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What are the most used aromatic herbs in gastronomy?

Today we talk about the main aromatic herbs used in gastronomy. Do not confuse them with spices, since while these tend to be the hard parts of the seeds, barks or roots of native plants from tropical regions of Asia (ground or grain), herbs are leaves of a plant or tree.

aromatic herbs used gastronomy

As you know, both are used since ancient times. In fact, there was a prominent route in the oldest East civilizations dedicated to the spice trade before the Christian era.

In addition to using them as a means to preserve and improve the taste of food, they provide various benefits such as improving digestive processes. Today its use remains mostly the same, although there is still creating innovative culinary combinations. Today we will focus on the most renowned herbs in cooking and another day we will review the main spices. Let’s start!

Basil: It has a mild and sweet taste. Both fresh and dried, it is a perfect complement to recipes where the tomato is the main ingredient as usually happens in Mediterranean cuisine. It also combines perfectly with peppers, aubergine, tomatoes, courgette, chicken, beef, fish and tofu. Use it in pestos, tomato sauces, soups, stews, sauteed and curries.
Laurel: It is a tree may reach up to three meters high. Laurel leaves are usually mixed with garlic to make stews of meat or fish, soups and sauces.
Tarragon: It is the main ingredient of fine herbs and it has a very peculiar flavor that must be used with subtlety. It usually appears in sauces and vinaigrettes, as well as prepared with chicken, duck or liver. It also combines with artichokes, carrots, leeks, mushrooms, potatoes, spinach, chicken, veal, lamb and fish. Use it in omelettes, gazpachos, salad dressings and to give the final touch to stews of meat and vegetables. Once cutted, it may stored for up to 15 days in a glass of water in the fridge.
Dill: It comes from the parsley family. It is often used in Nordic countries. You can find it in dishes whose main ingredient is fish, although it also enhances the taste of eggs, salads, sauces and soups. Use it with cabbages, potatoes, cucumbers, carrots, peas, tomatoes, fish and seafood, sauces with yogurt and salad dressings.
Chive: It has a more subtle and discreet flavor than onion. It goes perfect with potatoes, asparagus, onions, leeks, chicken, fish, seafood and eggs. It may be used to aromatize butter, fresh and cottage cheese. You can use it in soups, sauces, risottos and rice. Like many of these herbs, it is advisable to add the leaves at the end of the preparation so that they do not lose their flavor.
Coriander: Its flavor is peculiar, loved and hated in equal parts. With spicy and oily leaves, it goes well with pork, poultry, roasted fish, salads, sauces and stews. Use it in sauces, soups, guacamole, curries, chutneys, pickles and salads.
Parsley: It has a fresh and herbal flavor. It combines well with fish, seafood, red meat, poultry, legumes, eggs, soups, doughs and sauces. Use it in sauces and salads.
Rosemary: It has a slightly woody taste that makes it ideal to accompany pork, lamb, kid, rabbit and poultry. It gives a characteristic flavor to roasted potatoes and may be used to flavor butters, sauces, oils and vinegars. The leafless bouquets are excellent for improving the flavor of the chicken, adding them at the beginning of cooking and removing them before serving. Use it in Italian breads such as focaccia, tomato sauces, pizzas, soups, stews and grilled vegetables.
Oregano: An Italian classic. Combine with artichokes, peppers, aubergines, potatoes, courgette, chicken, veal, lamb and fish. Use it in tomato sauces, pizzas and salad dressings.
Thyme: Its use for seasoning is very similar to that given to rosemary. Goes well with carrots, peas, potatoes, pumpkins, courgettes, tomatoes, chicken, pork, duck and fish. Use it in spreads, sauces, stews, rice and grilled meats and vegetables.
Citronela: It is also known as lemon grass and is very popular in Southeast Asian cuisine (along with coriander). It has a marked citrus flavor. Combine well with tomatoes, peppers, chicken, beef, pork, fish and seafood, as long as you want to give an exotic touch.
Mint: This strong-tasting herb accompanies well both lamb and pork meat. You can use it in salads, with vegetables, soups, sauces, various fruits, fish and to give a different touch to seafood. You will also see it in ice cream and sweets, and of course, with drinks such as mojito.
Sage: It has a slight woody taste. You can use it in fillings, salad dressings, soups, risottos and grilled vegetables. It also goes perfectly with Brussels sprouts, courgettes, peas and different meats such as pork, veal and turkey.
Pennyroyal: It belongs to the mint family. It is widely used in Portuguese cuisine, where it is used instead of coriander. It is added to soups and cod dishes, although it is also a good seasoning for pork and chicken. We give it a main use as an infusion.
Lemon balm: It has a powerful lemon smell, which is used to flavor fish and stews. You can also see it in punches, fruit juices, salads, ice cream and infusions.

As you will see, many of these aromatic herbs are included in most dishes that you consume almost daily, so we hope this list will help you to know in depth the most recommended use you should make of them.

See you in the next post!