What herbs do you like to use, when cooking, and how do you use them :) ?

Question

Thank you for your answer! :) Have a wonderful week! :)

Answer 1

I like:
- tarragon and oregano for meatballs.
- sage for stuffing mix with chicken or turkey.
- chives with baked potato.
- dill with fish.
- rosemary and thyme with roasts.
- mint in mint sauce with lamb.
- lemon grass for coconut rice.
- parsley and coriander for salad.
And, I like experimenting when cooking. Anything can happen. For my curry or any dishes with coconut, I usually throw all "exotic" spices and herbs in.. haha...

I use rosemary to give my house a warm homey feeling. Just fill in a pan with water and put 2 big sprigs in, put it in the oven. I love it.

Have a good day, Moon.

Answer 2

My girlfriend plants fresh herbs for me. I use basil, cilantro, dill, sage, oregano, lemon parsley, rosemary, and thyme most frequently. I just chop them up and put them directly into whatever sauce I might be making. I do the same with soups and casseroles. If I am using them on meat I chop them a little smaller and rub them on the meat or put them in a marinade and refrigerate over night.

Answer 3

Herbs make a marked contribution to cooking ,besides they are fun to use both in the traditional way as well as experimental use. would like to list the ways i usually use herbs.
Corriander or cilantro,commonly used herb in Indian cooking,added chopped to all types of curries,& vegetable dishes omlettes etc,ground added to curry pastes & chutneys.
Rosemary for chicken roasts.
Mint, for curries,chutneys & curry paste.Add a leaf of mint with a bit of lemon grass to brewing tea,strain & serve,.In lemonade.
chives ,finely chopped on tomato salad,potato salad or in omelettes.
Parsley in sauces & salads.
Celery chopped in salads & sandwich fillings.

Answer 4

Parsley in almost any food you want, it's also a great garnish. Basil has stronger flavor and aroma, I use it for sauces, eggs and marinades. Bay leaf, great for stocks, sauces, stews and braising but remove it before you eat coz its a tough leaf to chew. Oregano for Italian and Mexican dishes. Rosemary, great for poultry. These are what I usually play with. Try experimenting with others, there are a lot of choices the world has to offer! Happy eating!

Answer 5

That's an open question, because it depends on the food, but generally I use three kinds:.

For "gentle" foods (fish, scallops, etc.) I use a combination of tarragon and thyme (and butter).

For pasta and tomato dishes, I'm more inclined to basil and perhaps Italian Parsley.

For robust roasting, I use standards like sage, rosemary, thyme, etc.

Answer 6

I use fresh only, dried herbs are like sawdust compared. Parsley always on hand, oregano, cilantro, dill, thyme and of course basil. Used in sauces, marinades, fresh...

Answer 7

Basil, oregano, rosemary, onion powder, garlic powder. What I call "Italian flavors." I use them mostly for meat loaf, as that's about the only real cooking I do on a regular basis.

Answer 8

Parsley, in and on just about everything. Thyme, on all roast meat, but especially beef. If I am making a beef roast then I cover it with Thyme. Mint on lamb. Also, I make a homemade salad dressing with mayonnaise, dill, parsley and garlic.

Answer 9

For asian flavors, I use ginger, garlic, some citrus and sesame oil

For chicken and some vegetables/soups, I use fresh or dried rosemary, garlic and sometimes oregano and bay leaves.

For italian flavor, I use oregano, garlic, basil

For fish (and sometimes summer vegetables) I use dill and garlic

I like to use curry and garlic in things like lentil salad

Primarily, I use fresh garlic, dill and rosemary

Answer 10

I use HEAPS of CHILLI, in con carne and curry and i even add it to beans on toast.
I often buy trout and roast it with ROSEMARY.
In Mediterranean dishes I use a lot of BASIL, OREGANO, PAPRIKA and TURMERIC.
In chillis I like to use GINGER and CUMIN.
Those are the main ones I use at the moment.