10 herbs that can enhance the flavour of your meals

It’s easy to add flavour to your meals if you know what herbs to pair with different dishes. Discover 10 of the herbs you can start using in your recipes.

This list is a handy starting point for seasoning, whether you want to know your way around herb gardens or prefer to stock up at the supermarket.

1. Basil is most often associated with Mediterranean foods such as pesto and tomato sauce.
2. Thyme is extremely popular for its versatility with just about any meat, fish or vegetable dish.
3. Rosemary is a strong, woody herb that should be used sparingly so as not to overwhelm a dish. It’s most commonly used with lamb.
4. Mint is more than just a sweetener for treats. Cool, fresh mint livens up salads and sauces, too.
5. Parsley is one of the most commonly used herbs. Its light, peppery flavour makes it great in salads and sauces. You can also sprinkle it over a cooked dish before serving to add a dash of colour.
6. Cilantro is wildly popular around the world. Also known as coriander, its refreshing flavour makes it the ideal complement to Latin and Asian dishes.
7. Oregano is a strong-smelling herb found in many Mexican and Mediterranean dishes.
8. Dill is a subtle flavour that works best with seafood, soups, sauces and salads.
9. Chives have an onion-like taste but without the strong bite. They make a great garnish.
10. Sage is a strong-tasting herb and a common addition to stuffing for the Thanksgiving turkey.

One of the nice things about buying living herbs in pots is that they add a bit of cheer to any kitchen or windowsill. They’ll last longer if you follow these simple steps:

1. Store them in a bright room with no drafts.
2. Don't keep them in the fridge.
3. Water little and often.

Fresh herbs aren't always going to be available, but drying them when they’re plentiful will help ensure you can cook with herbs all year long.

1. Make sure your plant is dry (wet herbs will mould and rot).
2. Cut four-to-six healthy branches, shake off excess soil and remove dry or diseased leaves.
3. Tie branches into a bundle.
4. Cut a few holes in a paper bag and place the bundle into the bag.
5. Tie the bag closed and hang it upside down in a warm, well-ventilated room.
6. Check weekly until your herbs are dry and ready to store.

Used in the right amounts, fresh culinary herbs are a great way to pack instant flavour, colour and aroma into your cooking.

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