Guide to Cooking with Fresh Herbs - Part 1 - Cooking Tips

After I shared about Sugar and Mushroom few days ago, now let's learn about herbs. In this occasion, we're gonna learn about how they're taste, how to use them and how to store them. This post will be divided in 2 parts.

Let's check it out!

1. Rosemary
This Mediterranean herb is commonly used to complement lamb, poultry, and fish, but it can also be found in breads, stews and hummus. You should strip the leaves from stems before using it. Chop finely and mix with garlic, add to burgers or roast with potatoes.
Flavor : Piney and sharply aromatic
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Rosemary

2. Sage
Together with rosemary, thyme and parsley, sage is considered an essential herb and is used extensively in Italian and Middle Eastern cooking. In the U.S., sage is used for poultry, cheeses and sausages and plays an important role in several holiday dishes. Use sage leaves whole. Lay a few leaves on a roasted dish, or simmer in soups that contain garlic.
Flavor : Savory, piney, slightly peppery
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Sage

3. Lemongrass
Lemongrass is widely used in Asian cuisine for its fresh, lemony zing. It pairs well with poultry, beef, fish and seafood. But try it in soups, sauces and teas too.
Flavor : Mildly lemony and flowery
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Lemongrass

4. Thyme
This essential herb is used to season a wide variety of foods. Soups, stocks, sauces, beef, poultry, lamb, poached fish, eggs, beans, vegetables, cheese and an occasional cocktail can all benefit from its delicate flavor.
Flavor : Woodsy, minty, and slightly lemony.
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Thyme

5. Chives
Primarily used as a garnish. This essential French herb pairs well with egg, potato, fish and cheese dishes. You can also add them as the finishing touch on many soups, sauces and dips. Cut chives by grouping them tightly together and slice finely.
Flavor : Mild and oniony
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Chives

6. Lavender
Nicknamed the "herbs of love". Part of the mint family, culinary lavender is often combinated with other herbs in the Americanized version of herbes de Provence. Use to season grilled meats, fish, tomatoes, vegetable dishes, chocolate and a variety of other desserts.
Flavor : Sweet floral and subtly citrusy
Storage : Place a bunch in a glass with 1 inch of water at room temperature, changing if the water gets cloudy (up to 10 days)

Image credit : Lavender

7. Savory (Summer)
Less bitter and piney than winter savory, the sweeter summer savory blends well with many other herbs and is used to season meats (especially sausage), eggs, fish, soups, stews and vegetables.
Flavor : Strong thyme-like flavor, peppery
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Summer Savory and Winter Savory

8. Oregano
A close relative of sweet marjoram. Oregano is very popular throughout the world and is prized for a robust flavor that blends well with the roasted meats and spicy foods common to Latin America, the Philippines and the Mediterranean.
Flavor : Pungent and powerful, slightly bitter
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Oregano

9. Tarragon
Tarragon goes well with fish, meat, soups, stews, tomatoes and eggs dishes. It's used frequently in pickles, mustards, and relishes as well. Tarragon doesn't dry well.
Flavor : Heavy and anise-like, bittersweet
Storage : Wrap in a damp paper towel, place in a plastic bag in the fridge (10-14 days)

Image credit : Tarragon

That's all for the part 1.
Thank you for looking.

Lotsa love,
@larasayu