arab traders who demanded high prices for their goods. For many years, the use of these expensive spices in European and American cooking was not as widespread as that of the practical and reliable herb.

Rosemary (rosmarinus officinalis) is a creeping-like perennial with spiky, short leaves. Rosemary sprigs are quite aromatic and used for flavoring lamb and pork, sausages and pates. Whole sprigs of rosemary are frequently tucked under the skin of game birds before roasting, or set in the oven to add flavor to baking bread. Rosemary sprigs can also be sprinkled over open coals before grilling so the meat will absorb the roasted herb flavor. Like basil, this herb is a mainstay in Italian cooking, but also popular in oil infusions with vinegar or wine. Rosemary works well in both its fresh and dried states. The plant prefers warm climates and well-drained soil. A contented rosemary plant can spread a good two or three feet producing plenty of herbal sprigs for even the most avid cook.

French Tarragon (artemisia dracunculus), or True Tarragon as it is also known, is one of the most mutli-faceted herbs in a cook’s repertoire. Usually used in its dried form, tarragon is rich in flavor with overtones of anise and pepper. It is a classic for sauces like bernaise, but also useful with fish and eggs. Tarragon has a long-standing dislike of rosemary with which it does not mix well. Sage and thyme are also incompatible with tarragon, but parsley and chives complement its dominant character. Like most herbs, tarragon plants love sunny locales and can reach a height of up to two feet. The gray-green leaves are smooth and oblong, and their flavor intensifies when exposed to direct heat.

The wild cousin of marjoram, oregano (origanum vulgare) is grown heavily along the Mediterranean and is used generously in the region’s cooking. Oregano has a savory flavor that works well in hearty soups and pasta, as well as fish and game. Most pizza sauces are flavored with oregano, and it is also used liberally in Mexican dishes. Oregano is quite pungent, but it will quickly lose flavor if left too long to simmer. After thirty minutes, the herb will actually turn bitter. The thin leaves are best harvested when the stem tops are about four to five inches high. When the flower buds are visible and just about to open, oregano leaves are said to be at their most flavorful. Again like most herbs, oregano loves open, sunny garden spots. Its leaves are well adapted to drying if left in a warm, but dry and shady spot.

Last on our list of top-five cooking herbs is the ubiquitous parsley. Although parsley (pertroselinium crispum) is a crucial ingredient in the rather pungent Middle Eastern dish of tabouli, it is also the world’s oldest breath freshner. The curly variety of parsley commonly finds it way onto our plates as garnish, while the flat-leafed parsley is almost exclusively reserved for cooking. Both have clear, refreshing flavors that work well in raw salads or simmered soups. Parsley is known as a good companion herb as it blends well with both mild and strong herbs. Parsley plants love sun, but will tolerate partial shade. They will not tolerate long periods in dry soils. Parsley plants are slow to germinate and they are also biennials meaning their flowers and seeds will not appear until two years after planting. To promote the growth of parsley leaves over extended periods of time, pluck the flowers before they bloom. In the Middle East, parsley is eaten like a vegetable and is said to aid in digestion. In other parts of the world, parsley root is eaten for its flavor, and also its medicinal properties.

If you have started your own herb garden, but find most of your recipes calling for dried herbs, there is no need to worry. Fresh herbs can always be substituted for dried herbs at a ratio of three (fresh) to one (dried). In other words, if your recipe calls for one tablespoon of dried oregano, you can substitute three tablespoons of fresh oregano without losing any flavor.

Although basil, rosemary, French tarragon, oregano and parsley are considered essential to fine cooking, the herb world abounds with pungent leaves for seasoning special dishes. Although not as famous as Don Quai tonic, common herbs from bay laurels (laurus nobilis) and dills (anethum graveolens) to lemon balms (melissa officinalis) and lovage (levisticum officinalis) have faithfully been by our sides sparking life into our everyday meals.