Whether you’re an expert cook or a kitchen novice, learning about fresh herbs (oregano, marjoram, coriander, tarragon, mint, basil, and more!) will be helpful. Historically prized for their curative properties and health benefits, fresh herbs are true champions in the kitchen. They offer endless opportunities to upgrade the flavours of virtually any dish (even cocktails!), including those that use curry pastes, bringing a level of finesse that simply can’t be matched by dried herbs or spices.
Embarking on this journey can seem intimidating, but by the end of this guide, you’ll feel well-equipped to use, store, and select the most common herbs found in grocery stores. So, let’s dive in!
What are Some Common Tips for Buying and Storing Fresh Herbs?
Person cutting through the herbs
Purchasing energetically fresh herbs is the key to reaping their gastronomic and therapeutic benefits. Look for herbs that stand straight when held upright, with no signs of limping, drooping, or brown spots. The freshness seal lies in their vibrant colour and robust, unmistakable aroma.
Once back home, storing them right will ensure their longevity. Typically, refrigerating herbs wrapped gently in damp paper towels and sealed in a plastic bag works wonders in preserving their freshness. However, some exceptions, like basil, prefer to be stored in a water-filled glass at room temperature.
Selecting Quality Herbs
Choosing high-quality herbs isn’t rocket science but does ask for careful visual examination and some olfactory indulgence:
- Colour – Fresh herbs must exhibit a bright, vibrant colour, whether it’s the lush green of parsley or the deep purple tone of certain basil varieties.
- Aroma – Scrunch a leaf between your fingers and sniff. The scent should be robust and fresh, indicative of its overall quality.
- Texture – The leaves should feel supple and crisp to the touch without any signs of wilting, drying, or sliminess.
- Stems – Opt for herbs with strong, unbruised stems. Soft, wilted stems suggest the herbs are past their prime.
- Pest Infestation – Check for signs of insect damage, like holes in the leaves or the presence of bugs on the underbelly of leaves.
If everything checks out, congratulations! You’ve mastered the art of choosing quality herbs.
Proper Storage Techniques
Storing fresh herbs correctly is equally crucial to maintain their flavour and nutritional content. Different herbs, including purple basil, require different attention:
| Herb | Storage Method |
| Basil | Stored at room temperature in a water-filled glass away from direct sunlight |
| Rosemary, Thyme, Sage | Refrigerated, wrapped in a damp paper towel, sealed in a plastic bag |
| Parsley, Cilantro | Trimmed, wrapped ina damp paper towel, stored in a glass of water in the fridge |
Ensure to change the water every couple of days and loosely cover it with a plastic bag. These delicate herbs will now stay fresh for up to two weeks.
10 Popular Fresh Herbs You Should Know
Now that we have established the many folds of choosing and storing herbs, let’s dive deeper into understanding some of the most commonly used fresh herbs, including sweet basil. Each one of them – Basil, Cilantro, Dill, Mint, Parsley, Rosemary, Thyme, Bay leaves, Chives, and Coriander – carries a unique flavour profile and is used in cooking. Join us on this journey of exploring the innate uniqueness and culinary potential of these ten beloved herbs to elevate your next culinary creation!
1. Basil (Tulsi)
basil
In India, basil is often revered for its spiritual significance, but it is also a key herb in the culinary world, especially in regions like Uttar Pradesh and West Bengal. Known as Tulsi in Hindi, basil is aromatic and slightly peppery, with both sweet and spicy varieties. The leaves are commonly used in curries, soups, and chutneys. Tulsi is also known for its medicinal properties, including stress relief, improved digestion, and boosting immunity. It is also used in making herbal teas to promote overall health.
Also read: Thai Basil Chicken Stir-Fry
2. Coriander Leaves
Coriander
Coriander, known as dhaniya in Hindi, is one of the most popular herbs in Indian cooking. The leaves are used fresh in a variety of dishes, including dals (lentils), curries, and rice preparations. The bright, citrusy flavour it imparts to food is unbeatable, and it’s also a key ingredient in chutneys and garnishes. Beyond its culinary use, cilantro is packed with antioxidants and has detoxifying properties, which aid in digestion and promote healthy skin.
3. Dill (Suva)
Dill Suva
Dill, or suva, is commonly used in Indian cooking, particularly in Punjabi and Rajasthani cuisines. Its unique, slightly tangy flavour pairs well with potatoes, fish, and lentils. Dill leaves are typically chopped and sprinkled over dishes just before serving, while the seeds are used in pickling and tempering dishes like dals and sabzis (vegetable curries). Dill is valued for its digestive benefits and is used in herbal teas to treat indigestion and bloating.
4. Mint (Pudina)
Pudina
Mint, or pudina, is widely used in Indian cooking for its refreshing, cool flavour. It is used in sweet dishes, particularly in chutneys, raitas (yogurt-based dips), and as a garnish for biryanis and pilafs. Mint also forms the base for popular drinks like pudina sherbet and mojito. Known for its digestive properties, mint helps soothe the stomach, alleviates nausea, and provides a cooling effect, making it ideal for hot climates.
5. Parsley (Ajmoda)
Parsley Ajmoda
Parsley, or ajmoda in some Indian languages, is a herb that is often used as a garnish but also adds a fresh, slightly peppery flavour to dishes. Curly parsley is commonly used in salads, soups, and vegetable dishes, including those featuring Italian parsley, complementing the spices typical of Indian cooking. Though less common than cilantro, parsley is a valuable herb for its high vitamin C content and its ability to freshen breath and promote good digestion.
6. Rosemary (Rogan-josh)
Rosemary
Rosemary is frequently used in Indian dishes that incorporate meat, especially in rich, flavourful curries like Rogan Josh. Known for its aromatic, pine-like fragrance, rosemary complements heavy meat dishes and also enhances the flavour of stews and grilled items. Rosemary is not only prized for its flavour but also for its medicinal properties, such as improving circulation, reducing stress, and aiding digestion.
7. Thyme (Ajwain Leaves)
Thyme Ajwain Leaves
Thyme, or ajwain ke patte, is an herb known for its intense flavour and aroma. It is commonly used in tempering oil for dishes like dals and sabiz, and in some regional Indian breads like parathas. Fresh thyme has a slightly bitter, earthy flavour that pairs well with hearty ingredients such as potatoes and lentils during the cooking process. This herb is praised for its digestive benefits, particularly for relieving gas and bloating, and for its antifungal properties.
8. Bay Leaves (Tej Patta)
Bay Leaves Tej Patta
Bay leaves, or tej patta, are a staple in Indian cooking. They are typically used to infuse flavour into rice dishes, curries, and stews. The leaves are added whole during cooking and are removed before serving, imparting a subtle, aromatic flavour that enhances the overall dish. Bay leaves are also known for their health benefits, including improving digestion, reducing inflammation, and promoting heart health.
9. Chives (Hara Pyaaz)
Chives
Chives, or hara pyaaz, are used in indian cuisine primarily as a garnish or in lighter dishes like salads, raitas, and soups. With a mild onion-like flavour, chives add a fresh and slightly tangy note to the dish. They are often used in spring onions’ place in various recipes, providing a delicate balance of flavour without overpowering the spices. Chives are high in antioxidants and vitamin K, helping to support the immune system and bone health.
Conclusion
Understanding fresh herbs enhances your cooking since you know what to do with what. These tiny powerhouses, including fresh sage, are much more than mere garnishes on your dinner plate. They hold the potential to turn an ordinary dish into a symphony of flavours, enhancing not only the taste but also the visual appeal of the food. Additionally, their health benefits are unmatched. From boosting your immunity with their high vitamin content to aiding digestion and maintaining oral health, fresh herbs are truly miraculous. By incorporating basil, thyme, rosemary, chives, and other herbs, like fresh sage, into your regular food, especially at the end of cooking, you elevate your culinary creations to another echelon.
Frequently Asked Questions
Can I substitute dried herbs for fresh ones?
Yes, dried herbs can be substituted for fresh ones using a ratio of 1:3 (dried: fresh) because dried herbs have a more concentrated flavour. However, fresh herbs provide a broader spectrum of flavour and aroma, so they’re always preferred when available.
How can I make my fresh herbs last longer?
Fresh herbs can stay fresh longer by proper storage. Wrap them in a damp paper towel and store in a plastic bag in the fridge. Herbs like basil should be placed in a water-filled glass at room temperature.
What are some easy dishes to start cooking with fresh herbs?
Simple dishes like pesto pasta with basil, rosemary-infused roasted potatoes, or a bowl of fresh salsa loaded with cilantro and white beans are good starters. You could also try adding mint to your lemonades for a refreshing kick or finish your dishes with a sprinkle of fresh parsley, and for something heartier, consider a leg of lamb.
