Discover the Hidden Gems: Lesser-Known Culinary Herbs!

Whether growing them in the garden or in containers on the patio, herbs are easy to grow and add flavor to many meals. Try some lesser-known culinary herbs this season to bring new flavors and aromas to your cooking!

Feathery chervil is one of the four herbs that make up fines herbes, a traditional French herb blend suited to egg and poultry dishes. It's also an attractive foliage plant that attracts early spring pollinators.

Parsley

Parsley is often dismissed as a mere garnish, tucked into a corner alongside a handful of cilantro (which inspires much more affection and respect). It’s the herb most likely to be found in the trash.

But this unsung hero packs a punch of flavor that’s as unique as its sprig-like leaves. Its savory, earthy flavor is like celery’s more assertive cousin, and can rescue bland dishes.

It’s also the star of many vibrant green sauces, such as chimichurri. It’s also a key ingredient in the beloved fried potato salad and pairs beautifully with grilled vegetables and smoked meats.

Try incorporating more parsley into your cooking with these herby recipes. Whether sprinkled in salads, thrown into soups or marinades, or even mixed into main dishes like stuffed peppers and baked shrimp. Make sure to wash your herbs thoroughly by dunking them in a bowl of water and swishing them around. And if you have leftover fresh parsley, freeze it in ice cubes to add a burst of flavor to soups and stews when you need them.

Chervil

Chervil, or Anthriscus cerefolium, is a close cousin to flat-leaf parsley. Its delicate leaves resemble carrot greens and are paler and frillier than parsley. It has a light flavor that reminds some people of anise or liquorice.

It's used in classic French dishes, such as omelets and Bearnaise sauce, but can also stand alone. It's a part of the classic fines herbes blend along with parsley, tarragon and chives. The mild flavors of chervil pair well with eggs, chicken and fish. Its subtle flavor doesn't hold up to much heat, so it is usually added in the final stages of cooking.

It's a great herb to add to salad mixes because of its sweetness, and can help cut bitter greens. You can also use it to make herb butter, a simple way to add herby goodness to any meal. Chervil's leaves are available year-round in warmer climates, but it's best to harvest them in spring or fall in the Northern US.

Garlic Chives

A member of the onion family (Allium schoenoprasum), garlic chives grow similar to chives but taste more like-you guessed it, garlic. The grass-like leaves are used in dishes in much the same way as chives and pair well with eggs, soups and dips such as sour cream or yogurt.

Unlike other members of the Allium genus, this perennial herb does not form bulbs. It does, however, produce a showy inflorescence on erect, flat stems that are lighter in color and can grow up to 20 inches tall.

Garlic chives are often used as fillings for Central Asian dumplings and can also be added to manty, samsa, laghman, yuta, ashlan-fu or other dishes. They are known for their antibacterial, cardiac, depurative, digestive, stimulant and stomachic properties. Medical News Today reports that they are rich in Vitamin K and Folate.

To keep the plants healthy, fertilize with a balanced formula every four to six weeks throughout the growing season. Divide clumps of garlic chives after three years or when they become congested to encourage new growth.

Borage

Borage, with its vibrant blue star-shaped flowers and cucumber-like flavor, brings a delightful twist to dishes that you might not expect. A gangly herb, borage grows to 3 ft. (1 m) tall, with wrinkled green leaves and flowers that have a distinctive thistle-like 'don't touch me' demeanor. Borage is easy to grow and is hardy throughout most of the country.

Its bright, eye-catching flowers make a fanciful garnish for salads or can be candied for use on cakes and desserts. The stems can be used like celery or incorporated into soups and stews. Freeze borage flowers in ice cubes to add an intriguing burst of color to summer drinks.

It's easy to grow borage from seeds, which can be sown in spring or after the last frost. It's a tough, drought-tolerant herb that flourishes in poor soil and is resistant to fungal diseases. It also reseeds readily. Borage seed oil may help ease the pain of inflammatory conditions such as gum disease (periodontitis) and infantile seborrheic dermatitis.

Frequently Asked Questions

What is the difference between herbs and spices?

Herbs are used for cooking, and spices are used for seasoning.

Herbs have more intense flavors and can be used to cook dishes, while spices can bring out the flavor of foods without altering the taste.

Spices can also be added to food during preparation, such as curry. Spices may be bought individually, or whole packages may be purchased. There are many spices, including black pepper, cayenne pepper, cinnamon, cloves, coriander, garlic, ginger, nutmeg, oregano, paprika, parsley, rosemary, sage, salt, thyme, turmeric, vanilla extract, etc.

The best way to ensure that you are selecting the right spice for your dish is to read the label carefully. If there is an ingredient list, look for "spice" among the ingredients. A common mistake cooks make is buying too much of a particular spice because they do not realize how little they need.

There are a few basic rules to follow when choosing which herb or spice to use. For example, most herbs are fresh, whereas spices tend to last longer. Also, herbs are generally found in small quantities, while spices come in larger containers. Finally, most herbs are usually sold loose (or ground), while spices are packaged in jars or cans.

As long as you are careful to select the correct herbs or spices, you will find that adding them to recipes makes preparing meals easier. After all, spices add flavor to various dishes, while herbs can help improve the appearance and aroma of food.

Is eating raw basil good for you?

I'm sure everyone knows that fresh herbs are great for cooking but did you know that you could eat them too? Raw, uncooked herbs are packed full of nutrients and vitamins that we normally have to cook.

They contain more antioxidants than any fruit or vegetable. And they also help our immune systems stay strong and healthy.

The best way to enjoy these delicious little green gems is to eat them raw from the garden. But there's nothing wrong with enjoying them cooked, either. They taste even better when sautéed in olive oil and served alongside pasta or rice.

There are lots of ways to incorporate raw herbs into recipes. Add them to salads, soups, sandwiches, wraps, omelets, stir-fries, and pesto.

Just make sure you wash them well first!

What spice is good for inflammation?

Turmeric is one spice that can be beneficial for reducing inflammation. It contains the active ingredient curcumin, which has been studied extensively and shown to have anti-inflammatory effects on the body. Other spices like ginger, cinnamon, cayenne pepper, garlic, and cardamom may also reduce inflammation in the body. Adding these spices to your diet can help reduce inflammation and promote overall health.

Another spice that can be used to reduce inflammation is black pepper. The active ingredient in black pepper, piperine, has been studied and found to have anti-inflammatory properties. It may also help reduce pain associated with inflammation. Additionally, the spice contains antioxidants which are beneficial for overall health.

Adding black pepper to your diet may help reduce inflammation and promote overall health. Be sure to talk with your doctor before adding any spice to your diet, as some spices may interact with your medications or supplements. Eating various healthy foods, including spices with anti-inflammatory benefits, can help keep your body balanced and reduce the risk of chronic inflammation-related illnesses.

In summary, adding spices to your diet can be beneficial for reducing inflammation and promoting overall health. Spices like turmeric, ginger, cinnamon, cayenne pepper, garlic, cardamom, and black pepper have all been studied for their potential anti-inflammatory effects.

Statistics

• Studies have shown that cinnamon can lower fasting blood sugars by 10-29% in diabetic patients, which is a significant amount (9Trusted Source10Trusted (healthline.com)
• The global herbs market is expected to reach more than $125 billion by the end of 2025.

External Links

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• Amazon.com: Starwest Botanicals Organic Bilberries Whole, 4 Ounces: Grocery & Gourmet Food

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• Peppermint oil (Mintoil®) in the treatment of irritable bowel syndrome: A prospective, double-blind placebo-controlled randomized trial


• Curcumin reverses the effects of chronic stress on behavior, the HPA axis, BDNF expression, and phosphorylation of CREB

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• Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents - PubMed


• Cinnamon: A Multifaceted Medicinal Plant - PMC

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• Detoxification and antioxidant effects of curcumin in rats experimentally exposed to mercury - Agarwal - 2010 - Journal of Applied Toxicology - Wiley Online Library

How To

What to look for in herbs?

Herbs contain natural compounds that may help treat various conditions. In addition, herbal remedies may provide relief when used along with conventional treatments.

Herbal remedies include teas, capsules, tablets, ointments, creams, lotions, oils, and topical applications. Some of these products are meant to be taken internally, while others are applied externally.

The most common uses of herbal remedies include relieving minor aches and pains, treating cold symptoms, reducing fever, controlling coughs and sore throats, easing digestion problems, soothing skin irritations, alleviating menstrual cramps, and providing general health benefits.

When buying herbs, look for the following:

• Freshly picked plants. Avoid dried herbs unless they've been stored in a cool place. If possible, buy herbs directly from farmers' markets.
• Pure extracts. These are made by extracting the active ingredients from herbs using alcohol or water. Look for 100% pure extractions.
• Certified organic herbs. Organic herbs must meet strict standards set forth by the USDA.
• Natural flavors. Many herbs have strong scents that can overwhelm other foods. Adding flavorings such as vanilla, almond, or orange helps mask their smell.
• Potency. The amount of active ingredient per unit weight varies depending on the type of herb.
• Packaging. When purchasing herbs, check the packaging to ensure that it's clean and free of chemicals.

Resources:

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