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Optimized Cooking Herbs List by Michael Jones Which herbs would you note down if you were asked to make up a cooking herbs list? Six of the most common, and it must be said, most versatile, are set out in this article. See if they match with your favorites. Remember of course that herbs are intended to complement, not overpower the taste of the food. Used discerningly however, any of these six herbs can greatly enhance your cooking. To start with, think of Simon and Garfunkel's great album from 1966 (if you were around then). It was called "Rosemary, Sage, Parsley, and Thyme". That gives us the names of the first four herbs on our list. Once we've considered those four, we will move on to Bay and Mint. Parsley Parsley can be used to decorate and add color to meat, vegetable, fish, and white meat dishes. Fish, chicken or veal dishes, often served with a white sauce, can be greatly improved by adding chopped Parsley. Parsley stalks on the other hand can be added to soups and stock to add flavor. Sage Sage aids with digestion and is therefore a good addition when cooking meats such as pork, duck or goose which tend to be rich. Stuffing and sausages often include sage although this is a strongly scented herb and therefore needs to be used sparingly. Rosemary Include a spray of Rosemary inside the chicken when you next cook one or place a sprig in a joint of lamb near the bone. Rosemary has a full flavor and it is very aromatic and versatile. Why not sprinkle some ground leaves of Rosemary over chops and steaks before you grill them next time? Thyme When you serve cooked vegetables you may wish to use Thyme as a garnish. Also remember to add it when you next cook a stock or soups. It can be included in a bouqet garni. There is a lemon scented variety which is especially good for fish and chicken dishes. Bay Bay leaves are very versatile, and can be used not only for savoury dishes but sweet dishes too. On the savoury side, use them in casseroles, soups or stock to add flavor. For sweet dishes, Bay leaves can be infused into milk and cream, for example, when making a custard. Mint Mint is not only of use in mint sauce served with lamb! Mint leaves can be included in green salads, or put into chilled yoghurt which is served with hot dishes such as curries or kebabs. Dried mint can be added to stuffing, or casseroles. If you can find fresh herbs this is preferable. However, the dried variety are also good. Just remember to half the quantities when using dried herbs. The top 6 cooking herbs list presented here is a good starting point for building up your selection of aromatic herbs in your kitchen. ©  Michael Jones.  If you would like restaurant quality cookware in your kitchen, consider the Circulon range: Circulon 8 Piece Cookware Get a food dehydrator and dry your own herbs! Click here for more information: Stainless Steel Food Dehydrator

 

 

 

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