A Cross Section of Common Culinary Herbs

I could smell it long before I could see it. Our rowboat pulled alongside the steep shore of a tiny Greek island, thick with scrubby brush—wild oregano, bruised by the heat of the Mediterranean sun.

We broke off stalks while gathering armfuls of the hot, aromatic herbs. That night we crushed the fresh leaves, rubbed them on chicken, and ate by the light of a moon rising over the silky sea. It could have been 2,000 years ago.

Fresh, dried, chopped, rubbed, pounded—culinary herbs remain great flavor enhancers today.

Here’s a cross section of six popular and tasty herbs. But this is just the beginning. Bay leaf, coriander, fennel, garlic, lemon grass, and many other herbs add a range of tastes to cooking. Just be sure to replace your dried herbs annually, as they lose flavor after lengthy storage.

Basil
(Ocimum basilicum)
Its past is the stuff of “herban” legend. Named for a mythological beast, basil was used in Greece to cure poisonous bites and in Egypt to embalm the dead. Greeks and Romans cursed when sowing it, believing their blasphemy increased its potency. Basil may even be at the root of the classic love-hate relationship—for Romans it was first a symbol of hatred, before evolving into one of love.
In the kitchen: Modern cooks have no such ambivalence about basil. One of the world’s most widely used herbs, this member of the mint family coexists magnificently with tomatoes, onions, and garlic, making it a natural for tomato sauces and dishes. It’s one of the main ingredients in Italian pesto and its French cousin pistou, a delicious basil/garlic/olive oil concoction. Basil is well matched with rosemary, sage, and oregano.
Added benefits: Rub crushed basil leaves on your skin for a natural bug repellent, and use it liberally in cooking (it can aid digestion).

Oregano
(Origanum vulgare)
Don’t be fooled by the dismissive “pizza herb” label or the vulgare part of its botanical name, which in its entirety actually translates to “joy of the mountains.” Oregano grows wild throughout the Mediterranean where, no doubt, it also spreads joy in cuisine.
In the kitchen: Add it to anything with tomatoes, and you’ve got a winner. Oregano pairs well with strong meats and vegetables such as eggplant and lamb. Taste as you go, though, because this herb can easily overwhelm. If you run short of oregano, try a pinch of marjoram as a substitute.
Added benefits: This herb is also a great antiseptic, which is why manufacturers often add it to foods.

Parsley
(Petroselinum spp.)
While the Greeks fed this herb to their horses, the Romans consumed it in great quantities to prevent intoxication. Best known as a garnish, parsley adds flavor to all sorts of dishes, as well as nutritional value, as it’s high in vitamin C and iron.
In the kitchen: Parsley enhances the flavor of both foods and other herbs, which is why it’s commonly found in herbal mixtures like fines herbes and fish bouquet garni. To enhance bland dishes, add parsley at the end of cooking. Experiment with both the flat Italian parsley and the curly variety.
Added benefits: Parsley is an excellent breath freshener, helping to offset even the pungent smell of garlic. Chew this herb raw to enhance healthy skin.

Sage
(Salvia officinalis)
Versatile doesn’t begin to describe sage. It’s an antibacterial, anti-inflammatory, antioxidant-rich herb that also happens to taste terrific. Sage has been a culinary and curative staple for at least 2,000 years, making it good for more than turkey stuffing!
In the kitchen: Because it’s a natural digestive aid, sage works particularly well with fatty meats like sausage, lamb, and pork. It’s also delicious in tomato, potato, and bean dishes; try combining it with complementary flavors like garlic, oregano, and rosemary. Add this herb toward the end of cooking to bring out the fullest flavor, or cover fresh leaves with olive oil, store in the fridge for up to two months, and use for sauteing.
Added benefits: Another useful container plant, sage appears to repel white cabbage butterflies when planted in the garden.

Rosemary
(Rosmarinus officinalis)
This evergreen shrub is a member of the mint family. Its use dates back to 500 BC, when the Greeks and Romans cooked and cured with it. Ancient folk remedies suggested that rosemary enhanced memory, and Shakespeare made a similar reference in Hamlet, giving rise to the plant’s designation as the “herb of remembrance.”
In the kitchen: Rosemary makes a rich addition to soups, salads, meats (especially lamb), vegetables, and even desserts. Try roasting chicken with half a lemon and fresh rosemary tucked in the cavity, or add a few sprigs to lemonade.
Added benefits: Toss rosemary twigs or sprigs on the grill for a wonderful aroma and flavor. Related to basil, marjoram, and oregano, it’s easy to grow in pots year-round for fresh flavor.

Thyme
(Thymus vulgaris)
This perennial favorite is among the best known and most frequently used culinary herbs. Wonderfully aromatic, there are more than 100 variations of this decorative and functional member of the mint family. Today, it’s a common ingredient in many commercial products.
In the kitchen: Bees that feast on thyme produce sublime honey. Ancient Romans used the herb to spice up cheese and alco-hol. Because thyme aids digestion, it’s a natural accompaniment to fatty meats such as lamb, pork, or duck, as well as trout. This multipurpose flavoring can be used with every part of the meal—salads, soups, breads, meats, vegetables, and even desserts.
Added benefits: Thyme grows well in poor soil. Keep cutting it for cooking, and this herb will reward you with even more growth.