Fennel (Anise)
Anise has a mild licorice flavor and is the traditional fish herb. Leaves can be added to fish stews, soups and casseroles. It also works well in lamb dishes, omelets, salads and herb breads. Stalks can be used in any recipe that calls for celery of in creamy celery soups. Popular uses include seasoning pork, lamb, seafood and beans.
Arugula
Also known as roquette, this Mediterranean salad plant is a member of the mustard family. Arugula has a peppery taste that compliments such Mediterranean foods as olives, garlic, tomatoes, peppers and olive oil.
Basil
This is a commonly used herb that adds a clove-like aroma and pungent taste to tomatoes, squash, cabbage, beans, pasta, poultry or seafood. Leaves vary in color from green to red-purple. Leaf size also varies, ranging from small common basil leaves to the larger leaves of lettuce leaf basil.
Bay Leaves
With long, dull-green leaves about 1/2 inch wide, this aromatic and pungent herb is used to season soups, stews and sauces. It is a traditional ingredient in split-pea soup and spaghetti sauce. Greek Bay and California Bay Laurel are the two types of bay leaves.
Chervil
This herb has a sweet taste, similar to tarragon. Add near the end of cooking to flavor stews, fish and steamed vegetables. Chervil can be used in sauces calling for tarragon. Use in salads, salad dressings, meat dished, savory sauces, egg dishes or as a chopped garnish.
Chives
A mild, onion-flavored herb, chives will enhance the flavor of almost any savory dish. Sprinkle liberally over fish, chicken, egg dishes or a steaming baked potato. Chives enhance almost any buttered vegetable such as carrots, beans, sweet corn, squash, peas, cauliflower or mushrooms.
Cilantro
Also known as coriander or Chinese or Mexican parsley, this herb has an assertive, sage-citrus flavor that can be addictive for some people. Use sparingly to season squash, eggplant, snow peas and onion. It is used extensively is Southwest fare such as guacamole, chili, salsa and cold seafood salad. Cilantro also is important in Indian, Chinese and Thai cuisine’s.
Dill
The anise-parsley-celery flavor of dill goes well with fish, vegetables, soups and salads. It also compliments poached salmon and potato salad. Crown dill, a stronger-tasting item, is used for making pickles while baby dill is primarily a seasoning. Dill plants have feathery leaves. When purchased fresh, plants should be selected on the basis of their resemblance to fresh salad greens. Dill seed also is a popular seasoning item.
Fiddlehead Fern
This in not a species of fern but a growth stage of any fern- when the tip pokes up through the soil but has not begun to uncurl. Look for jadegreen ferns and select small sprouts with no more than a 1/2-inch diameter. Serve steamed or lightly cooked as a side dish with meat or fish.
Horseradish Root
This can be blended with vinegar and used a s a condiment or added ingredient in mustard. It is known for its hot, spicy taste.
Majoram
Sweet majoram is a strong accenting herb used in egg dishes, soups, vegetables or on lamb. Its taste is similar to oregano, only milder. Like basil, majoram is a member of the mint family.
Mint
A sweet-flavored, aromatic herb, mint is a classic garnish and flavoring for summer drinks such as tea, lemonade and punch, or a natural garnish for mint juleps, fruit platters and frozen desserts. Mint is a fundamental ingredient in lamb dishes and many Middle Eastern dishes. Like most herbs, mint can be tossed in green salads or mixed into soft cheeses. It can be added to cooked carrots, green beans, peas and beets.
Oregano
Generally used to season Mexican, Italian, Greek and Spanish dishes, oregano has a warn, aromatic scent and robust taste. It uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.
Parsley
Most commonly seen as a garnish, parsley adds a mild, sweet flavor to foods. It frequently is added to French, Italian and Greek dishes. Parsley can be chopped and added to soups, vegetables, meats and sandwich fillings. Two types of parsley are those with curly, fringed leaves, and Italian parsley, which has flat leaves. Flat leaf is preferred for cooking.
Rosemary
Spicy, strong and fragrant, rosemary goes well in beef, pork, lamb and veal dishes. Thread through chicken breasts and grill. It enhances cauliflower, potatoes, eggplant and peas.
Sage
A common seasoning in meat, poultry and cheese dishes, sage has gray-green leaves with a pebbly surface. Suggest cooks use sage sparingly, as the musty taste can be overpowering.
Savory
Nicknamed the bean herb, it is typically used in soups, on beans and as a meat and poultry seasoning. This herb tastes slightly warm, slightly sharp and can be used fresh or dried.
Sorrel
With a sharp, lemony taste, sorrel resembles spinach but has pale green arrowhead-shaped leaves. Frequently used in soups and sauces, sorrel also is used as a salad green or vegetable. The leaves can be cooked whole like spinach.
Tarragon
An accenting herb, tarragon is used in mustard, tartar and béarnaise sauces, and tarragon vinegar. A member of the sunflower family, tarragon has a sweet anise taste and should be used sparingly. One species, French tarragon, is primarily cultivated in the United States. Do not ice.
Thyme
This herb is used as a spicy addition to Creole dishes and to season meat or poultry stuffings. When preparing game birds or roasts, thyme often is rubbed over the meat to season it.