Adding Flavor with Herbs

Herbs and Spices are available in a staggering variety, but it isn't easy to navigate the spice aisle when getting a menu ready at home.  Many home cooks depend on plain old salt and pepper when preparing meals, or on pre-made seasoning blends which can contain a lot of sugar, salt, or monosodium glutamate (msg).  Herbs come from the green leafy parts of plants, whereas spices come from roots or seeds. 

Debating fresh herbs  versus dry herbs  makes the whole subject even more complex.  Truth is, trying one new spice at a time, in a tried-and-true recipe or a new, is really the way to go.  It makes it possible to test something new out without having a whole coup in the kitchen, and without overwhelming the rest of the family either.

Herbs are the green leafy bits in the spice aisle.  Widely available dried or fresh, herbs offer a green, veggie flavor to foods that can be bland or unexciting.  Fresh herbs taste...fresher, and lighten up the flavor profiles in foods.  The most common herbs that are used in Western cooking are Rosemary, Parsley, Basil, and Thyme, although many more herbs exist. 

• Rosemary is an excellent standby, and is great on beef, pork, or chicken, as well as a huge range of vegetable dishes and salads. 
• Parsley adds a fresh bite to just about any savory food. 
• Basil adds a licorice-y component, and is a heavy hitter in Italian cuisine.  Italian food benefits from fresh basil, and it can be added right before serving for a heady aroma and intense flavor. 
• Thyme goes great with so many soups and stews, as well as chicken and beef.  It is a big component of French cuisine, for good reason. 

Adding fresh or dried herbs for flavor instead of someone else's secret seasoning mix will mean more taste with less unwanted ingredients, such as sugar and salt.