10 Herbs to Season and Which Dishes Are Best for Each

Seasoning herbs are practically essential in almost every dish. However, anyone who thinks that green smell is just a type of herb is wrong. In fact, this is the popular name for a group of spices, whose composition varies according to the region of the country. In some places, such as the Southeast, it is usually formed by combining parsley with chives. In the Northeast, coriander is added to this duo. This difference can confuse some people, who don’t know what to use in each dish.

O awesome.club made a list of some herbs to season and we told you which ones are best for certain foods. Just take a look!

This is probably the most famous spice in the world. She is a source of vitamins and minerals, and helps maintain good blood flow. It can also be easily grown at home and is often confused with cilantro.

It might be used in:

sauces for meats, pastries, pasta, fish, vegetables, stews and even juices

Preferably, always use it fresh, as it loses its properties when it dries. When cooking, put it in the pan only at the end of cooking, after turning off the heat, stifling it with the lid for a few seconds.

There are no contraindications for parsley, just avoid overdoing it, so as not to stand out over the other ingredients.

Another sweetheart, she has anti-inflammatory and antioxidant properties. It has even been proven that its regular consumption, combined with a good diet, reduces the risk of diseases.

It might be used in:

sauces for meat, especially white meat and fishsoupspastriespastavegetables, hot or coldgrain cheesesrecipes with eggs, such as soufflés and omelettes

Chives should also be used fresh and after turning off the heat, so as not to lose their characteristics. We can use both the stalks and the leaves and there are not many contraindications, it depends on personal taste.

For many people, one of the great kitchen villains. Coriander is loved or hated in different parts of the world, but it is indisputable that it gives a different flavor to food, with a sweet, refreshing and spicy touch.

As benefits, it assists in digestion and in the detoxifying processes of the organism, in glycemic control, in the reduction of cholesterol and triglycerides, and even acts as a bactericide against salmonella.

It might be used in:

saucespastasaladspoultryfishesricebeansvegetables

Now the seeds are used in:

canned salads (pickles)sausagessausagesmeats in general

The leaves and stems are used fresh, but as for the seeds, this is not a requirement, they can even be ground into powder to make certain spices, such as curry.

The contraindication is to avoid using the leaves with meat with a strong taste, but using the seeds to marinate them can be a good idea.

Just like parsley, coriander should always be used very fresh and it is important to know how to choose the best one at the fair or supermarket. For that:

check that the leaves are very green and that there are no dark, yellow or wilted leaves, the stalks should be green, firm and crispy

That way, you can use the entire pack, not just a few sheets.

Still unknown to some people, this herb is rich in essential oils and is beneficial for digestion and the respiratory system, being used to treat coughs and bronchitis.

It might be used fresh in:

saucessoupsvegetablesmeat stews

Can be used dry on:

meat roastscakesbreadsbiscuits

Thyme does not go very well with raw dishes, but otherwise it is released to test the taste. When making baked or cooking recipes, add it before taking it to the fire.

It can also be planted at home, using a vase and fertilized soil, with frequent watering and light, but not excessively.

This herb has been used for hundreds of years as a seasoning and medicine, with a proven bactericidal effect. Still, it contains diuretic, digestive and even antidepressant action, useful for relieving headaches and anxiety.

It might be used in:

all types of cooked meats, roasts, marinades, to integrate oils, butters and vinegars, pasta, bread

Rosemary can be used dry or fresh, but in stews and roasts, the ideal is to add it before going to the fire. A single contraindication is with salads and other raw recipes, as the taste can be quite bitter in these cases.

It can be planted in sandy and stony soil, with lots of light and little water, but not in high temperatures.

Widely used in Portuguese, Italian, Spanish, Greek and French cuisines, it is also very famous in Brazilian cuisines. According to research, it has about 200 antioxidant and phenolic elements that help to delay the aging of the organism.

It might be used in:

saucespasta cooked with roast poultrystewersaladscheese

It is tastier when used dry and at the end of the preparation of dishes, both raw and cooked. The only caveat is in relation to red meat, which competes with the flavor of the seasoning. Can be planted in pots or gardens, with fertilized soil in a sunny location.

Widely used in Mediterranean cuisine, it became famous in Brazil thanks to Italian immigrants. It is rich in vitamins and minerals, acting as anti-inflammatory and antioxidant.

It might be used in:

sauces (especially those with tomato, onion, oregano, garlic or olive oil)soupspastaspizzasrecipes with eggssoft meats such as pork loin, chicken, turkey or veal

The ideal is to use it fresh, at the end of the preparation of the dish, but it can also be used dry. The caveat is to use basil with meats with a stronger taste, which can overlap with that of the herb.

If you want to plant it, do it in a pot or in the garden, watering little but constantly. It also needs to be in a place with an incidence of light and heat, avoiding touching the leaves, as it can darken them.

Celery tastes a lot like parsley and is also known as celery. He is a champion when it comes to health, as he has antioxidant and hepatoprotective properties, being an ally in cases of menstrual changes. Still, it contains flavonoids, strengthening immunity and accelerating metabolism, in addition to eliminating toxins.

It might be used in:

All parts of this vegetable can be used, leaves, root and stem, which is crunchy and goes well on its own. The leaves can be used in several recipes, but the ideal is not to overdo it, as its flavor can take over the dish.

Although little known to most people, this herb has been used for thousands of years, both in the kitchen and for medicinal purposes. It is a source of vitamins and minerals, having analgesic, antioxidant and anti-inflammatory properties.

It might be used in:

meats (such as chicken, turkey, duck, turkey and pork) grains eggs vegetables cheese pasta

Sage can be used fresh or dried, but it’s best to avoid overdoing it so the taste doesn’t overwhelm the dish.

If you want, you can plant it at home and, for that, you need to use larger pots, about 30 cm.

Very well known, this plant is used both in cooking and for healing. It has beneficial properties for the respiratory system and intestinal tract. With a spicy, intense and refreshing flavor, it goes well with many dishes.

It might be used in:

strong meats such as lamb, turkey, duck and goose sauces citrus flavored vegetables jellies yoghurt chocolate and citrus desserts

The herb can be used dry or fresh, when the flavor and aroma are more pronounced. However, it doesn’t go well with strong-flavored spices like cinnamon and curry.

Still very unknown, this vegetable has several names. In Brazil, it is called bush or wild coriander, coriander, nhambi and chicory from Pará, the north or the Amazon. Already in other countries, it is possible to identify it as culantro.

It has numerous therapeutic properties, acting as an antidiarrheal, antiseptic, anti-flu and even repellent. Still, it is rich in vitamins, mineral salts and fiber.

It might be used in:

saucessaladssoupsfillingsgreen juices

Despite being found at fairs and municipal markets, it can also be planted at home. For this, hot weather is ideal and in moist, but not soggy soil.

So which herb do you use the most for seasoning? And which one does not support the taste? Leave a comment with your opinion!