The distinctive flavors of herbs add so much taste to our favorite foods. In Europe, cooking with fresh herbs comes second nature. Many Americans, however, may feel a little intimidated by their lack of knowledge and experience using herbs to enhance their culinary creations. Let the foods you prepare this holiday season take on new depth and dimensions simply by adding fresh herbs.

Cooking with herbs is easier than you may think, as they require little preparation. Many of them have woody stems like thyme, rosemary, oregano and marjoram, so you can pluck the leaves right off. Others can simply be chopped on your cutting board like basil, cilantro, parsley and dill. Take the herb in your fingers and squeeze it so you can smell the aroma, or place a small leaf in your mouth to get an idea of what foods that particular herb could enhance.

Growing herbs
Herbs can be grown in small pots on your windowsill. When ready to use, just snip what you need. Some herbs, like basil, can be kept like flowers in a cup with water. Cut the stems a little before putting them in water and watch the roots grow. Bunched herbs can be kept in the refrigerator. Look for green, fresh leaves, a pungent smell, no browning or dryness around the edges.

Herb history
Herbs date back to antiquity. Earlier civilizations such as ancient Persia, Egypt, Greece, Arabia, China and India recorded details of cultivation and medicinal and culinary uses. After the fall of Rome, many monasteries grew herb gardens, as they became main agricultural centers.

Varieties
Here’s a listing of the most commonly used herbs and some foods that greatly benefit from their use. Herb garnishes make any plate look better. Herbs also can be used in the dried form.

Basil: This Mediterranean herb has many different varieties including Italian, purple, lemon, chocolate and Thai, each with their own distinct flavor. Basil can be used in pestos and sauces, soups, salads, meats and fish.

Dill: Dill goes great with salmon, cucumber salad and potatoes.

Marjoram: This Mediterranean flavor is best with poultry, veal, salads, eggs and vegetables.

Mint: Mint is so versatile and is a great addition to anything from teas to lamb, Arabic foods, sweets, fruits, yogurt and vegetables.

Oregano: This pungent herb tastes best with seafood, poultry and tomatoes.

Parsley: This one is probably the most widely used herb. Serve it in soups, salads, stews, meats and more.

Rosemary: This herb should be used sparingly as it is very strong. It adds a savory flavor to seafood, poultry, game and potatoes.

Sage: Several varieties are available. Sage is usually the most predominate flavor in stuffing and is also good with poultry and meats.

Thyme: Goes great with pretty much everything.

RECIPE

Basil Pesto
Three garlic cloves, 1/2 cup pine nuts, 2 cups basil leaves, 1/2 cup extra virgin olive oil, 1/2 cup Reggiano parmesan cheese, salt and pepper. Chop the garlic and put it in the food processor. Add the pine nuts and basil, and roughly puree. Slowly add the oil, then the cheese. Season to taste and refrigerate.

Pamela Boyar has been working with organic farmers for 23 years. She started a fresh-pressed juice company in 1980 and in 1986 began distributing organically grown produce directly from the farmers to the restaurants in California. Committed to support and promote the small family farm, she’s currently the director of Westlake Farmers Market, which she established in 1997. It’s the highest grossing farmers’ market in Texas. To find out more, visit www.westlakefarmersmarket.com.