Tired of the Same Old Spice Rack? Dive into the World of Underappreciated Herbs!

Are you a culinary adventurer, always seeking that extra touch to elevate your dishes? Do you find yourself reaching for the same familiar herbs, yearning for something more, something… unexpected? The world of culinary herbs is vast and vibrant, extending far beyond the parsley, sage, rosemary, and thyme that often dominate our kitchens. Today, we're going on a flavorful journey to rediscover five forgotten herbs that will not only tantalize your taste buds but also transform your everyday cooking into an exciting exploration of aroma and taste.

1. Sweet Cicely (Myrrhis odorata): The Anise-Kissed Delight

Imagine a herb that tastes like a delicate blend of anise, fennel, and a hint of sweetness, all wrapped up in a fresh, green package. That’s sweet cicely for you! This perennial herb, native to Europe, is a true culinary gem, often overlooked in favor of its more common cousins. The entire plant is edible, from the fern-like leaves to the seeds and even the roots, each offering a slightly different facet of its unique flavor profile.

How to use it:

  • Leaves: Finely chop the leaves and add them to salads, soups, stews, and sauces. They pair particularly well with fish, eggs, and vegetables, adding a subtle sweetness and a touch of licorice. Consider using it in place of parsley in a classic pesto recipe for a unique twist.
  • Seeds: The seeds, which develop after the plant flowers, have the most concentrated anise flavor. They can be used to flavor baked goods, such as cakes and muffins, or infused in oils and vinegars. Try crushing the seeds and adding them to a fruit compote for a delightful complexity.
  • Roots: In the past, the roots were often used in desserts and candied. While less common today, they offer another avenue to explore the herb's unique characteristics.

Growing & Storing: Sweet cicely thrives in partial shade and moist, well-drained soil. It's relatively easy to grow from seed or by dividing established plants. To store, you can dry the leaves, freeze them in ice cube trays with water, or infuse them in oil or vinegar. Its a great herb to have readily available!

2. Lovage (Levisticum officinale): The Herbaceous Booster

Lovage is a powerhouse herb, often described as having a celery-like flavor, but with a much bolder, more savory profile. This perennial herb is a member of the parsley family and can grow quite tall, making it a striking addition to any herb garden. It offers a deep, umami-rich flavor that can instantly elevate soups, stews, and sauces. Consider it the secret ingredient that adds a depth you never knew you needed.

How to use it:

  • Leaves: Use the leaves fresh or dried to add a savory depth to soups, stews, and broths. Lovage is a classic addition to chicken soup and vegetable stock.
  • Stems: The stems can be cooked like celery and used in salads or as a vegetable side dish. They add a unique flavor dimension to the dish.
  • Roots: The roots can be boiled or roasted and used in stews or pureed into soups.
  • Seeds: The seeds are another flavorful option. They can be used in pickles, breads, and even meat rubs.

Growing & Storing: Lovage is a hardy perennial that prefers full sun to partial shade and rich, moist soil. It's relatively easy to grow and can reach up to 6 feet tall, so make sure to give it plenty of space. To store, you can dry the leaves, freeze them, or chop and add them to ice cube trays with water or broth. The dried leaves retain their flavor well.

3. Salad Burnet (Sanguisorba minor): The Cucumber-Kissed Green

Salad burnet is a charming, low-growing herb with a delicate, cucumber-like flavor. Its leaves have a slightly nutty undertone, making it a versatile addition to salads, sandwiches, and even cocktails. It's a beautiful plant with attractive, rounded leaves, perfect for adding visual appeal to your dishes.

How to use it:

  • Leaves: Use the leaves fresh in salads, sandwiches, and herb butter. It adds a refreshing cucumber flavor and a subtle nutty undertone.
  • Flowers: The small, reddish flowers are also edible and can be used as a garnish.

Growing & Storing: Salad burnet is a perennial herb that thrives in full sun and well-drained soil. It's relatively easy to grow from seed or by dividing established plants. It's best used fresh, but you can also freeze the leaves or dry them, although the flavor may diminish slightly. You can also infuse the leaves in vinegar or oil.

4. Chervil (Anthriscus cerefolium): The Delicate Anise Whisper

Chervil, sometimes called French parsley, is a delicate annual herb with a subtle anise flavor. It's often used in French cuisine and is known for its ability to brighten and enhance other flavors. Its tender leaves are best used fresh, as the flavor can diminish when cooked for extended periods. This is a great herb to add a light, elegant touch to your creations.

How to use it:

  • Leaves: Chervil is best used fresh, added at the end of cooking. Sprinkle it over salads, soups, omelets, fish, and chicken. It's a classic ingredient in béarnaise sauce.

Growing & Storing: Chervil is a cool-season herb that prefers partial shade and well-drained soil. It's best to sow seeds directly in the garden or in pots. It doesn't store well, so it's best to use it fresh. You can also freeze the leaves, but the texture will change. You can try to dry it, but flavor may degrade.

5. Shiso (Perilla frutescens): The Asian Sensation

Shiso, also known as perilla, is a vibrant herb commonly used in East Asian cuisine. It has a unique flavor that's often described as a combination of basil, mint, and citrus, with a hint of cinnamon. There are green and red varieties, each offering a slightly different flavor profile. It's a versatile herb that can be used in both savory and sweet dishes.

How to use it:

  • Leaves: Use the leaves fresh in salads, sushi, and stir-fries. They can also be used as a garnish or wrapped around other foods. The red variety is often pickled and used as a condiment.
  • Seeds: The seeds can be used to make a spicy condiment or added to salads and other dishes.

Growing & Storing: Shiso is an annual herb that thrives in full sun to partial shade and well-drained soil. It's easy to grow from seed. To store, you can freeze the leaves, dry them, or use them fresh. The leaves also hold up well in a refrigerator for a few days. Shiso is a great herb for beginner gardeners!

Unlock the Flavor Potential!

These five forgotten herbs offer a world of exciting flavors just waiting to be discovered. By incorporating them into your cooking, you can elevate your dishes, expand your culinary horizons, and impress your friends and family with your newfound herb knowledge. Don't be afraid to experiment and try these unique herbs in new and creative ways. The possibilities are endless!

Key Takeaways:

  • Explore beyond the usual herbs to discover unique flavors.
  • Learn about the best uses for each herb, from leaves to seeds.
  • Understand the growing and storing tips for each herb.
  • Embrace experimentation and get creative in the kitchen!

This post was published as part of my automated content series.