My Favorite Culinary Herbs

If you're a cook like me, you definitely have your own set of the favorite culinary herbs to spice the foods you're cooking. From these herbs, you'll know my favorite dishes.

Lemongrass

Perhaps the most popular use of lemongrass is on exotic food like Thai soup. Dense and fibrous, it is helpful to remove slices or stalks of lemongrass from entrees before serving. Unlike the lemon fruit, lemongrass imparts a subtle and earthy lemon flavor. Coconut milk soup infused with lemongrass is rich and creamy without the saturated fat content of dairy.

Tarragon

This herb may not be widely familiar, but tarragon imparts distinct flavor to any fish and fowl dishes. Roasted chicken filled with a single bunch of fresh tarragon and a half of a fresh lemon is a classic French combination that you will surely love. For best results, use tarragon fresh.

Basil

Basil is mostly familiar in pesto. This herb is superb eaten raw or great in imparting flavors to soups and stews. A well-oved basil dish is a single bright basil leaf atop fresh mozzarella, vine ripened tomatoes and a thin slice of soft, crusty baguette. Basil is particularly compatible with tomatoes in stewed beef where it is often accompanied by beans.

Parsley

Parsley is an immensely popular vegetable. Parsley is best used fresh, but can also be used frozen or dried. With so many ways to use parsley in the kitchen, you will transform your dishes to exotic foods from how it tastes to the manner it looks. Parsley is my favorite among my favorites.

Chives
Small, grass-like blades grow in clumps. Similar to garlic , chives foliage provide a mild garlic flavor and aroma. Great in stir-fries and raw dishes, this herb is pretty, round flowers and oniony flavor that is great when minced in salads, eggs, cottage and goat cheeses. For a spicy pasta, gently sauté them in butter and add shrimp for a nice topping


Sage
Sage may not be a super favorite but this hardy perennial herb is available in different varieties, and it does make difference when used for stuffings and bread dressings for poultry and baked fish.