fresh herbs

Guide to

Fresh Herbs

Fresh, buttery, citrusy, and grass-like with hints of anise flavor. Pairs well with fish, eggs, zucchini, beets, and spinach. A member of the celery family. Chew to ward off bad breath.

Also known as sweet marjoram. Similar in flavor to oregano but milder. Fresh, woody, citrusy, and floral. Sweet and slightly sharp. Use in braises and stews. Add fresh to vegetable dishes. Pair with tomatoes and pizzas.

Highly aromatic, pungent, bittersweet, floral. Notes of licorice and vanilla. Used often in pickling, relishes, and mustards. Best with fish, meat, chicken, cheese, and eggs. Use in salad dressings and sauces.

Closely related to basil and often used together. Strong, spicy, peppery, sweet, and sour. Infuse in oils for vinaigrettes and marinades. Also pairs well with garlic, onion, and thyme. Also known as Italian basil or sweet basil. Closely related to oregano and often used together. Balanced between sweet and savory. Minty, peppery, robust, pungent and tender.

Herbaceous, woody perennial from the mint family. Antimicrobial and antiseptic, this herb is earthy and minty with a slight lemon flavor. Pairs well with corn, beans, tomato sauces, and soups.

Also known as green coriander, Chinese parsley, Mexican parsley, or dhania. Bright, tangy, citrusy, sweet, peppery, complex. Used in Indian, Mexican, and Vietnamese cuisines.

To order fresh herbs, contact the AMC Pepper Department at pepper@amarano.com or 773.321.7520.

know? DID YOU

The best way to store fresh herbs is to wrap the stems in a damp paper towel and then place in a plastic container or wrap in plastic wrap before refrigerating.

When cooking, most fresh herbs should be added to a dish shortly before cooking is finished to preserve the flavor.

Also known as garden mint or common mint. It contains a smaller amount of menthol than peppermint, so it is less minty and more herbaceous. Pairs well with artichoke, cucumber, limes, raspberries, and strawberries.

Delicate, mild, yet distinct flavor. Pairs well with fish, potatoes, and a variety of cheeses. Use in sauces, salads, or mix with butter. Great as a garnish.

Minty, peppery, woody, lemony, and aromatic. Pairs well with bell peppers, cabbage, eggplant, peas, potatoes, tomatoes, garlic, root vegetables, and more...

Also known as French parsley. Delicate and subtle. Best when eaten raw. Used with parsley, tarragon, and chives in classic French cooking.

Stronger and sturdier with a completely different flavor than its Italian cousin. Bold, strong, spicy, anise-flavored. Can be used fresh but also stands up well to extended cooking. Use in stir frys and curries.

Earthy, minty, with light pine, pepper,and citrus notes. Intense and bold. Works well with heavy, robust recipes like sausages, stuffing, and pasta. Sage can be added earlier in the cooking process because of its strong flavor and aroma.

Clean, peppery, subtle, herbaceous, mildly bitter. Not only a garnish, parsley can emphasize other flavors in a recipe. Extremely versatile.