Herbs and Their Substitutes

I have always envied the cooks who can tweak recipes to their own taste by adjusting the herbs in each. Because I never had any kind of understanding of herbs and what they do, I have never been able to do myself (at least not successfully). Here is an overview of the herbs that are most commonly used in cooking, and what they do. After reading this, you will be better able to adjust recipes to your own liking.

• Basil. Basil adds a minty, clovelike taste and aroma. It is often used in sauces, salads, and pesto. Oregano and thyme are often substituted for basil, depending on personal taste.

• Bay leaves. Usually found in whole leaves, bay leaves add a woody note to a dish. Bay leaves are most often used in soups and stews, and they should always be added to the dish whole and later removed before serving.

• Chervil. Chervil is like parsley with a hint of tarragon flavor. It is commonly used in salads, soups, and vegetables. It loses flavor when boiled. Parsley and tarragon mix can be substituted for chervil when none is on hand.

• Chives. Chives are known for their mild onion flavor. Chives are often used in egg dishes, salad dressings, on potatoes, and in dips. You can substitute chives with sliced green onion tops for the same flavor and effect.

• Cilantro. Also known as fresh coriander, cilantro adds a pungent flavor to many dishes, including many Asian, Indian and Mexican foods. Be careful when adding cilantro because using too much can create a harsh flavor. You can substitute parsley for cilantro if you prefer.

• Dill. Dill has a delicate taste which is complementary to fish, seafood, and vegetables. You can substitute tarragon or fennel leaves for dill if you prefer to do so.

• Marjoram. Marjoram is similar to oregano but it has a sweeter and milder flavor. It is used to season many meat and vegetable dishes. Oregano can be used in place of marjoram, but remember to use less oregano as it has a stronger taste.

• Mint. Mint is both sweet and refreshing, and is used as a garnish in many desserts. Mint is also often used in salads, marinades, and dressings. Substitutes for mint include basil, marjoram, or rosemary.

• Oregano. Oregano has a robust, pungent flavor, and is popular in pizza and pasta dishes. It can also be used in soups, sauces, and pasta salads. Marjoram, basil, and thyme can be substituted for oregano.

• Parsley. With its mild, fresh taste, parsley can be used in almost any dish, and it adds color to many foods.

• Rosemary. Known for its bold flavor, rosemary is both piney and perfumey. It is commonly used in lamb, pork, and fish dishes. Thyme, tarragon, or savory can be used as a substitute for rosemary.

• Sage. Although its taste is subtle, sage has a bitter, musty, minty taste. It is most often used to season poultry, sausage, pork, and stuffing. Sage is a complement to most vegetables. Savory, marjoram, or rosemary can all be substituted for sage.

• Savory. Savory has both thyme and mint tones that complement soups, meats, fish, mushrooms, and bean dishes. Thyme or sage can be used in place of savory.

• Tarragon. Tarragon is aromatic with licorice flavor. Tarragon is very popular in French dishes, and is used commonly in poultry, fish, grilled meats, and vinaigrettes. Chervil, anise, or fennel seeds can be used in place of tarragon.

• Thyme. Thyme is a bit minty and lemony, and is often used to season chicken, beef, vegetables, and sauces. Basil, marjoram, oregano and savory can all be used as a substitute for thyme.

With these guidelines, you can now substitute herbs for one another based on your own tastes. You can experiment and see first-hand what combinations you enjoy.

Sources: Better Homes and Gardens New Cookbook, Meredith Books, Des Moines, Iowa (2003).