Davide Punto Cucina: Herbs that Every Kitchen Needs

We use herbs a lot but, do we know them?

Herbs are a considerable part of the cooking process. It will become essential to know them, it doesn’t matter whether you want to be a professional chef or if you just want to surprise your family and friends. Herbs are always going to appear as an ingredient in every recipe, you only need knowledge of them.

These herbs are so common and easy to grow that soon you’ll have a small portion of your garden dedicated just to them. A herb garden will save you a lot of trouble and will give you the advantage to cook with organic and fresh herbs only. Organics products are the trending topic today, and herbs are a high starting point, grow them in your kitchen’s windows will provide an excellent look to it. So, what are you waiting for? Start your own herb garden!

Get to know the cooking herbs!

Oregano: an herb with a pungent flavor and smell, it’s a massive part of the Mediterranean and Latin cuisines, but it’s well known as a dried herb. You can find it easier dried than fresh, but also it’s easy to maintain in your garden. However, dried oregano is stronger in flavor than the fresh one, so use the half of dried that you would use with fresh.

Basil: a must in the Mediterranean cuisine, but do you know that there are two types of basils? The sweet or Genoese Basil and the Asian Basil. Sweet basil goes perfectly with tomatoes, and it can add flavor to any meat or seafood. Asian basil has a distinct flavor that combines wonderfully with soups, stews, and stir-fries.

Parsley: this herb has a peppery flavor that enhances others. Also, there are two types: the Italian parsley and the curly parsley. The Italian works perfectly for cooking because of the taste, and the curly is best only for garnish.

Cilantro: also known as coriander, is basic in Latin cuisine, and it’s one of the most famous herbs in the world. People are addicted to its refreshing flavor and is typically using fresh in salads.

Mint: it’s used mostly in desserts, but in specific regions like the Middle East and North Africa, it’s used to temper spicy dishes. Mint also works pretty well in a variety of drinks and salads in summer.

Rosemary: one of the most potent herbs, for that reason it's better to add a little at the beginning of cooking, and then to add more if necessary. It goes well with soups, meats, stews, or sauces, you can keep fresh rosemary in the fridge in a plastic bag up to a week, or in a glass of water with a plastic bag in the top.

Thyme: one of the most popular herbs in America and Europe, thyme goes with meat, poultry, fish, or vegetables. To use it, you’ll only need the leaves, and it can last in the fridge for a least a week, wrapped with a damp towel or a plastic bag.

Chives: their flavor is like the onions without the bite, plus their green color enhances the dish visually, try to add them at the end to keep the flavor and tenderness. There’s a kind of purple chives that work great in salads.

Dill: its anise-like flavor gets paired with seafood, soups, salads, and sauces. It’s commonly used in the European and Middle East cuisine; its subtle taste enhances the delicate flavor of fish and seafood. Because of its strong smell, it should only keep for three days in the fridge.

Do you know any of these herbs? Do you cook with one of these? If not, give them a try, and your meals will be the star of your house. Want to know firsthand the experience of these flavors? Then Davide Punto Cucine is just the place for you. Come to our restaurant to taste the flavors of unique combinations between tropic and classic.