|Herbs on Cutting Board|
Short flavor profiles for fifteen common Herbs
There's actually a lot of overlap with the flavor of some herbs because they are in the same plant family and share some naturally occurring chemicals.
For example: the Mint family includes basil, mint, rosemary, sage, savory, marjoram, oregano, and thyme.
So when someone says “It has an herb flavor...” I think of this group.
Hopefully this list will help you build a “mental toolbox” and make it easier to cook without a recipe (intuitive cooking). It's easier for me to recall a flavor when I match it with a familiar food, so that's what I did here.
This list has the Herb, a familiar food, then the flavor
Basil - Caprese Salad: Pepper & Clove
Bay - Beef Stew: Eucalyptus & Woodsy
Chervil - French Food: Parsley & Anise
Cilantro - Salsa: Fresh & Tangy
Dill - Dip & Seafood: Parsley & Anise
Lemon Grass - Thai Food: Citronella & Lemon
Marjoram - Mediterranean Food: Sweet Oregano
Mint - Gum & Candy: Sharp & Cooling
Oregano - Pizza Sauce: Warm & Bitter
Parsley - Stroganoff: Astringent & Peppery
Rosemary - Grilled Beef: Pine & Lemon
Sage - Turkey Stuffing: Pine & Earth
Savory - Bean Soup: Sage & Peppery
Tarragon - Bearnaise Sauce: Anise & Mint
Thyme - Meatloaf: Earthy & Clove
If you found this helpful give me a shout - I'll make one about ground spices too!