Everyone is familiar with herbs like basil, rosemary, thyme, parsley, and mint. What most people don’t know is that there are a vast array of unique, flavorful herbs out there to enhance any dish. Herbs add so much depth and dimension to your cooking and it never hurts to switch things up! Keep reading for more (unique) herbs to add to your spice cabinet.
A common herb in French cuisine, chervil has a mild flavor but can make a subtle difference in a dish. This parsley relative reminds us of anise and has some of that licorice flavor
Chopped lemon verbena is perfect for adding a kiss of lemon to your favorite desserts; it also works when chopped fresh over meat and fish.
Along with chervil, parsley and chives, tarragon is one of the four herbs used for fines herbes, a staple of French cuisine.
A plant that smells like a Peppermint Patty? It’s real. Chocolate mint is unbelievably delicious to smell, but unfortunately, the flavor is not as intense as an after dinner chocolate mint. It can be used in drinks, desserts or in other dishes where you might use regular mint varieties.
The fresh leaves are rich in vitamin C and trace minerals, and they’re a welcome addition to any raw diet or cleansing regime. The young leaves have a refreshing cucumber-like flavor and can be used raw in salads and salad dressings.
The herb has a very similar smell and flavor to celery, which makes it a good base for soups and stocks, and anything savory.
Slightly tart and with a little bite, sorrel is one of those herbs that doesn’t make it onto most people’s ingredient list. Sorrel has a distinct and delicious flavor.
Yes, you can in fact eat lavender. Lavender’s taste is strong, so start off easy and and taste as you go along before adding in more. Throw it on salads, use it as a meat rub, make a lavender aioli for serving with potatoes.
Red basil has a bit of a stronger, spicier taste to its more popular counterpart. The easiest use is adding it fresh to salads, but it can also easily be used in making infused simple syrups.
It’s sage, but with the unmistakable sweet, tropical aroma of pineapple. The leaves are darker and more pointy than normal sage. Try it in an Italian gremolata or finely chopped and sprinkled over rich meat dishes for a brighter flavor.
Use your Magimix Food Processor to prepare herbs for use in cooking and baking.
Have you tried any of these unique herbs? Which one is your favorite? Let us know in the comments!