Unit 3

Essential oils
Essential oils are highly volatile, aromatic yields obtained from plants. Due to their volatility,
They can easily be extracted by the method of steam distillation from different natural sources .

The oil secreting glands are located in fruits, flowers, seeds, wood, leaves, roots, barks and
sometimes

Present throughout the body of the plant. The essential oils are named after their mother plant
from

Where they are isolated and the odor also resembles the organ of the plant from where they are
extracted.

Essential oils are important for a variety of reasons, including their use in aromatherapy,
pharmaceuticals, and as food preservatives:

Aromatherapy

Essential oils can be used in aromatherapy to improve health through smell. Some say that
inhaling essential oils can stimulate the limbic system, which is involved in emotions, memory,
and other physiological functions.

Pharmaceuticals

Essential oils have a variety of biological functions, including antibacterial, antifungal, antiviral,
antioxidant, and anti-inflammatory properties. They can be used in pharmaceuticals and natural
cures.

Food preservatives
Essential oils can be used in active packaging materials to prevent food spoilage and extend shelf
life.

Pest control

Essential oils can be used as insect repellents and for crop or indoor plant protection. Some
essential oils are as effective as DEET, the most common mosquito repellent.

Some of the essential oils are as follows:

Lavender (Lavandula officinalis Chaix.) belonging to the family of Lamiaceae, is a beautiful

herb of the garden (Figure 4). It contains camphor, terpinen-4-ol, linalool, linalyl acetate, beta-
ocimene and 1,8-cineole [38]. Its constituent varies in concentration and therapeutic effects with
the different species. Linalool and linalyl acetate have maximum and great absorbing properties
from skin during massage with a depression of central nervous system. Linalool shows sedative
effects and linalyl acetate shows marked narcotic actions. These two actions may be responsible
for its use in lavender pillow anxiety patients with sleep disturbance pattern, improving the
feeling of well being, supporting mental alertness and suppressing aggression and anxiety [53].
Lavender oil shows its antibacterial and antifungal properties against many species of bacteria,
especially when antibiotics fail to work, but the exact mechanisms are yet to be established.
When talking about its use in aromatherapy, it is well documented for the treatment of abrasions,
burns, stress, headaches, in promotion of new cell growth, skin problems, painful muscles and
boosting an immune system [47], [48], [54]. This oil is used in the treatment of primary
dysmenorrheal and has shown some promising results in one of the randomized, double-blind
clinical trials [55], [56].

Peppermint

Peppermint [Mentha piperita Linn. (M. piperita)] belongs to the family of Lamiaceae (Figure 6).
Till date, all the 600 kinds of mints are raised from 25 well-defined species. The two most
important are peppermint (M. piperita) and spearmint (Mentha spicata). Spearmint bears the
strong aroma of sweet character with a sharp menthol undertone. Its oil constituents include
carvacrol, menthol, carvone, methyl acetate, limonene and menthone. The pharmacological
action is due to menthol, a primary constituent of peppermint oil. At least 44% free menthol is
present in peppermint oil. Components are sensitive to climate, latitude and maturity of the plant.
Inhalation and application of menthol on skin causes a skin reaction. It is used in many liniments
dosage form to relieve pain spasms and arthritic problems. Peppermint oil is studied and
documented for its antiinflammatory, analgesic, anti-infectious, antimicrobial, antiseptic,
antispasmodic, astringent, digestive, carminative, fungicidal effects, nervine stimulant,
vasoconstrictor, decongestant and stomachic properties.

Rosemary

Rosemary (Rosmarinus officinalis Linn.) belonging to the family of Lamiaceae bears small pale
blue flowers in late spring/early summer and grows up to the height of 90 cm (Figure 8). It has
three varieties (silver, gold and green stripe); it’s the green variety that is used for its medicinal
properties. This plant is rich in bitter principle, resin, tannic acid and volatile oil. The active
constituents are bornyl acetate, borneol along with other esters and, special camphor similar to
that possessed by the myrtle, cineol, pinene and camphene [40]. Its oil has a marked action on
the digestive system, with relieving the symptoms of indigestion, constipation and colitis. It
works as liver and gall-bladder tonic. The oil also possesses some good action on the
cardiovascular system. It regularizes the blood pressure and retards the hardening of arteries. In
winter, it used to relieve the rheumatic pain which aggravates due to cold. Its stimulating
properties on the nervous system have found to be beneficial in hysteria and paralysis. In latest
human trials, aromatherapy is an efficacious non-pharmacological therapy for dementia and may
have some potential for improving cognitive function, especially in Alzheimer’s disease patients,
due to its free radical scavenging activity [12], [65]. Excellent skin tonic properties, a soothing,
positive effect on menstrual cramps, for hair growth are some of the other important properties of
this oil. The other benefits of rosemary include a stimulant for the scalp encouraging hair growth
and providing treatment for dandruff and greasy hair [66].

Lemongrass

The chemical makeup of Lemongrass includes aldehydes, which are known for their ability to
maintain healthy gastrointestinal function when ingested. To reap these benefits, add a few drops
of Lemongrass oil to your food or beverages to add flavor and provide dietary support. Its
essential oil can also help promote a positive outlook and heighten your awareness. Another
benefit of diffusing Lemongrass oil is the refreshing, herbaceous aroma of the oil.Lemongrass is
in culinary settings. For many years, Lemongrass has been a common ingredient to add flavor to
Asian soups, curries, beef, fish, teas, and more. It is also widely used in baked goods or candies
in the food industry because of its distinct flavor.

Lemongrass contains purifying and toning benefits for the skin, and can be used in your skin care
routine to help promote pure, toned skin. Consider adding a few drops of Lemongrass essential
oil to your daily cleanser or moisturizer to help tone and purify skin.

Nutrtitive Value of Common Herbs

Essential oils in Turmeric

α-Pinene ,Myrcene ,α-Phellandrene ,α-Terpinene ,p-Cymen,β-Phellandrene,1,8-

Cineole γ--Terpinene pinolene,α-Terpine,β-Caryophyllene€-β-Farnesene,ar-Curcumene ,α-
Zingiberene ,β-Bisabolen,Sesquiphellandrene,arTurmerol Curzerenone,β-Atlantol,β-
Eudesmol, epi-α-cadinol,γ-Eudesmol ,ar-Turmerone ,α-Turmerone,Germacrone,β-Turmeron
(6R,7R)-Bisabolone -α-Atlantone

Nutrtitive value of Turmeric

Nutrients Value
Energy 312 kcal
Protein 9.68 g
Total lipid 3.25 g
Carbohydrate 67 g
Total dietary 22g
Calcium 168 mg
 Iron 55g
Magnesium 208 mg
Phosphorous 299 mg
Potassium 2080 mg
Sodium 27 mg
Zinc 4.5 mg
Copper 1.3 mg
Manganese 19.8 mg
Selenium 6.2
Vitamin C 0.7 mg
Vitamin B 1 0.058 mg
Vitamin B 2 0.150 mg
Vitamin B 3 1.350 mg
Vitamin B 5 0.542 mg
Vitamin B 6 0.107 mg
Folate 20
Choline 49.2 mg
Betaine 9.7 mg
Vitamin E 4.43 mg
Vitamin K 13.4
Phenolic 58 mg
GAE/g db

Essential oils in Peppermint

The essential oil contains alpha- and beta-pinene, Cineole, Jasmone, Isomenthol, Isomenthone,
Ledol, Limonene, Menthofuran, Menthol, Menthone, Menthyl acetate, Neomenthol, Piperitone,
Pulegone and Viridiflorol

Nutrients Value
Energy 70 kcal
Protein 3.75 g
Total lipd 0.94g
Ash 1.76 g
Carbohydrate 14.9 g
Fibre,total 8g
dietary
Calcium 243 mg
Iron 5.08 mg
Magnesium 80 mg
Phosphorous 73 mg
Potassium 569 mg
Sodium 31 mg
Zinc 1.11 mg
Copper 0.329 mg
 Manganese 1.18 mg
Vitamin C 31.8 mg
Thiamine 0.082 mg
Riboflavin 0.266 mg
Niacin 1.71 mg
Pantothenic acid 0.338 mg
Vitamin B-6 0.129 mg
Folate 114
Phenolic Content 50.1 to
67.2 mg

Curry leaves

Curry leaves (Murraya koenigii) contain several essential oil components that contribute to their
aromatic and therapeutic properties. Key components include Α-Pinene , Β-Caryophyllene
,Linalool Γ-Terpinene ,Camphor , Caryophyllene oxide

Nutrients Value
Energy 108 kcal
Carbohydrates 18g
Protein 6g
Fat 1g
Fiber 6g
Moisture 63 g
Phosphorous 57 mg
Magnesium 44 mg
Manganese 0.15 mg
Chromium 0.006 mg
Thiamine 0.08 mg
Niacin 2.3 mg
Vitamin C 4 mg
Calcium 830 mg
Iron 0.93 mg
Copper 0.1 mg
Zinc 0.2 mg
Vitamin A 7560 Ng
Riboflavin 0.21 mg
Folic Acid 93.8 mg
B carotene 7560
Phenolic Content • Alcohol-
water
extract: 168
mg/g
 • Water
extract: 54
mg/g
• Methanol
extract: 170
mg GAE/100
g
• Batch
extraction
with
methanol-
water
concentration
of 50%
(v/v): 79.34
mgGAE/L

Tulsi

Trans-1,2-dimethyl-Cyclopentane ,Heptane,methyl-Cyclohexane 1S-.alpha.-Pinene

,Camphene ,(1S)-β-pinene ,beta.-Pinene,Eucalyptol ,β-ocimene ,2-carene
linalool d-Camphor ,Estragole ,geraniol bornyl acetate ,Eugenol
,methyl cinnamate alpha.-Caryophyllene ,Bicyclo[4.4.0]dec-1-ene, 2-isopropyl-5-
methyl-9-methylene-,germacrene D Elixene ,γ-cadinene
,nerolidol(Spathulenoxi1bicyclosesquiphellandrene phytone 3-Carene
Pyridine-3-carboxamide, oxime, N-(2-trifluoromethylphenyl)Tetradecen-1-ol acetate

Nutrients Value
Energy 94 Kj
Carbohydrates 2.65 g
Dietary fibre 1.6 g
Fat 0.64 g
Protein 3.15 g
Water 92.06 g
Vitamin A 264
carotene 3142
Thiamine 0.034 mg
Riboflavin 0.076 mg
Niacin 0.902 mg
Pantothenic acid 0.209 mg
 Vitamin B6 0.155 mg
Folate 68
Vitamin C 18 mg
Vitamin E 0.8 mg
Vitamin K 414.8
Calcium 177 mg
Iron 3.17 mg
Magnesium 64 mg
Manganese 1.148 mg
Phosphorous 56 mg
Sodium 4 mg
Zinc 0.81 mg
Phenolic Content 1.6% to 7.6%

Thyme

: thymol, ϒ-terpinene, carvacrol, p-cymene, β-pinene, α-thujene, ocimene, gemacrene-D, α-

cubebene, α-phellandrene, β-myrcene, O-cymene and β-caryophyllene

Nutrients Value
Energy 107 kcal
Carbohydrates 10 g
Fibre 14 g
Protein 5.56 g
Fats 1.56 g
Water 65.1 g
Calcium 405 mg
Copper 0.56 mg
Iron 17.50 mg
Magnesium 160 mg
Manganese 1.72 mg
Phosphorous 106 mg
Potassium 609 mg
Sodium 9 mg
Zinc 1.81 mg
Beta carotene 2850 µg
Vitamin A 475 µg
Vitamin B1 0.048 mg
Vitamin B 2 0.47 mg
Vitamin B3 1.82 mg
Vitamin B5 0.41 mg
Vitamin B 6 45 µg
Vitamin C 160 mg
Flavonioids 60.30 mg
Phenolic 103.50 mg
Significance of common and culinary herbs
Herbs has significant impact on mankind . Since the initial period of human civilization . It has
numerous uses in various industry from pharmaceutical cosmetology,food industry etc.

Cosmetology

Herbal cosmetics are cosmetics include-ing active bio-ingredients, nutraceuticals and

pharmaceutical The use of active phytochemicals has many beneficial effects they serve as
cosmetics while the natural compounds influence biological processes taking place in the skin
and provide nutrients (vitamins, antioxidants, essential oils, hydrocolloids, terpenoids, proteins,
etc.) for healthy skin and hair.

Herbs are used in maintaining and enhancing human beauty due to their many benefi cial
properties, such as sun protection, anti-aging, moisturizing, anti-oxidant, anti-cellulite, and
antimicrobial effects. Compared to synthetic cosmetic products, herbal

Rhodiola rosea, Ginko biloba and carrot), dry skin treatment (aloe, coconut oil from Cocos nuci-
fera, sunflower oil from Helianthus annuus), dandruff treatment (henna from Lawsonia inermis,
neem from Azadirachta indica), in skin protection (green tea from the leaves of Camellia
sinensis, Calendula, Curcuma longa), and in hair care (amla from Emblica Offi cina-lis, Bacopa
monnoria, Acacia Concinna, almond oil from Prunus dulcis, eucalyptus oil from the leaf of
Eucalyptus). There are natural cosmetics based on active compounds from herbal extracts
widely available on the market, such as herbal skin care products (lavender silk soaps, lotions,
creams, body powder, lavender herbal body powder, skin care creams), herbal eye care cosmetics
(eye make-up, eye shadow, eye gloss, liquid eye liner), herbal creams, lotions, gel (aloe
moisturizing hand cream, rich face and hand cream, herbal

Medicinal Herbs

The pro-health potential of herbs and spices is more and more accepted, inter alia in the
treatment of bacterial infections gastric ulcers, alzheimer’s dementia, cardiovascular disease
and cancer prevention and treatment molecules, often related to flavonoids, with proven
antioxidative, antifibrotic, antiviral, or anticarcinogenic properties, including glycyrrhizin,
phyllanthin, silibinin, picro-side, and baicalein (which are derived from licorice root),
Phyllanthus amarus, milk thistle, Picrorhiza kurroa and shosaikoto, that can serve as
primary compounds for the development of specific hepatotropic drugs.

The role of herbal medicine In the supportive treatment of various psychological disorders
.Drugs containing essential oils are used for stress, difficulties in falling asleep
Mostly drugs with secretolytic and secretomotor actions, containing samonins and essential oils,
are used.
Echinacea is commonly used as it enhances the immune system and supports cold treatments .

These illnesses due to their eff ective application as urinary disinfectants and as diuretics , such
as Rosmarinus offi cinalis and Centaurium erythrae

Allium species, their extracts, and the chemical constituents of these plants have been
investigated for combatting cardiovascular disease risk factors (hyperlipidemia, hypertension
and hyperglycaemia) and suspected risk factors (platelet aggregation and blood fibrinolytic
activity) . Also, several botanicals, including Crataegus oxycantha, Terminalia arjuna, Inula
racemosa and Astragalus membranaceus, have been found to have therapeutic benefits in the
treatment of cardiovascular ailments, such as hypertension, arrhythmias, arteriosclerosis,
congestive heart failure, coronary artery disease .
The antibacterial activity of the essential oils of oregano and thyme have been documented
against Escherichia coli.

The acid-resistant bacteria Mycobacterium tuberculosis are sensitive to garlic. Garlic extracts are
also effective against Helicobacter pylori, the cause of gastric ulcers, and can prevent the
formation of Staphylococcus enterotoxins A, B, and C1 and thermonuclease.

Herbs In food industry

Herbs have a long history of culinary use as functional food ingredients. Their applications,
among others, may be to help to lower the salt, fat and sugar content of food products.

Such bioelements maintain osmotic pressure and are a component of many enzymes or
influence their activity, participating directly or indirectly in a number of biochemical reactions,
therefore performing an essential role in digestion.

Herbs can be used to inhibit the growth of undesirable microorganisms in foods. Food poisoning
is a serious problem for both consumers and food producers. Food producers, food safety
researchers and regulatory agencies are always concerned with the high and growing number
of disease outbreaks caused by pathogenic and spoilage microorganisms in foods.
Herbs , due to their antimicrobial activity, can be effectively used by the food industry as
natural agents for extending the shelf life of foodstuffs.

Oxidative rancidity, a major cause of food deterioration, causes food to deteriorate and
ultimately be rejected by consumers due to the formation of undesirable aromas and off
flavours, or color degradation.

Plant essential oils can be also used in new active packaging, as additives in biodegradable
films and coatings in order to extend shelf-life and add value to the product. The addition of
essential oils has a positive influence on the continuity of the polymer matrix, leading to
physical changes depending on the specific polymer-oil component interactions. The film
structure is therefore weakened by the oil, whereas the water barrier properties are improved
and the transparency is reduced. Films supplemented with essential oils have antioxidant and
antimicrobial properties.

Pharmaceutical

Herbs and spices are also used in pharmacology in many drugs and dietary supplements.
Thus, the ‘green pharmacy’, in many cases, proves to be more economical, more effective
and safer than regular pharmaceuticals. Important herbs used in pharmacology in

Calendula to treat bruises, cuts, and scrapes

Chamomile to treat stomach ache, sleep disorders, depression, and to relieve pain during teething
in infants.
Echinacea to stimulate the immune system to help fight disease

Evening primrose to treat premenstrual syndrome, and in anti-wrinkling cosmetics .

Gingko to treat dementia

Ginseng to enhance neurocognitive function

Hawthorn for treating heart problems

Kava kava to help with relaxation during stressful times.

Licorice (an anti-ulcer herb), milk thistle to treat liver disease .

Garlic also known as ‘Russian penicillin’, useful for preventing disease and cancer ginger useful
for treating arthritis, and in a preventive therapy for motion sickness

red pepper contains a pain-relieving substance – capsaicin),

Seasame a rich source of antioxidants

Turmeric seful for treating arthritis and diabetes are some of the herbs and spices most
commonly used for pharmaceutical purpose.

Cooking Methods of herbs

Chives
Chives (scientific name: Allium Schoenoprasum) are a perennial plant that grows all across Asia,
Europe, and North America. It is a member of the allium family along with close relatives
onions, garlic, shallots, leeks, and scallions. Both the long, thin, grass-like blades and the
beautiful light pink/purple flowers are edible and used in the kitchen.
Considering their relatives, it is not at all surprising that chives boast an onion-like flavor. But
the great joy of chives is that the onion flavor is much milder than that of its more bulbous
cousins, making them better for eating raw. Chives also have a very fresh, grassy, herbal taste
that rounds out the onion flavor.

Chives can be used in many ways in cooking, including:

Garnish

Chives can be sprinkled over dishes like omelets, chicken, and salads.

Mixed in
Chives can be mixed into soups, dips, sauces, mashed or baked potatoes, and fish dishes.

Compound butter

Chives can be mixed with herbs and spices to make flavored butter for cooking.

Infused oils

Chives can be pureed with oil, heated, strained, and stored in the refrigerator to make infused
oils.

Because chives have a delicate flavor that can be destroyed by heat, it’s best to add them to
dishes at the last minute. Chives can also be eaten raw, and their pungent flavor is best enjoyed
straight from the garden.

Here are some tips for cooking with chives:

To chop chives, you can gather a bunch together, wrap a rubber band around them, and use a
sharp knife to rock back and forth to thinly chop them.

Chives can be used as a substitute for onions in many recipes.

When cooking eggs and chives together, it’s best to cook the eggs first individually so that all the
ingredients cook evenly.

Cooking with basil

Frying

Heat oil to 375°F in a wok, saucepan, or deep fryer. Make sure the basil is completely dry before
dipping it into the oil. Use tongs or chopsticks to gently dip the basil leaves in the oil for about
10 seconds, or until they are translucent and crisp. Remove the basil from the oil and place it on
a paper towel to absorb excess oil. The oil you used to fry the basil can be used for roasting,
salad dressing, or bread dipping.
Stir-frying

Thai basil is a good choice for stir-frying because it can withstand high temperatures. Add basil
towards the end of the cooking process so the leaves wilt slightly.

Adding to dishes

Basil can be used in many ways, including:

• Garnishing: Basil leaves can be used to garnish soups, salads, and pasta dishes.
• Adding to sauces: Basil is a common ingredient in pasta sauces, pesto, and tomato sauce.
• Pureeing into soups: Basil can be pureed into soups to add flavor.
• Topping pizza: Whole basil leaves can be used to top pizza.
• Finishing pasta: Basil leaves can be used to finish pasta, either whole or thinly sliced.
• Adding to ice cream: Basil can be steeped in cream or milk to add flavor to ice cream.
• Adding to marinades, stews, and roasted chicken: Dried basil can be added to marinades,
stews, soups, and roasted chicken.

Cooking with Dill Leaves

Dill leaves have a pleasant light, almost grassy taste and goes well with cucumber in
sandwiches, cold soups and salads. When Dill is used in cooking it should be added just
before serving, in order to preserve its flavour and colour.

The freshly cut leaves can be chopped up and used to enhance the flavour of salads and fish
dishes, but also egg dishes, soups, dips and herb butters. Dill weed makes an excellent
combination for potatoes. Simply toss the leaves into a bowl of boiled new potatoes with a
mixture of mayonnaise, capers and seasoning.

To chop dill weed, snip the leaves into small pieces with scissors instead of cutting them with
a knife. You can then sprinkle fresh dill on to salads, or to garnish dishes such as omelette.
Alternatively, mix freshly chopped dill with creamed cheese and serve with crackers on a
bagel.

Cooking with Dill Seed

Dill seeds have a more intense, earthy dill flavour. Used whole or ground, dill seeds add a
zest to all kinds of food, including breads, cheeses and salad dressings. Dill seeds are the
better option to flavour dishes that will be cooked for a long time. They can also be used to
flavour other dishes. Why not try adding the seed to a pan of boiling water with potatoes to
add a hint of dill flavour to them? You can also use the seeds to flavour vegetables, roasts and
stews. Or you could add a few seeds to a white wine or cider vinegar to make a delicious
herb vinegar. Dill seeds are more commonly used in pickles, often referred to as ‘dill
pickles’. The pickles can include any number of ingredients, but a particularly popular and
good match is cucumber.

Dill Sauces
Dill is a fantastic ingredient to make the perfect sauce. The herb can be used to make a
variety of sauces. But for a simple accompaniment to potatoes and fish, or a salad sandwich,
combine a small tub of plain yoghurt or sour cream with 3 tbsp of freshly chopped dill weed
and 2tsp mustard.

For a white sauce with a twist, add a handful of dill weed and some lemon juice and serve
with salmon, pork, lamb and poultry.

Dill is a fantastic herb to have growing near the kitchen. Its leaves (dill weed) are delicious
eaten fresh, chopped over fish dishes and salads or mixed in with boiled potatoes and
mayonnaise for a fancy potato salad. Dill seeds may be ground and added to breads and
cheeses, or used whole to season vinegars, pickles and vegetables

Both curly and flat-leaf parsley deliver a very fresh, clean, “green taste.” It is just a bit
peppery, and a touch bitter. You can really consider parsley your “all-purpose” herb,

Chervil
Chervil is a tender leafy herb also known as French parsley or by its Latin name, Anthriscus
Cerefolium. Although this delicate herb, which originated in the Caucasus region of Eastern
Europe, is lesser known worldwide than other leafy green herbs, chervil has long been one of
the principal herbs of French cuisine. Often confused with parsley, given their similar
appearances and flavor profiles, chervil is one of the most mild tasting herbs with fine leaves
that are easily broken down during cooking.

Culinary Uses for Chervil

1. Herb blends. Although the most common culinary use for chervil is in the classic French
herb blend fines herbes, chervil can be used on its own to flavor a variety of dishes, from
grilled fish to salad greens.
2. Garnish. Given its notably mild flavor, which can be lost easily when exposed to heat,
fresh chervil is primarily added in its raw state at the end of cooking.
3. Rubs. In addition to its use as a garnish, this herbaceous spring ingredient can be used in
its dry or fresh form to flavor poultry, potatoes, egg dishes, and a variety of spring produce.
4. Sauces. Chervil also makes a great addition to light sauces, mild cheeses, and herb butters
that won’t completely overpower this fine cooking herb.
This leafy herb has a comparable flavor palette to a number of its green cousins, and can be
substituted by one or a mix of the tarragon,parsley,dill

Cilantro
Cilantro is pungent, bright, and slightly tart, with peppery and lemony notes.Cilantro refers to
the leaves, and the seeds and ground seeds resulting in a spice are called coriander seeds and
coriander respectively

Garnish
Sprinkle chopped cilantro on top of dishes like grilled fish, pizza, pasta salads, and lettuce
mixes.

Seasoning
Mix cilantro with lime juice to season grilled fish. You can also use cilantro in marinades for
chicken breast.

Sauces
Stir cilantro into salsas, guacamoles, soups, sauces, chutneys, and dressings. Cilantro is a key
ingredient in many sauces served over grilled meats.
Rice dishes
Cook cilantro with rice and lime juice for a flavorful and aromatic side dish.

Spring rolls
Wrap whole sprigs of cilantro with cooked pork, cucumber, carrot, and vermicelli noodles.
Shrimp scampi
Use cilantro, tequila, and fresh lime juice for a bold twist on classic shrimp scampi.
Thai dishes
Cilantro is a star ingredient in fragrant Thai dishes.

Here are some tips for cooking with cilantro:

When shopping, choose cilantro leaves that are green and aromatic, and avoid those that are
yellow or wilted.
Wash cilantro to remove dirt.
Pick off the leaves and discard the stems, unless you’re making a pesto or other sauce.
Add cilantro at the end of cooking to preserve its flavor.
Cilantro pairs well with lime because their flavors complement each other.

Mint
 Mint is a versatile herb that can elevate both savory and sweet dishes. Here are some ideas
for cooking with mint:
Savory Dishes

1. Mint Sauce: Combine fresh mint, vinegar, and sugar for a classic condiment, great with
lamb.
2. Tabbouleh: A refreshing Middle Eastern salad made with bulgur, parsley, tomatoes, and
lots of chopped mint.

3. Mint Yogurt Sauce: Blend mint with yogurt, garlic, and cucumber for a cool sauce that
pairs well with grilled meats.

4. Pesto: Substitute or mix mint with basil in a traditional pesto for a fresh twist.

Sweet Dishes
1. Mint Chocolate Brownies: Add mint extract to brownie batter or use mint-infused
chocolate.
2. Mint Tea: Brew fresh mint leaves in hot water for a refreshing herbal tea.
3. Fruit Salads: Toss fresh mint leaves with berries, melons, or citrus for added flavor.
4. Mint Sorbet: Blend fresh mint with sugar and lime juice, then freeze for a refreshing
dessert.

Drinks
1. Mojito: Muddle mint leaves with lime, sugar, and rum for a classic cocktail.
2. Mint Lemonade: Blend mint with fresh lemonade for a refreshing twist.
Experimenting with mint can add a bright, refreshing note to your meals!

Oregano
Oregano is a flavorful herb commonly used in Mediterranean and Mexican cuisines. Here are
some ways to incorporate oregano into your cooking:

Savory Dishes

1. Pasta Sauce: Add dried or fresh oregano to tomato-based sauces for depth of flavor.
2. Pizza: Sprinkle oregano on pizza before baking for a classic Italian touch.
3. Grilled Meats: Mix oregano with olive oil, garlic, and lemon juice to create a marinade
for chicken or lamb
4. Vegetable Roasts: Toss vegetables with olive oil and oregano before roasting for a
fragrant side dish.

Soups and Stews

 1. Chili: Include oregano in your chili for added warmth and complexity.
2. Minestrone: Enhance this Italian soup with fresh oregano for a vibrant flavor.

Salads

1. Greek Salad: Use oregano in the dressing or sprinkle it over the salad for traditional
flavor.
2. Vinaigrettes: Incorporate oregano into homemade vinaigrettes for a herby kick.

Breads and Sauces

1. Focaccia: Mix oregano into the dough or sprinkle on top before baking.
2. Herb Butter: Blend softened butter with oregano and garlic for a delicious spread.

Drinks

1. Herbal Tea: Brew dried oregano with hot water for a soothing herbal tea.

Oregano’s robust flavor makes it a great addition to many dishes, enhancing everything from
sauces to marinades.

Tarragon
Tarragon is a versatile herb with a distinctive anise-like flavor, commonly used in French
cuisine. Here are some ways to incorporate tarragon into your cooking:

1. Salad Dressings: Mix fresh tarragon with mustard, vinegar, and olive oil for a flavorful
dressing.
2. Sauces: Use tarragon in béarnaise sauce or creamy sauces for fish or chicken. It pairs well
with lemon and cream.
3. Marinades: Add tarragon to marinades for meats, especially chicken and pork, to enhance
their flavor.
4. Soups and Stews: Stir fresh or dried tarragon into soups or stews, particularly those with
chicken or vegetables.
5. Roasted Vegetables: Toss vegetables like carrots or potatoes with olive oil and tarragon
before roasting.
6. Egg Dishes: Incorporate tarragon into omelets, quiches, or scrambled eggs for an
aromatic touch.
7. Fish Dishes: Use tarragon in recipes for salmon or other fish, either as a seasoning or in a
butter sauce.
When using tarragon, remember that fresh leaves have a more intense flavor than dried, so
adjust quantities accordingly.

Rosemary
Rosemary is an aromatic herb with a pine-like flavor that can be used in many dishes:
Meat and poultry
Rosemary’s natural oils enhance the flavor of meat, making it a popular choice for seasoning
steak, chicken, lamb, and other proteins. You can spike meat with rosemary sprigs, or chop it
and use it in stuffings and sauces.
Vegetables
Rosemary pairs well with many vegetables, such as potatoes, carrots, onions, and
mushrooms. You can add rosemary sprigs to roasted vegetables, or toss fresh vegetables with
rosemary before grilling.
Breads
Rosemary is often used to season Italian breads like focaccia, which can be eaten warm with
pasta or used for sandwiches. You can also add rosemary to dough.
Soups and stews
Rosemary can be added to soups, stews, and broths for a savory herbal flavor. You can also
use rosemary as part of a bouquet garni.
Desserts
Rosemary can be used sparingly in delicate desserts like sorbets, fools, and fruit salads.
Herb butter
Stir finely chopped rosemary into softened butter to make an herb butter that can be used as a
spread or topping for grilled meats.
Rosemary is a strong herb, so it’s best to use it sparingly and remove the sprigs before
serving. If you’re using dried rosemary, crush it before adding it to your dish.

Thyme
Thyme is a versatile herb that adds depth and flavor to many dishes. Here are a few ways to
use it in your cooking:

1. Soups and Stews: Add fresh or dried thyme to vegetable, chicken, or beef soups for a
fragrant boost.

2. Roasted Vegetables: Toss vegetables like carrots, potatoes, and Brussels sprouts with
olive oil, salt, and thyme before roasting.

3. Meat Dishes: Use thyme to season poultry, lamb, or beef. It pairs well with garlic and
lemon for marinades.
 4. Sauces and Gravies: Incorporate thyme into sauces for pasta or gravies to enhance the
flavor.

5. Bread and Biscuits: Add chopped thyme to savory bread or biscuit recipes for a herbal
notis0⁰

Fresh thyme can be used in larger amounts than dried, as the flavor is more subtle.

Lemongrass
Lemongrass is a fragrant herb commonly used in Southeast Asian cuisine. Here are some
ways to use it in your cooking:

1. Soups and Curries: Add chopped lemongrass to broths or curries for a citrusy flavor. It
pairs well with coconut milk and other spices.
2. Teas and Infusions: Steep lemongrass in hot water for a refreshing tea, often enjoyed with
honey or ginger.
3. Marinades: Blend lemongrass into marinades for chicken, fish, or tofu to impart a bright,
zesty taste.
4. Stir-fries: Slice lemongrass thinly and add it to stir-fried vegetables or proteins for an
aromatic twist.
5. Salads: Use finely minced lemongrass in dressings or salads for a unique crunch and
flavor.

When using fresh lemongrass, remove the tough outer layers and chop the tender stalks. Enjoy
its vibrant taste!

Sage
Sage is a fragrant herb that adds an earthy flavor to a variety of dishes. Here are some ways
to use it in your cooking:

1. Pasta Dishes: Sauté fresh sage leaves in butter and toss them with pasta for a simple yet
flavorful sauce.
2. Meat Dishes: Use sage to season poultry, pork, or lamb. It pairs beautifully with roasted
meats and can be used in stuffing.
3. Soups and Stews: Add sage to soups and stews for warmth. It works well in bean soups
and vegetable broths.
4. Vegetable Dishes: Incorporate sage into roasted or sautéed vegetables, especially squash
and potatoes, for added depth.
5. Bread and Biscuits: Mix chopped sage into bread or biscuit dough for a herby flavor that
complements savory dishes.

Fresh sage has a strong flavor, so use it sparingly. Dried sage is more concentrated.

Parsley
Parsley (Petroselinum crispum) is a flowering plant in the family Apiaceae. It is native to the
Mediterranean region, including Northern Africa. Of course, it is now grown all over the
world. There are three main types of parsley: curly (or French), flat (or Italian), and parsley
root. In general, curly is the garnish, flat is the one used in cooking and sprinkling, and
parsley root —

Both curly and flat-leaf parsley deliver a very fresh, clean, “green taste.” It is just a bit
peppery, and a touch bitter.
Parsley is a versatile herb that can enhance a variety of dishes. Here are some common
cooking methods:

1. Fresh Garnish: Use chopped fresh parsley to garnish soups, salads, and meats. Its vibrant
color and fresh flavor brighten up any dish.
2. Pesto: Blend parsley with garlic, nuts, cheese, and olive oil to create a flavorful pesto.
This can be used as a sauce or a spread.
3. Herb Sauces: Incorporate parsley into sauces like chimichurri or salsa verde for an herbal
kick.
4. Soups and Stews: Add chopped parsley toward the end of cooking for soups and stews to
maintain its fresh flavor.
5. Salads: Use parsley as a base for salads, such as tabbouleh, or mix it into green salads for
added flavor
6. Sautéed Dishes: Add parsley to sautéed vegetables or proteins in the last few minutes of
cooking to preserve its flavor and nutrients.