But despite this recent herb-fascination, herbs have been quietly performing an important everyday duty often dismissed or ignored by the general populace. Herbs have been flavoring our most basic foods. Basil, rosemary, French tarragon, oregano and parsley top the list of the most versatile and popular cooking herbs, and all should be a mainstay in any cook s pantry. Here s a little background on the top five, and how they enhance our most common dishes. First let s be clear on what exactly defines an herb.
Herbs are aromatic plants whose leaves, stems and flowers are used as flavoring.
Herbs are not spices. Spices also come from aromatic plants, but are derived from the bark, roots, seeds, buds and berries. Many herbs were first cultivated in the warmer climates of Europe along the Mediterranean, which explains the more savory aspect of Mediterranean cooking compared to some of the blander traditional dishes of Northern Europe, for example. The plants from which spices derive are found in more tropical climates such as Africa. Madagascar vanilla and cloves from Zanzibar, for example, were bartered by Arab traders who demanded high prices for their goods.