Herbs. If there were ever any items out there that did so much for us, herbs would be them. For centuries they’ve been used in everything from medicine to food additives, colognes, salad oils and candy, but do you know how to use them? How they taste?

Herbs like spices can really bring any food you cook to a new dimension. Whether you use dried herbs or fresh herbs is up to you, but did you know there is a difference when cooking with them. You’d be surprised how many people don’t. Let me explain.

Fresh herbs when used to cook with offer an aromatic element in addition to a strong flavour element. Herbs like oregano or basil offer a savory balance to just about any dish you put them in, and surprisingly there’s a large number of them. In Italian cooking, you’ll find the majority of recipes call for herbs like oregano, basil, thyme, rosemary, marjoram, chives and parsley are all quite popular, and all bring something unique when used alone or together with other herbs. Every cuisine in fact has a plethora of herbs and spices that are key to achieving specific flavour profiles that tie in to a specific region and culture…so Italian food is about more than just being cooked in Italy, it’s about representing the people, culture and attitudes of that particular region. Now many people are scared to even try East Indian food, but let me tell you, the flavours that come from this region of the world are simply divine. Now I know what some of you are thinking….”I don’t like the smell of curry!”, well, it’s funny that you think that, because not all curries bring out that fragrance. Some are less pungent than others, and you’d be surprised to learn that East Indian people aren’t the only ones to cook with curry. South Africa, Ethiopia, Germany, Thailand, Burma, Indonesia, Malaysia, China and Japan all have their own curry dishes. Some studies have shown that ingredients in curry may help to prevent certain diseases, including colon cancer and Alzheimer’s disease. A number of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries leads to the body’s release of endorphins, curry is claimed to be one of the most powerful aphrodisiacs. Ok ok, curry isn’t an herb, but when used with spices such as curry, they often compliment the spice so well that you distinguishing one from the other becomes quite difficult.

So what’s next? That’s easy, it’s time to go shopping. Most grocery stores today offer some selection of fresh herbs and a larger variety of dried herbs for sale. This is as good a place as any to start learning. Now keep in mind, that there’s just a small selection of what’s out there to be found in a grocery store, unless you shop in a specialty store where fresh herbs are in larger supply. Farmer’s markets are actually a great source of herbs if you have one in your town or city, and definitely worth a visit.

Ok, you’re standing by the fresh herbs in the grocery store, and the fragrance that comes from them is energizing. Herbs will react with anything really to give up their delightful aromas, but in order to keep them the freshest the longest in the store, they mist them…there’s a good reason for that. While they’re alive, and for a short time after they’re picked, the leaves help transfer some of the nutrients found in the water to the plant. Even without roots, the herb plant lives on…for a short while anyways. For the more leafy herbs, oregano, basil, chives, parsley, lemongrass, and dill for example, if you just hold them up to your nose you’ll get an idea of how they smell, and how they’ll taste, since with herbs, they usually taste like they smell. If you take a leaf from the herb, and roll it between your fingers, you’ll really get to enjoy just how potent that herb can be. This is the best place to start at. Training your nose.

One thing to note, I don’t recommend you tasting the herb in the grocery store for 2 reasons. First, it’s technically stealing and I wouldn’t want you to get into trouble, and second, there may be some pesticides remaining on the leaves of the herb, and I wouldn’t want you to get sick from them before using them….besides, most herbs are quite cheap to purchase, and even cheaper to grow yourself, so why cheat?

I should also point out here, the difference between dried herbs like you find in a spice rack, and fresh herbs that you either purchase fresh or pick yourself from your own garden. Fresh herbs boast incredibly bold flavours and savory textures because they have all the water still in them, but, they aren’t an ideal ingredient for long cooking times. They just don’t have the staying power. This is because the water cooks out of them fast, and with the water goes the purity of flavour and strong aromas. Dried herbs having the water already removed, still retain their use, however you’re going to need to remember that it takes 1/3rd as much dried herb as it does fresh. Packaged dried herbs start out with more potency than fresh herbs, but lose their pungency as they age. Start out with a smaller amount if you’re just opening a new bag or jar, however you might want to increase the amount you add as the package/jar ages. When possible, use fresh herbs to gain the most flavour.

So you’re at home now, what’s next?

1. Take a clean leaf of the herb and chew but don’t swallow.  Experience your herbs like you would a fine wine; check the fragrant bouquet, let the leaf meet the tongue and chew thoughtfully. It is not necessary to swallow. Learning about the flavor of the herb this way will help you to decide if it will make the perfect pot roast, stew or sorbet.

2. Add fresh chopped herbs (one at a time) to something bland yet familiar, like butter or sour cream or potatoes. This allows the intensity of the herb to stand on its own and helps you to know how much of the herb to add.

3. Just start playing; add a little Rosemary or Tarragon to the potatoes or the chicken; sprinkle some Oregano on your pizza or pasta; lay sprigs of Thyme on your roast.  Keep notes, at least at first of what was pleasing, how much was used and what didn’t work. Note whether the herbs were fresh or dried or a combination of both. You will find this invaluable, especially when you start blending herbs together to get more complex flavors.

There you have it. Your beginner’s guide to using herbs…and a very simple way to make a flavourful dip using tip #1 once you get things worked out. Like spices, herbs aren’t anything to be scared of, like most things, they just need to be understood, and once you understand something, you can start working it to your needs. Isn’t life grand?

Enjoy cooking, and save me a seat at the table!