Herbs in any form – fresh, preserved or dry, have magical elements to transform simple dishes into flavoursome. Any ordinary mean can be made extraordinary by adding fresh, green herbs. It is extremely beneficial to use fresh herbs daily in moderate quantities, as they are packed with many health-boosting compounds. Even small amounts of herbs like fresh mint, parsley, dill, bay leaf, ginger root, turmeric and garlic can stimulate the appetite and aid digestion. You can usually find a variety of fresh herbs at the grocery store, but how ‘fresh’ are they really? If you want to ensure that you have the freshest herbs, you can grow many of these herbs right in the comfort of your home or garden. This article will take you through the list of fresh herbs often used in cooking.
CURRY LEAVES
This is one of the more popular herbs of India also known as sweet neem leaves. Though they look similar to neem leaves but are darker in color and not as bitter. Extensively used in South India, adding a handful of curry leaves during tempering adds a distinct flavor to curries and gravies. You can also make chutneys and spice powders with curry leaves to eat with rice.
MINT LEAVES
The refreshing herb mint or pudina has found its way into the Indian kitchen in multiple ways. Mint is sweet and strong with hints of a sharp lemony taste; mint is pleasantly pungent and refreshing at the same time. The warm sweet fragrance of mint is cooling to the palate, leaving a fresh aftertaste. In Indian cooking It is widely used in chutneys, relishes, salads, sauces, teas and biryanis. Fresh mint combines well with many vegetables such as new potatoes, tomatoes, carrots and peas. A few chopped leaves give refreshment to green salads and salad dressings.
SAGE
Sage in Latin means ‘to save’ and rightly so because besides being a shrubby culinary herb, it has several healing properties too.Sage has been prescribed to cure female disorders since ancient times. Sage is the most popular spice for use in culinary preparations in the west. It is used in pork sausage and baked loaf. It is used for flavouring meat and fish dishes and in making poultry stuffing. Fresh sage leaves are used in salads and sandwiches. The young leaves are pickled and used for making tea like beverage.
THYME
Thyme is mostly used in dishes that involve sautéing, tossing, and stewing such as scrambled eggs, salads and soups.Both fresh and dried forms of the herb are popular ingredients for a wide variety of dishes across multiple cuisines. Thyme is also added to meat and vegetable preparations and is a significant element for marinades. Thyme is cultivated in any hot and sunny location on well drained soil. The seeds are planted during the spring season, and then it grows as a perennial.
CORIENDER LEAVES
While coriander is native to Southern Europe and the Mediterranean, coriander has been known to India and China for thousands of years. The roots and stems of the coriander plant have a deeper, more intense flavor than the leaves hence often used in blended chutneys and marinades. The leaves spoil quickly when removed from the plant and lose their aroma when dried or frozen. Hence, usually fresh leaves are added to a dish immediately before serving.
ROSEMERRY
Rosemary is ever-green and is available fresh all year round. With a wonderful pine-like fragrance and pungent flavour, Rosemary is a member of the mint family. Originally from the Mediterranean, rosemary is most extensively used in French, Spanish and Italian cooking. It is one of the unique herbs that has several health benefits and is known to be a miracle ingredient for boosting memory & reducing inflammation. Fresh tender tops are used for garnishing anf flavouring pickles, soups, stews and sauces.
DILL LEAVES
Dill Leaves, also known as Dill weed is a green leafy vegetable that has incredible therapeutic benefits and culinary applications. Known as Suva Bhaji in Hindi, Sathakuppai in Tamil and Sowa in Bengali, fresh dill sprigs have a strong flavour and an appealing dark sea-green colour.In Indian cooking, dill leaves are used while making pulses, pickles and vegetables. You can directly add them while cooking lentils. Apart from being a potent appetizer, dill leaves characterize excellent digestive qualities.
