Holiday Herbs 101
The best way to add flavor and depth to your holiday dishes? Pick the right herb for the job.
Basil – Sweet and peppery
Try in: crab cakes, roasted meats, stuffed mushrooms, soups and curries.
Sage – Woodsy
Try with: Stuffing, roasted veggies (especially butternut squash) and gravy.
Rosemary – Woodsy and pungent
Try in: Stews, roasted veggies and meats and dishes with garlic.
Dill – Sweet and citrusy
Try in: Fish dishes, dips and sauces.
Tarragon – Licorice and peppery
Try in: Sauces for fish, potato salad and vinaigrette.
Chives – Mild oniony flavor
Try in: Dips, risottos and rice dishes.
Cilantro – Lemony and bright
Try in: Chutney, leftover turkey sandwiches, dips, soups and salads.
Thyme – Grassy and minty
Try in: Dips with goat cheese, gravy (especially with mushrooms) and roasted veggies.
Oregano – Minty and peppery
Try in: Beef roasts, marinated mushrooms, pizzas and salad dressings.