If you have ever wanted to give a little touch on your terrific dishes, then you are reading the right article. That is because you are about to discover “How to Use These Top 10 Herbs with Foods” for a better presentation.
Let us look at each of these herbs in a little more detail.
Basil
Basil is the most commonly used herb in the United States. It is showcased mainly in sauces, sandwiches, soups, salads, Italian cuisine (basil pesto) and Southeast Asia (green chicken curry), adding them at the end of cooking for maximum flavour. It is also great in pesto, bruschetta, pizza, panini and pasta. Some people even enjoy basil in desserts.
Chives
Tossing chives into a dish at the last minute gives a refreshing light oniony taste that could cut down on the heaviness of rich food such as blue cheese and risotto cakes. Chives are also great in dips and quesadillas and on baked potatoes.
Coriander leaf/Chinese parsley
Usually could be seen in India’s, Mexico’s and Vietnam’s cuisine like dhania chutney, salsa and pho, or even some pickling recipes. It also adds distinctive flavour to soups, stews, salads, vegetables, fish, and chicken dishes.
Dill
This strong-flavoured herb is often associated with Scandinavian cuisine, especially salmon. It could be found in other international dishes, such as Greek’s tzatziki, Indian’s corn and Eastern Europe’s borscht. Also, dill is a beautiful addition often used in soup, potatoes and pickling. It goes well with potatoes and dips that incorporate mayonnaise and sour cream.
Mint
It is a common herb as an ingredient in Thai food like rolls, widely used in North America, as well as in Middle Eastern dishes such as tabbouleh, falafels, salmon and shrimp, and in traditional mint tea from North Africa. It is also generally paired with lamb, chocolate, fruits and vegetables, salads, peas, ice cream, tea and mojitos.
Oregano
The combination of the hint of sweetness together with some spiciness is being used in pizza seasonings, vinaigrette, poultry and seafood dishes. It is well known for Italian, Greek and Mexican meals, which goes particularly well with tomatoes, zucchini, eggplant and meats such as chicken, fish, lamb and rabbit.
Parsley
We often use this common herb by sprinkling the chopped parsley on our pasta, roasted lamb, grilled steaks, fish, chicken and egg recipes. In French and Italian cuisine, this herb flavours soups or stews. It is pretty good in marinades, bean and green salads.
Rosemary
The needle-like leaves with a strong-pungent-pine-like fragrance and flavour of rosemary pair well with pork chops, roasted lamb, garlic, olive oil, poultry, potatoes and grilled fish. It is excellent to enhance marinades, soups, stews and beans.
Sage
Sage is a herb that could be added at the beginning of the cooking process. It is an excellent choice to be paired with heavy, rich, creamy food and dairy products such as cheese or sweet and savoury bread. Sage goes well with chicken, duck, beef, pork, pasta and gnocchi.
Thyme
It is a significant ingredient and plays a vital role in Middle Eastern cooking, which is often being used to flavour roasted meat, eggs, marinades, vegetables, and complements stews.
And there you have it! Now that you know how to showcase your skills in cooking, Let’s take action!