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Herbs in CookingThe use of culinary herbs has spanned across various ethnic cuisines, adding a new zest to recipes. Herbs are used in two forms for culinary preparations, either dry or fresh.Fresh herbs Fresh herbs are known for being more aromatic than sharp flavoured. The best way to use these fresh culinary herbs is raw. Adding whole leaves like basil to a green salad. Or chopping a few sprigs and mixing it with other ingredients like yogurt to form a fresh dressing. Similarly, fresh herbs also make a good addition in cooked dishes. Normally heating releases their natural aroma and flavour even better. Therefore, in many recipes like soups and stews a bundle of fresh herbal sprigs called bouquet garni is used. Usually a bouquet comprises of parsley, bay leaf, and thyme. Again if a dish calls for a mild seasoning than simply chop a few sprigs and add them at the end of a cooked dish to preserve the herbs natural freshness. Buy Herb Garden: Growing Over 50 Herbs Plus How to Use Them in Cooking, Crafts, Companion Planting and More 
A few tips with fresh herbs Use culinary herbs that complement each other. If using more than one than use a mix of strong and mild herb. Initially use herbs sparingly until you are comfortable with the flavour. Fresh herb leaves when chopped release oils which can cause discomfort. For instance certain herbs like oregano get bitter so its best if used sparingly. Many herbs like oregano if freezed would last for about 6 months to a year. They should be ground into a paste using water and can be stored in ice trays or any airtight container. Fresh herbs last up to 3-5 days in the refrigerator if stored in air tight plastic bag. A few tips with dried herbs As opposed to fresh herbs the dry ones are known for their distinctly sharp flavour, which can alter any temperate dish. If a highly exotic dish heavily spiced dish is being prepared, than dried herbs serve as a better option. When substituting dried for fresh culinary herbs always reduced the quantity. The ratio is 1/4 tsp dried powder : 1 tbsp fresh herb. Usually dried herbs last for 6 months when stored in an air tight container in any cool dark place. In cooking different parts of the herbs can be used. These vary right from the stems to leaves and flowers, depending upon the need of the recipe. Each herb has its own distinct set of properties, which naturally blend well with certain specific foods. This helps to leverage taste further. Few such herbs are Oregano Oregano stands synonymous for pizza. It is popularly known as the pizza herb. Oregano perfectly complements tomato, pasta sauces, salad dressings, vegetables and cheese. Other complimentary herbs and spices garlic, onion, thyme, parsley, and olive oil. To get maximum flavour crush Oregano by hand before adding to any recipe. If you want a strong flavour choose Mexican oregano for its pungent flavour. Oregano tends to overpower when used with basil. So try avoiding the two together. Buy Ground Oregano Mediterranean Style 
Thyme Thyme is a mild flavouring herb. It is often used in seasoning blends like soups, custards, salads, sauces and croquettes. Thyme is a good complement to tomatoes, cheese and garlic. Blends well with other herbs like basil, oregano, sage, rosemary. Buy Organic Certified Thyme 
Rosemary Rosemary is a versatile herb. Complements both savoury and sweet foods and blends well with other spices and herbs too It blends well with garlic and is used to enrich flavours of tomato sauces, marinades, soups and vegetables. Blue rosemary flowers can be used as garnish for salads. Fresh rosemary adds flavours to grill and BBQs. Buy Fresh Rosemary 
Sage It has a fragrant warm with a slightly bitter flavor. A good complement to fatty foods, tomato sauces, cheese and bean stuffing’s. Sage is a flavour enhancer for vegetables, muffins, and other savoury breads. Blends well with other herbs and spices like bay leaf, thyme, rosemary, parsley, oregano onions and garlic. Sage easily overpowers a dish therefore use it sparingly. Sage is better if used in ground form than fresh. Since cooking undertones sage so add it at the end for best results. Buy Fresh Ground Sage 
Basil It is a perfect complement to tomatoes and cheese. Basil is able to induce great taste when combined with onion and garlic. Ground with garlic and olive oil into a paste makes it a hot Mediterranean favorite. Basil blends well with other herbs like rosemary, thyme and sage. Frozen basil lasts up to 4 months. Always double the quantity when substituting dry for fresh basil. Buy Fresh Basil 
Caution Avoid the combination of Oregano and basil as it overpower basil's flavor. Similar is the case with vinegar. The flour used in pesto sauce reacts with basil so best is to squeeze lemon juice thus preventing pasta from turning dark. Chives The word chive has almost become synonymous to potatoes dishes e.g. baked potatoes, potato chive muffins etc. They blend well with any savoury dish. Chives can be perfect as a garnish to salads and soups. Chives blend with all most all herbs. If you want tone down the chive flavour add it at the end to any hot food. Heat reduces its strength. Buy Fresh Chives 
Parsley Parsley used more in a dried form than fresh serves as a garnish in soups, salads, vegetables, and sauces. Complements garlic well and when added to salad dressings gives a spicy flavour to the recipe. Blends well with other herbs like marjoram, and thyme. Always hand crush parsley and add to the food for better flavour. Cilantro/Coriander Cilantro has a citrus kind of flavour. It complements Mexican, Chinese and Indian cuisine. If cooked with food creates a different flavour. Try adding it in the tadka when preparing a simple dal (cumin seeds, cilantro, mustard seeds together). Used to make garnish over vegetables, dals and added to sour cream and used as a topping for tacos, enchiladas etc. Curry Leaves It is popularly known as curry tree or kadipatta or sweet neem. It is used to cook a variety of Indian foods. It is largely used for south Indian cooking and also forms an integral part of Sri Lankan recipes. The leaves are highly aromatic and are used in curries with coconut milks and dals. Available both in dry and fresh form. Not used in frozen forms. Buy Fresh Parsley 
Kaffir Lime Leaves It is also known as kieffer lime and limau purut a shrub native to the south eastern cuisine (mainly Thai cuisine). Lend a strong aromatics savoury flavour to foods. The leaves can be used fresh or dried, and can be frozen too. Frozen leaves last up to 2 months if packed in airtight containers. Buy Thai Fresh kaffir lime leaves 
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