Woody Herb Recipes

Recipes featuring woody herbs.

I recently used herbs from my garden to create a wreath for a charity raffle.

Herbs add wonderful flavors to your cooking.

Woody Herbs versus Soft Herbs

Herbs can be divided into two basic categories, woody and soft. Both add flavor to your recipes but are handled a little differently.

Soft herbs are annual plants with soft stems that can be added to the recipe, such as: basil, cilantro, parsley, dill, etc.

Woody herbs are perennial so they have a hardier sometimes woody stem. The leaves are removed from the stem for cooking. The stems can technically be used to flavor things like broth or simple syrup and then removed before consuming.

Fresh versus Dried Herbs

To use fresh herbs instead of dried you need a 3 to 1 ratio. Drying herbs concentrates the flavors so you need less. If the recipe calls for 1 bay leaf, add 3 fresh; 1 tablespoon dried rosemary leaves becomes 3 tablespoons fresh.

See this post for drying fresh herbs.

Suggestions for using Woody Herb

Bay leaves - Bay leaves add an earthy flavor to beans, stocks and soups. Add a leaf or two before cooking then remove before serving.

Jerusalem Sage - Despite it's name, Jerusalem sage is more closely related to mint than sage. But, it can be used in recipes that call for either one.

lavender - Lavender tastes like it smells. It adds a subtle floral flavor to recipes. The French mix it with thyme, basil, rosemary, etc. and add it to everything from eggs to roasted chicken.

I like to use it in desserts.

lemongrass - Lemongrass is often used in Asian recipes for a citrus like flavor. Try it in sauces or marinades. For a delightful herbal tea, chop and add to boiling water, steep for 5 minutes then strain. Enjoy hot or cold.

oregano - There are two types of oregano Italian and Mexican. Mexican is more minty. If it isn't labeled it is probably Italian. Both can be used interchangeably.

rosemary - Fresh rosemary has been a staple in my house since childhood. Add it to marinades, sprinkle it on roasts or vegetables, add it to sweets for a subtle contrast and so much more.

sage - Sage has a strong distinctive taste that compliments

thyme - Thyme is used in a variety of cuisines, it has a subtle earthy flavor in its tiny little leaves.