The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods. Herbs are available as fresh herbs, dried herbs or ground herbs, but the quantity that is best used in a recipe may vary greatly depending on the type and form, such as fresh or dried. When preparing recipes with herbs, a general rule for measures is: 1 teaspoon of dried herbs or a 3/4 teaspoon of ground herbs typically equals 1 tablespoon of fresh herbs.

Most dried herbs can be stored for several months, but they quickly lose their flavor if kept too long. There a many different types of herbs, but some commonly available are: angelica, basil, bay leaves, borage, burnet, chives, chervil, cilantro/coriander, dill, fennel, garlic, hyssop, lavender, lemon balm, lemon grass, lemon verbena, marjoram, mint, oregano, parsley, pepper, rosemary, sage, savory, sorrel, tarragon, thyme, watercress, and wintergreen.

USDA Nutrition Facts


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