I wanted to continue my post, Herbology: Know Your Herbs (Part 1), with three more basic herbs used in cooking. This isn’t a comprehensive nor detailed list. But I think it’s important to show everyone what these herbs look like fresh from an herb garden. Feel free to do your own research and find out more about these herbs. For now, let me introduce you to Oregano, Tarragon and Thyme.
Usually found in Mediterranean and Mexican cooking, oregano has an aromatic flavor that goes well with pizza, mushrooms and salad dressings. It’s best added at the end of the cooking process to preserve its taste and flavor. Whenever possible, buy oregano fresh as that would give the most flavor.
This herb is an integral part of French cooking. It’s also great to add to fish, egg and chicken dishes. Countries like Armenia, Russia, Georgia and Ukraine use tarragon to flavor their carbonated drinks. If you steep some fresh springs in vinegar, you have your very own Tarragon vinegar. This seasoning is also predominately used in French cooking.
Thyme is a great herb to add to bean or vegetable dishes. It has a fragrance that is easily recognizable. Aside from its flavor, thyme is used for its iron and manganese content. Cook thyme for sauces and soups. Just remember to add them later on since heat can deteriorate its taste. Feel free to sprinkle some sprigs of thyme over the poaching liquid if you’ll be poaching some fish.