Herbs

Everyone has eaten herbs in one form or another. They are pretty much a staple in many different foods. Whether they are used to enhance flavors, or spice them up a notch. Herbs are essential.

My ultimate faves to use and cook with, Thyme, Oregano, Sweet Basil, Dill, & Parsley. Those are in (almost) everything I make. Together the first 3 are an amazing trio for sure.

This year in the garden we are planting quite the variety of Herbs. I wanted to make sure that the tastes of many are satisfied as well as my pantry stocked for the year. What is your favorite Herb and use for it?

We can cook with them, can with them, heal with them, and straight up eat them. Some people are unsure of fresh herbs, kind of intimidating to learn something new. Well, that's where I can help. I have gathered the scoop on our garden herbs we are planting this year and I am so happy to share them with you. Let's get started!

Dill Weed

Dill is one of the staples in gardens in every climate. This grows well, and I think that could be an understatement.

The flavor is mildly grassy, with anise like taste. The smell, for me, is summer & garden. You smell Dill, you think garden.

Dill does some great things for us besides make amazing pickles. It boosts digestion and has antibacterial, anti-inflammatory and antimicrobial properties. It is also high in antioxidants. Pretty awesome for such a common herb I would say.

Pairing well with fish and shellfish. Dill is commonly used in egg dishes, dips, potato and pasta salads.

Oregano

Oregano is quite classic and most will recognize the name as being in pasta sauce or pizza. Usually I use store bought oregano leaves. I am super excited to try using the fresh in many things this year.

Flavor is warm, slightly bitter, pungent, and peppery. It has a distinct smell that is easily recognizable.

Besides being a classic 'Italian' herb, Oregano boasts being high in antioxidants as well as holds antibacterial and antiviral properties. For one on my fave list, this makes me happy.

Pairing well with all types of meats, fish, and vegetables, oregano is quite a versatile herb. Commonly used in pasta sauces, salad dressings, soups, pizza, and breads.

Parsley

Every restaurant has put this on their plates as a garnish or is used in their dishes. I mean, it is Parsley right?

The flavor is light and peppery, so fresh tasting. Parsley has antibacterial properties, is high in antioxidants, a natural diuretic, and improves digestion. It has also been used to freshen breath. Wait, that's not all. It also is rich in vitamin A, C, & K. I would say it is quite beneficial in many ways.

Commonly used in salads, sauces, coups, and as garnish. I like to sprinkle chopped p

Parsley on top of many dishes, and especially in my soups.

Rosemary

What do you think of when you hear 'Rosemary'? For myself, I think turkey & stuffing the whole nine yards. Basically, holidays and big dinners. Kids playing and family gathering. Such a great thought isn't it?

Rosemary has a strong flavor profile, use it sparingly and adjust in small amounts if you need too. It is a woody, pungent taste with a 'tea-like' aroma.

Besides reminding us of holidays and family, it has health benefits as for us as well. It is a rich source of antioxidants and anti-inflammatory compounds. It also helps to boost the immune system and improve blood circulation.

Common uses include stuffing, soups, stews, breads, and sauces. Rosemary pairs well with lamb, pork, poultry, rabbit, and roasted vegetables. It is also used for smudge sticks.

Sage

Sage is one of the herbs that I haven't experimented with too much yet. This is something I plan to remedy this year.

Flavor is woody and warm. It has a strong flavor profile, use it sparingly and adjust in small increments if needed.

Among the benefits of Sage is one I didn't expect to find amongst all the remedies. It is rich in antioxidants, and helps to balance cholesterol. Now that is awesome! Might try it more just for that!

Commonly used in brown butter sauces, stuffing, soups, and risottos. It pairs well with pork, beef, turkey, potatoes, cheese, and roasted vegetables. My first try will be roasted baby potatoes, carrots, and onions from the garden. Can you smell it? I can smell it. mmmmm

Summer Savory

Summer Savory, can't say I have tried it before. I likely have as it is used in some of the foods I like to eat. Again, a new one to learn and try this year. Lots to learn.

Flavor is mildly peppery. Although it could replace salt & pepper in dishes, especially good for those who need a low sodium diet. The flavor is strong so ensure you use it sparingly, adjusting in small increments as needed.

The health benefits are quite many. It has been listed as remedy for nausea, diarrhea, flatulence, sore throat, asthma and so many more. The fresh plant material can be used as a treatment for insect stings and bites. You press it against the affected area and it helps to ease the burning sensation and swelling. Pretty cool herb I would say!

Common uses are with fatty meats, soups, salads, tomato sauce, and sausages. I can't wait to try this one out this year, who else is excited?

Sweet Basil

Sweet Basil is absolutely, unequivocally, entirely, my favorite herb to use in cooking. I love the smell of it, the taste of it, everything about it. Even the dry herb, when you 'wake' it up....sigh, love it!

Flavor depends on the variety of Basil. It has a sweet but savory flavor to it, a mix of anise, pepper, and mint. Each variety has a slightly different flavor profile so taste as you use.

It has anti-inflammatory, antibacterial and antiviral properties. Rich in antioxidants, iron, and vitamin A. I am so glad I love this herb.

Pairing well with tomatoes, all meat, and seafood, it is a versatile herb that earns a place in your garden. Commonly used in pestos and pasta sauces. My favorite is to add to soups, and my homemade sauce of course!

Sweet Marjoram

This herb I haven't ever found in the local grocery store, so I am planting my own stock. Whenever a recipe called for it I would substitute Oregano at half the amount. Now let's learn about this one together, shall we?

The flavor is an earthy and sweet taste. As said prior, you can sub Oregano for it in recipes.

Sweet Marjoram benefits are many. It is known to be good for cold symptoms, cough, digestive ailments, lack of appetite, flatulence, and....wait for it.....menopausal symptoms(when made into a tea). Like what? Why did no one tell me of this possible fire tamer? This I shall try. Yes, it is absolutely going to become part of my pantry supply.

In cooking it pairs well with tomato sauces and tomato based recipes. Used in dressings, meatballs, sausage, ground meats, eggs, cheese, and soups. And of course, tea. Which I will make as soon as I am able. I will keep you posted on that one.

Tarragon

I really think this is an under utilized herb. The smell is amazing. I have only used this dried and I am looking forward to the fresh.

Flavor is a subtle anise or licorice with a hint of mint. This herb is one that is a touch picky to use, it doesn't like to be tossed in and left to stew. It wants you to pay attention and add it towards the end of the cooking. Then it holds onto most of the flavor for you. Just as a thank you, of course.

Pair it with chicken, cream sauces, simple pastas, and egg dishes for the best success. Use to make vinegar to add simply to many recipes.

Thyme

There is always room for some 'Thyme' in our lives. Ha, see what I did there? Did ya? Ok for really, this is one of my faves as well. It found a way into my heart a few years back and now I love it.

The flavor is a subtle, dry, minty one. If it is a dried herb, I like to wake it up by rubbing it together in my hands before putting in the food. This helps the flavors marry with the other herbs and gives you a better tasting dish.

Thyme is high in antioxidants, a natural diuretic, has antibacterial and anti-fungal properties, and helps with respiratory issues. Pretty busy little herb.

It is commonly used in fish sauces, chowders, soups, rice, and stews. Pairs well with lamb, veal, poultry, fish, eggs, tomatoes, winter squash, and vegetables. Get the cookbooks out peeps. Try some new dishes and let me know if you love adding 'Thyme' to your menu. I love it and use it quite a lot in my cooking.

With any herb that you use, remember these few tips to help you along the way.

1. If you are replacing dried herbs with fresh in a recipe, use 2-3 times more fresh.

2. Add fresh herbs towards the end of the cooking process to keep the flavors intact.

3. Use herb scissors or a sharp knife to chop fresh herbs. A dull knife will crush and will bruise your herbs.

4. Experimentation is how you are going to find your favorite way to use the herb, best blends of herbs, and the best ever recipe. Don't be afraid to try.

As with any advice you find online ~ Do not change any of your medications without consulting your Doctor. Before adding any additional herbal treatments to your routine consult with your Doctor and your Pharmacist to ensure there will be no conflicts with medications.

The information in this article is given in the interest of learning about the herbs and what the benefits are. It is not meant to be medical advise in replacement of a Doctor's advise.