Cooking with Herbs/Spices© Lindsay McSweeney
- Lesson 4: Rubs, Brines, Marinades & Classic Combos
- Lesson 8: Garnishing, Special Dishes, & Herbal Desserts
Lesson 2: Choosing Specific Herbs & Spices
This lesson will identify the most common herbs and spices, along with some useful information about each. My list is personal. It includes the herbs and spices I use the most and which are most available at the store. The bibliography will point you to longer lists with more information if you’re looking for further material. Classic herb and spice combinations, like bouquet garnis and curry powder, are addressed in Lesson #4. I’ve grouped specific herbs and spices either by biological family or usage. Knowing which herbs are related can be helpful in substituting one herb for another – staying within the family won’t be disastrous. For herbs that are less familiar, I’ve also tried to mention predominant flavors, (if a phrase is in quotes, the reference is to Trotter’s book). I’ve also summarized with which foods the herb or spice is classically paired, and then suggest some less traditional alternatives.
The Mint Family
Mint has a “spicy sweet menthol flavor” Peppermint is the predominant flavor for candy and sweets, but is best used as an oil or extract. Spearmint is a more versatile culinary herb, and is classically paired with lamb, peas, and all manners of desserts, not to mention tea. Try it also with black beans, eggplant, lentils, and tomato based dishes.
Rosemary has a “piney flavor with hints of lemon”.It is used with lamb, pork, and beef. Try it also with mushrooms, potatoes, salmon, and beans. Rosemary is one herb that dries well, so use it during the winter.
Marjoram and Oregano are actually almost the same herb; oregano is wild marjoram. They are interchangeable although some chefs believe that marjoram is like oregano with a bit of basil taste. Classically used in tomatoes and pizza, try either with fish, potatoes, and summer squash. Choose Turkish oregano over Mexican unless making actual Mexican recipes.
Savory is not as widely known here as in Europe, it is a “cross between thyme and mint”. It’s most often cooked with beans, esp. bean soup, but use it also on grilled chicken.
Sage is somewhat bitter and has a “musty-mint” flavor. It is used especially with pork and other meats or in stuffings. Try it with tomatoes, grilled tuna or other oily fish, and grilled poultry. The leaves are especially good for decoration and can be fried, see Lesson 8. Like rosemary, sage dries well so it is a good cold weather flavoring.
Thyme is one of the most basic herbs, having a “pungent, minty, light lemon aroma with a hint of clove” It is essential in French cooking as a member of the bouquet garni that flavors stocks and soups. It is used with all meats, but think about using it with Mediterranean foods. Use it with figs and goat cheese and try to find wild thyme honey. Thyme is a hardy perennial and like sage and rosemary dries well.
Basil is a “cross between licorice and cloves”. A lot of different basils are now available at nurseries, but they’re interchangeable in recipes. Basil is extremely versatile. Besides being almost married to tomatoes, it goes especially well with cheese, poultry, eggs, fish, in salads and combined with all manners of vegetables.
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