When it comes to dried herbs, you might be tempted to stock up on just a few favorites.But variety is the spice of life—and cooking—so why not mix things up with some netastes? Here’s a list of my favorite dried herbs and how they pair with different dishes.
Parsley
Parsley is a great source of vitamins A and C, as well as iron. It also has diuretic properties that help to flush out excess water and salt from the body. The calcium in parsley can be beneficial for maintaining strong bones, while its magnesium content
helps with muscle function. It also helps in lowering the blood sugar level and is good for type 2 diabetes.
Oregano
Oregano is a very potent herb, and it’s used in Italian and Mexican dishes. It has a strong flavor that you can use to add some kick to your recipes. Oregano is also a good source of iron and calcium, which makes it great for people who want their food to be nutritious as well as delicious!
Sage
Sage is a savory herb with a strong, pungent flavor. It’s often used in cooking to add depth and complexity to meat dishes like pot roast or chicken soup. Sage has been shown to increase mental focus, improve memory recall, and boost brain health overall. This may be because it contains antioxidants like quercetin (a natural flavonoid). Sage also contains essential oils that are known for their antibacterial properties–which can be helpful if you’re trying to avoid getting sick during cold season! It is also keto friendly and can be used in keto diet for weight loss.
Dill
Dill is a popular herb that’s used in many cuisines, including Russian and Scandinavian. The leaves are used fresh or dried, while the seeds are most commonly used dried. Dill has a mild flavor with hints of anise, caraway and mint. It can be found fresh or dried at most grocery stores year-round, but if you want to grow your own dill plants at home (and save money), then consider starting them indoors about four weeks before your last frost date–around mid-February in most parts of the United States–and transplanting them outdoors once they reach 6 inches tall and have four true leaves on each stem.Dill is commonly used in salads and soups because it adds flavor without overpowering other foods; however, it’s also great for pickling vegetables like cucumbers or carrots! You can even use dill seeds instead of black peppercorns when making homemade mustard! If you’re looking for some new ways to incorporate this versatile herb into your meals without being overwhelmed by its strong flavor profile… read on!
Thyme
Thyme is a perennial herb, native to the Mediterranean region. It’s also a member of the mint family and has been used in cooking and herbal medicine since ancient times. The flavor of thyme can vary depending on its variety, but it’s generally characterized by citrusy notes and an earthiness that pairs well with chicken dishes or roasted vegetables. Thyme is easy to grow at home if you have access to good soil and sun–just plant seeds directly into your garden bed in springtime (when temps reach 60 degrees F), then water regularly until they germinate (about two weeks). Once established, these plants will tolerate drought conditions better than other herbs do!
Bay Leaves
Bay leaves are one of the most common dried herbs in the kitchen. They can be used whole or ground, and in a wide variety of cuisines, including French, Italian, Portuguese and Spanish.
Bay leaves are best stored in a jar or sealed container in a cool dry place away from sunlight. If stored properly they will last for up to 6 months without losing their flavor or aroma.
Basil
Basil is one of the most popular herbs, and for good reason. The taste and aroma of basil are perfect for seasoning many types of dishes, including fish, chicken and pasta. Basil can also be used in salads or as an aromatic garnish to add flavor to your favorite dish.
Basil leaves come from a plant that is native to India but has been cultivated throughout the world since ancient times; it grows easily indoors or outdoors with little attention required beyond watering once or twice per week during hot weather (more often if soil is sandy).
Basil leaves, chopped into small pieces.
Basil is an herb that has many uses in the kitchen. It can be used to flavor meats, vegetables, pasta and other dishes. Basil is also very easy to grow at home so it’s a great addition if you have a small garden or balcony space.
Basil helps fight inflammation, protect against heart disease and cancer as well as boost your immune system!
Marjoram
Marjoram is a member of the mint family, but it has a sweet aroma and a slightly bitter taste. The herb is commonly used to make teas and sauces, or in place of thyme. It’s also grown in the Mediterranean region, but it can be hard to find here.
Tarragon
Tarragon is a perennial herb that grows wild in southern Russia, the Balkan Peninsula and central Europe. The plant can grow up to 2 feet tall with narrow leaves that smell like anise when crushed. Tarragon has been used for centuries as an essential ingredient in French cuisine; it’s known for its ability to add flavor without being overpowering and pairs well with chicken, fish and egg dishes.
Mints
- Peppermint: This herb can be used in everything from tea to ice cream. It’s great for digestion, headaches and nausea.
- Spearmint: Another great flavor option for teas or desserts, spearmint also works well in soups and stews.
- Apple mint: Used primarily as a garnish for salads or desserts (like apple pie), apple mint adds a sweet-and-tart flavor to your cooking repertoire.
- Orange mint: With its citrusy aroma and taste, orange mint makes an excellent complement to fish dishes like salmon or halibut when you want something light but flavorful on your plate — just chop up some leaves before serving!
It’s also worth noting that all of these herbs grow easily at home if you have space; they’re perfect candidates for indoor gardening projects such as terrariums or window boxes since they require little sunlight exposure compared with other plants like tomatoes or peppers
Rosemary
Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink or purple flowers. It is native to the Mediterranean region but it is reasonably hardy in cool climates. Rosemary can be grown from seed or by cutting off new growth from an established plant.
Rosemary has been used for medicinal purposes for centuries due to its pleasant aroma and taste as well as its ability to improve memory recall. It can also help relieve muscle aches and pains caused by arthritis; improve circulation; reduce stress levels; improve concentration levels (especially when studying); aid digestion problems such as bloating after eating too much rich food or drinking alcohol late at night without eating anything first thing in the morning before going out partying all night long!
Conclusion
I hope this list has helped you to get started with dried herbs. They can be used in so many ways, and they’re very easy to store at home.