Herbs are a quick, easy, delicious way to transform an entire meal without having to do much. The cooking we love best without herbs would be plain, tasteless and lacking depth of flavour.
Ever have trouble deciding when and how to use herbs, and what to use them with? Just check out our quick and easy guide below to 7 of the most common and useful herbs and how to use them.
Basil is one of the most versatile herbs. Basil pairs the absolute best with tomatoes – that margarita taste we’ve grown to love. Other foods it loves include olive oil, strawberries, chicken, chilli, pasta, eggs, and onion.
Mint can sometimes be a love-or-hate herb, many associate it with the taste of our toothpaste. However, when paired well, it can bring a complexity of flavour that really lifts up a dish. Give it a go with strawberries, chocolate, coffee, lime, lamb, or orange.
Parsley may have a blasé reputation, but it’s a perfect herb to pair with other herbs. Flat-leaf parsley in particular, is slightly peppery flavoured and goes perfectly with vegetables like mushrooms, tomato and peas, meats like fish and chicken, and sprinkled over pastas, soups and casseroles.
Oregano goes well with tomatoes, eggplant, fish, lamb, and pork. It’s basically great with any meats, but it’s absolubtley essential in most italian dishes and tomatoey based recipes.
Coriander is the most controversial herb on the planet. Nothing will divide a country like coriander. For those who love it, it’s brilliant with any latin american flavours or asian dishes, in particular vietnamese cuisine. Chuck a whole lot in any chicken stirfry or guacamole and salsa and it will bring what seems to be missing.
Dill is a very delicate herb but goes well in creamy sauces, with salmon or trout, and potato salads.
Thyme is lovely with mushrooms, roasted with fish, lamb or pork, and also goes well with a variety of other veggies like carrots, poatoes, peas and tomatoes.