Herb Garden

Professional chefs often find themselves being quizzed for culinary tips and hints from home cooks. One topic that seems to come up with regularity is herbs. How do I know which one to use? How do I know how much to use? If I don't have fresh can I substitute dried...... and so on. Here's some quick notes and references:

What's the difference between herbs and spices?
The essential difference between an herb and a spice is where it is obtained from on a plant. Herbs usually come from the flower or leafy part of a plant. Spices can be obtained from seeds, fruits, roots, bark, or some other vegetative substance.

Can I substitute dried herbs for fresh?
If the recipe is going to be cooked or if the herb will be exposed to moisture for a stretch of time, then sure, if you have to. The general rule of thumb is 1 to 3, meaning for example 1 teaspoon dried herb to replace 3 teaspoons (or 1 Tablespoon) fresh herb. Remember that dried herbs and spices lose strength over time, so use your own judgement.

Also, some herbs tend to dry more successfully than others. Dried Basil and Oregano can be used pretty successfully is tomato sauces & soups. Dried Bay Leaf is sometimes preferred to fresh. Dried Dill can also be reconstituted in cream sauces or dips with success. However Dried Parsley and Rosemary are pretty much useless. Parsley being so insipid as to be flavorless, Rosemary so harsh that the smallest pinch can overwhelm whatever it is in.

How do I know which one to use?
Well, experience is the best teacher here, but there are some guidelines. Herbs can be classified as either tender or hard leaf . Tender being parsley, basil, tarragon, chive, oregano, marjoram, thyme, etc. Hard leaf herbs are rosemary, bay leaf, lemongrass, etc.
In general, tender leaf herbs should be used either raw or added during the last few minutes of cooking. Hard leaf herbs need longer cooking to really release their flavors. In some cases, like bay leaf, lime leaf and lemongrass, the herbs are removed before serving and not consumed.
Here are some classic combinations:
Basil - Tomato, Eggplant, Zucchini, Feta, Pasta, Vinaigrettes, Corn, Roasted Peppers
Chives - Eggs, Chicken, Fish, Cream, Asparagus, Shellfish, Vegetable Salads
Cilantro - Latin and Southwest Asian Cuisines, Tomatoes, Beans, Corn
Dill - Eggs, Poultry, Cream, Beets, Shellfish, Vegetable Salads
Marjoram - Fish, Carrots, Parsnips, Winter Squash, Roasted Vegetables
Mint - Tomato, Feta, Sweets, Lamb, Fruits
Oregano - Tomatoes, Beans, Zucchini, Vinaigrettes, Lamb
Rosemary - Roasted or Grilled Vegetables, Winter Squash, Red Meats, Game, Bread
Sage - Poultry, Veal, Beans
Tarragon - Tomato, Soft Cheeses, Eggs, Asparagus, Beef, Chicken, Fish, Vinaigrettes, Shellfish
Thyme - Red Meats, Poultry, Beans, Onions, Beans

Without a doubt, the best way to learn about using herbs is to just experiment with them. Read recipes, read menus, and set up an herb garden.
If you are an urban chef like us, it's very easy to set up a window garden as long as you get 5 or more hours of sun. We use discarded ceramic tea pots we find tossed out or at stoop sales. Just put in 1/2 " of gravel or broken pottery in the bottom of the tea pot, fill with potting soil and sow seeds or a small plant and remember to water it. Thyme, Rosemary, Oregano and Marjoram can grow year round if well tended. Basil, Parsley, Cilantro and Chives will die after harvesting and should be replanted to maintain a steady supply .