We typically think of culinary herbs as useful flavorants. They round out flavor profiles, add complexity to otherwise basic dishes, meld with other herbs to form novel taste compounds that you can’t quite place and cannot be replicated with any other combination, and, used with a subtle, skilled hand, simply make food taste incredible. Oh, and like most seemingly inconsequential things people have been adding to food for thousands of years, they also happen to have some fascinating health benefits. Huh – how about that? Things that taste good and have a long and storied culinary history might also be good for you? Amazing how that works out!
Let’s get down to it.
Rosemary goes well with just about anything, in my experience, which is odd, because it’s one of the most pungent, powerful herbs in existence. Some herbs just kinda linger in the background, maybe adding a slight change to the bouquet of a dish but never really distinguishing themselves, but when rosemary’s around, you know it. You can’t avoid it. Heck, even walking around most neighborhoods you’re liable to find a massive rosemary bush trying to evolve into a rosemary tree.
Rosemary’s great, but I find it even greater with a bit of thyme involved. If you have the time, I’d definitely use both in concert. Okay, that was bad; I apologize.
Thyme, however, is worth using, awful jokes aside. I mean, what else but thyme could stave off the oxidative damage done to corn oil under deep-frying conditions for a couple extra hours? Sure, you’re not eating corn oil, but that same lipid-stabilizing accumen would probably work awfully well for, say, butter. And for those who enjoy the classic rosemary/thyme/garlic rub on your lamb, keep an eye out for lamb borne to thyme-fed pregnant ewes, which exhibits greater oxidative stability, lower bacterial counts, and better color. No word on whether it influences taste.
Sage is under appreciated. Brits have always used it in their cooking, and Mom probably uses it to season her turkey stuffing, but that’s about it. I like it, but I’ll admit that it can be overpowering; you only need a pinch, or a few leaves, meaning most of the bunch you bought for $2 at the market goes to waste. One solution is to grow your own. Another is to freeze or dry the leftovers. Either way, it’s worth using on poultry and fatty cuts of meat (think big juicy roasts).
Everyone loves something about mint, in my experience. They may hate the classic spearmint, but love peppermint (a hybrid of spearmint and watermint). They may hate the taste, but love the smell (or vise versa). They might be scared of Santa and his creepy elves, but the allure of the candy cane draws them to his expansive lap. They may hate getting hair cuts, but cannot resist the hypnotic swirl of the barber’s pole.
Ah, basil. Pesto uses it. Thai cooks will sometimes stir-fry it. I like nibbling on raw leaves, from time to time. It’s one of those herbs with a flavor so distinct that its usage is severely limited. That is, you can’t just add basil to everything and expect the dish to taste good, but when it works, it’s a thing of beauty. Go get yourself a plant or a bagful. The good thing about basil is that it freezes well, so don’t worry about wasting it.
US soldiers returning home after World War II carried with them a fondness for the “pizza herb” – oregano. We at MDA prefer to call it the “meatza herb,” but you get the point: it’s a good ally in the kitchen.
What can we gather from this quick look at just a few of the most common culinary herbs? Well, herbs confer a lot of benefits to the cooking process. They make it taste good for one, but they also protect the fats from oxidation during cooking, making them perfectly paired with fatty foods – like herbed cheeses, herbed butters, lamb legs studded with rosemary and thyme, butter or cream sauce reductions with a dash of herbs, and herb-infused olive oils.
A Few Herby Tips
Use a wide variety of herbs.
Never use too much of any single herb at once.
Try different blends.
Grow some fresh herbs and keep plenty of dried on hand.
Let your taste buds guide you.
Add herbs when cooking fats; this won’t just protect the fat from oxidation, but it will also provide the best flavor.
Feed your pregnant ewe plenty of thyme.
What’s your favorite herb? There are dozens out there, and I’m sure each has its own set of health benefits. Anything else you’d like to know about herbs? Tell me in the comment board and I’ll see about a follow-up post!
Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.