LET’S TALK HERBS

LET’S TALK HERBS

Thyme to get herby fully loaded! If you don’t hate us too much after the herb puns, then read on for descriptions of some of the most common herbs, what they taste like, and how to use them.

Basil

Basil comes in green and purple varieties, but the green one is probably what we’re most used to. Add the fresh leaves at the end of cooking for max flavor (and to preserve greenness — they turn brown if exposed to heat for too long!). Added Bonus: Basil is believed to have anti-inflammatory properties from its oil eugenol, which can block enzymes in the body that cause swelling[2]. Since the leaves are easily bruised, try using fresh basil whole or tearing it gently with your hands.
Taste: Minty and slightly peppery, with a touch of sweetness
Perfect for: Sauces, sandwiches, homemade pizza
Greatist Recipe Pick: Two cups of fresh basil leaves make this Fresh Pesto and Cheese Pizza something special. For dessert, try this lemon-basil sorbet.