Top 5 Herbs for Healthy Cooking
We’ve said it before and we’ll say it again — herbs are an easy way to give low-cal flavor to many dishes. Better still, you add extra nutrients such as vitamins A and C, fiber and phytochemicals. Looking to explore? Here are our five favorites and ways to use them.
Fresh or Dried?
First things first: should you opt for fresh or dried? Both complement different recipes in various ways. Fresh herbs work best in salads, salsas, lightly cooked sauces and dips. Use dried herbs for spice rubs, marinades and hearty soups or stews. You can substitute dried for fresh in some recipes — just use less because the dried versions are more potent. If you do go for fresh, keep them in a plastic bag in the refrigerator for about a week. Dried herbs will keep in your pantry or spice rack for about one year. Try to store them away from direct heat, too.
1) Parsley
If I had to choose one fresh herb to use, it would be flat leaf parsley. You may see it garnishing restaurant plates, but are you adding it to dishes? It has a fresh, mild flavor that can brighten up most meals. I add it chicken or fish or to chopped lettuce to boost a salad mix. Try parsley in a basic pesto to toss with pasta. Combine with lemon zest and garlic to make a gremolata, which you can mix with roasted potatoes right out of the oven. Speaking of garlic, chewing on parsley can help naturally freshen your breath.
2) Tarragon
I used to be a bit intimidated by tarragon because of its anise flavor. Once I started experimenting, I realized you can add a small amount to chicken, fish and vegetable dishes and nothing tastes like licorice! I love adding fresh or dried tarragon to chicken salad. Dried tarragon is the secret ingredient to my vegetarian chili, and tarragon-flavored vinegar works wonders in a homemade vinaigrette; look for it in specialty food stores.
3) Chervil
Never heard of this one? Chervil, a close relative to parsley, is milder and has a hint of anise and a more feathery texture. I sometimes have trouble finding it at the grocery store and usually turn to my farmers’ market. I also like to grow my own in a kitchen garden. Add handfuls of torn leaves to salads, or try chopped chervil in deviled eggs for perfect summer party snack. Chervil also goes well with sautéed carrots or on top of a warm bowl of risotto.
4) Basil
I don’t know many people who don’t love basil. Dubbed the “royal herb” by ancient Greeks, this member of the mint family is common in Mediterranean and Thai cuisines – especially Italian dishes. Basil is mild enough to serve with lighter fare such as eggs, fish and pork but also stands up well to a tomato sauce or savory hummus.
There are several varieties of basil, too – experiment with lemon basil, purple basil or cinnamon basil. They have subtle flavor differences that can really liven up your salads, pesto and pizzas.
5) Oregano
Dried oregano is a pantry staple for most folks. Its earthy, spicy flavor is perfect in lasagna and stuffed peppers, but what about the fresh stuff? Fresh oregano has the same spicy bite but a stronger flavor. Since it’s such a sturdy herb, I like to cook it a bit instead of eating it raw. Toss some into a skillet and sauté with olive oil garlic and sliced zucchini; then add a little salt and pepper and you’ve got an simple, summertime side dish. Oregano also goes well with tomatoes. Try making Broiled Tomatoes with Feta and Fresh Oregano or a flavorful quick marinara sauce.
- Recipes to try:
- Gremolata
- Pasta with Parsley Walnut Pesto
- Tarragon Chicken Salad
- Curried Chervil Eggs
- Honey Glazed Carrots with Fresh Chervil
- Green Herb Hummus
- Pesto Potato Salad
- Pizza with Fresh Tomatoes and Basil
- Greek-Style Stuffed Peppers
- Broiled Tomatoes with Feta and Fresh Oregano
- Quick Marinara Sauce
- READ MORE:
- Our Top 5 Spices for Healthy Cooking »
TELL US: What are your favorite herbs and how do you like to use them?
I used to have problems figuring out how to use leftover parsley. I finally found a recipe that called for a ton of parsley (maybe 3/4 cup) mixed with grated carrots, lemon juice and a splash of olive oil. Light, refreshing, delicious and beautiful!
Side note: Mythbusters experimentation concluded that chewing parsley doesn’t actually succeed in sweetening bad breath and may actually make it worse!
My favorite dried herb is Italian seasoning. It’s a total one-stop shop with all the right stuff!
I LOVE cumin. I realized I was going through a ton and started buying big, just-ground bags of it at a local spice shop.
People tell me, “Cumin, you mean like in Indian food?” While I do use it in curry a bit, cumin is a lot of what makes Mexican and Southwestern dishes taste right to our tongues. Chili, taco meat and whole lot of others don’t taste right without cumin.
It’s especially important to me because I’m sensitive to MSG (think heart-attack-like symptoms). Using cumin, I can make up mixes to replace taco seasoning mix packets, canned enchilada sauce and many others. The replacements are quick, taste better than the convenience versions and, best of all, don’t hurt.
I love Red Pepper – ground or in flakes. I end up using it in a ton of sauces, sprinkle it on chicken or meat before grilling or even veggies while sauteing to give a little pop of spice to my food at home. It’s a great way to add flavor without adding salt!
I’ve found that I use my spices more by keeping them organized in my SpiceStack. It’s a cool little spice rack for the kitchen cabinet. Check it out at SpiceStack.com.
Happy cooking!
You asked a very important question – dried or fresh? Sometimes some recipes call for dried versions but the the cook would want to have fresh instead. You explained well when to use either. the choice has to do with the type of meal.
I think there are only few people who dont like Basil – its my favorite.
For the person who loves cumin. Try it on popcorn. Sprinkle popped corn with a good olive oil, then sprinkle with cumin and salt to taste. I love it and hope you like it, too.
I use a lot of mint for my Greek dishes like stuffed tomatoes. I also love fresh mint tea after dinner. It is really easy to grow too!
I am a big fan of Thyme, I use it on chicken and its great on fish as well. I use the dried in my sauces, and the fresh is best for fish. The best thing I ever bought was an Aerogarden. I now have fresh thyme, basil oregano and chives right in my kitchen.
My favorite is Rosemary. Easy to grow, and delicious on pork roast, with chicken, leg oflamb. Definitely my favorite
Cilantro not mentioned? Please, it is HUGE in Latin American dishes and in Asian dishes. How can a large part of the world be wrong?
What about thyme and sage? I use them in omelets, on top of chicken and with pork. Also, on the popcorn advice, italian seasoning is terrific!
What about Cilantro, my personal favorite. Use it in everything, not just Mexican dishes.
My personal favorite is Cilantro, Use it in many dishes.
I can’t believe you ranked parsley as #1 and cilantro didn’t even get an honorable mention on your list. To me, a bit of fresh cilantro can liven up any dish and it smells great too!
We use so much cilantro in our favorite foods, Tex-Mex type, and it was becoming difficult to find in stores. So I got a packet of seeds, planted some in a pot and now have a constant supply. Look for either cilantro or coriander — cilantro is the leaves, and coriander is the seeds they produce.
Herbs de Provence…delicious in a vinaigrette with dijon mustard, champagne vinegar, & balsamic vinegar with fresh lemon juice. The resulting emulsion is delicious and fat free!
I use a lot of Italian Seasoning, but my personal individual is probably fresh garlic.
Garlic goes anywhere onions do, and some places onions don’t.
The fav is three – Rosemary, Sage and thyme just because when I was younger I decided I wanted an herb garden. That was what I planted. One summer day I cooked with the herb from the garden. The aroma of the herbs cooking with the chicken in the oven …. was just great !! That got me hooked on cooking w/ home grown and different herbs !
I have been cooking for a loooong time. Our family decided to become more healthy and have added more fresh veggies into our diet. Cooking with herbs is something that I really havent done so thank you for this article. More info please!!!
Pineapple Sage has a fresh and unusual flavor. Also looks great growing in a flower bed – its yellow and red flower is unusual and decorative.
Parsley is good with almost anything. Cilantro and green onion are good for soup and stew. And Basil..definitely for pasta. Love them.
I love cilantro (corriander)..we make cilantro,onion ,green chillies chutney(dip)and add its leaves in for garnishing pulses n vegetables n curries. it has mild flavour not like parsley.Even corrinder seeds n powder is added in most Indian recipes.
I love all types of basil. It is especially good with warm goat cheese, sliced roma tomatoes and black pepper on ciabatta bread drizzled with olive oil. Yum!
This message is for Julie Rogers who loves cumin. I had the good fortune to visit Morocco recently and LOVED the food. Cumin is so popular a table spice there that they place a holder for it on the dining table at all times– like salt, pepper and cumin. Marlene
I can’t BELIEVE no one has even mentioned CHERVIL!!! WHERE can you find chervil in the real, everyday world? No where! I LOVE chervil and have training in classic french cooking, but I don’t think it belongs on your list!
Hi Carol –
I agree that chervil can be hard to find in some areas. The good news is it’s pretty easy to grow in a window box or herb garden. Seeds and small starter plants are available at most garden centers or online.
While I would be hard pressed to pick a favorite– experimenting with different herbs is always fun– summer IS almost here and fresh tomato sandwiches with a generous amount of fresh PURPLE basil and freshly ground pepper is like pure sunshine in the mouth! The basil lessens the need for alot of mayo or salt and, as a bonus, is quite beautiful.
I love all fresh and dry herbs!!!
the only one i can’t smell is CILANTRO!!!
Hi,
Just new to here, just want to say hellow to every one.