List of Herbs – Whats in Your Kitchen


list of herbs

A list of herbs is an important part of a growing herb garden. In reality, it forms an important part of every growing herb garden. Herbs can be used as culinary herbs, medicinal herbs, aromatic herbs, and even some fragrant herbs. In simple terms, they are grouped into three main categories: Indoor herbs, those grown in a house, and herbs growing in pots, and outdoor herbs, those grown outdoors.

As a matter of fact, there are two separate lists, those of Indoor herbs and those of Outdoor herbs. An Indoor herb garden, as the name implies, is that in which herbs are grown in the interiors of a home. As far as their flavor is considered, they rank somewhere between mint and parsley. The most popular Indoor herbs are basil, borage, chervil, dill, sage, thyme, oregano, savory, rosemary, and chives. In general, herbs grown in an indoor herb garden are more common and easier to grow, than herbs grown in outdoor spaces. This is because a) they require less care, and b) they taste better in many instances.

List Of Herbs

A piece of cake on a plate

Among culinary herbs, mint tops the list. Mint is not only a popular herb for cooking but is also used in medicine, dentistry, and denture care. Its unique flavor makes it an ideal addition to pantry items such as bread, crackers, and muffins. It has a fresh, lemony flavor and a pleasantly sweet aroma that make it excellent with both spicy and mild culinary concoctions. Mint is especially popular as a breath freshener during the summer.

Parsley is perhaps the most widely used of all herbs. It is not only a versatile herb but can be used both fresh and dried. Parsley is the most common ingredient in herb tea and is usually consumed raw or added at different stages of cooking. As a garnish to dishes like pasta, flatbreads, and fish, it adds a wonderful flavor to dishes that would otherwise just contain vegetables or meat.

There are other herbs that make up the ultimate list of herbs for cooking. Garlic, sage, and chives are perennial herbs that add flavor as they grow. They have distinct seasonings that make them perfect for adding to salads, soups, sauces, and a variety of dishes. Their ability to have a fresh, intense flavor throughout the season makes them a perennial choice in the pantry and kitchen.

A Much Ado

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Most herbs taste best when they are fresh, but for flavor in teas, capsules, and other products, fresh herbs are the best choice. Herbs such as tarragon, basil, parsley, and marjoram are best dried. Dried herbs retain little of their flavor and are easy to store. When dried, they will retain up to ninety percent of their original flavor. Dried herbs will not keep forever, but once you use them, you can store them for future use. If you have an herb room or basement, you can dry them in your pantry for a long time, although they will lose some of their flavors with age.

Many people start with fresh herbs and begin to list those they use in the kitchen. While many herbs are cultivated for their fragrance, some have very powerful flavors that come from their roots. Culinary herbs vary widely in their aromas, colors, flavors, and use. Some culinary herbs are best used as flavoring additions to marinades or sauces, while others are best left alone. It depends on the particular herb, its flavor, and the dish being prepared.

Final Words

There are countless uses for herbs in the kitchen. They are often used in combination with seasonings and spices in dishes to enhance the flavor and color. The ancient Greeks did not know how to cook, but they understood how to smell, so if you want great food, keep the flavor in mind. Experiment with your favorite herbs and watch as your cuisine improves.

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