Parsley, sage, rosemary and thyme

Like vegetables the definition of an herb depends upon your point of view. To some, herbs can be any type of seasoning or medicinal plant. To the botanist, herbs are all of those plants that do not have woody stems. So if you were a botanist, everything from bamboo to palm trees could be considered an herb, because neither fit the strict definition of a woody stem.

More popularly, herbs are plants grown for aromatic, medicinal, or culinary properties. So for our purposes herbs can be herbaceous like parsley or woody like rosemary. Some of the more well-known and frequently cultivated examples are parsley, sage, rosemary, thyme, bay, basil, dill, chives, marjoram, and mint. The nice thing about herbs is that they are very hearty and grow just as easily in a pot, a garden, or a window box.

Know Your Herbs
Or, the difference between sumac and poison sumac

Knowing your herbs is important for taste and health. The aforementioned sumac is used as a spice in the Mediterranean and also in different Native American preparations. The poison variety is a different matter all together. This is one example of why it's important to know the difference.

A few words on herbs

Your herbal misdeeds might not be as dramatic as a run in with poison sumac, but for most people, a ruined main course is still quite a motivation.

Angelica: Angelica is a unique addition to an herb garden, it is most often used to tame the sourness of fruits such as red currants, gooseberries, strawberries, and sour cherries. It weakens the acidity of these fruits, which enhances their sweetness for use in confections and baking. Traditionally, tea made from Angelica root was used to soothe the nerves and relieve colds and congestion. (Classic Use: Strawberry Rhubarb Pie)

Basil: This is the superstar of culinary herbs. Basil's distinction comes to it because of the complexity of flavors that the leaf imparts. Sweet basil has hints of mint, citrus, and anise that doesn't overwhelm even in large quantities. This is why it can be used with such density in pesto sauces; it imparts flavor while enhancing those of the foods to which it is added. (Classic Use: Pesto sauce with pine nuts)

Bay Leaf: Bay leaves are often used in concert with basil in tomato sauces and soup stock. Bay leaf enhances flavor in a way not unlike MSG but without raising concerns in regard to sodium intake and allergies. It deepens the savory notes of meat and poultry dishes. It can also be used to cook potatoes as a way of enhancing depth of flavor and aroma, and lowering the need for salt. (Classic Use: Homemade Chicken noodle soup)

Caraway: Brought west on the Silk Road, caraway was a Chinese herb. Central and Eastern Europeans have embraced caraway and used in a number of different national foods. Caraway is an ingredient in most rye breads, from pumpernickel to Russian. It is also used to flavor cheeses such as havarti and Bond-Ost. (Classic Use: as a flavor and texture enhancement to sauerkraut and German potato salad.)

Coriander and Cilantro: Coriander and cilantro both are from the same plant. The seeds, coriander, of the herbs are used in confections. In the US when we use the leaf of the Coriander plant we use the Spanish name, cilantro. Cilantro is used as a fresh seasoning in salads, Mexican and Asian dishes; it is also considered a Chinese herb. Knowing when and how to use herbs can make meal prep much more fun and enjoyable. (Classic Use: Cilantro is used on both tacos and Indian curries)

Marjoram: These sweet mildly flavored organic herbs are a more delicate cousin of oregano, and belong to the same plant family. Marjoram is one of the meat herbs and is a good addition to any meat stew or stock. Marjoram has a balsam like flavor that, unlike many herbs is enhanced in its dried form. The herb should be added toward the end of cooking so its delicate flavor won't be lost. (Classic use: Thanksgiving stuffing)

Rosemary: In many ways rosemary is a companion to marjoram because it goes well with meat. Unlike the aforementioned herb rosemary is best when fresh, but the dried variety is still adequate. Rosemary is a member of the mint family and shares some of the characteristics of mint but with much more subtlety. Rosemary also has tea and pine notes as well. These herbs can be used in tomato sauces and burgers to create a much more substantial yet refreshing dish. In sauces it can be used by vegetarians as an alternative to meat so that a dish stays true to its original character.