15 Herbs For Cooking (Kitchen Essentials Guide)
If you’re ready to take your cooking skills to the next level, herbs are the way to go! Culinary herbs pack a powerful punch of flavor, no matter what dish you’re cooking. In today’s post, you’ll learn about 15 common herbs for cooking, plus tips for how to use each one. You’ll be a culinary herb expert in no time at all—let’s get started!
Here are the herbs we’re going to cover in today’s post:
- Basil: A staple in Italian cuisine, basil offers a sweet, earthy flavor that enhances everything from pasta sauces to salads.
- Chamomile: Best known for its calming properties, chamomile is often used in teas and can also add a gentle, apple-like flavor to dishes.
- Chives: Offering a mild onion taste, chives are perfect for adding a fresh zing to potatoes, salads, and egg dishes.
- Cilantro: With its polarizing, bright flavor, cilantro is key in many Latin, Asian, and Indian dishes, especially salsas and curries.
- Dill: Known for its tangy zest, dill is essential in pickling and works wonders in fish dishes, soups, and salads.
- Echinacea: Beyond its medicinal benefits, echinacea can be used in cooking to introduce a complex, tingling flavor to adventurous creations.
- Fennel: With a sweet, anise-like flavor, fennel is fantastic, both raw in salads or roasted and paired with fish or pork.
- Lavender: Often associated with desserts and teas, lavender offers a unique, floral flavor that can also complement savory dishes.
- Mint: Refreshing and cool, mint is versatile in mojitos, teas, salads, or lamb dishes, offering a burst of freshness.
- Oregano: A robust herb with a peppery bite, oregano is indispensable in Greek and Italian cuisines, especially in tomato-based sauces and grilled meats.
- Parsley: More than just a garnish, parsley has a clean, slightly bitter taste that can brighten up soups, stews, and sauces.
- Rosemary: Its piney aroma and flavor pair wonderfully with grilled meats, focaccias, and potatoes, making rosemary a must-have in the kitchen.
- Sage: With its earthy and slightly peppery flavor, sage is a favorite in poultry dishes, stuffing, and savory kinds of butter.
- Stevia: A natural sweetener, stevia can be used in place of sugar in a variety of dishes and drinks for a sweet, calorie-free addition.
- Thyme: Thyme offers a subtle, earthy flavor that complements well with poultry, pork, and stews, bringing a depth of flavor to any dish.
Table of Contents
The Best Common Cooking Herbs
Basil
Basil is a culinary superstar that deserves a spot in every kitchen garden. It is available in dozens of varieties, each with its own distinctive traits and flavor characteristics. Basil is also one of the most common cooking herbs, used in tons of dishes (and drinks) for a freshness you’ll love.
Popular examples of types of basil include Genovese, lemon, lime, purple, and Thai. Genovese is the most popular basil variety used in Italian dishes, while Thai basil is more common in Asian-influenced recipes.
If space allows, grow and experiment with several varieties of basil each season!
Basil Growing Facts & Tips
This tender annual is very easy to grow from seed and will benefit from frequent harvesting. It’s one of the easiest common cooking herbs to grow at home! Once plants reach 10-12” tall, pinch leaves from the top down to just above the second set of leaves. This encourages the plant to grow into a nice bush form rather than becoming tall and leggy.
Plant basil in full sun (6-8 hours per day is ideal). Provide afternoon shade in warmer regions.
Basil prefers rich, well-drained soil. Water frequently, but don’t allow their feet to stay too wet.
Tips for Using & Storing Fresh Basil
Basil is at its best fresh from the garden—just pinch off a few leaves, and you’re ready to go. It is delicious with fresh tomatoes and mozzarella tossed in with other salad greens.
For larger harvests, trim the ends of basil stems and place them in a glass of water like fresh flowers. Then, place in direct sunlight. Don’t store cut basil leaves in the refrigerator because they will turn brown.
Add fresh basil to your cooked dishes only when they are almost finished—cooking will diminish its great flavor and vibrant color.
To enjoy basil all winter long, torn basil leaves can be turned into pesto by combining with olive oil, toasted pine nuts, garlic cloves, and Parmesan cheese in a food processor. Add to ice cube trays and top with a little extra olive oil. Freeze and use 1-2 cubes to add extra flavor to soups, stews, and slow cooker meals and in simple recipes such as a chicken pesto sandwich.
Chamomile
Chamomile has long been treasured for its medicinal qualities. * It is known primarily for its calming, healing, and soothing properties. It’s one of the common cooking herbs you’ve probably heard of before!
There are two main types of chamomile: Roman and German. Roman, aka English chamomile, is a perennial creeping ground covered with dainty daisy-like flowers. German chamomile is a re-seeding annual. It grows upright and can reach heights up to 2 feet. Otherwise, the two varieties are very similar in terms of how they are used.
Chamomile Growing Tips & Facts
Chamomile is easy to grow from seed, cuttings, or by dividing established plants. This fuss-free, forgiving plant enjoys partial shade over the full sunlight. It also prefers dry soil, which means it is drought-tolerant.
Chamomile’s natural beauty makes it a wonderful addition to any garden. It is also a great companion plant because it is a natural deterrent to many pests. However, plants weakened by lack of water are more susceptible to pests.
Tips for Using & Storing Chamomile
Chamomile is one of the most versatile cooking herbs, as it is commonly used to make herbal tea, essential oils, and tinctures.
Chamomile tea can be made with either fresh or dried flowers. For best results, harvest chamomile flowers when the plant is totally dry. The evening is best, or wait until the morning dew has completely evaporated. Otherwise, mold may form during the drying process.
To harvest, either pluck the individual flower heads from the plants with your fingers or cut full stems from your plants. Allow individual flowers to dry completely on a baking sheet or some cheesecloth. Hang stems upside down in an area with good air circulation.
Once dry, remove the flower petals and discard the leaves and stems before using. Store in an airtight container away from sunlight for future use.
*THIS INFORMATION ON 15 POPULAR CULINARY HERBS IS FOR ENTERTAINMENT PURPOSES ONLY AND SHOULD NOT BE CONSTRUED AS MEDICAL ADVICE.
Chives
Chives are another super common cooking herb. They’re versatile and grown for their leaves and the beautiful, edible purple flowers they yield each spring. Both the leaves and flowers impart a delicate oniony flavor to recipes.
Chives are hardy perennials that prefer full sun but can tolerate partial shade as well. As with most herbs, providing some afternoon shade in warmer climates is a good idea.
Chives are not fussy about soil. However, for the best results, plant them in well-drained soil rich in organic material.
Like most plants, chives don’t perform well when water drainage is poor. For this reason, they are ideal for container and raised bed gardens. Make sure your plants receive plenty of water until they are well established. They will also need plenty of water throughout the growing season, so be sure to keep the soil around them moist.
Chives are cold hardy to USDA zone 3, meaning they will return each spring in most areas. After 3 or 4 years, divide clumps in the spring for even more oniony goodness in your garden!
Chives-15 Popular Culinary Herbs Easy Tips & Ideas
Tips for Using & Storing Chives
To harvest chives, trim the leaves to an inch above the ground. The goal is to leave enough so the plant can regenerate itself. Like many common cooking herbs, it makes a great garnish! Use fresh chives on top of baked potatoes, in salad dressings, soups, sauces for meats, or to make herb butter.
The purple flowers can be harvested as they bloom in spring. They make a colorful, tasty addition to mixed green salads or as an edible garnish for a light-colored thick soup.
Have you ever thought about using common cooking herbs to make flavorful vinegar? Chive blossom vinegar is also beautiful and delicious.
To make, rinse and dry enough chive blossoms to fill a sterilized glass jar about half-way full. Fill the jar with white wine vinegar and seal with a lid. Store in a dark place for 2-3 weeks. Then, strain the liquid and discard the blossoms. Use the infused vinegar in marinades, salad dressings, or on roasted veggies.
Many common cooking herbs can be used fresh or frozen. Chives are best enjoyed fresh, but they can also be frozen in ice cube trays covered with water or olive oil or on their own in plastic bags with all the air removed. Freezing does not affect the taste, but it damages the texture. As a result, thawed chives are best in soups and sauces.
This simple herb has so many uses! From adding to a simple potato salad to being used in a pan sauce for boneless pork chops, chives are one of the most versatile herbs you can grow.
CILANTRO
Cilantro is a very popular culinary herb with international appeal. Its flat, parsley-like leaves add a wonderful, distinctive flavor to guacamole, salsa, and other Mexican recipes. Its seeds—aka coriander seeds—can be ground into a powder or used whole in many popular Indian dishes. Cilantro is a 2-for-1 among the most popular common cooking herbs!
Cilantro is extremely fast and easy to grow from seed. In fact, it takes only 3-4 weeks from the time the seeds are planted before you can start to enjoy this versatile culinary treasure!
Like most herbs, cilantro prefers full sun, with a little afternoon shade in hot regions. It also performs best in well-drained, moist soil. Raised beds or containers are ideal locations for cilantro and other culinary herbs as long as they receive adequate water.
Cilantro is a fast grower who will quickly bolt or set seeds in hot weather. Keep reseeding your garden bed or container every 2 or 3 weeks to extend harvests throughout the growing season. This will ensure you have a steady supply of fresh cilantro leaves all
Tips for Using & Storing Cilantro
To harvest cilantro, cut the leafy stems almost to ground level. For healthy, strong plants, leave 2/3 of the plant intact and allow it to regenerate before harvesting again.
Although cilantro is one of the common cooking herbs, you should use it in specific ways. Cilantro doesn’t hold up well to heat, so it is best added right at the end or in cold dishes like garden fresh salsa verde or guacamole.
Cilantro is best enjoyed fresh but doesn’t last long once cut. Cut stems placed in a jar filled with water on your counter will last about a week. You can extend its life by placing the jar in the refrigerator with a sandwich bag loosely over the leaves’ top. Fresh cilantro can last up to 3 to 4 weeks using this method.
For longer-term storage, freezing is recommended. Wash, dry, and chop cilantro and toss with olive oil. Spoon into ice cube trays and freeze. Store frozen cubes in freezer bags and use them as starters for salsa, guacamole, or other recipes. Like many common cooking herbs, drying is not recommended because too much of the flavor is lost in the process.
Cilantro leaves are popular in Mexican recipes, such as in cilantro lime sauce or cilantro lime rice, and cilantro lime sheet pan shrimp tacos as well as in Indian curries and Greek recipes. Almost all cuisines around the world love to use cilantro in some of their dishes.
Related: Sweet and Spicy Corn Salsa
DILL
Dill is an incredibly versatile culinary herb that is a must-have in any kitchen garden. You’ve probably tasted dill—it’s one of the most common cooking herbs! Nearly all parts of the plant, including its leaves, flowers, stems, and seeds, can be used in your cooking adventures.
In addition, this self-seeding biennial puts on quite an ornamental display in the herb garden with its beautiful wispy leaves and delicate yellow flowers. You’ll want to grow this one for sure!
Dill Growing Facts & Tips
Dill performs best in more moderate climates because it does not do well in extreme hot or cold weather. When planting, choose a sunny, well-drained spot with rich soil, and your dill plants will reward you handsomely with abundant production all season long.
Although regular dill plants reach 2-4 feet in height, the more diminutive Fearnleaf variety usually maxes out at around 18 inches. Pay attention to what varieties you select for your growing area. This will ensure your plants have adequate room to grow and reseed.
Tips for Using & Storing Dill
There are so many ways to use fresh dill straight from your garden. The feathery leaves have the least intense flavor and can be snipped right off the plant as needed to use in salads, salads, or marinades. They are also wonderful with fish and serve as a lovely, edible garnish.
Dill seeds pack the most flavor and can be used whole or ground into a powder. It’s one of the common cooking herbs that you can just buy as a powder at the store! They are the ultimate pickling spice. Think beyond basic pickles and try them with your favorite colorful vegetables. The seeds are also wonderful in salad dressings and homemade bread.
The yellow flowers fall somewhere between the leaves and seeds in terms of flavor. Add them to pickle jars or toss in salads for a punch of color and bold flavor. Save stems to make broth.
Something fun to know about common cooking herbs is how their flavors are something you might already enjoy but not recognize! Dill is a prominent flavor in homemade ranch seasoning. It also works well with lemon for Greek-style potatoes or even as the star in a dill pasta salad.
Nothing beats fresh dill, but you can enjoy your bounty longer by preserving it in olive oil, vinegar, and butter or by freezing it in water or oil.
ECHINACEA
Echinacea has long been treasured for its medicinal qualities. It is one of the less common cooking herbs, but it is still amazing with a complex flavor.
Archeologists believe that Native Americans used Echinacea to treat illness for hundreds of years before the arrival of European settlers.
Today, Echinacea improves immune function and reduces the severity of many ailments, including the common cold, flu, and upper respiratory infections.
Echinacea Growing Tips & Facts
In addition to its medicinal applications, Echinacea is also prized for its ornamental blooms. The most common variety of Echinacea is also known as purple coneflower due to its striking petal color. However, blooms can be found in many other colors.
Echinacea is an easy-to-grow perennial. It can be grown from seed, transplants, or by dividing established plants. It is a very hardy plant that thrives in most conditions with little attention.
Echinacea prefers full sun but will also do well in light shade. In hot climates, shade yields more vibrantly colored flowers.
Tips for Using & Storing Echinacea
You can use the petals, leaves, and roots of Echinacea plants to make herbal tea or tinctures, a medicine made by dissolving a substance in alcohol.
As one of the less common cooking herbs, it may not be familiar to you. But it’s worth trying!
Harvest the leaves and flowers as soon as the flowers begin to bloom by snipping each stem right above the bottom set of leaves. Remove the flower buds and leaves, and then discard the stems. Allow drying thoroughly in an interior room. Exposure to sunlight can reduce Echinacea’s efficacy after cutting, and the remaining moisture can lead to mold.
Roots should be harvested in the fall after the foliage has turned brown. Hand dig the amount you need, but leave plenty for next year’s growth. Wash thoroughly and allow it to dry for several days on screens.
Store dried petals, leaves, and roots in an airtight container in a pantry or cupboard until ready to use.
FENNEL
There are two main types of common cooking herbs to consider when it comes to fennel: Herb fennel and the white bulb-type vegetable. Both make wonderful additions to a kitchen garden, but our focus here is on the herb variety.
Fennel Growing Tips & Facts
Common sweet fennel looks a lot like dill with its green, feathery, wispy foliage. Other varieties of herb fennel are prized as ornamentals due to their beautiful bronze or red leaves. In mid-to-late summer, fennel puts on a modest display of delicate yellow flowers.
Fennel is short-lived, but it will reseed naturally if given an opportunity. Plants reach 3- 5 feet at maturity, so make sure you provide ample room for the varieties you select in your garden.
Fennel prefers full sun and rich, well-drained soil. It is drought tolerant but needs ample water until it becomes established.
Position plants carefully from the beginning: Fennel does not transplant well due to its deep taproot.
Tips for Using & Storing Herb Fennel
Have you heard of fennel as one of the common cooking herbs?
Fennel foliage can be harvested as needed by snipping off fronds. Fennel and fish make the perfect pair, regardless of how you prepare them. Just place a few fresh stalks next to the fish while it is cooking. You can also add fresh fronds to salads or soup and use them as a garnish.
To collect the seeds, allow your plants to flower. Once the flowers turn brown, carefully cut the stalks and place them in a paper bag upside down. Once inside, hang upside down by the stems in a cool area. Place the paper bag underneath to collect the seeds as they drop out. Once the seeds have dropped, rinse and dry thoroughly before storing them in an airtight container.
Fennel seeds are often used to make sausage. Fennel is also one of the best common cooking herbs to add to savory dishes! Fennel seeds are great as a pizza topping when paired with goat cheese, thinly sliced prosciutto, fresh fig, and spicy arugula.
Foliage can be frozen for use in soups and stews. It can also be air-dried and stored in an airtight container for future use.
LAVENDER
Lavender is one of the most common cooking herbs. It is a strikingly beautiful culinary herb that has long been treasured for its beautiful, delicate purple blooms and soothing fragrance.
Lavender is more than just a pretty face, however. It has also earned a respected place in the kitchen due to its delicious distinct flavor. Lavender is one of the most flavorful common cooking herbs! This is one herb that is a welcome addition to any herb garden.
lavender Growing Tips & Facts
Like other common cooking herbs such as basil, oregano, and thyme, lavender is also a member of the mint family. As with other members of this family of plants, lavender prefers a nice sunny location with very well-drained soil. Ideal growing conditions for lavender are hot and dry.
Several cultivars are available, but English lavender is the most popular and is also the most used variety in cooking.
English lavender is actually native to the Mediterranean. It got its name because it can withstand the country’s wet and humid weather conditions.
Tips for Using & Storing Lavender
A good rule of thumb when cooking with lavender is to remember that a little goes a long way. Start with small amounts and slowly add more until the desired result is achieved. Adding too much at once can leave your dishes taking like potpourri.
Also, if you buy lavender (vs. grow your own), be sure to select “culinary grade” because much commercially available lavender is not safe to consume.
You can harvest small amounts of lavender from your own garden when the plant is 2 years old. The third year and beyond will yield a much larger harvest. Use garden shears or a curved blade to cut through the tough stems.
Lavender can be enjoyed in both sweet and savory dishes, making it one of the most versatile common cooking herbs. Fresh lavender looks beautiful and tastes great when tossed in salads or as a key ingredient in homemade ice cream. It can also be used in place of rosemary in bread and marinades.
You can also strip the leaves off dried stems and use them as kabobs for grilled shrimp or fruit. This will infuse the food with a lovely flavor.
Mint
Even if you’re not familiar with many common cooking herbs, you’ve probably heard of mint! Mint is a nearly foolproof culinary herb that is an absolute “must-have” in your kitchen garden. This versatile and tough plant is a dream come true for beginning gardeners and those with a black thumb. As one of the most popular common cooking herbs, you’ll love having fresh mint on hand once you try it!
Mint Growing Tips & Facts
Mint belongs to the same plant family as many other common cooking herbs, including basil, oregano, and rosemary. Like its culinary relatives, mint prefers full sun. It enjoys a more moist soil than most, however. In fact, if you keep the soil around your mint damp, it will reward you with more strongly scented leaves.
Many varieties of mint are available, with peppermint and spearmint being two of the most popular common cooking herbs!
Mint is an excellent companion plant because its strong scent repels ants and many other garden pests. However, an aggressive grower can quickly become an invasive nuisance. To make it behave, plant mint in containers or sink large bottomless plastic containers into the ground to prevent this assertive little fellow from taking over your garden.
Tips for Using & Storing Mint
To harvest mint, simply take clippings as needed from your plants. Look for the newest growth because it is the most flavorful. Rinse leaves thoroughly and pat dry before using.
With dozens of mint varieties to choose from, there are countless ways to enjoy it. This makes it one of the most versatile common cooking herbs. For starters, mint is a wonderful addition to iced tea and other beverages.
Mint is one of the common cooking herbs seen in several classic cocktails: mint juleps, mojitos, and gimlets. Bruise, or muddle, the leaves before adding to drinks for best results.
Mint is also a nice surprise when tossed into mixed green salads. Roll leaves and then slice into thin sections first so the flavor in each bite doesn’t overwhelm the other ingredients.
Mint is also a welcome addition to many desserts. Try adding finely chopped mint leaves to chocolate chip cookie dough before baking. It also makes for delicious hot chocolate bombs or even a peppermint bark for Christmas. Or use fresh mint leaves to enhance homemade sorbet or ice cream recipes. And don’t forget cocktails! From the classic mint julep to any variation of the mojito cocktail, mint is a key ingredient.
Excess mint can be frozen alone or in ice cube trays. It can also be dried and stored in an airtight container for future use, making it one of the most convenient common cooking herbs!
If you frequently enjoy Mediterranean or Italian cuisine, you probably know that oregano is one of the common cooking herbs! Oregano is a culinary workhorse popular in Greek, Italian and Mexican cuisine. Mexican oregano is not from the same botanical family as the Greek and Italian varieties, however. It is stronger in flavor and is not an ideal substitute for the other types in recipes.
Some types of oregano are not seen as common cooking herbs, and are instead prized for their ornamental qualities than for their culinary appeal, however. ‘Kent Beauty’ is one notable non-culinary variety worth inviting into your garden. This show stopper is grown primarily for its gorgeous hop-like flowers and eye-catching trailing foliage.
OREGANO
If you frequently enjoy Mediterranean or Italian cuisine, you probably know that oregano is a common cooking herb! It is a culinary workhorse popular in Greek, Italian, and Mexican cuisine. However, Mexican oregano is not from the same botanical family as the Greek and Italian varieties. It is stronger in flavor and is not an ideal substitute for the other types in recipes.
Some types of oregano are not seen as common cooking herbs and are instead prized for their ornamental qualities rather than their culinary appeal. ‘Kent Beauty’ is one notable non-culinary variety worth inviting into your garden. This showstopper is grown primarily for its gorgeous hop-like flowers and eye-catching trailing foliage.
Oregano Growing Tips & Facts
Greek and Italian oregano is part of the mint family, along with basil, rosemary, thyme, and many other popular culinary herbs. Like its siblings, these perennial varieties prefer full sun, with some afternoon shade in hot climates. Plants will perform best in well-drained soil.
Oregano is evergreen in warm climates. In colder areas, the plants will need some protection in the form of mulch or cold frames to survive the winter. Oregano grown in portable containers can be brought indoors for fresh flavor all year long.
Tips for Using & Storing Oregano
Oregano is one of the most popular culinary herbs for a reason. It is hard to imagine many classic Italian dishes, especially those featuring succulent tomato sauces, without its distinctive flavor.
There are a lot of ways to use fresh oregano, as well. It is delicious in baked bread or in herb butter. You can also sprinkle the leaves over mixed salad greens or add them to homemade vinaigrettes or marinades. Crush the leaves with your fingers a bit first to release more flavor.
Fresh oregano doesn’t stand up well to heat, however. Add it in the last 5 to 10 minutes of cooking instead. Use dried oregano in tomato sauces, soups, or stews that require longer cooking times. Keep in mind, however, that oregano is one of the few herbs that is stronger when dried than fresh, so adjust the amount you use accordingly.
Oregano can be frozen alone or in ice cube trays with water or olive oil. It can also be dried and stored in an airtight container or preserved in butter for future use.
PARSLEY
Parsley is easy to dismiss as little more than culinary eye candy. Sure, it’s pretty to look at, but it’s not very exciting.
Sadly, parsley has become a bit of a dinner plate punch line because it gets tossed mindlessly next to boring baked potatoes or uninspired hunks of meat in so many middle-of-the-road eating establishments.
Few people realize that this versatile culinary herb actually tastes good. Parsley definitely deserves a spot in your kitchen garden.
parsley Growing Tips & Facts
Parsley is easy to grow from seeds or nursery transplants. It likes plenty of sunlight but can tolerate partial shade. It also likes rich, moist soil, so be sure your plants receive plenty of water.
There are two main varieties of parsley: flat leaf parsley (aka Italian parsley) and curly-leaf. For the most part, the two are interchangeable. However, the flat-leaf variety has a more robust flavor, while the curly variety has more tender leaves and is more often used as a garnish.
Tips for Using & Storing Parsley
Without question, fresh parsley is ideal for adding a pop of color to an otherwise boring dinner plate. Any time you want to add a bit of life and some bright, fresh flavor to a dish, simply sprinkle some finely chopped fresh leaves over your creation.
To harvest, trim fresh sprigs as needed. Cut the leafy stems from the base of the plant to encourage bushier growth.
Fresh parsley stems are perfect for making stocks, broths, soups, and braises. In fact, parsley is one of the main ingredients in a classic “bouquet garni.” To make your own, secure parsley stems, sprigs of fresh thyme, and whole bay leaves with unwaxed kitchen string. Add to the pot while making soups, stews, and broth. Bundling the herbs together in advance makes them easier to remove and discard when finished.
ROSEMARY
Rosemary is a versatile, fragrant culinary herb native to the Mediterranean region.
This popular herb is treasured for its pungent, pine-like flavor that adds a distinctive note to dishes ranging from grilled fish to beef roasts to wild game.
Rosemary is as visually appealing as it is delicious. Its woody stems allow it to be pruned into a conical Christmas tree-like shape that lends a more formal element to an otherwise unstructured, free-flowing herb garden. In cooler areas, it makes a beautiful addition to a sunny windowsill in winter.
Rosemary Growing Tips & Facts
Rosemary is a member of the mint family, along with basil, oregano, thyme, and many others. Its ideal growing environment is similar to other members of this botanical family: It prefers a warm, sunny spot in well-drained soil.
This woody-stemmed plant can grow into a large evergreen shrub in hot climates but is not hardy in colder areas. It needs to be brought inside when temperatures drop below freezing to survive.
Tips for Using & Storing Rosemary
There are so many wonderful ways to use rosemary to enhance your recipes. For starters, it is wonderful in marinades for meats and chicken. Strip the leaves from the woody stems and crush them with your fingers to release the oils. Combine Worcestershire sauce, olive oil, garlic, and crushed rosemary to make a fantastic marinade for steaks.
You can also stuff chicken or other poultry with whole fresh rosemary sprigs, lemon wedges, and cloves of garlic. You can add it to chicken thighs to enhance other ingredients or as a classic flavor for Italian focaccia bread. Finely chopped leaves are a delicious addition to soups, stews, and salad dressings.
To harvest, simply clip fresh sprigs as needed from your plants. If you take more than you need, they will keep in your refrigerator for about a week.
For larger harvests, rosemary can be frozen alone or in ice cube trays with water or oil. It can also be dried or preserved in olive oil or vinegar for later use. Yet another option is to finely chop the leaves to make a delightful herb butter or seasoned salt mix.
SAGE
Sage has a long and varied history as a culinary herb and medicinal plant. Native to the Mediterranean region, it was revered by Ancient Romans for its healing qualities. Later, the French grew large amounts of sage for tea. Today, sage is considered a classic ingredient in holiday stuffing and other rich dishes.
Sage Growing Tips & Facts
Sage is an attractive perennial in USDA zones 5 to 8. It doesn’t like the extreme heat of warmer regions and won’t stand up to the intense cold of northern areas.
Sage is a member of the mint family, along with basil, oregano, thyme, rosemary, and many others. Like other members of this family, sage prefers full sun and light well-drained soil. It doesn’t do well in heavy clay soils that hold excess water. Loose soil, raised garden beds, or containers are ideal for growing sage.
With its soft, grayish-green leaves, sage is a nice-looking plant. However, it doesn’t always play nicely with others. Sage is antagonistic to cucumbers, so don’t plant them too close together. Its strong flavor can have an adverse effect on the fruit.
Tips for Using & Storing Sage
Sage is best known for its place at the holiday table, where its distinctive flavor sets the stage for classic stuffing recipes. For many home cooks, however, sage’s place in the kitchen ends there. So, let’s take a look at how this often underutilized herb can be enjoyed all year long…
Sage pairs beautifully with foods high in fat and oil. For this reason, it is often used to make sausage and other meats. Sage is also perfect with buttery pasta dishes. For a super easy and delicious meal, simply sauté fresh sage leaves in butter and toss with penne pasta, sliced grilled sausage, and some freshly grated Parmigiana-Reggiano cheese. Fresh sage sautéed in a browned butter sauce is also wonderful.
Sage is also famous for being one of the main ingredients in different types of stuffing. Sage and onion is the classic combination but different variations also work well. You can use this as anything from an accompaniment to roast turkey as a stuffing for acorn squash.
Sage is best enjoyed fresh, but it can also be dried or frozen, either alone or in ice cube trays with water or oil. Fresh sage can also be preserved in butter for future use. Dried leaves can be used to infuse vinegar and honey or used to make a herbed salt that is perfect for meat rubs.
STEVIA
Stevia is native to South America where it has been used for centuries as a natural sweetener.
Stevia’s popularity has grown in other parts of the world in recent decades because it offers a calorie-free alternative to regular processed sugar and other sweeteners.
If you want to reduce your family’s sugar consumption, this is one plant you should add to your herb garden.
Common cooking herbs
Stevia Growing Tips & Facts
Stevia is native to tropical regions and is an annual in most climates. It loves warm, humid weather but needs good air circulation to stay healthy in those conditions. In warmer areas, it loves a nice, sunny spot with a little afternoon shade.
Root rot is an issue for many culinary herbs, including stevia. It does not like its feet wet, so be sure to provide loose, well-drained soil for your plants. Raised beds and containers are perfect solutions if dense clay or other soil does not drain well.
Tips for Using & Storing Stevia
Stevia is up to 15 times stronger than regular cane sugar, but the amount of sweetness varies depending on growing conditions and when the leaves are harvested. Start by adding very small amounts to your drinks and recipes until you find the right balance.
To harvest, clip stems or individual leaves as needed from your plants. Use leaves, either fresh or dried. Dry cuttings outside, in a food dehydrator or in the oven at 150 degrees. Discard the bitter stems once the leaves are thoroughly dried. Crumble or grind the dried leaves into a powder with a coffee grinder or food processor and store them in an airtight container in a cool, dark place.
Fresh leaves are used to sweeten tea and other drinks. Powdered leaves can be used directly in recipes or to make extracts, tinctures or syrups that can be stored in a dark bottle in your refrigerator for 6 months to a year. When making any of these, do not use too high a heat because it can cause the stevia to become bitter.
THYME
Thyme is a lovely aromatic culinary herb that is well known for its showy ornamental beauty and medicinal qualities. This beautiful plant is prized not only for its wonderful flavor and outstanding fragrance but also for the way it neatly frames garden beds as a border plant and spills gracefully over low walls and containers.
Thyme Growing Tips & Facts
Thyme is a member of the mint family, along with basil, oregano, rosemary, and lavender. Like other members of this family, thyme prefers full sun and needs well-drained soil to thrive.
Thyme prefers slightly more alkaline soil than other herbs, with a pH just above 7.0. Add a little lime to the soil or limestone mulch around the plants if needed. Use a soil testing kit for the best results.
There are many varieties of thyme available. German and lemon are two well-known examples. German thyme is very aromatic and popular for culinary purposes. Lemon has a lovely citrus aroma and flavor that adds an extra pop of bright flavor to dishes.
Tips for Using & Storing Thyme
Thyme is a go-to culinary herb you will find yourself reaching for again and again. Simply clip off a few stems with garden scissors as needed to harvest. Hold the stems at the top to remove leaves and gently pull down the length with your fingers. Discard the stems or use them to make stocks and broths.
Add thyme early in the cooking process so it has time to release all of its wonderful flavors. Sprinkle the fresh leaves into your pasta sauces or add them directly into soups, stews, and braises. Tie the whole thyme stems together with parsley stems and a bay leaves to create a classic “bouquet garni” to season your soups and broths.
Combine fresh thyme with rosemary and sage for a wonderful marinade for grilled meat. Lightly toss potatoes, carrots, or other root vegetables in a little olive oil, fresh thyme, salt, and pepper before roasting. You can also add it to recipes such as mashed sweet potatoes to enhance their flavor.
Thyme can be dried, frozen alone or in ice cubes with water or oil, or preserved in olive oil or butter for later use.
Enjoying The Best Herbs For Cooking
Once you start adding these delicious, whether fresh herbs or dried herbs, common cooking herbs to your culinary routine, you’ll love experimenting and trying new dishes to highlight the herbs! They are so fresh and healthy, and you’ll love how they add an extra pop of flavor to your cooking style.
Which of these herbs are you excited to try?
