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The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods. Herbs are available as fresh herbs, dried herbs or ground herbs, but the quantity that is best used in a recipe may vary greatly depending on the type and form, such as fresh or dried. When preparing recipes with herbs, a general rule for measures is: 1 teaspoon of dried herbs or a 3/4 teaspoon of ground herbs typically equals 1 tablespoon of fresh herbs.
Most dried herbs can be stored for several months, but they quickly lose their flavor if kept too long. There a many different types of herbs, but some commonly available are: angelica, basil, bay leaves, borage, burnet, chives, chervil, cilantro/coriander, dill, fennel, garlic, hyssop, lavender, lemon balm, lemon grass, lemon verbena, marjoram, mint, oregano, parsley, pepper, rosemary, sage, savory, sorrel, tarragon, thyme, watercress, and wintergreen.
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Basil | 
Bayleaf | | 
Chives | 
Cilantro | | 
Dill | 
Margoram | | 
Mint | 
Oregano | | 
Parsley | 
Rosemary | | 
Sage | 
Tarragon | | 
Thyme | 
Anise | | 
Horehound | 
Caraway | | 
Chervil | 
German Chamomille | | 
Germander | 
Rue | | 
Salad Burnett | 
Sugar Herb | | 
Sweet Marjoram | 
Curry | | 
Saltwort | 
Hops | | 
Sweet Thai Basil |
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USDA Nutrition Facts |
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| Calories 1 |
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| Protein 0g |
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| Total Fat 0g |
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| Total Carbohydrates 0g |
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| Potassium 9mg |
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| Sodium 132mg |
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| Cholesterol 0mg |
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| Calories 181 |
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| Protein 5g |
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| Total Fat 1g |
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| Total Carbohydrates 36g |
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| Dietary Fiber 2g |
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| Sugars 4g |
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| Sodium 922mg |
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| Cholesterol 6mg |
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| Calories 210 |
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| Protein 4g |
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| Total Fat 1g |
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| Total Carbohydrates 45g |
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| Dietary Fiber 2g |
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| Sugars 3g |
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| Sodium 830mg |
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| Cholesterol 5mg |
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Herb term - Related Content |
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| Different types of Salami are used for the purpose of coating the outer casing with herbs, which serves to enhance the flavor of the meat both inside and out. Hand rolled in fine ... |
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| A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids. Available in several different sizes and shapes, a ... |
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| A type of utensil used to hold small amounts of herbs that are to be placed in simmering liquids in order the enhance or infuse the herbal flavors into the simmering solution. ... |
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| A kitchen utensil that can be used to grind, crush, mince, or cut herbs into smaller bits for seasoning sauces, soups, salads, and other foods. A mortar and pestle are commonly ... |
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| A type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs. This type of vinegar is useful in salad dressings ... |
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| The definition of seasoning is to enhance flavor with herbs, spice, & citrus
Herbs
Herb is the generic name given to hundreds of plants that have fragrant leaves and ... |
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| Delicious, easy, grilled fresh corn. |
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| Herb stuffed cornish hen, stuffed with herbs and slow cooked with vegetables in a parchment bag. |
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| Simple but delicious, this grilled chicken recipe features the distinctive flavors of lemon thyme and basil. Serve it with rice and a garden salad, or RecipeTips' Spring Vegetable Medley, for a great meal on those occasions when food preparation time is limited. |
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| Herbes de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kabobs before roasting. It's also used for seasoning salads, sauces and cheeses, as well as soups and stews. Try rubbing the blend on whole turkey or the breast before roasting. Rub beef, lamb or veal with olive oil, season with salt and pepper, then press the herb blend into the meat. Sear the meat in a very hot skillet on both sides, then remove and finish roasting in a 300 degree oven until cooked to your preference. When grilling add a pinch or two of herbes de Provence to the coals when they are hot. |
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| Butterflying (splitting and flattening) the chicken allows it to roast in half the time of whole chicken without losing any of the delicious flavor and crispy skin that makes roast chicken everybody's favorite. The butterflying process is easy to do and takes only a few minutes and a sturdy scissors. Use whatever herbs are available: tarragon, rosemary and thyme are especially tasty. |
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