Thanks for this. We see so many chefs use herbs, but rarely do we see something that tells us why this herb and not that one. I would like to see you expand on this with a video on dried herbs and spices. Of course fresh is often best, but lets face it, we all use dried at least at times.
I am surprised by how often I use lavender of all things. A housemate bought some for tea, and I smelled it and knew it belonged in the stew I was working on. It's also fantastic in small amounts in white sauce and most cheese sauces. But these 12 are so very strong as the basics, and it was fun to see your thoughts on their effects! Thanks for the lovely videos.
This is an awesome video! The more understanding people have of herbs, the better their everyday cooking is! I recently started using fresh herbs daily and it has made my meals go from being everyday cooking to exquisite meals! Sometimes simple can make such a difference! Thank you for this video that makes herbs more approachable for a home cook. Chives in scrambled eggs and tons of thyme in French onion soup are my favorite!
Thank you, I really need this education. Except for mint, chive and bay leaves, all of them smells pretty much same to me. In my cooking, I will add dried thyme/Rosemary/coriander/parsley all together since more is better wrong! 😁 newbie in western cooking... actually, a newbie in any cooking
For me herbs as well as spices are the key to being able to cook well. Anyone can grow (a few) of them no matter where they live, and you they add SO much to your cooking.
Love your videos, Alex! I use a lot of herbs, mostly from my own garden, and I either grow or have grown all these you list here. I also like using fruit with pork or chicken, less frequently with fish or beef. I have used apricots, but I used sweeter spices, such as cinnamon, nutmeg, mace, cardamom, cloves, etc. But your info at 5:27 inspired my very delicious lunch: Rosemary Apricot Pork Chops. I browned the chops in bacon drippings; topped them with slices of apricot; added crushed garlic cloves, rosemary, and thyme; poured coconut milk around and between the chops; and braised them in the oven. Back on the stovetop, I removed the chops and reduced the sauce by half. Turned out great. Thanks for the inspiration!
What many people don't know about is a type of basil known as African Blue Basil. It looks closer to Thai basil than common basil, but it smells BRILLIANT. It has the rich flavour of normal basil, but it also has a hint of mint to it that adds to the richness of the dish. If you grow the plant, you can eat it after it flowers (unlike common basil). In fact, you can eat its flowers too! It tastes similar, but milder.
There are "Bohnenkraut"(savory, wouldn't cook green beens without it) and "Liebstöckel"( lovage) , also called "Maggikraut" in German, great in beef stock, any veg soup, potatoes and salads. And what about "Kerbel" ( chervil)? I use it at Easter time for soup especially, but also for the famous Green Sauce. Very informative and charming videos you make, thank you, dear Alex!
My favourite herb missed here is marjoram, oregano's gentler sister. In fact, I often substitute marjoram for oregano, enjoying its subtler flavour. Its delicate taste wonderfully enhances egg dishes. PS__I LOVE your show Alex. My fav episode is the French cheese board. I like how you left your kitchen to source the cheeses. It made for a really dynamic show. Also, next time I'm in Paris, I plan on trying some of your restaurant/café recommendations. I'm in search of the perfect almond croissant!
Bonjour Alex, this video is great for learning herbs! Please make a similar video on cheese! J'aime beaucoup ton videos. Bon courage et merci beaucoup..
Very nice video! I'm a big fan of dried and fresh herbs. I always have at least some beautiful basil waiting to go on caprese salad or pizza. You are very sweet to answer most peoples' comments. I'm looking forward to your segment on spices!
Cummin ???? In Mexico we also have epazote ! When you try this you will love it! It goes great with cheese and also pork and beens, I love your channel dude!
I'm happy I found this video. Thank you very much. If you haven't tried it, you should taste tomato leaves for pesto or even salads and sauces. They smell wonderful, even more than tomatoes itself. Greetings from Argentina!
I found a chocolate mint plant! And it really does taste of chocolate and mint! In the US, sage is permanently tied to Thanksgiving, with stuffing/dressing seasoned with sage. I do use most of these herbs already, and love trying to identify them in foods I eat away from home.
I want to add that from experience you should remove bay leaves after cooking, biting on a leaf is not always nice and they are quite tough to chew on (correct me if I'm wrong). Great vid Monsieur French Guy!
That is a great summary for herbs Alex! Yes! French Tarragon = the BEST tarragon. :) Also, some culinary herbs are used for medicinal purposes such as fennel, mint, oregano, lemongrass, ginger root, and more.
Most of these are quite easy to grow and some should be grouped in the same pot as companion plants. In my northeastern NY climate, I bring the Bay leaf and Rosemary inside for winter. Dry and freeze cuttings of the rest, since you never know the age and quality of the market stuff. I seek out recipes that use the herbs I grow. Persillade for parsley. Pesto is basil. Sage and brown butter sauce. Lots more.
***** Yeah, me too, I love marjoram :-) And yeah, you're right - it comes from celery family - it looks like a celery leaves, and when you use it in a dried form, it has a really strong flavor. We use it to cook polish chicken soup - it's an aphrodisiac... some people say... :-)
I looove dill! Especially with some greek yogurt, smoked salmon and black peppers! I'm drooling already! Also I use dried turmeric in almost every dish! It has great antioxidant and anticancer properties especially when combined with black peppers!
I loved all of your examples of herbs! I was wondering if perhaps sometime we could see your version of a French cassoulet? Love your channel and I can't wait for your cookbook announcement!
Danielle Fisher Hey Danielle ! A french cassoulet will definitely come to my channel (eventually). The cookbook is taking a long time, cause I really want it to be up to my standards.
i love oregano, specifically dried mexican oregano. it just seems more flavorful so a little goes a long way and i use it in almost every dish. if i don't have it, which doesn't happen often, i substitute dried italian herbs. i love to use it fresh too on lamb roasts with garlic, pepper, salt and olive oil crushed up in a paste. i don't have lamb roast often as lamb is expensive in the U.S., so i usually get fresh oregano instead of using my staple dried oregano as lamb tends to be a holiday splurge dish.
its what puerto ricans put on their pork roasts for christmas. my mom puts it on the day before and leaves it in the fridge. whole fridge smells like garlic. and i'm not only okay with that, i love it!
Super useful video! Actually in a lot of Asian cuisines we have a slightly different species of chives that we use that is literally translated to "garlic chives" and go figure the garlic flavor is much more pronounced. The leaves are much thinner and very long, and their stems are quite tough. It's used in foods like dumplings or famous in Korean cuisine (such as pajeon--i probably spelled that wrong, which is essentially a flour based pancake with the garlic chives). If you can get a hold of it its really best used when cooked with meats or lots of other savory dishes (not as versatile as folding the usual chive in eggs), but can also be used in a variety of marinades or Asian dipping sauces :)
I would definitely add "majoran" or marjoram as it's known in English speaking countries... Coriander and dill are herbs that don't agree with me but I will eat parsley as salad leaves....0.o I don't think I ever eaten anything flavoured with tarragon. You could show us some ...
Mirka utilka Tarragon ? Okay then, best stuff for a first one would be : Chicken breast, fried in butter and onions and mushrooms. Then splash of white wine. Then splash of cream and tbsp of mustard. Sprinkle fresh tarragon on finished plates. Heaven.
Oh bummer, just roasted the chicken and I have all the ingredients but the tarragon , will try next when cooking the chicken. Thank you! Cmuck(x) cmuck(x)
Ups, forgot to ask: what would you serve it with? Rice or potatoes both soak up creamy sauces nicely..or maybe pasta I don't know. I really like rice with simple roasted chicken and some fruit compote (peaches/pears are my favourites since childhood) and all that fatty-but -yummy-juice over the rice #salivating
well-covered topic, Alex:) I'd add marjoram on the list. I prefer to use it fresh in salads, I find it distinctively aromatic and somehow floral/levander-like. Cheers
Thanks for these amazing cooking videos. Can you show us what kind of dry herbs you used in many of your videos (like your French bourguignon, beef stew etc.), and how to get/make them?
The Street Fighter sounds made this video POP ! ! ! It was hilarious for the Latin cuisine sound to just be the losing moan. Thinking about it, there aren't any South American Street Fighters. However, Vega (English) / Balrog (Japanese) is from Spain which may or may not have worked. Certainly worth a thumbs up like.
Nice video again,thank you, made my day! :) I'm using the same herbs, and some other stuff: marjoram, lavender leaves (little) sometimes..it goes great with rosemary for oven baked (?) potato. ( I'm having some difficulties with english, but I hope you understand..:D )
Nice video. I think people should use more herbs like that instead of only seasoning their food with too much salt and pepper. Unfortunately most of the people living in industrial countries don't know anything about them. Since I'm greek I grew up using basel, oregano and bay leaves in nearly every dish but for most of the people living here in Germany it's something really uncommon...
The problem is that the supermarkets overhere (in Holland, maybe the same for Germany) only sell fresh herbs in small quantities for a very high price. I think that is why many people use the dried herbs instead, which sometimes do not taste like the fresh product at all. Dried parsley smells like those dried flakes of fish food you can buy in pet stores to feed the fish in your aquarium. (never dared to try it in my dishes, or tasted fishfood, so couldn't tell you if it also tastes like fish food). Turkish supermarkets usually sell fresh coriander and parsley for a decent price though, I usually go there to buy my herbs.
This is fantastic - thank you! I've always found it hard to pair herbs and foods, especially coming from a family where the only kind of herb is "mixed"... :( Perhaps a perfect counterpart would be a video on spices?
Lovely vid! In my opinion tarragon is killer when combined with lemon/garlic/white wine and beef and mint goes great with feta/onion/raisins (I use them all in a couscous salad I make). Both killer combinations, you should give them a try :)
I use Parsley in pretty much everything I cook but I have to say that Rosemary is my favourite, I love it with Pork and on an Italian Focaccia! Yumm :D Leo
I love tarragon in chicken salad,alfredo sauce,and sometimes I'll pair it with parmesan when making chicken gravy. (would it still be a gravy or cheese sauce?)Sage and parmesan in hash browns...And rosemary on turkey is amazing. after discovering herbs,I'm really interested in learning about more of them.
you may be forgot about za'atar - middle eastern herb\spice(used often in it's dried form) its very fragrant and goes perfect along with bread (especially pita bread) hummus and strained yogurt (also known as greek yogurt or labaneh)
***** oh sorry. Here in Israel it is so common spice. We even have some certain herb that is called za'atar (actually I should check this ,because maybe you are right and it is indeed a kind of oregano) though I warmly recommend you to use this spice combined with the foods i mentioned earlier :)
Lemon Balm is a herb that I found takes no effort at all to grow, I use it any place I use Lemon zest and want even more lemon. Cardamom is the herb of the fall (you know like now unless you read this in the future) the main component of Chi it tastes like Christmas... just trust me it does.
Ohhh je vous adore ! Merci pour ces infos :) Dans la cuisine Algérienne de ma région, nous utilisons surtout la coriandre, le persil, la menthe et les feuilles de lauriers :)
***** Le nord - centre entre Alger et Béjaia (ma mère est de Béjaia). Au fait, les herbes sont indispensables à la cuisine que ma mère m'a apprise ( je n'ose pas dire Algérienne, l'Algérie est un très grand pays, aux habitudes culinaires diverses) nous associons la coriandre au plats à sauce rouge et le persil au plats à sauce blanche, et comme vous avez décris la menthe pour rafraîchir des plats qui peuvent être un peu gras et les feuilles de laurier dans du slow cooking (enfin presque tout nos plats sont slow lol) Bien à vous
Salut, alex! i love this, so useful. Coriander is my favorite, maybe because I'm mexican... :P everytime i have to cook beans (dry beans) i put them in the slow cooker with half an onion and a big bunch of fresh coriander for a few hours. They turn out wonderful, I'm sure that would work with lentils too. coucou du mexique!
anidubidumdum Love coriander and beans. SO perfect ! But usually, I won't add the leaves in with the beans. I would add the strokes, finely chopped. And a handful of leaves just before serving.
C'est bien que tu présentes des utilisations et combinaisons appropriées pour chaque herbe... Les autres channels ne font que décrire comment apprêter les herbes!
Love your videos Alex & thanks for this one, you've inspired some new flavour combinations for me so thank you :) One of the herbs I love is lemongrass it has such a fresh aroma.
I love this! I was just watering my basil and parsley and saw this video! I think the same thing every time I used my dried oregano. Haha! Oregano smells like pizza..and that produces happy thoughts :) Keep the videos coming Chef!!! Loves of good vibes from San Diego, California!!
it just makes me happy that over half these are in my garden
smdmofo still?
sana ol
no ones asking
Apart from loving your videos, I love that kindness that come through every single time you make a video. You seem a very nice person.:)
i agreeee
Thanks for this. We see so many chefs use herbs, but rarely do we see something that tells us why this herb and not that one. I would like to see you expand on this with a video on dried herbs and spices. Of course fresh is often best, but lets face it, we all use dried at least at times.
CorneliusSneedley :) Use dried herbs with same ingredients that were mentioned in the video. And spices will come in a video, eventually
I am surprised by how often I use lavender of all things.
A housemate bought some for tea, and I smelled it and knew it belonged in the stew I was working on. It's also fantastic in small amounts in white sauce and most cheese sauces.
But these 12 are so very strong as the basics, and it was fun to see your thoughts on their effects!
Thanks for the lovely videos.
this is a thymeless classic.
This is an awesome video! The more understanding people have of herbs, the better their everyday cooking is! I recently started using fresh herbs daily and it has made my meals go from being everyday cooking to exquisite meals! Sometimes simple can make such a difference! Thank you for this video that makes herbs more approachable for a home cook. Chives in scrambled eggs and tons of thyme in French onion soup are my favorite!
saltypirate1 Chives in scrambled eggs. Love affair.
Thank you, I really need this education. Except for mint, chive and bay leaves, all of them smells pretty much same to me. In my cooking, I will add dried thyme/Rosemary/coriander/parsley all together since more is better wrong! 😁 newbie in western cooking... actually, a newbie in any cooking
i feel sorry for people who cant eat cilantro, hispanic and middle eastern dishes are both heavy on it and are my favorites.
Fageta Boutit I feel a bit sorry for them too.
I'm one of them too. It can actually make me retch if it catches me off guard.
It tastes like soap to me, but I eat it anyway since my dad likes to cook with it.
*Binging with Babish has left the chat.*
On top of the fact that cilantro is a heavy metal chelating herb. It help the body get rid of aluminum & 🤔?🤔😶?
Would be fun to do a '12 days of herb' special, showcasing each herb in a dish. Love your vids as always.
Bay leaf is one of THE MOST USED herb in the Palestinian kitchen... it's spectacular with beef.
Eat pork
Bay leaf is also great with seafood
Tarragon is especially good with shrimp dishes
I absolutely love lemon verbena Great for salad, fish or chicken.I crush the leaves and add to my lemonade or infuse into my water Try it!
The best Herb analysis I have seen on TH-cam. Merci Alex.
For me herbs as well as spices are the key to being able to cook well. Anyone can grow (a few) of them no matter where they live, and you they add SO much to your cooking.
Parsley, sage, rosemary and thyme gravy screams Christmas to me.
Love your videos, Alex! I use a lot of herbs, mostly from my own garden, and I either grow or have grown all these you list here. I also like using fruit with pork or chicken, less frequently with fish or beef. I have used apricots, but I used sweeter spices, such as cinnamon, nutmeg, mace, cardamom, cloves, etc. But your info at 5:27 inspired my very delicious lunch: Rosemary Apricot Pork Chops. I browned the chops in bacon drippings; topped them with slices of apricot; added crushed garlic cloves, rosemary, and thyme; poured coconut milk around and between the chops; and braised them in the oven. Back on the stovetop, I removed the chops and reduced the sauce by half. Turned out great. Thanks for the inspiration!
What many people don't know about is a type of basil known as African Blue Basil. It looks closer to Thai basil than common basil, but it smells BRILLIANT. It has the rich flavour of normal basil, but it also has a hint of mint to it that adds to the richness of the dish. If you grow the plant, you can eat it after it flowers (unlike common basil). In fact, you can eat its flowers too! It tastes similar, but milder.
Don't forget good old fennel. It is one of my favourites, fresh, ground or the seeds are all beautiful to cook with. Great video thanks.
There are "Bohnenkraut"(savory, wouldn't cook green beens without it) and "Liebstöckel"( lovage) , also called "Maggikraut" in German, great in beef stock, any veg soup, potatoes and salads. And what about "Kerbel" ( chervil)? I use it at Easter time for soup especially, but also for the famous Green Sauce.
Very informative and charming videos you make, thank you, dear Alex!
Summer savory is one of my go to's. Great for poultry and game but I use it on everything.
This video was 10 times better because he is french
He has one of the best French accents I've heard.
@@itsmeganaimee Right?
agreed😂💜
It is hard to understand for me ¬¬
Alex is really from Boston.
doing a short course on culinary training very grateful for your help
I also feel the same way.. I feel like a star chef whenever I use basil in cooking. :)
My favourite herb missed here is marjoram, oregano's gentler sister. In fact, I often substitute marjoram for oregano, enjoying its subtler flavour. Its delicate taste wonderfully enhances egg dishes. PS__I LOVE your show Alex. My fav episode is the French cheese board. I like how you left your kitchen to source the cheeses. It made for a really dynamic show. Also, next time I'm in Paris, I plan on trying some of your restaurant/café recommendations. I'm in search of the perfect almond croissant!
Love you for that. Enjoy Paris :)
Bisous, Alex. Continuez à briller !
Bonjour Alex, this video is great for learning herbs! Please make a similar video on cheese! J'aime beaucoup ton videos. Bon courage et merci beaucoup..
Very nice video! I'm a big fan of dried and fresh herbs. I always have at least some beautiful basil waiting to go on caprese salad or pizza. You are very sweet to answer most peoples' comments. I'm looking forward to your segment on spices!
Cummin ????
In Mexico we also have epazote !
When you try this you will love it! It goes great with cheese and also pork and beens, I love your channel dude!
I love the way you talk about food so passionately!
Kelly Wang It really does passionate me. :)
Creamed rabbit stew and tarragon....the herb with no explanation. Superb.
Thank you ,great job.
I'm happy I found this video. Thank you very much. If you haven't tried it, you should taste tomato leaves for pesto or even salads and sauces. They smell wonderful, even more than tomatoes itself. Greetings from Argentina!
I found a chocolate mint plant! And it really does taste of chocolate and mint!
In the US, sage is permanently tied to Thanksgiving, with stuffing/dressing seasoned with sage.
I do use most of these herbs already, and love trying to identify them in foods I eat away from home.
bcgrote Great ! Always good to try to identify tastes, makes the palet sharper :)
I just found you a couple days ago, and you have quickly become my favorite Cooking Channel! :)
I really just love your videos! Quirky, informational, fun.. and scrumptuous! Thanks for sharing :)
Lara May Welcome on board !
Bit bitter, bita bitte, pizza pizza. That was great. Thanks for the video
I want to add that from experience you should remove bay leaves after cooking, biting on a leaf is not always nice and they are quite tough to chew on (correct me if I'm wrong). Great vid Monsieur French Guy!
Dylan Laws Honestly, I am just too lazy to remove them. If someone ever bites into it, then he'll be lucky for the year ( i guess )
That is a great summary for herbs Alex! Yes! French Tarragon = the BEST tarragon. :)
Also, some culinary herbs are used for medicinal purposes such as fennel, mint, oregano, lemongrass, ginger root, and more.
Rainbow Gardens Yes ! Absolutely love those herbs too !
Rainbow Gardens O
Most of these are quite easy to grow and some should be grouped in the same pot as companion plants. In my northeastern NY climate, I bring the Bay leaf and Rosemary inside for winter. Dry and freeze cuttings of the rest, since you never know the age and quality of the market stuff. I seek out recipes that use the herbs I grow. Persillade for parsley. Pesto is basil. Sage and brown butter sauce. Lots more.
"When you break a bay leaf it smells like coca colla" that was so funny :D
This was great! I'd love a video talking about dried herbs and where to use them too, I always end up chucking everything in!
janejessie Dried herbs are great. Very handy and yet quite powerful as well.
Also, basically, you can use these advices for dried herbs as well.
Definitely plus marjoram and lovage :) Great video :)
Paulina Bukowiecka Love marjoram, but never tried any lovage. It seems to be like celery leaves right ?
***** Yeah, me too, I love marjoram :-) And yeah, you're right - it comes from celery family - it looks like a celery leaves, and when you use it in a dried form, it has a really strong flavor. We use it to cook polish chicken soup - it's an aphrodisiac... some people say... :-)
Good info. Many of them can be grown in a home kitchen windowsill year 'round.
Add celery and lovage to your list as well.
I'm always looking a video like this.
Its a great video which i think is underated in cooking at home.
I looove dill! Especially with some greek yogurt, smoked salmon and black peppers! I'm drooling already!
Also I use dried turmeric in almost every dish! It has great antioxidant and anticancer properties especially when combined with black peppers!
Clementine Blanche Tyler Turmeric for the win !
I loved all of your examples of herbs! I was wondering if perhaps sometime we could see your version of a French cassoulet? Love your channel and I can't wait for your cookbook announcement!
Danielle Fisher Hey Danielle ! A french cassoulet will definitely come to my channel (eventually). The cookbook is taking a long time, cause I really want it to be up to my standards.
Fresh dill smells like summer =) Great video, very interesting as always
Homyasusina Funny you said that, cause to me it smells like winter.
Merci, I lived near Bethune many years ago, and fell in love with the French Cuisine. I live now in Northeast Tennessee. A bientot!
This might be my favourite video so far, so insightful and creative as always! You never fail to make me laugh Alex, keep up the good work
Pure Bliss Thanks :) That's my job right there
Thanks for sharing your experience. Cool Vid....
Great job
i love oregano, specifically dried mexican oregano. it just seems more flavorful so a little goes a long way and i use it in almost every dish. if i don't have it, which doesn't happen often, i substitute dried italian herbs. i love to use it fresh too on lamb roasts with garlic, pepper, salt and olive oil crushed up in a paste. i don't have lamb roast often as lamb is expensive in the U.S., so i usually get fresh oregano instead of using my staple dried oregano as lamb tends to be a holiday splurge dish.
Dreamy Elf Looks absolutely gorgeous. The paste really seems tasty
its what puerto ricans put on their pork roasts for christmas. my mom puts it on the day before and leaves it in the fridge. whole fridge smells like garlic. and i'm not only okay with that, i love it!
Super useful video! Actually in a lot of Asian cuisines we have a slightly different species of chives that we use that is literally translated to "garlic chives" and go figure the garlic flavor is much more pronounced. The leaves are much thinner and very long, and their stems are quite tough. It's used in foods like dumplings or famous in Korean cuisine (such as pajeon--i probably spelled that wrong, which is essentially a flour based pancake with the garlic chives). If you can get a hold of it its really best used when cooked with meats or lots of other savory dishes (not as versatile as folding the usual chive in eggs), but can also be used in a variety of marinades or Asian dipping sauces :)
Emaline L. I think I used that stuff. It's called Thai Chive here in France. Long and tough, with a stronger garlicky flavor
well the leaves are actually pretty tender and pliable, but the stems towards the bottom are really fibrous :) Nice! I'm glad you have access to it
I would definitely add "majoran" or marjoram as it's known in English speaking countries... Coriander and dill are herbs that don't agree with me but I will eat parsley as salad leaves....0.o I don't think I ever eaten anything flavoured with tarragon. You could show us
some ...
Mirka utilka Share that opinion about Marjoram
Mirka utilka Tarragon ? Okay then, best stuff for a first one would be :
Chicken breast, fried in butter and onions and mushrooms. Then splash of white wine. Then splash of cream and tbsp of mustard. Sprinkle fresh tarragon on finished plates. Heaven.
Oh bummer, just roasted the chicken and I have all the ingredients but the tarragon , will try next when cooking the chicken. Thank you! Cmuck(x) cmuck(x)
Ups, forgot to ask: what would you serve it with? Rice or potatoes both soak up creamy sauces nicely..or maybe pasta I don't know. I really like rice with simple roasted chicken and some fruit compote (peaches/pears are my favourites since childhood) and all that fatty-but -yummy-juice over the rice #salivating
If you've ever had a proper sauce bearnaise then you've had tarragon; it's essential and unforgettable.
Coriander may be in the original cocacola drink recipe. It was in a newspaper article about 1930s. This was on NPR National Public Radio.
Thank you Alex!!JESUS LOVES YOU!!! From the Philippines...
Short, sweet, funny, informative. Thanks!
Fresh leafs of garlic taste very delicious.. I also dry them and use fried on spicy dishes
I love it my friend "Herbs are one of the best allies of your cooking journey" Nice video Alex :)
Danny McCubbin Thanks mate !
Alex, I would also add Chervil although very hard to find in Usa, it is a wonderful herb.
Johanan Farrington #agree #somuch
Curly and thick French accent is really something to watch, besides the great info and tips featured in this video. Mercy bien.
Citronmeliss in Swedish, lemon balm, it is a very delicate type of mint with a very citrusy flavour.
very useful, i always felt shy about my lack of knowledge on this
well-covered topic, Alex:) I'd add marjoram on the list. I prefer to use it fresh in salads, I find it distinctively aromatic and somehow floral/levander-like. Cheers
cd Marjoram rocks. It's tasty and quite powerful, maybe yes a bit "lavendery" :)
You are great. More and more I like your videos.
Today I will use your tips for cooking with sous vide.
Regards from Spain.
NoMoLaReCoGeR Go for it !
Bay leaf for me, as a russian, smells like pelmeni - russian raviolli, you can say))) we always add it to the water if we cook pelmeni
Thanks a lot God bless you and your family too, take care of yourself and your family too,
Thanks for these amazing cooking videos. Can you show us what kind of dry herbs you used in many of your videos (like your French bourguignon, beef stew etc.), and how to get/make them?
The Street Fighter sounds made this video POP ! ! !
It was hilarious for the Latin cuisine sound to just be the losing moan.
Thinking about it, there aren't any South American Street Fighters.
However, Vega (English) / Balrog (Japanese) is from Spain which may or may not have worked.
Certainly worth a thumbs up like.
Nice video again,thank you, made my day! :) I'm using the same herbs, and some other stuff: marjoram, lavender leaves (little) sometimes..it goes great with rosemary for oven baked (?) potato. ( I'm having some difficulties with english, but I hope you understand..:D )
Nice video. I think people should use more herbs like that instead of only seasoning their food with too much salt and pepper. Unfortunately most of the people living in industrial countries don't know anything about them. Since I'm greek I grew up using basel, oregano and bay leaves in nearly every dish but for most of the people living here in Germany it's something really uncommon...
Drell Lou Greece knows its herbs for sure !
The problem is that the supermarkets overhere (in Holland, maybe the same for Germany) only sell fresh herbs in small quantities for a very high price.
I think that is why many people use the dried herbs instead, which sometimes do not taste like the fresh product at all. Dried parsley smells like those dried flakes of fish food you can buy in pet stores to feed the fish in your aquarium. (never dared to try it in my dishes, or tasted fishfood, so couldn't tell you if it also tastes like fish food).
Turkish supermarkets usually sell fresh coriander and parsley for a decent price though, I usually go there to buy my herbs.
This is fantastic - thank you! I've always found it hard to pair herbs and foods, especially coming from a family where the only kind of herb is "mixed"... :( Perhaps a perfect counterpart would be a video on spices?
If I could have your voice narrate every time I cook, I would die as happy man. "....he then proceeded to put in the podadoes". lol
Jimmylqd That would be great fun. I still have to figure out how to multiply myself to do it for everyone :)
Excellent!
very interesting idea)) Can you make a list of spices that everybody must have in their kitchen?))
Анастасия Мартюшова There is a video coming about spices eventually. I know it could be really useful as well. Thanks :)
Can you make a video about the basics of making stocks/broths out of chicken, beef, veg?
Lovely vid! In my opinion tarragon is killer when combined with lemon/garlic/white wine and beef and mint goes great with feta/onion/raisins (I use them all in a couscous salad I make). Both killer combinations, you should give them a try :)
yemmeth Already love those combinations ! :)
This was a great intro for me. Thanks! :)
My favorite herb is thyme. So delicious and versatile!
Gabriele Pumo I know ! Thyme just rules
My favourite herb is definitely lovage. Most important ingredient in potato salad. Yes, even more important than potatoes :P
You forgot marjoram :) It is the best herb I ever used in the Kitchen
I use Parsley in pretty much everything I cook but I have to say that Rosemary is my favourite, I love it with Pork and on an Italian Focaccia! Yumm :D
Leo
Leo and Sanda Rosemary, Pork and Italian Focaccia ? *drool* I'm just starving now.
Browned butter and save are my guilty pleasure. On EVERYTHING :)
I love tarragon in chicken salad,alfredo sauce,and sometimes I'll pair it with parmesan when making chicken gravy. (would it still be a gravy or cheese sauce?)Sage and parmesan in hash browns...And rosemary on turkey is amazing.
after discovering herbs,I'm really interested in learning about more of them.
Great video! I'm starting an herb garden it the spring any other suggestions?
Awesome! Sage is extremely underrated! #agree
***** #Sagepower #sageaddict #voteforsage
*****
#sageempowered #sageaddicted #votedforsage
Nice to have a guide for herbs and foods to put them with! Still hate chives though
Ambidetrous Doughnuts We all gotta live with ingredients we love / hate. It's a fascinating subject for me.
you may be forgot about za'atar - middle eastern herb\spice(used often in it's dried form) its very fragrant and goes perfect along with bread (especially pita bread) hummus and strained yogurt (also known as greek yogurt or labaneh)
pavel penshin Didn't forgot about Za'atar cause it's basically a combination of Oregano, Thyme and Savory with a few spices :)
***** oh sorry. Here in Israel it is so common spice. We even have some certain herb that is called za'atar (actually I should check this ,because maybe you are right and it is indeed a kind of oregano) though I warmly recommend you to use this spice combined with the foods i mentioned earlier :)
Lemon Balm is a herb that I found takes no effort at all to grow, I use it any place I use Lemon zest and want even more lemon. Cardamom is the herb of the fall (you know like now unless you read this in the future) the main component of Chi it tastes like Christmas... just trust me it does.
Grastermane Forte I trust you haha ! Love "you know like now unless you read this in the future"
Ramsons/Buckrams/Wild Garlic... Great alternative to chives!
Ohhh je vous adore !
Merci pour ces infos :)
Dans la cuisine Algérienne de ma région, nous utilisons surtout la coriandre, le persil, la menthe et les feuilles de lauriers :)
technosmile16 De quelle région ? Where are you from exactly ?
***** Le nord - centre entre Alger et Béjaia (ma mère est de Béjaia).
Au fait, les herbes sont indispensables à la cuisine que ma mère m'a apprise ( je n'ose pas dire Algérienne, l'Algérie est un très grand pays, aux habitudes culinaires diverses) nous associons la coriandre au plats à sauce rouge et le persil au plats à sauce blanche, et comme vous avez décris la menthe pour rafraîchir des plats qui peuvent être un peu gras et les feuilles de laurier dans du slow cooking (enfin presque tout nos plats sont slow lol)
Bien à vous
I grow most of these herbs and enjoy most of them in homemade soups.
Ty for the videos. Nicely done short and great info. You the man Alex!
Salut, alex! i love this, so useful. Coriander is my favorite, maybe because I'm mexican... :P everytime i have to cook beans (dry beans) i put them in the slow cooker with half an onion and a big bunch of fresh coriander for a few hours. They turn out wonderful, I'm sure that would work with lentils too. coucou du mexique!
anidubidumdum Love coriander and beans. SO perfect ! But usually, I won't add the leaves in with the beans. I would add the strokes, finely chopped. And a handful of leaves just before serving.
C'est bien que tu présentes des utilisations et combinaisons appropriées pour chaque herbe... Les autres channels ne font que décrire comment apprêter les herbes!
Love your videos Alex & thanks for this one, you've inspired some new flavour combinations for me so thank you :)
One of the herbs I love is lemongrass it has such a fresh aroma.
Very good work, very useful to me, just in time. Thank you!
***** Herbs are a cook's asset.
I love this! I was just watering my basil and parsley and saw this video! I think the same thing every time I used my dried oregano. Haha! Oregano smells like pizza..and that produces happy thoughts :) Keep the videos coming Chef!!! Loves of good vibes from San Diego, California!!
Jheramie Mendoza "that produces happy thoughts" Exactly !!!
A bit bitter, bitbitter, bitpetza, pizza pizza haha.
love your channel, you're so funny and cute ❤
thanks so much for the awesome explanation, i hope there is a video that explore how the to use/cook dried herbs/spices :D
Thank you for the video! :D I'm at a lost a lot of the time with herbs because we barely use any in our cooking.
Amy He You should use some. They are always Brightening the dish, when they're added to it.