It is true that the more you learn to cook, the more you’d appreciate experimenting with herbs and other spices. Today, I’ll be sharing with you a guide to adding herbs to your dishes.

Basil leaves a minty, clove like scent to sauces and salads. It is also a basic ingredient for making pesto.

Bay leaves (fresh, whole, dried) brings a woodsy aroma to the dish. It is commonly used for slowly cooked dishes like soups and stews. When you use these, make sure you discard them before serving.

Chives are mild onion-flavored leaves that looks like grass. Chives are perfect sprinkled over egg dishes, salad dressings, and on potato dishes.

Cilantro or commonly known as Chinese parsley or fresh coriander, brings aromatic flavor to many dishes. They are usually used for Asian dishes and Mexican salsas. Remember not to use so much as it can bring a bad soapy flavor to th dish.

Dill is perfect to cook with peas. Dill is also great for fish, seafood, and vegetables. I love using dill while grilling fish steaks or fillets.

Mint tastes sweet and refreshing with a cool aftertaste. Mint is ideal as an edible garnish for dessert. It is also god for salads, marinades and dressings.

Oregano is often used as pizza and pasta flavoring. It can also be used for sauces and soups.

Parsley, i think is the most versatile herb as it brings a mild, fresh taste to almost every dish.

Rosemary are needle like herbs that have a piney or perfumey bold flavor. They are often enjoyed in lamb, pork, and fish dishes.

Herbs are usually available in regular markets and supermarkets. The herbs can be used fresh for up to 1 week. Just remember to keep on cutting the stems often and storing them, with ends submerged in water, in a refrigerator. Cover the tops with a loose fitting plastic bag. Dried herbs can be used as substitute, but they cannot match the flavor and aroma fresh herbs can bring to dishes.

*Photo lifted from vernmorris.com

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