What are the different types of cooking herbs?

In professional cuisine or house, cooking herbs are a great way to add another taste to any bowl. The most common herbs include bay leaves, parsley, mint and oregano. The more unusual herbs such as lemon grass, salty and hyssop can be used to add a unique twist to eating.

Although there are many cooking herbs, some are more common than others. For example, some recipes require coriander, parsley and sage. Cilantro is a herb made from the leaves of the coriander plant and has a significantly earthy lemon taste. This particular herb is often added to salads, sauces and soups. This culinary favorite is often used to add aesthetic touch to a certain food, but is also regularly placed in pasta, salads, herbal teas and soups for its light taste. SAGE is a permanent herb with a strong taste similar to pepper and it is opaque used in meat meals, stuffing, sauces and nitches. Other commonly used herbs for cooking include rosemary, chives, basil and thyme.

Many cooking herbs are not used so commonly, but they will certainly add an interesting taste for almost any food. Some of these unusual herbs include lavender, whistle, juniper and sweet Cicels. Lavender, better known for its use in perfume and cosmetics, is a sweet floral herb used in appetizers with meat and seafood, salads, vegetable side dishes and desserts. Sandy seeds have long been used as a kitchen spice for their taste reminiscent of maple syrup; Leaves that have a slightly bitter taste are sometimes used as herbs in vegetarian appetizers, salads and bread.

Junipers are trees and shrubs that carry conical berries. These berries, which have a clear taste similar to pine, are often used to flavor several different types of liqueurs of beer, but are also occasionally added to marinades, gaming and legumes.Sweet Cicels is a permanent plant that is sometimes called myrrr. The leaves of this plant have a taste similar to liquorice and sometimes used to flavor eggs and cabbage, or add to creams or salad dressings. Other unusual cooking herbs include Stevia and Marshmallow for desserts, epiczot and chevil for dives and bandages and perilla and Hoja Santa in soups.