How to Identify Fresh Herbs
When you buy fresh herbs at the grocery or farmer’s market, the herb bunches are usually clearly labeled so you know exactly what you are buying. When you grow your own fresh herbs, generally you label the plant beds or you may have drawn a plot map so you know which plant is which. Many fresh herbs grow wild or have been planted in years past, so being able to identify the different herbs can be beneficial to your culinary experiences. Does this Spark an idea?
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Instructions
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Look at the leaves of the herb. An herb such as basil is easy to identify because it has such distinct deep green or purple leaves. Common lemon grass, because it resembles an onion top, is also easy to recognize.
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Use your nose. Many herbs have a scent that will immediately tell you what the plant is. Dill, oregano and cilantro, also known as coriander, can be identified by their smell. Think of pickles for dill, Italian cooking for oregano and salsa for cilantro.
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Taste the herb. Break off a tiny portion of the leaf and touch it to your tongue. Herbs such as rosemary, thyme and tarragon all have a flavor that is easily recognized by taste. Keep in mind that fresh herbs will have a stronger taste than dried.
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Flip through an herb book or herb based cookbook if you have still have problems identifying a particular herb. Not only will the book help you discover what herb it is, it will also give you tips on how to best use the herb in cooking.
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Tips & Warnings
Take the time on your next visit to a farmer’s market to familiarize yourself with the many types of fresh herbs on the market today.
Most herbs grow well in containers. Simply plant a few seeds in six inch pots and set them on a window sill in your kitchen. Replant as needed to keep a steady supply of your favorite fresh herbs year round.
Never eat any wild plant until you have identified it. Many wild growing plants are toxic to humans.
