Also Read:<\/strong> Growing Your Own Indoor Herb Garden 101<\/a><\/p>\n\n\n\n To help you get cooking, we put together a list of 12 herbs that we think every home cook should use, how to use them, and some recipe inspiration<\/strong> for the next time you plan on cooking for your friends and family (they might just call you chef\u2014and not spelled with an ‘s’ either!)<\/p>\n\n\n\n Cilantro is one of the most popular herbs that’s used all over the world due to its versatile and distinct flavor and aroma<\/strong>. A lot of people would describe its flavor profile to be soapy<\/strong> (which explains people’s aversion to it) \u2014making it the most controversial herb there is<\/strong>. Its alternate names are coriander leaf, wansoy, and Chinese parsley<\/strong>. <\/p>\n\n\n\n Perfect for: <\/strong>Salads and Indian, Mexican, and Vietnamese dishes like dhania chutney, guacamole, and pho. <\/p>\n\n\n\n Recipe idea<\/strong>: Chimichurri Sauce<\/a><\/p>\n\n\n\n You might come across many varieties<\/strong> of mint but the most common are spearmint and peppermint<\/strong>. Other varieties include apple, ginger, and curly mint. Mint typically has a fresh menthol flavor and is said to aid digestion<\/strong>. <\/p>\n\n\n\n Perfect for: <\/strong>Cocktails such as mojito or Middle eastern dishes like tabbouleh.<\/p>\n\n\n\n Recipe idea:<\/strong> Lebanese Tabbouleh<\/a><\/p>\n\n\n\n Thyme is widely used in Italian, Mediterranean, and French cuisine<\/strong>. It is often paired with other herbs like garlic and parsley to enhance its complex flavors<\/strong>. Can be used fresh or dried. <\/p>\n\n\n\n Perfect for:<\/strong> Soup, roasts, flatbreads, dips, and sauces. <\/p>\n\n\n\n Recipe idea:<\/strong> Garlic Lemon Thyme Chicken<\/a><\/p>\n\n\n\n Fresh oregano is usually hard to come by compared to dried. While both equally provide a unique touch to dishes, dried oregano actually has a stronger flavor<\/strong>. It’s a great source of omega-3 fatty acids<\/strong> and is commonly used in Greek, Italian, Latin American, Mexican, and Spanish cuisine<\/strong>. <\/p>\n\n\n\n Perfect for:<\/strong> Tomato-centric recipes like pasta and pizza sauce, and marinades. <\/p>\n\n\n\n Recipe idea:<\/strong> Pistachio-Oregano Pesto<\/a><\/p>\n\n\n\n Parsley has a clean, bright, and grassy flavor<\/strong> that’s perfect for European, Middle Eastern, and North American cuisine. Though most people would just consider it as a garnish, it also helps cut down on strong and heavy recipes and kind of serves as a palate-cleanser<\/strong>. <\/p>\n\n\n\n Perfect for:<\/strong> Soup, potato dishes, and salads. <\/p>\n\n\n\n Recipe idea:<\/strong> Walnut Parsley Pesto<\/a><\/p>\n\n\n\n Rosemary has a strong, warm, pinelike, and sometimes even citrusy fragrance and flavor<\/strong>. It is used extensively in French, Mediterranean, and Italian cooking<\/strong>.<\/p>\n\n\n\n Perfect for:<\/strong> Potatoes and poultry. <\/p>\n\n\n\n Recipe idea:<\/strong> Rosemary Roasted Potatoes<\/a><\/p>\n\n\n\n Dill, also called, dill leaf or dill weed is the classic flavoring for pickles<\/strong>. Its flavor is tangy and earthy and is often associated with Scandinavian cuisine<\/strong>. <\/p>\n\n\n\n Perfect for:<\/strong> Pickling, fish, dips, sauces, and soup. <\/p>\n\n\n\n Recipe idea:<\/strong> Authentic Greek Tzatziki<\/a><\/p>\n\n\n\n There are over 60 varieties of Basil<\/strong> but Sweet Basil and Thai Basil are the most popular and common varieties<\/strong>. Sweet basil has a fresh aroma with a subtle peppery flavor and a hint of mint<\/strong>. Thai basil is more savory with a spicy licorice flavor<\/strong>.<\/p>\n\n\n\n Perfect for:<\/strong> Tomato-based recipes, Mediterranean and Asian dishes.<\/p>\n\n\n\n Recipe idea:<\/strong> Thai Basil Chicken Recipe<\/a><\/p>\n\n\n\n Chives belong to the same family as onions, leeks, and garlic <\/strong>though has a much more light and delicate flavor<\/strong>. It’s often used as garnish but it’s also a popular addition to cream-based sauces<\/strong>.<\/p>\n\n\n\n Perfect for:<\/strong> Stir-fries, dips, spreads, omelets. <\/p>\n\n\n\n Recipe idea:<\/strong> Spiced Tofu Stir-Fry with Garlic Chives<\/a><\/p>\n\n\n\n Tarragon is usually prominent in French cuisine<\/strong>. It has a licorice or anise-like flavor and is often paired with chicken and eggs and other food that easily absorbs the flavor<\/strong>. <\/p>\n\n\n\n Perfect for:<\/strong> Acidic-centered dishes like tomatoes, lemon, and vinegar, salads, and marinades. <\/p>\n\n\n\n Recipe idea:<\/strong> Dijon-Tarragon Cream Chicken<\/a><\/p>\n\n\n\n Marjoram has a sweet yet earthy and citrusy taste<\/strong>. It’s used similarly to thyme and works well with meat and poultry<\/strong>.<\/p>\n\n\n\n Perfect for:<\/strong> Roasts, meat and poultry, and stews.<\/p>\n\n\n\n Recipe idea:<\/strong> Pici Cacio e Pepe with Garlic & Marjoram<\/a><\/p>\n\n\n\n Some people would describe the taste of sage as peppery, citrusy, with hints of mint as it is from the mint family<\/strong>. It’s often underestimated in the kitchen but it’s great for stuffing and roasts because of its pungent flavor<\/strong>.<\/p>\n\n\n\n Perfect for:<\/strong> Meat and poultry, cream-based pastas, bread and pastries. <\/p>\n\n\n\n Recipe idea:<\/strong> Ravioli with Sage Cream Sauce<\/a><\/p>\n\n\n\n Cover image is from Unsplash<\/p>\n\n\n\n We know you loved using the Booky app for discovering the newest places in your city. Given these extraordinary times, we want to continue being helpful during the ECQ<\/strong> so check out our updated food delivery guide<\/strong><\/a>, restaurants that just reopened<\/strong><\/a>, where to shop for groceries online<\/strong><\/a>, and more.<\/p>\n","protected":false},"excerpt":{"rendered":" Automatically go from Shef to Chef!<\/p>\n","protected":false},"author":97,"featured_media":173808,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[539],"post_tag":[],"malls":[],"booky_location":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/173672"}],"collection":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/users\/97"}],"replies":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/comments?post=173672"}],"version-history":[{"count":4,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/173672\/revisions"}],"predecessor-version":[{"id":173809,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/posts\/173672\/revisions\/173809"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media\/173808"}],"wp:attachment":[{"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/media?parent=173672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/categories?post=173672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/post_tag?post=173672"},{"taxonomy":"malls","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/malls?post=173672"},{"taxonomy":"booky_location","embeddable":true,"href":"https:\/\/booky.ph\/blog\/wp-json\/wp\/v2\/booky_location?post=173672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Cilantro<\/h2>\n\n\n\n
Mint<\/h2>\n\n\n\n
Thyme<\/h2>\n\n\n\n
Oregano<\/h2>\n\n\n\n
Parsley<\/h2>\n\n\n\n
Rosemary<\/h2>\n\n\n\n
Dill<\/h2>\n\n\n\n
Basil<\/h2>\n\n\n\n
Chives<\/h2>\n\n\n\n
Tarragon<\/h2>\n\n\n\n
Marjoram<\/h2>\n\n\n\n
Sage<\/h2>\n\n\n\n