Thyme

Thyme is a tiny-leaved herb that is most often used in French cooking.  Make sure to strip the leaves from the woody stems before adding them to recipes (unless it’s used to flavor a roast or soup and then removed before serving!).  Run your finger and thumb along the stems (the opposite direction of growth) … Continue reading Thyme

Rosemary

Native to the Mediterranean region, rosemary is one of the most commonly found herbs in a spice rack, and for good reason – not only does it have a wonderful taste and aroma, but also a wealth of beneficial health effects if regularly added to our diet. The scientific name of this perennial woody herb is Rosmarinus officinalis. Similar to many … Continue reading Rosemary

Cilantro or Coriander

Cilantro is an herb that is never available in dried form, since its pungent flavor and aroma seem to dissipate almost entirely when dried. Sometimes referred to as Spanish or Chinese parsley.  Fresh cilantro is becoming more widely available in produce markets. Cilantro has a unique flavor and aroma that some savor and others dislike. … Continue reading Cilantro or Coriander

Bay Leaves

Common Names:  Bay Laurel, Sweet Bay, True Laurel Botanical Name:  Laurus nobilis Family:  Lauraceae Bay Leaves, there are two popular types — Mediterranean and Californian. The Mediterranean is milder in flavor. Bay leaves are usually used dry  to reduce some of their bitterness, but can be used fresh too. Commonly used in classic chicken soup, … Continue reading Bay Leaves

Sweet Basil

Basil is available in many varieties.  Choosing which basil to grow and use is the hardest part, but using them is very easy.   There's cinnamon, dark opal, holy, lemon, lime, spicy bush, purple ruffles, sweet thai and many others to choose from.  But sweet basil is my favorite.  It has the classic basil flavor we've all come … Continue reading Sweet Basil