Herbal and green
Thyme, oregano, basil, curry leaf and bay: green, resinous and fresh.
Herbal spices smell of green leaves and grass. Thyme, oregano, bay, sage, rosemary, curry leaf, basil and mint are used in cooking everywhere.
What makes them herbal
Compounds such as thymol, carvacrol, rosmarinic acid and menthol give the green, resinous and minty notes. Many herbs from dry Mediterranean hills hold more oil when dried, so dried oregano is often stronger than fresh.
How cooks use them
Herbs go into sauces, roasts, stews, marinades, soups and teas. Blends such as herbes de Provence, za'atar and bouquet garni are built around them. Fresh herbs are often added at the end, and woody herbs early.
Tips
Rub dried herbs between the fingers to release oils. Store them away from light, and replace after a year.
Herbal and green on EveryMasala
The spices written up so far, best known first.
🇷🇺 Russia and 4 moreTarragon
A slender perennial herb with anise-scented leaves, prized in French and Middle Eastern cooking.Leaf · Anise and liquorice · Sweet and mellow
🇺🇸 United States and 5 moreGingermint
A sterile mint hybrid grown for essential oil and chewing gum flavour.Herbal and green · Sweet and mellow
🇮🇳 India and 4 moreEast Indian arrowrootകൂവ
A wild South Asian ginger valued for its turmeric-scented foliage and starchy rhizome.Root · Earthy and deep · Herbal and green
🇦🇫 Afghanistan and 5 moreLovageлюбисток
A tall European herb with celery-like leaves and spicy seeds used in soups and broths.Leaf · Sharp and pungent · Herbal and green
🇳🇵 Nepal and 1 moreJimbu
A dried wild onion herb from the Himalayas, used to season lentils and meat.Leaf · Sharp and pungent · Herbal and green
🇨🇳 China and 5 moreShiso紫蘇
A mint-family herb with serrated leaves, used fresh or pickled across East Asia.Leaf · Herbal and green · Sharp and pungent
🇱🇦 Laos and 5 moreLemon basil
A hybrid herb with a bright citrus scent, used across Southeast Asia and Africa.Leaf · Citrus and bright · Herbal and green
🇹🇷 Turkey and 5 moreBay Laurelδάφνη
The dried leaf of a Mediterranean evergreen, used to infuse slow-cooked dishes with herbal depth.Sharp and pungent · Bitter
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Jimbu: CJoshi0, CC BY-SA 4.0, source
- Shiso: Dalgial, CC BY-SA 3.0, source
- Tarragon: KENPEI, CC BY-SA 3.0, source
- Gingermint: SEWilco, CC BY-SA 3.0, source
- East Indian arrowroot: Jeevan Jose, Kerala, India, CC BY-SA 4.0, source
- Lemon basil: Kembangraps, CC BY-SA 3.0, source
- Bay Laurel: Forest and Kim Starr, CC BY 3.0 us, source
- Lovage: 4028mdk09, CC BY-SA 3.0, source