Types of Herbs | fnbknowledge.com

Types of herbs

Herbs

This name generally refers to a bunch of aromatic plants grown specifically to be used in cooking,though many types of herbs are also attributed with medicinal properties. Along with spices, herbs have been used
with food since time immemorial. Originally, one in all their purposes was to disguise the flavour of perishable foods which were past their best, or maybe beginning to rot. Today they are appreciated for the distinctive tastes they add to heighten or improve the flavor of meat, fish and vegetable dishes.

 
Types of herbs 

ANGELLICA - 

A tall plant of the parsley family, it is chiefly cultivated on the continent, specially in France and was at just one occasion extremely popular due to its pleasant musk like scent.

BASIL(Sweet Basil) -

 A herb with a particular , pungent taste and aromatic
scent that is generally used with tomatoes and in Italian cooking. It is good in salads, with lamb,grilled meats and with green vegetables.

BAY (Sweet Bay, Sweet Laurel) - 

Aherb with a powerful, spicy flavor which can be used fresh or dried. It is one in all the main ingredient for Bouquet Garni.

CAMOMILE (Chamomile) - 

There are many types of this daisy - like plant which grows wild over much of Europe and in America. It has aromatic scent and bitter flavor.

CELERY - 

it is a vegetable of carrot-family widely grown in temperate regions. There are two main varieties of celery - the
self blanching variety available from July to October, and the
main-crop non-self blanching which is available from October
through to the following year.

CATMINT (Catnip) -

 Best referred to as a garden loved by cats, this plant has
strongly aromatic leaves which will be used as a herb, though it's less popular nowadays. Good for making herbal tea.

CELERIAC (Celery Root, Knob Celery) - 

Also sometimes known as turnip rooted celery, celeriac is a large knobbly swollen
root with a pronounced celery flavor.

CHERVIL - 

This green leafy herb has a sweet, delicate flavor with a hint
of aniseed. It looks a little like coriander. It grows mostly in France. It blends well
with egg, cheese and chicken dishes.

CHIVE - 

This common herb is a member of the onion family and
can be grown easily in most parts of the world. It produces purple
flowers and has long, narrow tubular green stems which can be used
raw to flavor salads and dressings and as a garnish.

CLARY- 

A herb from the same family as sage, and grown in southern Europe.It has tall pink, white and mauve flowering spikes with a bitter flavor.

COMFREY - 

Amember of the borage family, comfrey is now one of the less common herbs. It’s leaves and flowers can be used
fresh in salads.

CORIANDER (Chinese Parsley, Cilantro) - 

A herb plant grow both for its
leaves and seeds. Native to southern Europe, coriander is used in Chinese,
Japanese, Indian, Middle Eastern and Mexican cooking. It have a mild sweet or
orange flavor.

COSTMARY (Alecost) - 

Once utilized in beer making, it's now a rare herb that's mostly available in dry form.

CUBEB -

 a form of pepper, native to Indonesia. They have a pungent spicy
flavor like camphor and are used in eastern cookery and also in some medicines.

DILL -

 The feathery leaves of this European plant are used As a herb and dried seeds as spices. Good in salads, garnish, egg but
classically with Salmon.

EPAZOTE:- (Mexican Tea, Wormseed) - 

A strong flavored herb that grows
in America and some parts of Europe. It is most utilized in Mexican cooking but can
also be used for making tea.

FENNEL - 

There are two types of fennel plant, both of which are common in Mediterranean countries. The feathery
leaves of one type are used as a herb, while the bulbous root of the
other type is eaten as a vegetable.
a) Herb or Sweet Fennel features a slightly aniseed flavor. It is a classical flavoring for fish.
b) Florence Fennel or Fennel Root, may be a white bulbous vegetable topped with green feathery leaves.

FINES HERBES - 

A classical French herb mixture, traditionally consisting of finely chopped fresh chives, chervil, parsley and tarragon.

GARLIC - 

Although often used sort of a herb or spice, garlic in
fact belongs to a group of plants known as alliums. Also included in
this group are onions, chives and leeks. It has been mentioned in medical
and herbal literature for overflow 700 years as an important food, if taken
regularly and in small doses, to improve and maintain good general
health. It is also recognized as an aid to digestion.

LEEK - 

A vegetable belonging to a similar family as onion and garlic. Its
flavor is mild but distinctive. The lower part of the stem is earthed up so that it
remains white.

LEMON BALM (Balm) - 

This herb is a member of the
mint family with green, heart shaped leaves. It has a lemony scent and
taste and is good with fish, poultry and ham dishes. Also good for herbal tea.

LOVAGE - 

A herb with sharp peppery flavor. Good in salads and in cold roast beef. It is also used to make a alcoholic cordial.

MARJORAM - 

This small leaved herb has a spicy, slightly bitter, nutmeg like flavor and may be wont to replace basil if not available. There are
Many varieties but the most common being the savory pot and the sweet Marjoram. Wild marjoram is also known as oregano. Good in stuffing, roasts, soups, pizza toppings etc.

MELLIOT (Sweet Clove) -

 A rare & delicate herb plant that's a member of the clove family. Good in stuffings & to flavor handmade wine.
The most common type of melliot has yellow flowers, a blue flowering
variety that originated in Turkey is an important ingredient of an unususal
Swiss Green cheese called Sapsago or Schabzeiger.

MYRTLE -

 Although not much utilized in cooking, it's a awfully fragrant
herb that goes particularly well with lamb.

OREGANO (Wild Marjoram) - 

This herb is a member of marjoram
family and can be used instead of marjoram, though it is much more
aromatic and strongly flavored. Good in meat, sausages, soups and pizzas.

PARSLEY - 

Popular types of herbs, a light , pleasantly flavored herb with flat or curly leaves
which make an attractive garnish sprinkled on food. Most of the flavor of
parsley is in the stalks which are used as a classic ingredient in bouquet garni
and fines herbes.

PENNY ROYAL -

 alittle creeping plant associated with the mint family. It is strongly scented and for many centuries was used to repel insects. It is popularly known as pudding grass as it is a traditional flavoring in black pudding.

ROSEMARY -

 A strong, pungent herbs with spikey leaves. The flavour of rosemary overpowers other herbs. Good in meat, fish, poultry and some
sweet dishes.

RUE -

This types of herbs hardy evergreen shrub with blue grey foliage and a pungent aromatic smell. It has long been cultivated for its medicinal and culinary
properties.

SAGE - 

an oversized leaved herb with a powerful, slightly bitter taste. Good in stuffings, casseroles, salads, meat dishes (specially pork), egg and cheese dishes.

SAVORY - 

This types of herbs comes in summer and winter varieties and it
is best when it fresh. It has peppery flavor which features a particular affinity with
beans.

SWEET CICELY - 

An aromatic herb with a sweet-flavour resembling aniseed. It can be used as salad dressings.

SWEET WOODRUFF - 

Most knowable types of herbs, a white-flowering woodland herb that grows wild over much of Europe. It is not usually used for cooking but is an important flavoring in the young German wine served on 1st May and known as Maibowle.

TARRAGON -

 A herb with a particular , unusual flavor. There are two main species, the French types of herbs being better than the Russian. It is also used to flavor vinegar, in marinades, with fish and chicken.

THYME - 

One of popular types of herbsThis small leaved herb comes in many types of which garden and lemon are the most common. It has a strong aromatic flavor and is a constituent of bouquet garni.

VERBENA(Lemon Verbena) -

 A herb with a faint lemon flavor,
which used for making a herbal tea.

YARROW - 

This is a common perennial herb which grows in parts of Europe. It has furrowed downy stems and clusters of small white
flowers. The plants healing properties were known to the ancient Greek who named Yarrow Archillea after the Greek hero Archilles.

YERBAMATE -

 A South American shrub, the leaves of which are dried and wont to make a drink called paraguay tea.

PURSLANE (Pigweed, Portulaca) - 

An unusual annual herb grown and this types of herbs used in salad as a salad leaf or for cooking as a vegetable.