Basil

The Greeks call her the queen of the kitchen. There are many varieties.

  • Aroma and Flavor: very aromatic.
  • Uses: tomatoes, spaghetti sauce, pesto, fish, soups, stews, chicken, salads, eggs, and rice.

Chives

It is from the onion family.

  • Aroma and Flavor: oniony but delicate.

  • Uses: to add at the end of the preparation of eggs, salads, soups or sauces.

Cilantro Leaves

Although originally from the East, in the Caribbean it is one of the most widely used herbs and you can find it even in soups.

  • Aroma and Flavor: aromatic, strong and very pleasant.

  • Uses: stews, soups, vegetables, salad, chicken, grains, dips.

Dill

It is said that it comes from the Mediterranean region and is a family of parsley.

  • Aroma and Flavor: soft and aromatic.
  • Uses: sauces, seafood, tomato-based sauces, mustard, salmon, pickles and beef.

Tarragon

  • Aroma and Flavor: it is an aniseed aromatic herb.
  • Uses: tortillas, fish, chicken, mustard sauces, salad dressing.

Parsley

  • Aroma and Flavor: perfumed and aromatic smell.

  • Uses: soups, meats, chicken, fish and rice.

Culantro

Original from America and the Caribbean Islands.

  • Aroma and Flavor: very strong and perfumed. Because of its strong flavor there is a saying that says: Coriander is good but not so good!

  • Uses: one of the most important ingredients in stir-fry and is used in soups, rice dishes, stews.

Rosemary

  • Aroma and Flavor: strong and highly perfumed.

  • Uses: meat, lamb, beef, pork, chicken, tomato sauce, breads, stews, pizzas.

Sage

  • Aroma and flavor: strong and perfumed.

  • Uses: chicken, poultry, meat, sausages, sauces and salads.

Thyme

  • Aroma and flavor: intense but very pleasant and similar to oregano.

  • Uses: soups, vegetables, tomato-based sauce, roast meats, breads and sauces.

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