Q:

What dried herbs are useful in the pantry?

A:

Quick Answer

Bay leaves, dill, oregano, rosemary and sage are herbs recommended by About Food. The food blog Perfect Pantry suggests adding celery seed, dry mustard, fennel seed, fenugreek, herbes de Provence and sesame seed to that list.

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Full Answer

The most flavorful bay leaves are rich green, according to Real Simple. They add flavor to marinades, soups and stews. Dried oregano works well in Mediterranean, Cajun and South American dishes. Rosemary is also appropriate for Mediterranean dishes. Thyme lends a savory flavor to meat, poultry and vegetables and is popular for Cajun, Creole and Mediterranean dishes.

Celery seed tastes like a concentrated form of the vegetable and is appropriate in any recipe calling for celery. Like celery seeds, fennel seeds taste just like the vegetable, though in this case that means anise flavor. Mustard seeds have a pungent flavor that dissipates with heat, so recipes usually require adding it at the end.

Sesame seeds feature a sweet, nutty flavor pleasing in both sweet and savory dishes. Their flavor and aroma come out especially when they are toasted. Fenugreek also has a sweet, nutty flavor comparable to celery and maple. Cooks use it in meat and vegetable dishes.

Herbes de Provence typically include savory, marjoram, rosemary, thyme, oregano, basil, fennel and lavender leaves. This herb mix works well for grilled meats, vegetable stews and bean soups.

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