Basil is a popular garnish for many Italian dishes and serves as the main ingredient in pesto. It has a pungent flavor and aroma that is almost a cross between anise and cloves. You should choose bunches with bright leaves that aren't wilted.
Cilantro, sometimes called fresh coriander or Chinese parsley, has a pungent aroma and flavor, so many people consider it an acquired taste. It is used extensively in Mexican, Southwestern, and Asian cooking.
Two varieties of mint are widely available: Peppermint and Spearmint. Peppermint is the more pungent of the two and has bright green leaves. Spearmint, with gray-green leaves, is more delicate in aroma and color. Mint will take over a garden, so plant it in a pot if you're growing herbs.
Cooks could always find a bunch of fresh parsley long before any other herbs began appearing in supermarket produce sections. In addition of using it in cooking, parsley is probably the most widely-used garnish in the country, if not on the planet.
Rosemary is a mint family cousin. Its long, bright green needles convey the aroma of pine, with a slight flavor of lemon. It is native to the Mediterranean region and is used in many European cuisines.
interesting list but I had hoped these would have a list of things that go well with them.
Good list.
I love rosemary. I bet it tastes great in a natural vegetable juice. H5
Thanks for the list of herbs for juicing. H5
select one here...