The Best Uses for 9 Common Herbs

Kim McCosker is the co-creator of the most successful cookbook series in Australia—4 Ingredients. She is the author of 4 Ingredients Kids, 4 Ingredients One Pot, One Bowl, and, with Rachael Bermingham, 4 Ingredients and 4 Ingredients Gluten-Free. She lives in Australia with her family. Find out more at 4Ingredients.com.au.

Herbs_400Did you know chives are great in dips and dressings, and tarragon adds a zing to seafood, chicken, and lamb dishes? Create more flavorful meals by learning how to add fresh herbs to nearly any dish. From 4 Ingredients Gluten-Free.

Basil: Basil is a perfect complement to tomatoes and it features heavily in Italian cuisine. It also works beautifully with cheese, pasta, eggs, meat, salads, soups, and casseroles. It is best torn, not cut, and added to dishes just before serving, as cooking diminishes its flavor.

Chives: These are the baby of the onion family. Chives give a great boost to the flavor of salads, potatoes, soups, sandwiches, dips, dressings, and mayonnaise and are best added just before serving. Use chives to rub on meat or seafood before grilling.

4 Ingredients Gluten-Free: More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!

4 Ingredients Gluten-Free: More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!

by Kim McCosker and Rachael Bermingham

  • Get 4 Ingredients Gluten-Free: More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!
  • Get 4 Ingredients Gluten-Free: More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!
  • Get 4 Ingredients Gluten-Free: More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!
  • Get 4 Ingredients Gluten-Free: More Than 400 New and Exciting Recipes All Made with 4 or Fewer Ingredients and All Gluten-Free!

Cilantro: Cilantro is a fabulous accompaniment to most things Asian, especially Thai and Indian. It has a particular affinity for chicken, fish, curries, stir-fries, chutneys, and salads.

Dill: Dill leaves are used as an herb, but the seeds of the plant are used as a spice. Dill leaves (or dill weed) go well with seafood, chicken, beets, cucumber, many vegetable dishes, eggs, and vinegar.

Mint: If you haven’t got an herb garden, start with mint, as it is the most difficult of all herbs to kill! It has a fresh, crisp flavor and is fabulous in salads, or with seafood, lamb, peas, potatoes, yogurt, fresh berries, and fresh pineapple. Or break off a sprig and pop it into a fruit punch or a jug of water with ice. Use it to garnish desserts, especially chocolate ones.

Oregano: Also known as wild marjoram, oregano is widely used in Italian cooking and is perfect in pastas and sprinkled on pizzas. Additionally, it complements pork, chicken, eggplant, pepper, olives, zucchini, and sauces.

Parsley: The world’s most popular herb! Like most fresh herbs, it is high in vitamins and minerals and adds a delicious flavor to garlic, eggs, vegetables, cheese and potato dishes, fish, soups, and poultry. Use it as a garnish, or sprinkle it over salads and pizzas just before serving to add a healthy, fresh taste.

Tarragon: This herb adds a unique zing to seafood, chicken, lamb, tomato, and sauces! Did you know that bearnaise sauce is just hollandaise with tarragon?

Thyme: This is one of our personal favorites. We wish we had more of it! It is absolutely spectacular in our Baked Ricotta & Thyme Pie and our Sauteed Cherry Tomatoes. It imparts a fabulous flavor to all kinds of red-meat dishes, soups, sauces, and vegetable dishes. It also provides a tasty stuffing for chicken.

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