

You know how the mitochondria is the powerhouse of the cell?
Well. Fresh herbs are the powerhouse of cooking.
In this workshop, we’re diving deep into the world of fresh herbs. Come along as I detail flavor profiles and uses for the most common herbs. You’ll also learn the best ways to use them when cooking and a few handy tips on storage to keep them fresh for longer.
Whether you’re new to cooking or building on skills you already have, by the end of this guide you’ll be ready to skip the dried parsley and confidently add depth to any of your dishes!
Fresh herbs are the unsung heroes of the kitchen. Think of this as your cheat sheet for elevated cooking. So let’s get into your secret weapons.




While I could type for days about the history of herbs I’ll try to keep it short and get to the good stuff.
Long story short herbs have BEEN around. In addition to culinary uses, they’re also medicinally beneficial. Different types of herbs are more common in certain parts of the world – Like Basil being a staple in Italian and Thai food, while Cilantro is a must have in Latin and Asian cuisines.
So what makes an herb so flavorful and aromatic? It’s all in the natural oils and compounds they produce. These oils developed as a survival mechanism. Herbs developed their aromas and tastes to ward off predators and attract pollinators.
For example the piney smell you get from rosemary comes from terpenes and phenolics. In addition to smelling good to us, it acts as a natural insect repellant and protects the plant from bacteria and fungi. Cool huh?

Definitions
Volatile Compounds (noun):
1. Organic chemicals that evaporate easily and contribute significantly to the aroma and flavor profile of various culinary items, making them crucial for sensory perception.
Basically, volatile compounds in herbs are what hit your nose when you crush or chop them. It’s what adds that instant sensory boost to your cooking.
Basil


Flavor profile: sweet, slightly peppery, hints of clove and anise
Common uses: essential in Italian dishes, pesto, marinara sauces
Best pairings: tomatoes, mozzarella, garlic, olive oil, pasta
Cooking tip: add basil at the end of cooking to preserve the flavor
Storage tip: avoid refrigeration. Store with trimmed stems in a glass of room temp water and change every few days
Chives


Flavor profile: mild and onion like with a hint of garlic
Common uses: garnish for soups, potatoes, omelets
Best pairings: sour cream, butter, cheese, eggs
Cooking tip: use fresh and raw to preserve the delicate flavor
Storage tip: wrap in a damp paper towel, store in the fridge sealed in container
Cilantro


Flavor profile: bright, citrusy, slightly tangy
Common uses: salsas, guacamole, curries, soups, popular in Latin American, Asian and Indian dishes.
Best pairings: lime, chili, avocado, tomato, seafood
Cooking tip: you can also use the stems, they are edible and pack a lot of flavor. Finely chop them for a bolder punch
Storage tip: store upright in a jar with stems in water with a loose plastic cover in the fridge
Are coriander and cilantro the same?
Cilantro is the name for the leaves and stems of the plant, while coriander is the name for the dried seeds.
Dill


Flavor profile: tangy, grassy, slightly anise like
Common uses: ideal for pickling, sauces, and seafood
Best pairings: salmon, potatoes, yogurt, cucumbers
Cooking tip: use fresh dill at the end of cooking to maintain its flavor
Storage tip: store in the fridge in a damp paper towel or jar of water
Green Onion / Scallions


Flavor profile: mild onion flavor with fresh, slightly grassy notes
Common uses: salad, soups, stir fry, garnish
Best pairings: eggs, rice, noodles, seafood
Cooking tip: use the white part for cooking, green for garnish
Storage tip: store in fridge in damp paper towel or standing in jar of water
Are green onions and scallions the same?
Green onions and scallions are literally the same. The difference in the names refers to how mature they are when harvested.
Mint


Flavor profile:cool , refreshing, slightly sweet
Common uses: often used in drinks, dessert, salads, and middle eastern dishes
Best pairings: chocolate, lamb, cucumber, yogurt, fruit
Cooking tip: add fresh mint just before serving for maximum flavor
Storage tip: store upright in a jar with stems in water with a loose plastic cover in the fridge
Oregano


Flavor profile: bold, peppery, slightly bitter
Common uses: key in Italian and Greek cooking, often in pizza, pasta sauces, and marinades
Best pairings: tomatoes, onions, garlic, grilled meats
Cooking tip: fresh oregano is more mild than dried. Use more if using fresh
Storage tip: wrap in damp paper towel, store in fridge in sealed bag
Parsley


Flat/Italian flavor profile: bold, slightly pepper, fresh
Curly flavor profile: mild, grassy, more decorative
Common uses: Mediterranean and Middle Eastern dishes, soups, garnish , sauces, marinades
Best pairings: lemon, garlic, fish, chicken, grains
Cooking tip: use flat leaf for cooking and curly for garnish or textural contrast
Storage tip: wrap in a damp paper towel, store in the fridge
Rosemary


Flavor profile: woody, pine-like, slightly peppery
Common uses: roasted meats, potatoes, breads
Best pairings: lamb, steak, roasted veggies, olive oil
Cooking tip: use sparingly, this has a strong flavor that can overpower a dish
Storage tip: wrap in a damp paper towel, store in fridge
Sage


Flavor profile: earthy, slightly peppery, warm
Common uses: great in stuffing, roasted meats, buttery pasta dishes
Best pairings: pork, pumpkin, brown butter, apples
Cooking tip: use fresh sage in small amounts, dried is more concentrated
Storage tip: wrap in a damp paper towel, store in fridge
Tarragon


Flavor profile: sweet, with a licorice like flavor and slight bitterness
Common uses: Classic in French cooking, sauces, chicken dishes, vinaigrette
Best pairings: chicken, eggs, mustard, cream based dishes
Cooking tip: use sparingly, this has a strong flavor that can easily dominate a dish
Storage tip: wrap in damp paper towel, store in fridge in sealed bag
Thyme


Flavor profile: earthy, slightly lemony, warm
Common uses: French cuisine staple, soups, stews, marinades, roasted dishes
Best pairings: chicken, mushroom, tomatoes, potatoes
Cooking tip: Can be added early in cooking, flavor holds up well, just strip all leaves from stem
Storage tip: wrap in damp paper towel, store in fridge in sealed bag

So there you have it! A crash course in Intro to Fresh Herbs.
Even though this is a great guide, this is not a complete guide. There is a world full of herbs, these are just the most commonly used. Play around with the different flavor profiles and experiment fearlessly, don’t be afraid to mix and match.
Visual learners – I got you. I made a few handy images to reference as spark notes.



