Types of Herbs
Herbs commonly used in Western cuisine:
1. Lavender
Lavender's fragrance symbolizes cleanliness and purity. In Christian legend, it's said that lavender originally had no scent, but gained its fragrance after the Virgin Mary hung baby Jesus's undergarments on the lavender bush to dry. It's a perennial root plant that grows 40-70cm tall, with the lower part becoming woody. In Mediterranean coastal areas, you can see the beauty of purple flowers in full bloom against the blue sky of early summer, and become intoxicated by their subtle fragrance. There are many types of lavender, cultivated for ornamental purposes or essential oil production. The main varieties include English lavender, spike lavender, lavandin, and French lavender. Mainly the flowers are used in pillows, bath products, potpourri, sugar preserves, and dyes.
2. Rosemary
Rosemary is an evergreen shrub used as an aromatic plant in Europe and the Mediterranean for perfumes and medicinal ingredients. It's harvested by cutting long branch tips or overgrown branches. It blooms with purple flowers in early spring, and if branches are cut before seeds form, new shoots grow quickly. It's best not to cut side branches before winter. Used for medicinal purposes and as a spice, the leaf oil is extracted for medicinal use and is effective for invigoration, stomach health, sedation, diuresis, and digestion. It also has wind-dispelling and antibacterial properties, making rosemary tea or wine good for colds and headaches. It's also used in lotions, bath products, and wool treatments.
3. Lemon Balm
The essential oil in lemon balm leaves is effective for depression, neuralgia, memory loss, fever, and is used as a febrifuge when bitten by poisonous insects like scorpions or spiders. It's used as a mouthwash for toothache and as an enema for dysentery. It's used for nervous system, respiratory system, heart, circulatory system, and digestive system ailments. Tea made from the leaves enhances brain activity, improves memory, fights depression, and promotes digestion, making it ideal as an after-meal drink. It's also used in bath products and potpourri.
4. Peppermint (Pepper mint)
Peppermint is an ideal herb for beginners, as it grows well in various conditions. This perennial, also known as Western mint, offers numerous benefits:
- Dental Health: Used in toothpaste and gum ingredients.
- Skincare: Regulates oil production in oily skin, tightens pores, and provides a cooling sensation, making it popular in cosmetics and hair products.
- Medicinal Uses: Effective for stomach ailments, headaches, cholera, diarrhea, hysteria, neuralgia, and rheumatism.
- Cold Relief: Beneficial for colds.
5. Apple Mint
Apple mint is an excellent herb for indoor cultivation, known for its:
- Strong vitality
- Pleasant aroma
- Versatile uses
It has a rounded, egg-shaped leaf compared to peppermint's pointed leaves. Its scent is a mild and refreshing blend of apple and mint. Commonly used as a flavoring in meat, fish, and egg dishes, as well as in sauces, jellies, and vinegars. It also makes for a delicious tea or drink ingredient.
7. Sage
Sage has a long history as a medicinal herb:
- Considered a panacea in ancient times, particularly valued in Roman culture for its ability to enhance longevity.
- Dried leaves, known as 'salvia leaves', contain essential oils beneficial for the nervous and digestive systems.
- Believed to strengthen brain and muscle development, improve memory, and alleviate symptoms of stroke, numbness, and post-exercise fatigue and pain.
- Used in cooking, particularly with fatty foods, as its essential oils can help break down fats and aid digestion.
- Gave rise to the term "sausage" due to its use in meat preservation.
- Used in various forms including sauces, preservatives, air fresheners, and in beauty and dyeing applications.
- Sage tea is particularly good for dental health.
8. Sweet Basil
Sweet basil, native to India, is an annual herb in the mint family:
- Flowers from mid-July to late September, producing purple or white blossoms.
- Primarily uses stems and leaves.
- Germination temperature is 2-25°C, typically sown in seedbeds from mid-April.
- Propagated by cutting 5cm of fresh stem, leaving 3-4 center leaves, and planting in vermiculite.
- Harvesting is possible about a month after planting when stems reach 20cm, continuing until late autumn.
- Dried in the shade for storage.
Culinary and medicinal uses:
- Known as a "kitchen herb" for its versatility in cooking.
- Rubbing basil leaves and inhaling the scent can help with nasal congestion and headaches.
- Its sweet, strong scent has antibacterial and anti-inflammatory properties.
- Beneficial for oral inflammation, acne prevention, skin improvement, appetite stimulation, and digestion.
- Improves brain activity and alleviates headache symptoms.
- Basil oil is used in massage for reducing blood uric acid levels, improving gout, and relieving muscle pain.
- Used in bath products for mental stimulation, fatigue recovery, and maintaining skin elasticity.
9. Thyme
Thyme is a perennial herb essential in Western cuisine:
- Resistant to pests and diseases, tolerant of high temperatures and dry environments.
- Attractive appearance makes it suitable for home cultivation.
- Offers tonic effects and alleviates symptoms of neurological disorders, anemia, and fatigue.
- Aids digestion, stimulates appetite, and contains antibacterial properties beneficial for respiratory conditions like colds.
10. North Mint (Japanese Mint)
A perennial Korean herb traditionally used by ancestors:
- Native to East Asian regions including China and Japan.
- The entire plant is covered with short hairs.
- Rich in menthol, giving a cool sensation.
- Extracted for use in fragrances, medicines, cosmetics, and confectionery.
11. Dill
Dill is an impressive herb with tall, wispy stems. It's an annual herb belonging to the parsley family:
- Harvest: June to August
- Usage: Flowers (yellow), stems, leaves, and seeds are all utilized
- Culinary Applications: Commonly used in pickling and as a garnish
- Health Benefits:
- Strengthens the stomach and improves digestion
- Eliminates bad breath caused by digestive disorders
- Effective in preventing adult diseases like arteriosclerosis, hypertension, and diabetes
12. Chamomile
Chamomile resembles a small pine tree with its delicate leaves:
- Growing Conditions: Best grown indoors due to its sensitivity to low temperatures
- Usage: Both flowers and leaves are used in various applications
- Benefits:
13. Heliotrope
Heliotrope is known for its sweet, chocolate-like fragrance:
14. Bergamot
Bergamot is notable for its vibrant flowers, rare among herbs:
- Origin of Name: Named after its similarity in scent to the Italian bergamot orange
- Benefits:
- Acts as an aromatic digestive aid
- Used as a carminative, sedative, and for fatigue recovery
- Has preservative properties due to its thymol content
- Culinary Uses: Used in herbal teas, salads, and as a flavoring in wines and cocktails
- Aromatherapy: Used as an air freshener in both fresh and dried forms
15. Cinnamon
Cinnamon is characterized by its refreshing and sweet aroma:
16. Nutmeg (Noce moscata)
Nutmeg has a sweet, spicy aroma and a slightly bitter taste. It is commonly used in:
- Meat products
- Fish dishes
- Bread and pastries
- Italian cuisine, particularly in béchamel sauce
The spice comes from the seed of a tropical evergreen tree. Whole nutmegs should be grated before use.
17. Juniper (Ginepro)
Juniper berries come from an evergreen shrub native to Italy, Czech Republic, and Romania. The pea-sized berries are used as a spice, primarily for marinating meat and fish.
18. Dill (Aneto)
Dill is a versatile herb that grows well in most climates. It has a mild flavor and both the seeds and leaves can be used. It's commonly used in:
- Fish dishes
- Vegetable dishes
19. Rosemary (Rosmarino)
Rosemary is a perennial herb with a fresh, strong fragrance. Its needle-like leaves have a slightly spicy and bitter taste. It's widely used in Italian cuisine, particularly with:
- Meat dishes
- Fish
- Potato dishes
Rosemary retains its flavor even after long cooking times, making it ideal for stews, soups, and sausages.
20. Garlic (Aglio)
Garlic has a pungent taste and strong aroma. It comes in cloves covered by a papery skin, which can be white or reddish. Garlic can be used:
- Fresh, minced or crushed
- Dried or powdered
It's an essential ingredient in many cuisines, especially Italian cooking.
21. Marjoram (Maggiorana)
Marjoram is similar to oregano but has a more delicate and elegant flavor. Its uses include:
- Added to salads, bean dishes, fish dishes, and soups
- Best added towards the end of cooking to enhance its deep flavor
- Often used in powdered form rather than fresh
22. Mustard (Senape)
Mustard's spiciness comes from hydrolysis. Key points:
- Dissolving in warm water increases its enzymatic activity and spiciness
- Whole seeds used in sausages, pickles, and Indian dishes
- Prepared mustard used in sandwiches, salads, and steaks
- Its aroma doesn't preserve well over time
23. Mint (Menta)
Mint comes in various types, including peppermint, spearmint, and apple mint:
- Refreshes mood and stimulates appetite
- Staple spice in European meat dishes
- Peppermint: Sharp flavor, great for tea
- Spearmint: Sweet and refreshing, pairs well with lamb and enhances salads
- Apple mint: Commonly used in meat, fish, and egg dishes
24. Ginger (Zenzero)
Ginger is an essential ingredient in various dishes:
- Used in making gingerbread
- Characterized by reed-like leaves and spicy flavor
- Also used in fish dishes
25. Saffron (Zafferano)
Saffron is a valuable spice with distinctive characteristics:
- Resembles thin chili peppers
- Used as a food coloring to impart a yellow hue, primarily in rice dishes
- Made from dried stigmas of flowers
- Has a unique aroma
- Used in Italian dishes like Risotto alla Milanese
- Adds distinctive smells and colors to butter, cheese, and biscuits
26. Anise (Anice)
Anise is a seed from the parsley family. It is widely used in:
- Brewing industry as a natural ingredient
- Baking as a flavoring agent
- Oven-baked dishes where it complements well
27. Oregano (Origano)
Oregano is a perennial herb in the mint family, known for giving pizza its distinctive flavor:
- Has a strong, minty aroma with a slightly spicy and bitter taste
- Dried oregano is often preferred over fresh for its stronger flavor
- Essential in Italian cuisine
- Pairs well with tomato sauce, cheese, fish, and meat dishes
28. Bay Leaf (Alloro)
Bay leaves are widely used in Western cuisine:
- Used in soups, stews, meat, and vegetable dishes
- Fresh leaves have a slightly bitter taste, while dried leaves have a sweet and strong unique aroma
- Enhances appetite and adds flavor
- Has preservative properties
- Used in sauces, sausages, pickles, and soups as a flavoring agent
- Both dried and fresh leaves are used
29. Clove (Chiodi di garofano)
Cloves are unique among spices as they are the only flower buds used:
- Strong flavor that masks unpleasant odors in meat and fish
- Sweet aroma used in puddings, fruit punches, cakes, teas, and alcoholic beverages
- Should be used sparingly due to its strong flavor
30. Chive (Erba cipollina)
Chives are common garden herbs in Europe and America:
- Belong to the same genus as Chinese chives
- Resemble very thin green onions
- Leaves have a mild flavor
- Often used as a garnish when chopped
- Pairs well with egg and cheese dishes
31. Cumin (Cumino)
Cumin is an aromatic seed similar to caraway:
- Has a slightly bitter, sweet, and somewhat pungent flavor
- Commonly used in Italian and Mexican cuisine
- In Northern Italy, it's often added to bread or potato dishes
- Also used as a spice in sauerkraut (fermented cabbage)
32. Caper (Capperi)
Capers originate from the Mediterranean, Spain, and Italy:
- Usually used pickled in vinegar, though sometimes salt-preserved
- Commonly added to salads, sauces, and pasta dishes
- Pairs well with tuna dishes
33. Coriander (Coriandolo)
Also known as Chinese parsley, coriander is an herb that grows up to 60cm tall:
- Used as a spice in sausage-making
- Also utilized in baking and brewing as a flavoring agent
34. Tarragon (Estragone)
A perennial garden herb native to Europe with long, thin leaves:
- Best used fresh, as drying reduces its flavor
- Often used to make herb vinegars or oils
- Versatile herb that complements many types of dishes
35. Parsley (Prezzemolo)
An essential herb in Western cuisine:
- Commonly used finely chopped in salads, pasta, and meat sauces
- Mild aroma but releases flavor when eaten
- Often used as a garnish
- Italian parsley (prezzemolo) has broader leaves and is used in almost all Italian dishes
36. Star Anise (Anice stellato)
A spice commonly used in Chinese cooking:
- Comes from the seed and seed pod of the Chinese magnolia tree
- Helps eliminate gamey odors in pork and duck
- Used in braised and stewed dishes
- In Italian cuisine, it's mainly used in making dolce (sweets) and as a decoration
37. Fennel (Finocchio)
Both a vegetable and a spice:
- The bulb, stem, and leaves are used as vegetables
- Brown seeds are used as a spice
- Similar in taste to anise but larger in size
- Often used in Italian sausages and tomato sauces
- Pairs well with pork
38. Pepper (Pepe)
The quintessential spice for adding heat to dishes:
- Black pepper is spicier than white pepper
- Helps eliminate gamey or fishy odors in meat and fish
- Stimulates appetite
- Whole peppercorns are spicier than ground pepper
- White pepper is useful in light-colored dishes where black specks would be undesirable
39. Arugula
A leafy green with rounded, serrated edges:
- Has a peppery taste and aroma
- Flavor intensifies as it matures
40. Belgian Endive
A vegetable with a firm, oval-shaped head:
- Has tender, pale leaves with slightly yellow or green tips
- Slightly bitter taste
- Can be used in salads or braised
Thank you for reading this long post! I have introduced the first 40 types of herbs.
In the next post, I will introduce herbs number 41 to 80!
#Herbs #Types #Lavender #Rosemary #LemonBalm #Peppermint #AppleMint #Sage #SweetBasil #Thyme #Mint #Dill #Chamomile #Heliotrope #Bergamot #Cinnamon #Nutmeg #Juniper #Garlic #Marjoram #Mustard #Ginger #Saffron #Anise #Oregano #BayLeaf #Clove #Chive #Cumin
