Parsley, sage, rosemary, and thyme weren't chosen for the folk song randomly. Rather, these herbs are the staple of so many cuisines that your pantry can't really be complete without them.
But do you know the best ways to use each of them? We've got the primer for you right here! With the extra herby bonus of basil tips, too!
The best part? All of these herbs are readily available in stores, or if you have a green thumb, easy to grow at home. No need to travel to Scarborough Fair to get them!
1. Thyme
Thyme is a strongly flavored floral herb that is widely available and easy to grow at home. The stems can be hard and woody when they get older, so it is best to remove them. Use the back of your knife to easily pluck the leaves, or if you cook with the full stem, remove it before serving.
Thyme is great in soups and stews, and particularly good with steak, chicken, and root vegetables.
It's also great with peaches and apples, lending a savory flavor to fruit desserts.
2. Basil
An Italian cuisine staple, basil is also easy to grow at home. Discard the bitter stems and use the leaves whole — or chiffonade them by rolling the leaves into a tube before chopping. Fresh basil should be added near the end of cooking, otherwise, the flavor will be cooked out.
Basil goes great in dishes that feature tomatoes and/or cheese. It's also great with poultry and eggs.
Of course, it's a key ingredient in pesto sauce, too. Just combine the basil leaves, garlic, pine nuts, and olive oil into a thick paste in your food processor.
3. Rosemary
Strip the rosemary leaves from the stems and either chop the leaves up or use them whole. Save the stems, though. When soaked in water and thrown in with the charcoal, you can add a ton of flavor to your barbecue.
Rosemary goes great with lighter meats like poultry, lamb, and pork. It's lovely in marinades or with vegetables.
Mix with butter and garlic to make an incredibly flavored butter that you'll want to use on everything.
4. Parsley
This herb is more than just a garnish. In fact, its light, celery-like flavor pretty much goes with everything. Add it near the end to preserve its flavor. Parsley is also a good substitute for cilantro for those who find cilantro soapy.
Though it's kind of great in everything, parsley goes particularly well in salads, salsas, and marinades. It's great with fish.
The stalks are a bit tough to eat but pack even more flavor than the leaves. Add them to stocks and broth to punch up the flavor, then remove them before serving.
5. Sage
A little bit of sage goes a long way. It has a strong flavor, especially dried. Strip the stems away and use the leaves whole or chopped. Because it's so strong, sage is best added at the beginning of cooking.
Sage goes well with strongly flavored meats like beef, but also with pork, chicken, and duck. Fatty cuts are best, as the sage will mingle in the juices.
A common use in Italy is with gnocchi. Heat a few leaves of sage with butter in a pan. Toss with the gnocchi and plate with parmesan cheese on top.
In the COMMENTS, tell us your tips and tricks to get the most out of herbs, and SHAREthese tips with your friends and family!
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