Culinary Herbs – Magic Plants

We’re MINT to be!

Can you smell that pizza? For many it is the smell of the herbs that remind us of the food. The oregano on the pizza, the basil in the pesto or pasta, the cilantro in the guacamole, the dill on the fish – which culinary herbs do you associate with which food?

Culinary herbs are a great way to spice up grain dishes, pasta, salads and fish. Herbs are used world wide by many cultures. You will find cilantro (coriander leaf) used more often in the Americas, while parsley may be used more often in Italy and Europe. Most of the herbs below can be found worldwide, and even though some dishes are very well known for their specific herbs, I invite you to play around and be creative in your cooking. Have you ever made a pesto with mint and almonds instead of basil and pine nuts? A guacamole with parsley when you run out of cilantro?

Culinary herbs are dense in their nutrients, as well as their flavor. Use them liberally, eat them as is, juice them or add them to your smoothies.

Homegrown Culinary Herbs

Many herbs are easy to grow, and can be grown on your kitchen window. This way you get the freshest and most potent herbs. When buying or picking your herbs, look for leaves that are fresh, bright green, have a potent fragrance and avoid those that are yellowing or wilting. 

If you are using dry herbs, add them at the beginning of cooking and if you are using fresh herbs, add them to the dish when you are finished with cooking. Dry herbs need a little longer to release their flavor and fragrance.

To freeze your herbs, wash and pat dry the herbs to remove dirt, spread the herbs evenly and individually on a cookie tray, cover the tray and place in the freezer. When frozen solid, place the herbs in airtight containers and return them to the freezer. Use within a few months from freezing. 

Herbs should be bought organic, both dried and fresh. They should be stored in the fridge. Either in a plastic bag or wrapped in a towel. Another option is to place the herbs in water, like you would with flowers, cover the leaves loosely with a plastic bag, and change water every couple of days. This way the herbs can last up to a week.

Our top 8 Favorite Culinary Herbs

How to use these herbs and what are their health benefits

Basil 

• • Uses: Pesto and Italian tomato sauces, in salads such as “Insalata Caprese” (fresh whole leaf basil and fresh sliced mozzarella cheese seasoned with salt, pepper, and olive oil), or as an herbal tonic to help digestion by adding fresh basil leaves to a cup of hot water. 
  • Health Benefits: Anti-inflammatory and anti-bacterial. Have antioxidant properties that help protect against premature aging and common skin issues.

Coriander Leaf (Cilantro)

• • Uses: Guacamole, soups, rice, fish and even smoothies. Also used in schuk, a favoriteIsraeli dish of mine filled with cilantro, lemon juice, garlic, and salt.
  • Health Benefits: Rich in antioxidants and dietary fiber and rich in vitamins including folic acid, Vitamin-A, and Vitamin C. 
    

     

Parsley

• • Uses: Tabouleh, tomato sauces, soups, and as a topping for your salad. For a more fragrant and less bitter taste, use the Italian flat parsley. 
  • Health Benefits: Rich in antioxidants, Vitamin A, Vitamin C, helps protect against diseases including diabetes, asthma, cancer, and arthritis. 

Dill

• • Uses: Include in your sandwiches or add it to plain yogurt for a cooling dish. Classic on fish and in carrot dill soup.
  • Health Benefits: Good source of calcium. Helps protect against free radicals and carcinogens; Anti-bacterial; Improves digestion. 

Mint

• • Uses: In couscous or quinoa, with lamb, or with hot water and honey. Add to smoothies or chop into a salad.
  • Health Benefits: Vitamin A and C. Helps with digestion, heartburn, and irritable bowel syndrome. Also great for respiratory issues. 

Oregano

• • Uses: Used in many Greek and Italian dishes; as a topping for pizza and in tomato sauces; with sautéed vegetables or in your eggs. 
  • Health Benefits: Antioxidant and antimicrobial properties aiding in digestion, blood flow, fevers, and fungal infections. Good source of fiber. 

Rosemary

• • Uses: Potatoes (add olive oil to sliced potatoes and top with rosemary, salt, and pepper, and place in the oven). Use in breads and on meats. 
  • Health Benefits: Helps the immune system, digestive system and acts as an anti-inflammatory. High in iron, calcium, and vitamin B6.

Thyme

• • Uses: Stock, stews, pasta sauce, omelets, or fish. 
  • Health Benefits: Iron, manganese, vitamin K, calcium, and fiber. 

To learn more about food and cooking, how to use the most common produce, how to store it and its health benefits, get
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ENJOY YOUR COOKING JOURNEY AND TASTE THE BLISS!