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Cooking with herbs is simple. If you want to cook with herbs first think to yourself what herb(s) would make sense with what you are cooking. Also keep in mind that herbs give a different taste to the food product that you are cooking with. There are many kinds of herbs, some of the most common examples are: parsley, basil, mint, cilantro, oregano, and rosemary. You can use any herb as a garnish or use in cooking.

Examples of a few herbs like, mint I would think to myself is most often used in the preparation of desserts. Parsley is a mild and sweet herb and can be used in any kind of cooking preparation since it is not too over powering. Rosemary I use most often use to prepare chicken, and don't use a lot of it because it can be powerful.

There are also two classifications of herbs dry and fresh. When you are cooking with dry herbs always try and use them at the beggining of the cooking stage so that they can rehydrate and release their flavors and add fresh herbs at the end right when you have finished cooking and have turned off the heat source, since fresh herbs will lose their flavor if cooked too long.

Herbs can also be classified in a regional and national cuisine. Examples I would associate with Italian cuisine would be: oregano, parsley, and basil. Cilantro makes my mind veer towards mexican foods, specifically salsas.
There are many things about cooking with herbs, but I think that the three statements above are the most important. Newxt time when you are cooking with herbs just try and think to yourself what makes sense.

Learn more about this author, Kenyon Gordon.
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