Thai basil has a stronger anise flavor and holds up well to high heat cooking. What does basil look like? The leaves of the purple basil tend to be smaller than that of sweet basil, which is green. The leaves of Thai basil are more elongated, with an appearance similar to mint, and can range from green to purple, but generally have purple stems. Characteristics: Oregano's hint of sweetness combined with some spiciness adds warmth to any dish.
Fresh oregano can be difficult to find in the marketplace and because dried oregano has a stronger flavor than the fresh, use it sparingly. Mediterranean Greek oregano is typically milder than Mexican oregano, the former being used in pizza seasonings and the latter sometimes called for in chili recipes. What does oregano look like? The green leaves of oregano are flat and oval and can range from fuzzy to smooth.
This herb is often mistaken for marjoram as they belong to the same family and look very much alike. The difference is in the taste oregano is mostly spicy while marjoram is lemony sweet. Characteristics: Rosemary has a strong, even pungent, pinelike fragrance and flavor.
Native to the Mediterranean region, rosemary gained popularity with Italian cooking in Tuscan favorites like schiacciata , a flatbread that is sometimes made savory with rosemary-infused oil, and chicken cacciatore. The herb pairs well with pork chops, poultry, and even fish, especially when grilled. Vegetarians can enjoy the herb in potatoes. For an unusual sweet-savory treat, consider rosemary shortbread cookies. What does rosemary look like?
Rosemary is a very unique-looking herb. It grows on woody stems as needles. Both the stems and the needles can be used for cooking the stems can flavor soups and roasts.
Characteristics: Chives' deep-green hollow stems lend a refreshingly light oniony taste, which helps cut down on the heaviness of rich foods such as blue cheese and chive dressing and risotto cakes. When finely chopped, chives work well as a garnish. What do chives look like?
Related to onions and other bulb vegetables, this herb looks a lot like lawn grass. Characteristics: Its taste ranges from mild to slightly peppery with some touches of mint. Because of its pronounced flavoring, sage is a good herb to pair with foods traditionally considered heavy, rich, and creamy, like meats sausage , and certain dairy products such as cheese and cream ravioli with sage cream sauce , as well as sweet and savory breads cornbread.
Unlike more delicate herbs, sage can be added in the beginning of the cooking process. What does sage look like? Sage has light gray-green leaves that are soft and fuzzy to the touch. Characteristics: There are two varieties of savory: winter savory and summer savory. In general, savory has a peppery flavor, although winter savory is more pungent and stronger flavored than the summer variety.
This herb has long been incorporated into European cuisines such as beans, meat, and poultry. What does savory look like? Its long and thin stalks grow delicate, narrow green leaves. Characteristics: The tiny leaves on this low-growing woody plant work best in tandem with other herbs and spices such as basil, sage, and lavender.
Thyme is a major ingredient in the classic French flavoring herbes de Provence. And it plays a major role, next to parsley and bay leaf, in another blend of French herbs, bouquet garni, a crucial flavor component in broths, soups, and stews.
Thyme's importance in Middle Eastern cooking cannot be understated; along with oregano and marjoram, it is a crucial element in za'atar. This herbal blend is often used in flatbreads such as pita, as well as to flavor roasted meat and poultry. Like rosemary, recipes calling for thyme require you to strip the leaves off the woody stems. Using the entire herb infuses a headier scent and flavor. What does thyme look like? It depends. There are three kinds of thyme: English thyme, German thyme and French thyme.
The French and English variety featured green, pointy leaves with red tinted stems, but the German variety has rounded leaves and green stems. Characteristics: Tarragon imparts a delicate anise flavor like licorice and fennel that is more sweet than strong. The herb is often paired with foods that easily absorb other flavors such as chicken, scallops, and eggs.
It's not an easy herb to keep for long periods of time so it is often placed in a bottle of vinegar. What does tarragon look like?
Tarragon has glossy, long, tapered leaves. Elegant in form, the herb makes for an elegant garnish. Characteristics: Marjoram has a grassy, lemony taste that is almost sweet. Like thyme, marjoram works well in ensembles herbes de Provence and za'atar and pairs nicely with meats and poultry, especially in stews. In Mexico, marjoram, thyme, and oregano are combined to create a lively pungent hierbas de olor , the Mexican equivalent to the French bouquet garni.
Try also using marjoram in tomato sauce, white bean salads, fish dishes and vinaigrettes. What does marjoram look like? Marjoram looks just like oregano, with green, oval, flat leaves. Both are members of the mint family. The difference is all in their taste.
Marjoram is sweet, while oregano is spicy. Summer Savory. Often compared to marjoram or thyme, summer savory has a spicy aroma and pungent, peppery flavor that's milder and less penetrating than its cousin, winter savory. It's a key ingredient in classic herb blends like bouquet garni and fines herbes. Culinary Uses Summer savory has a peppery taste much like thyme, while winter savory has a more piney taste.
Savory blends well with basil, bay leaf, marjoram, thyme, rosemary, and other herbs. It is said that the taste of savory brings all these herbs together for a unique flavor.
Consider combining thyme and sage or thyme and mint to more accurately replicate the flavor of summer savory. You should also keep in mind the family to which summer savory belongs. Dried savory , tarragon and thyme are all suitable alternatives to rosemary. If you have all of these on hand and your dish does not contain several other seasonings already, you can even mix these herbs for a more complex and robust flavor.
Summer savory is an annual and must be planted every year. Plant seeds outdoors right after the last frost has past. Allow plants to grow to a height of 6 inches before you start to harvest leaves for cooking. Hang the summer savory bunches separately from thumbtacks in a warm, dry , well-ventilated room for at least 2 weeks until dry.
Discard any summer savory that forms mold. Remove the dried summer savory leaves from the branches, and dispose of the bare branches. Crush the leaves or leave them whole. Native to the eastern Mediterranean and the Caucasus, it's a highly aromatic herb and features a hot, peppery flavor with notes of marjoram , mint, and thyme.
Its flavor is also similar to that of its perennial cousin, winter savory — although the winter variety has a slightly more bitter, earthy taste. As adjectives the difference between savory and sage is that savory is tasty, attractive to the palate while sage is wise. Something savory is full of flavor, delicious and tasty — usually something that someone has cooked. In the world of cuisine, savory is also often used to mean the opposite of sweet, or salty. Stews and and soups are savory.
Vegetables such as broccoli and red beans, cabbage are savory as well. Thyme is the herb most closely related in taste to savory , with a slightly minty and pungent flavor. Savory can be swapped out for fresh or dried thyme in the same suggested serving. Something savory is full of flavor , delicious and tasty — usually something that someone has cooked. Interestingly, the word unsavory — which is clearly the opposite of savory — is almost never used to describe food.
Savory has an aromatic thyme-like flavor with a peppery bite. Use to s eason beans, green vegetables, chicken, pork, stuffing, soups, stews and egg dishes.
People take summer savory for coughs, sore throat, and intestinal disorders including cramps, indigestion, gas, diarrhea, nausea, and loss of appetite. People with diabetes take it to relieve frequent thirst. It is also used as a tonic and as an aphrodisiac to increase sex drive. Marjoram is fresh, spicy, bitter, and slightly pungent with camphorlike notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil.
Pot marjoram is bitter and less sweet. Ground Savory is an exceptionally fragrant herb with a pungent aroma and slightly spicy, peppery taste. Herbaceous, peppery flavor.
Light to dark green.
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