What are the basic cooking Herbs?

December 2nd, 2009 | by Vitamin Advisor |
adrian_romos asked:


Hi, i’m a new cook and would like to know more about herbs. What are the basic ones that have tons of flavor, and can you tell me what they go good in please? So far I only use Cilantro for topping my food off thats about it.

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  1. 4 Responses to “What are the basic cooking Herbs?”

  2. By Rhapsody616 on Dec 3, 2009 | Reply

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    sage, Oregano, basil, cinnamon, nutmeg, bay laurel, thyme,
    onion, garlic, mace, ginger, paprika, seasoning salt, Cayenne, parsley, clove, rosemary and fillet of gumbo is a good start.

  3. By Bonny G on Dec 5, 2009 | Reply

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    go to you will find uses of different herbs

  4. By poohbearlovesheavymetal on Dec 8, 2009 | Reply

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    Basil, rosemary, sage and parsley are good in just about anything.

  5. By Quiche Lorraine on Dec 11, 2009 | Reply

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    I personally always use :

    Basil with any thing with tomatoes, they compliment each other well.
    Thyme in soups and stews.
    Oregano with Greek recipes.
    Bay leaf in soup, stews, tomato sauce.
    Dill with fish, cucumbers and chicken soup.
    I dry my celery leaves pass them trough a sieve and use them to season mash potatoes and soups.

    FYI if you cook with fresh herbs, you must add it to your
    recipe in the last 5 minutes of cooking for the flavor to be at its best. With dry herbs it is OK to use at the beginning.

    You can consult the Spice Herb Encyclopedia for all kinds of useful informations.

    I hope these informations will inspire you to try new flavors.

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