The culinary world would be very different if there were no fresh herbs. Thousands of classic dishes would never have been invented, and we’d never know the intense perfume of basil, tarragon, thyme and rosemary.

A world without pesto, béarnaise sauce and chimichurri is unfathomable. Consider cuisine without chopped parsley, potatoes drizzled with sweet butter but no dill – and fresh tacos or salsa sans cilantro.

Oddly, most home cooks are familiar with only five or six herbs when there are dozens, mostly because no one teaches cooks when to use them. Most of us use basil, parsley, dill, cilantro, rosemary, chives and maybe oregano. But you are missing out on intense flavors if you limit yourself to these.

Fresh herbs are very simple to use and add immense flavor to cooked and raw dishes. They are fat free and have virtually no calories. To get you started, here is a list of some favorites.

Basil: Italian basil is the most common, but don’t forget to give purple basil, Thai basil, lemon basil or cinnamon basil a try. Use them the same way.Thai basil really gives Asian cuisine a flavor lift. Of course, pesto is king, but I also like to make basil oil by bringing 2 cups olive oil almost to boiling point with 10 to 12 basil leaves in it. Turn off the heat and allow the basil to infuse the oil with flavor. Use the oil to sauté, for stir-fries or for salad dressings. If you like spicy, add 1 teaspoon crushed dried red chile flakes.

• Chervil: Looks like frilly parsley but has a delicate aniselike taste. Great on potatoes, rice and seafood.

• Marjoram: Related to mint and oregano; use on grilled vegetables and tofu.

• Savory: Member of the mint family. Use with green beans, artichokes and rice.

• Tarragon: Classic herb used to flavor béarnaise sauce. Has a very light anisette taste. Wonderful in dressings, tartar sauce and salads or on eggs.

• Thyme: A must in pilafs, soups, stews and sauces.

• Sorrel: Arrow-shaped green leaves with a sour taste. Use for soup such as schav (sorrel soup) and sauces.

• Chives: Minced chives are wonderful on potatoes and in rice and pasta.

• Spearmint or peppermint: Incredible in hot tea or chilled or carbonated water with sliced lemon. I enjoy it in Thai food or with fruit.

Fresh herbs are delicate and should be added at the end of the cooking time. Otherwise, they lose the volatile oils that give them such pronounced flavor. In soups, add them during the last 30 minutes of cooking.

Store fresh herbs refrigerated upright in a small container of water.

source : www.chron.com