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Fresh Herb Flavour Guide

Basil, sweet:

Available Fresh, dried, and frozen
Choosing Fresh basil – bright, green and fragrant leaves
Parts used Leaves
How to use TENDER HERB – can’t withstand heat; use it raw or add it to hot food just before serving
Flavour Fresh, peppery, and sweet, with hints of mint, licorice, and clove
Storing Wrap fresh basil in a piece of paper towel, and store in a closed container or wrapped in plastic (to prevent moisture build-up).  Rinse just before using.
Goes with Cheese, egg, garlic, tomato, olive oil, pasta, fish, chicken
Uses Sprinkle over salad, soup, pizza, pasta, and chicken dishes.  Use in Italian, Mediterranean, Indian, and Thai cooking
Basil Tip Basil can be used interchangeably with mint.

 

Basil, lemon:

Available Fresh and dried
Choosing Fresh basil – bright, green and fragrant leaves.
Parts used Leaves
How to use TENDER HERB – can’t withstand heat; use it raw or add it to hot food just before serving
Flavour Lemon and citrus flavour
Storing Wrap fresh basil in a piece of paper towel, and store in a closed container or wrapped in plastic (to prevent moisture build-up).  Rinse just before using.
Goes with Fish, tomato, fruit
Uses Sprinkle over salad, fish dishes, grilled vegetables, and fruit salads
Tip Adds a hint of citrus

 

Basil, Thai:

Available Fresh and dried
Choosing Fresh basil – bright, dark green-purple and fragrant leaves.
Parts used Leaves
How to use TENDER HERB – can’t withstand heat; use it raw or add it to hot food just before serving
Flavour Strong, peppery, sweet, licorice
Storing Wrap fresh basil in a piece of paper towel, and store in a closed container or wrapped in plastic (to prevent moisture build-up).  Rinse just before using
Goes with Coconut milk, beef, ginger, lemongrass
Uses Curries and salads.  Use in Thai cooking
Helpful hint: Tear basil leaves into pieces with your fingers

 

Bay Leaf:

Available Fresh and dried
Choosing Fresh: dark glossy leaves free of brown spotsDried: green leaves, not brown
Parts used Leaves
How to use TOUGH HERB – can withstand heat; add at the beginning of the cooking process.
Flavour Sweet and bitter
Storing Fresh: covered and refrigeratedDried: tightly sealed, away from heat and light
Goes with Red meat, potatoes, rice, thyme, tomatoes, fish
Uses Flavour marinades, soups, stocks, sauces and stews
Helpful hint Remove bay leaves before serving

 

Chervil:

Available Fresh
Choosing Bright green and delicate leaves
Parts used Leaves and stems
How to use TENDER HERB – can’t withstand heat; use raw or add to hot food just before serving
Flavour Mild sweet anise, faint fennel, and mild pepper flavour
Storing Wrap fresh chervil in a piece of paper towel, and store in a closed container or wrapped in plastic (to prevent moisture build-up).  Rinse just before using
Goes with Egg, fish, shellfish, chicken, asparagus, peas, carrot, potato, beet, tomato
Uses Flavour soup, salad, egg dishes, and sauces.  Use in French cooking.Fine herbs blend: chervil + chives + parsley + tarragon
Helpful hint: Can be used in place of parsley

 

ChivesChives:

Available Fresh and dried
Choosing Bright green, crisp stems
Parts used Stems and flowers
How to use TENDER HERB – can’t withstand heat; use it raw or add it to hot food just before serving
Flavour Mild sweet onion flavour
Storing Wrap fresh chives in a piece of paper towel, and store in a closed container or wrapped in plastic (to prevent moisture build-up).  Rinse just before using
Goes with Egg, cheese, potato, pork, sour cream, vegetables
Uses Sprinkle over salads, omelets, and soups.  Use to flavour dips and butters.
Helpful hint: Use scissors to cut chives quickly

Cilantro-1

Cilantro:

Available Fresh, dried and frozen
Choosing Bright greens healthy leaves
Parts used Leaves, stems and roots
How to use TENDER HERB – can’t withstand heat; use it raw or add it to hot food just before serving.  The roots and stems can withstand heat, and can be used at the beginning of the cooking process.
Flavour Citrus, pepper, pine, and ginger
Storing Wrap washed, slightly damp cilantro in a piece of paper towel, and store in a closed container or wrapped in plastic.
Goes with Tomato, salsa, egg, lime, rice, ginger, chillies, coconut milk, garlic, noodles, meat. Use in Indian, Mexican, Chinese, Latin American, Caribbean and Thai cooking
Uses Sprinkle over a curry.  Stir into a salsa.
Helpful hint: Also called: cilantro, Mexican and Chinese parsley, and coriander

 

Dill:

Available Fresh and dried
Choosing Bright greens feathery leaves
Parts used Feathery leaves and stems
How to use TENDER HERB – dills feathery leaves can’t withstand heat; use it raw or add it to hot food just before serving.
Flavour Delicate citrus, sour flavour
Storing Wrap fresh dill in a piece of paper towel, and store in a closed container or wrap in plastic.
Goes with Fish, cucumbers, vegetables, eggs, dairy, salmon, beets.  Use in Russian, Iranian and German cooking.
Uses Flavour salads, creamy dips, omelets, dill pickles, cream sauces, and potato and pasta salad.
Helpful hint: Works well with rich ingredients because it has a citrus flavour

 

Oregano:

Available Fresh, dried, and frozen
Choosing Fresh green leaves
Parts used leaves
How to use TENDER HERB – oregano leaves can’t withstand heat; use it raw or add it to hot food just before serving.
Flavour Sweet, pungent, and peppery
Storing Wrap fresh oregano in paper towel, and store in a closed container or wrap in plastic. Rinse just before using.
Goes with Lamb, tomato, chicken, olives, garlic, olive oil, pork, and lemon.  Use in Greek, Mediterranean, Mexican and Italian cooking
Uses Flavour Greek salads, souvlaki marinades, pizza, and tomato sauces.
Helpful hint: Can be used interchangeable with marjoram

 

MintMint:

Available Fresh, dried, and frozen
Choosing Fresh green leaves
Parts used leaves
How to use TENDER HERB – oregano leaves can’t withstand heat; use it raw or add it to hot food just before serving.
Flavour Refreshing menthol flavour
Storing Wrap fresh oregano in paper towel, and store in a closed container or wrap in plastic. Rinse just before using.
Goes with Yogurt, cucumber, egg, lamb, chicken, feta, berry, peach, potato, vegetables
Uses Flavour sauces, salads, cream dips, drinks, sweet and savory dishes
Helpful hint: Flavour drinking water with mint leaves

 

ParsleyParsley:

Available Fresh and dried
Choosing Fresh bright-green leaves
Parts used Leaves and stems
How to use TENDER HERB – parsley leaves can’t withstand heat; use it raw or add it to hot food just before serving.
Flavour Fresh, grassy flavour
Storing Wrap washed, slightly damp parsley in a piece of paper towel, and store in a closed container or wrapped in plastic.
Goes with Tomato, garlic, lemon, red meat, egg
Uses Flavour soups, stews, marinades, meatballs, burgers, salads, pasta and pizza.
Helpful hint: Chew on a raw piece of parsley to freshen your breath

 

RosemaryRosemary:

Available Fresh and dried
Choosing Fresh – healthy, fragrant bunches.  Leaves firmly attached to the stem.Dried – green and fragrant
Parts used leaves
How to use TOUGH HERB – can withstand heat; add at the beginning of the cooking process.
Flavour Hints of pine
Storing Wrap fresh rosemary in paper towel, and store in a closed container or wrap in plastic. Rinse just before using.
Goes with Bread, lamb, pork, duck, game, vegetables, tomato, olives
Uses Flavour marinades, salad dressings and vinegars
Helpful hint: Use the stem as a skewer for grilled meat and vegetables

 

sageSage:

Available Fresh, frozen, and dried
Choosing Fresh – healthy, fragrant, velvety green-gray leaves
Parts used leaves
How to use TOUGH HERB – can withstand heat; add at the beginning of the cooking process.
Flavour Strong and slightly bitter mint aroma
Storing Wrap fresh sage wrapped in paper towel, and in a closed container or wrapped in plastic. Rinse and pat dry just before using.
Goes with Onions, chicken, sausage, liver, goose, duck, pork, pasta, butter, red meat, beans, mushrooms
Uses Flavour stuffing, ravioli, butter sauces, roasts, panini’s and stews
Helpful hint: Use sage sparingly as it can easily overpower a dish.

 

TarragonTarragon:

Available Fresh, frozen and dried
Choosing Fresh: bright-green, delicate leaves and fragrantDried: Green and fragrant
Parts used leaves
How to use TENDER HERB – tarragon leaves can’t withstand heat; use it raw or add it to hot food just before serving.
Flavour Sweet, spicy, licorice and anise flavour
Storing Wrap fresh tarragon in paper towel, and place in a closed container or wrap in plastic. Rinse and pat dry just before using.
Goes with Seafood, fruits, chicken, egg, prosciutto, cream, vegetables, mayonnaise, lemon, mustard, beef.  Use in French cooking
Uses Use in cream sauces.
Helpful hint: Use tarragon sparingly, it can easily overpower a dish.

 

thymeThyme:

Available Fresh and dried
Choosing Fresh: healthy bunches of little green leavesDried: Green and fragrant
Parts used leaves
How to use TOUGH HERB – can withstand heat; add at the beginning of the cooking process.
Flavour Strong, minty, lemon, earthy aromas
Storing Wrap fresh thyme in paper towel, and place in a closed container or wrap in plastic. Rinse and pat dry just before using.
Goes with Beef, carrot, chicken, fish, potato, feta, onion, pork, tomato, lamb, lentils
Uses Flavour marinades, soup and stew, grilled vegetables, stuffing
Helpful hint: Goes really well with vegetables

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