Home & Garden

30 Most Popular Cooking Herbs

There are a lot of spices that can make your dishes tastier and more delicious. They can be added extra in salads, roasts, fries, or soups, each has its own flavor, and suitable for different dishes. So, in order to have yummy dishes to treat family, you should keep that in mind. And in the post today, we are so glad to share the 30 most popular cooking herbs that you should know. For the simple reason, they are the keys to make any dishes more perfect.

Taking them a look, all are so familiar that you can buy at any grocery or supermarket, which are parsley, thyme, sage, chives…If you don’t want to spend your time going outside to buy, you can grow them in your garden. Because they thrive in a short time and adapt to any condition of weather, or soil. You love the tastes of the herbs that can bring your favorite dishes, let save them and give them a space to grow in the garden.

#1 Parsley

Use fresh leaves to garnish soups and salads. Cook dried herbs together with cheese-based sauces, pasta, and eggs.

#2 Cilantro

You can add it at pre or post preparation of your meals. Soups, salads, curries, vegetables, fish, and meats, making it one of the best in this list of cooking herbs.

#3 Chives

Toss chives at the end while cooking, sliced thinly, for a refined finish. You can also use coarsely chopped leaves as garnish.

#4 Sage

You can add fresh leaves to meat stuffings, sausages, sandwiches, and pork dishes.

#5 Thyme

Chop of young green leaves and add to roast chicken, ham, desserts or cocktails as a garnish.

#6 Oregano

Sprinkle on salads, pizzas, and sauces. Use as a garnish on seafood dishes or bake it along with poultry.

#7 Dill

Add fronds to lend an earthy flavor to bland foods like cottage cheese and soups. You can even chew the leaves for a sweet-scented breath.

#8 Rosemary

Toss the leaves in the beginning or use them as garnishing, later on.

#9 Mint

Use fresh leaves as garnishing on savory dishes and refreshing drinks.

#10 Sweet Basil

Add fresh leaves towards the end of cooking to preserve taste and color.

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