Culinary Herbs

Thyme

Thyme is a member of the mint family. It is widely used in many cuisines and is used both in fresh and dried forms.  It has a lovely gentle flavor which easily blends with the other seasonings. It is for this reason that Thyme is often used as a substitute to rosemary. If you taste it, you will get hints of lemon and mint with a little warmth and peppery undertone. It is used frequently in Italian cuisine, soups and stews, chili, traditional holiday foods (to season the Thanksgiving Turkey stuffing).  

Used in recipes:

• Bread Dipping Oil with Parmesan and Herbs
• Creole Jambalaya
• Slow Cooked Turkey and Bacon Chili
• Homemade Herbed Skillet Potatoes
• Goat Stew with White Wine
• Traditional Beef Stew

Oregano

This is also a member of the mint family. It is also used both dried and fresh although the dried leaves have more flavor than the fresh ones. If you taste it, you will get a warm, aromatic and slightly bitter taste. you may also get earthy/musty, green, hay and minty notes from it.  Oregano is used widely in Italian cuisine: pizza, spaghetti sauces, and other tomato-based sauces. This is not one of Debarshi’s favorite spices and hence I use it only in moderation in my recipes. Oregano goes best with other strong flavors hence garlic pairs beautifully with it. Just like rosemary, oregano is also very pungent and should be used carefully in any dish.

Used in recipes: 

• Keto Pizza with Pepperoni, Parmesan and Basil
• Breadsticks
• Cheesy Chicken Pasta with Carrot, Yellow Squash, Apple and Oregano

Parsley

Of all the herbs this one is my favorite. This looks very much like cilantro but tastes slightly bitter. It is used in many different cuisines (like European, middle eastern, American). It is used both in its dried and fresh forms to cook and garnish soups, stews and casseroles. Just like lemon, parsley can instantly add flavor in savory dishes. Earlier I used to cook a lot with dried parsley, however, these days I prefer getting it fresh and add it like a garnish. It not only adds a bold flavor to the dishes but also makes the dish look amazingly pretty.

Used in recipes: 

• Buttery Lemony Garlicky Shrimp Scampi Pasta
• Roasted Vegetables Recipe
• Red Beans and Rice
• My Homemade Sausage and Feta Hors D'oeuvres
• Cheesy Chicken Pasta with Golden Beets, Acorn Squash, Peas and fresh Parsley
• Mayo Mustard Sauce with Herbs
• Sausage Tomato Basil Pasta

Basil

Before coming to the US, the only Basil I knew was the Holy Basil also known as Tulsi. It is an aromatic plant planted in almost all hindu houses for religious and traditional medicinal purposes. Growing up I have had herbal teas prepared with Tulsi almost every winter. It is prepared with Ginger, Jaggery and Black Pepper and is said to be a wonderful cure against the common cold. It tastes very different than the Basil we use here in US. If you have ever had Pesto or marinara sauce, you know the taste of Basil. I love that we have Basil in our herb garden along with Parsley because it helps me explore more dishes with this aromatic herb.

Used in recipes: 

• Sausage Tomato Basil Pasta
• Tomato Basil Soup
• Keto Pizza with Shrimp and Basil Pesto
• Keto Pizza with Pepperoni, Parmesan and Basil
• Debarshi’s Amuse Bouche
• Homemade Pizza with Paneer, Tomato and Basil

Rosemary

This is also a member of the mint family. If you smell rosemary you will get hints of lemon and pine. It is pungent and slightly bitter in taste and personally I am not a big fan of rosemary. Rosemary easily overpowers the entire dish if used in wrong quantities. It also has a slight warmth and peppery undertone in flavor. Being a forceful herb with a very distinct sharp flavor, rosemary is never used as a substitute to thyme. It is used as a prime seasoning to cook potatoes, pork, shellfish and even rabbit. 

Used in recipes: 

• Bread Dipping Oil with Parmesan and Herbs

Mint

Mint is widely used in Indian cuisine in biryani, chutney, curry and beverages. It has a cooling flavor which is very different than the other herbs. Because of its aroma Mint instantly brightens the flavor of the dish and is also used in many beverages and desserts. 

I never use dried mint for my dishes (unless the recipe specifically calls for it) because it doesn’t come close to the aroma and flavor of a fresh bunch. Mint is actually really easy to grow at home too. At our last apartment, Debarshi planted a few varieties of Mint in several pots (Chocolate mint, Peppermint, Spearmint etc.). They grew beautifully without much need for care or fuss and of course were very handy whenever we wanted to add them in anything. When choosing mint, look for green leaves, free from dark spots or yellowing.

If I have Mint leaves I would instantly make a yummy green chutney with some cilantro and green chili.

Used in recipes: 

• Un-Sweet Tea
• Chicken Nutrela Kabab
• Debarshi’s Chicken Tikka Biryani
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)
• Goat Dhansak (Mutton with Red Lentils)
• Cheesy Chicken Pasta with Carrot, Tomato, Pear and Mint
• Mayo Mustard Sauce with Herbs
• Fresh Homemade Salsa
• Hariyali Ghosht - Herbed Goat Curry
• Air fried Pakoras (Fritters)