Here’s To Herbs

Add lots of natural flavor to your meal.

If you want to add lots of natural flavor to your meals without too much heat, salt or spice, herbs are the way to go. The only way to familiarize yourself with their unique properties is to go out and give them a try. Here's a list of the top ten herbs to get you started.

Top 10 Herbs for the Home Cook

Thyme: The tiny oval-shaped leaves of the thyme plant are pinched away from its tough woody stems. It is often used in Italian and French cooking and its earthy, slightly mint flavor works well with chicken, beef, and pork, as in Smithfield's Roast Pork with Plum Sauce.

Rosemary: These spiky leaves look like short, dull pine needles. Their fragrance, which is piney and slightly lemony, is unmistakable. Rosemary is one of the strongest herbs. Use it with a light hand on potatoes, lamb, and pasta, and especially in French-inspired dishes like Smithfield's Smoked Sausage Skillet Cassoulet.

Oregano: This earthy-flavored herb is used around the world, but is most often associated with Italian, and Mexican, and Greek dishes, like Smithfield's Pork Gyro Sandwich. Oregano's soft round leaves must be pulled from their stems prior to cooking.

Dill: A feathery looking plant that tastes much stronger than it looks, dill has a pungent but sweet flavor. Dill pairs well with fish and hard-boiled eggs and is often used in Scandinavian and Eastern European cooking. Dill is also commonly found in pickled vegetables. Try it in Smithfield's Potato Broccoli and Ham Casserole.

Parsley: Once relegated to garnishing every "fancy" dish in America, parsley has a grassy, sometimes peppery flavor that adds brightness to recipes. Its presence is key in many Mediterranean dishes like Smithfield's Venetian Bacon and Bean Salad. When tossed with clams and mussels it offers a delightful complement to the natural flavor of the sea.

Cilantro: This thin, green leafy herb has a striking flavor. To retain that flavor, it is often added to recipes that are not cooked, or at the end of the cooking process. Cilantro is most often found in Mexican foods, but is very popular in Asian cuisine as well. It's great in Smithfield's Salsa Pork Chops.

Sage: The long soft oval leaf of the sage plant is too tough and bitter to be eaten raw. It's best chopped up and cooked into sauces or used in dry rubs or marinades for turkey or pork. In a traditional bread stuffing, sage pairs well with bacon and cornbread for a nice addition to the holiday table. You'll love it with the sweet taste of papaya in Smithfield's Sage Grilled Pork Chops with Roasted Papaya Butter.

Tarragon: The thin wispy leaf of the tarragon plant has a sweet licorice presence. To use it, pull the leaves off of the tougher stalk and coarsely chop. Tarragon is best added to the dish toward the end of cooking in order to retain its delicate flavor. It's often paired with seafood and chicken, and is also a particularly great seasoning for fresh tomato soup. It lends a subtle spiciness to Smithfield's Sweet and Spicy Pork Tenderloin.

Chives: This long, skinny grass-like herb is easy to use since there are no leaves to pick. Just snip the chives up into desired sizes and sprinkle them on. They impart a mild onion flavor without the bite and acidity of the potent bulb. Chives are a classic baked potato topper and go great in pasta and salads, such as Smithfield's Potato Salad with Bacon and Chives.

Storing Herbs

Herbs should last approximately five days wrapped in a damp paper towel and sealed in an airtight container. They may last a week and a half if you cut the tips off of the stems, place the entire bunch into a cup of water and cover the top with plastic wrap.

Dried herbs should be stored in an airtight container in a cool, dark place for no more than six months. The flavor of dried herbs is more concentrated than fresh, so avoid using them interchangeably. Fresh herbs may be served uncooked or cooked, while the essence of dried herbs is coaxed out with a little heat. If you must substitute, always start with a teaspoon of dried herbs for every tablespoon of fresh.

A great cold-weather potato salad.

I don't know about you, but I'm having a casserole day.

This pork roast recipe is great for your family or for guests and the easy ingredients are all things you can find in your house.

This stovetop version of the French country classic is hearty and sophisticated yet boasts ingredients that you probably have on hand.

This sophisticated but casual dish features flavors and familiar ingredients from the Mediterranean. It’s perfect served warm for supper on a cold winter’s night and equally fitting for a summer luncheon served at warm room temperature with fresh garlic bread.

Turn this popular flavor combination into bite-size appetizers with an Italian twist.

After preparing this recipe, try freezing any extra Papaya butter and serving later with other cuts of lean pork.

Tarragon gives this popular pork tenderloin its subtle spiciness. And for sweetness? A hint of honey (just a touch) makes the perfect counterpoint in this main course meal.

Amazing what a little jalapeno and some black and white beans can do. Team them up in a piquant sauce and serve on top of a fork-tender center cut pork chop. Good on the grill too.

A flavorful switch for a famous Greek favorite. Try lean thin-sliced pork on a pita with a generous spoonful of fresh yogurt dill sauce. Makes a great lunch and is hearty enough for dinner too.