Enhance the Flavor of Food with Herbs

Whether adding a sprinkle to simmering soup or rubbing on chicken before roasting, herbs can add flavor and appeal to just about any dish. Have you ever wondered how these seemingly simple plants can impart such delicious flavors? Herbs are the fragrant leaves of plants. They have a high water content and contain strongly scented compounds and essential oils, which are released when they are cut or heated. These compounds, called polyphenols, act as antioxidants and help reduce the risk of cancer and heart disease (Handel et al., 2008).

For thousands of years and through today, cooks around the world have used a wide variety of regional herbs to enhance the flavors of food. For instance, evidence indicates herb gardens existed in Europe in the Middle Ages (Sanchez, 2023). Because herbs can provide a depth of flavor, they may be used to heighten taste while cutting back on salt or added sugars and fat within dishes.

Today, herbs are used in cooking in either their fresh or dried forms. In this article, we will explore basil, parsley, oregano, thyme, rosemary, and sage - six common herbs found in grocery stores or at farmers' markets (Norman-Burgdolf et al., 2019). We will also review tips for selecting and storing herbs.

Six Common Herbs

Basil

Basil is used to add vibrant green color and fresh, crisp flavor to foods. It is commonly associated with Italian dishes like pesto but is also used in Thai cooking. Chop fresh basil before adding it to most dishes to release its oils, allowing them to blend with the food and enhance flavor.

Parsley

Parsley is a versatile herb with a fresh taste that can be used in a wide variety of dishes. While there are several different types of parsley, the most common variety used in the United States is curly parsley. If you are learning to cook with herbs, parsley is an excellent one to start with because it complements many meat and vegetable dishes.

Oregano

Oregano has a bold and peppery taste and is a popular herb in both Mediterranean and Italian cooking, commonly used in pizza and pasta sauces. This herb also works well in vegetable dishes, soups, and salad dressings.

Thyme

Thyme is also common to the Mediterranean region and has a strong, slightly sweet flavor. This herb can be used to flavor meat, poultry, fish, and vegetables.

Rosemary

Rosemary pairs well with thyme and is used in both Greek and Italian dishes. This intensely aromatic herb complements potatoes and lemon-flavored dishes. Rosemary can also be added to tomato-based soups or to olive oil for dipping bread.

Sage

Sage has an earthy smell and a savory, slightly peppery taste. Sage is commonly used to flavor poultry and stuffing mixes. Sage is also used to season sausage.

Some cooks use specific herbs with only a few dishes. But don’t limit yourself. Use your imagination and try new combinations or recipes that use your favorite herbs in new ways.

Selecting and Storing Herbs

When it comes to selecting and storing herbs, avoid fresh herbs that are discolored or damaged. Be sure to handle fresh herbs gently. Any damage to their leaves or stems could cause their volatile oils to be released and result in a loss of flavor and aroma. While you can grow fresh herbs on your own, you may also find them in your grocer's produce section or at a farmers' market. Most grocery and discount stores also carry a wide variety of dried herbs in the baking aisle (Riley, 2021).

The recommended way to prepare fresh herbs for use is to rinse them, without soap or detergent, under cool running water and then shaking off the excess moisture. If you cannot use freshly picked or purchased herbs immediately, consider storing them in the refrigerator or freezer.

Fresh herbs may store nicely in the refrigerator for up to a week if you take a few simple preparation steps. Begin by trimming the stems and placing the herbs in a glass with an inch of water. Use a plastic bag to loosely cover the herbs in the glass, allowing for air circulation. Place the covered glass in the refrigerator and change the water every day (Riley, 2021).

If you want to freeze fresh herbs for extended storage, start with herbs at their peak of freshness to ensure the best results. For the best quality, frozen herbs should be used within three to six months. Of note, because of changes in texture, frozen herbs work best added to cooked dishes (Riley, 2021).

For dried herbs, keep the following tips in mind. Store dried herbs in air-tight containers in a cool, dark area for up to one year for the best quality. Also, dried herbs are three to four times stronger than fresh herbs, so you may use less in recipes that call for fresh varieties. Generally, use one teaspoon of dried herbs for each tablespoon of fresh herbs in a recipe (Riley, 2021). 

If you have a lot of fresh herbs and would like to dry them yourself for later use, there are a few simple ways to dry them at home. Less tender herbs, such as sage and thyme, are the easiest to dry. Check out Penn State Extension’s Let's Preserve: Drying Herbs fact sheet for all the information you will need to make dried herbs from fresh. 

As you experiment with fresh and dried herbs, not only will you fill your kitchen with wonderful aromas, but you will also be able to enjoy your food in more flavorful ways. Try the herbs featured in this article and many others available in the market with your favorite dishes.

References:

Handel, A. P., Joachim, D., & Schloss, A. (2008). The science of good food: The ultimate reference on how cooking works. Robert Rose.

Norman-Burgdolf, H., Norris, A., & Mullins, J. (2019, May). Savor the flavor: Building flavor with herbs (PDF). The University of Kentucky College of Agriculture, Food, and Environment, Cooperative Extension Service.

Riley, J. (2021). Selecting, storing, and using fresh herbs. Ohioline. Ohio State University Extension.

Sanchez, E. (2023, March 14). Herbs and spice history. Penn State Extension.