Category

Herbs

61 articles

• Apple Mint: The Mild, Woolly Mint, Its Name Tangle, and the Compounds Behind Its Scent
• Costmary (Alecost): The Balsam-Scented Herb Once Used to Flavor Ale
• Oregano: Flavor, Chemistry, Species and How to Use It
• Spearmint: The Carvone Mint, Where It Comes From, and How Cooks Use It
• Rosemary (Salvia rosmarinus): Flavor, Compounds, History and How to Use It
• Culantro: The Saw-Leaf Herb That Tastes Like Strong Cilantro
• Garlic Scapes: What They Are, When to Find Them and How to Cook Them
• Safflower: The “False Saffron” Flower, Its Dye, Flavor and Uses
• Orange Mint (Bergamot Mint): A Water Mint That Smells of Cologne
• Sweet Woodruff: The Hay-Scented Herb of German May Wine, and Its Coumarin
• Chocolate Mint: What It Is, What It Really Smells Like, and How to Use It
• Lemon Verbena: The South American Shrub With the Strongest Lemon Scent
• Lemongrass: Citral, Origins, and How Cooks Use the Stalk
• Bronze Fennel: The Purple-Leaved Herb Fennel and How to Cook With It
• Angelica: The Gin Botanical and Candied Stem, Its Aroma Compounds, and the Furocoumarin Question
• Shiso (Perilla): Green and Red Leaves, the Compounds Behind the Aroma, and How It Is Used
• Celery Leaves: Flavor, Nutrition and How to Use the Top of the Plant
• Kasuri Methi: What Dried Fenugreek Leaves Taste Like and How to Use Them
• Kaffir Lime Leaves (Makrut Lime): Flavor, Chemistry, Uses and the Name
• Lemon Basil: What It Is, What Makes It Lemony, and How to Use It
• Dill: Leaf and Seed, the Compounds Behind Each, and How to Cook With It
• Cinnamon Basil: The Sweet Basil That Smells of Cinnamon
• Sweet Cicely: The Anise-Sweet European Herb Used to Cut Sugar in Tart Fruit
• Thai Basil: Flavor, Botany and the Basils of Thai Cooking
• Thyme: Flavor, Thymol and Its Chemotypes, History and How to Cook With It
• Parsley: Curly vs. Flat-Leaf, Flavor Chemistry, Uses and Safety
• Pineapple Sage: The Mexican Salvia With Fruit-Scented Leaves and Edible Red Flowers
• Garlic Chives: The Flat-Leaved Allium of Chinese Cooking, and How to Use It
• Bergamot Herb (Bee Balm): The North American Tea Herb Named for a Citrus
• Winter Savory: The Perennial Bean and Game Herb, Its Flavor and Chemistry
• Lemon Balm: Flavor, Citral, Kitchen Uses and What the Evidence Says
• Sage (Salvia officinalis): Flavor, Thujone, Uses and What the Evidence Says
• Summer Savory: Flavor, Carvacrol Chemistry, History and How to Use It
• Bay Leaves: What They Are, What They Taste Like, and the Other Bays
• Holy Basil (Tulsi, Kaphrao): The Sacred and the Stir-Fry Basil
• Mint: Peppermint, Spearmint, the Compounds Behind the Cool, and How to Cook With It
• Lovage: The Celery-Flavored Herb, Its Origins, Uses and Safety
• Hyssop: The Bitter Mint-Family Herb, Its Biblical Namesake, and How to Use It
• Salad Burnet: The Cucumber-Scented Herb of Salads and Frankfurt Green Sauce
• Watermint (Mentha aquatica): The Wild Parent of Peppermint
• Chives: The Mildest Allium, and How to Use, Store and Substitute It
• Curry Leaves: What They Are, How They Taste, and Why They Have Nothing to Do With Curry Powder
• Basil: Flavor, Chemistry, Origins and How to Use It
• Cilantro: Flavor, the Soapy-Taste Genetics, and How to Use It
• Sorrel: The Sour Herb, Its Oxalic Acid, and How to Cook With It
• Rose Petals: Damask Rose, Rose Water and the Petals in Persian and Middle Eastern Cooking
• Bouquet Garni: What Goes in the Classic French Herb Bundle
• Peppermint: The Menthol Mint, Its Oil, History and Uses
• Lemon Thyme: Hybrid or Species, What’s in Its Oil, and How to Cook With It
• Tarragon: French vs. Russian, the Estragole Behind the Anise Note, and How to Use It
• Mexican Oregano: A Different Plant With a Familiar Flavor
• Epazote: Mexico’s Bean Herb, Its Pungent Oil and What It Takes to Use It Safely
• Fingerroot (Krachai): The Finger-Shaped Rhizome Behind Thai Fish Curries
• Wild Garlic (Ramsons): What It Tastes Like, How to Use It, and the Poisonous Lookalikes
• Saw Leaf Herb (Ngò Gai): The Serrated, Cilantro-Scented Leaf of Vietnamese and Caribbean Cooking
• Genovese Basil: The Pesto Basil, Its PDO Rules and Its Chemistry
• Huacatay (Peruvian Black Mint): The Marigold Behind Ocopa
• Lemon Myrtle: Australia’s Citral-Rich Lemon Herb, Its Flavor and Uses
• Marjoram: Flavor, Chemistry, Origins and How It Differs From Oregano
• Lavender as a Culinary Herb: Which Lavender to Cook With, Flavor and Safety
• Ginger Mint (Scotch Spearmint): What It Is and How to Use It