Herbs are a quick way to turn any basic recipe into an amazing one. Herbs are great at boosting the flavor of our foods, and also create a healthy alternative, as you don't need to add as much salt to your food. The flavor is already there.
Fresh herbs are added near the end in cooked dishes to preserve their flavor. Add the more delicate herbs -- basil, chives, cilantro, dill leaves, parsley, marjoram and mint -- a minute or two before the end of cooking or sprinkle them on the food before it's served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking.
Fresh herbs can be added to refrigerated cold foods several hours before serving. Allowing time (at least a couple of hours, if possible) for cold foods with herbs to chill helps the flavors to blend.
A helpful list to get started, some favorite combinations
Basil- add to tomatoes (salad or sauce), blends into a pesto, added to chicken for a Thai inspired dish, or any vegetable.
Oregano- add to tomato sauce, grilled vegetables, feta cheese, or grilled meat for a Greek inspired dish.
Chives- sour cream, and potatoes, green salads, tomatoes
Rosemary- beef, lamb, pork, chicken, soups, and my favorite potatoes
Thyme- poultry, potatoes, squash, soups, and asparagus (really is good!)
Sage- poultry, mostly used for stuffing's or to heavily season meat
Mint-peas, salad, oranges, couscous, fruit salads, lamb
Dill-any type of fish, potatoes, red onions, carrots, sour cream, soups
Tarragon- fish and poultry
Parsley- pretty much anything, it has a clean flavor and is a nice decoration to dishes. Italian parsley has a stronger flavor, and a nicer looking leaf.
Cilantro-Thai food, and soups, guacamole, salsa, tomatoes.
Nutmeg- used in baking, but can also be a good spice for rubs in Caribbean cooking.
Cinnamon- used in some vegetable
soups, terrine, fruit salad, apples
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