Herb Gardening - Culinary Herbs

Culinary herbs have been used as cooking additives for thousands of years. They may be spicy or salty or tangy or just plain delicious, but whatever your recipe there's a culinary herb to suit.

Who hasn't used a bit of parsley in a fish dish? This versatile herb is good for chicken, lamb and cheese dishes. There's no need to limit it to just a sprig on the side for appearance's sake. It makes for a nice addition in soups and salads, as well.

Thyme, made from the leaves of a small woody-stemmed plant, is one of the most common ingredients in recipes. It works perfectly in a tuna casserole, in a sauce spread on top of beef or in a fine stew. Grilled chicken, cheeses... just about everything benefits from a little thyme.

Basil is possibly the most common addition to Italian dishes, and for good reason - it adds just the right touch. Whether it's pasta or pizza, or even a soup, this culinary herb has a hundred uses. Sprinkle some on when preparing that tomato-paste and you're on your way to a fine dish.

Want something a little more spicy?

Try some aniseed. The oil of anise has a licorice-like flavor (which is why it's used to make artificial licorice) that will make a nice twist on a traditional dish. A related culinary herb is Tarragon. The narrow leaves have a spicy flavor that is a great complement for fish, or to spice up some mayonnaise.

Coriander seeds, from the plant that forms the base of cilantro, is another favorite. With their pungent, citrusy flavor they are great on pork or in a curry. Their mild and sweet zing makes for great chutney, too.

Dill is another culinary herb that has a bit of a tang, making it the perfect herb for pickling, or just on a salad. Often used in chutney, it's also a fine addition to olive oil.

All sorts of herbs that are members of the mint family are used in cooking. Sage is one of the most common, and rosemary is another. Peppermint, of course, makes for a wonderful addition to a variety of dishes where it gives a zestful odor and taste. Mint complements veal or potatoes equally well, and it's used in soups and even in making jelly.

Saffron is less common, but should be tried by anyone feeling adventurous. Its honey-like flavor, but with a distinctive pungency, provides a slightly different result from the usual ingredients. The Turks use it in a traditional rice pudding, but it also makes for a wonderful addition to chicken or fish dishes.

Whatever your style of cooking, you'll find a wide range of culinary herbs that will add just that right touch. They can turn a bland dish into a chef's work of art.

Making Herb Butter

One of the best uses of culinary herbs is in a fine herb butter. They're easy to prepare and the herb adds a touch that you just can't get any other way. It can be used in a vegetable dish, smeared on baked chicken or just as a nice spread on corn on the cob. Breads benefit from a nice layer of herb butter spread on top near the end of the cooking cycle.

There are a dozen different types. Try the blooms of Chives for an onion-like zing, or grind up some Rosemary and spread it over the dough. Use some Dill seeds to give the recipe a little sparkle.

To make Basil butter, just combine 1/2 cup of real fresh butter with a 1/2 cup of shredded leaves from dried Basil. It's great on scrambled eggs. Add a 1/4 cup of Parmesan cheese to the mix and a tablespoon of lemon juice and smear onto a French bread loaf as it's baking.

Around Thanksgiving you might want a traditional Sage flavor in the dish. Just cream together 1/2 cup of butter and 1/2 cup of minced Sage leaves, then spread onto turkey or fish.

Cilantro butter is a great favorite. Mix two blanched and minced garlic cloves with a 1/2 cup butter, then fold in 1/2 cup of minced Cilantro and a teaspoon of lemon juice. Makes a great spread for tortillas and other Mexican dishes.

Or, reach for the Tarragon. Chop finely and mix with a 1/2 cup of butter, then fold in the herb. Add a couple of teaspoons of lemon juice and spread onto some French bread fresh out of the oven. For a traditional Tarragon dish, spread the butter on fish or use in a tomato and egg recipe. The slightly anise flavor will add zing anywhere it's used.

Thyme is a favorite in many herb butter recipes. Add a crumbled leaf to a 1/2 cup of butter and soften. Then spread on baked potatoes or hot pasta. To add more flavor profiles, mix in an equal amount of Parsley and fresh Basil.

Whichever your favorite culinary herb - and it would be hard to choose one - you can make an herb butter that is more flavorful than the bland, ordinary spread that comes from the cube or tub. Experiment!

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