Most Common Culinary Herbs Flashcards
source: https://www.masterclass.com/articles/cooking-101-the-15-most-common-culinary-herbs-and-how-to-cook-with-them
1
Q
What Are Culinary Herbs?
A
aromatic edible plants used in small amounts to add flavor to dishes
2
Q
Fresh Herbs
A
- have a much shorter lifespan
- more commonly added towards the end of the cooking process or as a garnish at the end of cooking
3
Q
Dried Herbs
A
- can maintain their flavor for up to six months when stored in an airtight container in a dark place at room temperature
- typically used throughout the cooking process, as prolonged heat and exposure to moisture can draw the flavors out of the herbs
- contain a more concentrated amount of flavor than fresh herbs, and therefore are used in smaller quantities than fresh herbs
4
Q
How to Clean Fresh Herbs
A
- Dunk them in a cold water bath and gently move them around in the water to remove any dirt or debris.
- Shake off the excess water, and carefully pat the herbs dry with paper towels.
More delicate herbs like parsley, cilantro, and chervil should be handle
5
Q
How to Store Fresh Herbs
A
- can be stored via two methods: in a plastic bag or in a jar filled with water
- leafy herbs can be stored upright in a jar of water, with the leaves sticking out of the top of the jar
- all herbs can also be stored between a damp paper towel in an airtight plastic bag in the refrigerator
6
Q
Basil
Ocimum basilicum
A
- member of the mint family
- has glossy, deep green, pointed leaves
- has a sweet-and-savory flavor with hints of anise, mint, and pepper
- varieties: sweet basil, Thai sweet basil, lemon basil, holy basil
- used in both fresh and dried form to flavor dishes ranging from Italian sauces to meat dishes to Asian curries
- one of the main ingredients of pesto
7
Q
Mint
Mentha
A
- has a subtly sweet flavor
- releases a distinct cooling sensation due to the menthol in the herb
- used for a variety of culinary and medicinal purposes
- has tender, bright green leaves that are commonly used in beverages like mint tea and mint juleps, as well as dishes like Vietnamese pho and Thai stir-frys
- dried mint is used in tea making; fresh mint is the preferred culinary form
8
Q
Parsley
Petroselinum crispum
A
- member of the Apiaceae family of plants
- a leafy, herbaceous herb with a bright, slightly bitter taste that emphasizes other flavors
- most commonly added at the end of cooking as a garnish
- common varieties: flat-leaf parsley (aka Italian parsley), curly parsley, and Japanese parsley (aka Chinese parsley)
- commonly used to make chimichurri sauce and light Mediterranean dishes like tabbouleh
9
Q
Cilantro
Coriandrum sativum
A
- also known as coriander
- tart, citrusy herb with delicate, bright green leaves
- most commonly used fresh and added at the end of cooking
- member of the parsley family
- used frequently in Mexican and Middle Eastern cuisine, as well as spicy Thai, Chinese, and Vietnamese dishes
The seeds of the coriander plant are used to make a common ground spice.
10
Q
Oregano
Origanum vulgare
A
- meaning “joy of the mountain” in Greek
- fragrant herb in the mint family with a sweet, slightly peppery flavor
- commonly used in its dried form throughout cooking in dishes like tomato sauce
- staple in Turkish, Italian, Greek, and Mexican cuisine
11
Q
Thyme
Thymus vulgaris
A
- recognizable by its small, pale green leaves and pungent aroma
- fresh form: sturdy herb that holds up well to heat and can be used throughout the cooking process
- common varieties: French thyme, English thyme, and German thyme
- frequently added to hearty dishes like pork loin, lemony chicken breasts, and fatty meats, as it can hold its own against rich flavors
12
Q
Tarragon
Artemisia dracunculus
A
- known for its stronger flavor with bittersweet notes of anise, licorice, and chervil
- common varieties: French tarragon, Mexican tarragon, and Russian tarragon
- used in both fresh and dried form to flavor hearty meat dishes like pork chops, as well as lighter egg and fish recipes
- used by the likes of ancient Roman soldiers to boost vitality
13
Q
Bay Leaf
Laurus nobilis
A
- Mediterranean herb native to Asia
- has been most commonly associated with the ancient European cultures of Greece and Italy
- pungent, aromatic herb with a slightly bitter taste
- typically used in dried, whole form and steeped in stews, soups, and sauces throughout the cooking process to infuse a deeply herbaceous flavor
- traditional ingredient of the French bouquet garni
- used in Indian cuisine and Asian cooking
14
Q
Rosemary
Rosmarinus officinalis
A
- Latin name meaning “dew of the sea”
- has been prized for its sturdy, aromatic whole sprigs and rosemary oil for centuries
- known for its needle-like leaves, woody stems, and herbaceous aroma
- fresh form: used in dishes ranging from roasted fall vegetables to whipped goat cheese to flavorful bundt cakes
- stems and leaves: used to flavor a wide variety of recipes
- sprigs: used to infuse hot oil or butter for cooking meat, vegetables, and other rich rosemary recipes
15
Q
Sage
Salvia officinalis
A
- known for its fuzzy, gray-green leaves and earthy, sweet-and-savory flavor with a peppery bite
- fresh leaves: commonly used to make Chinese herbal tea
- used in both fresh and dried forms and pairs well with hearty fall vegetables and warm, comforting recipes
- used to create a browned sage butter that can be spooned over pasta and more
- Popular recipes: classic Thanksgiving stuffing; white bean, sausage, and sage soup; butternut squash soup with fried sage and brown butter; and sage tea
