One Herb to Rule Them All?

I have a garden full of herbs and a cupboard full of oddball spice blends but when I was asked what was my favourite flavouring, if I could only have one, I had to say that fresh basil is the one I wouldn't want to do without. I wondered what other people that cook might have as a favourite bit of vegetation for cooking with. "Basil - derived from the Greek word "basilikon," meaning "royal,"

What do others value most in the herbal realm?

[Jenise]

What's tough about this question is that I cook across several different cuisines. I couldn't do without Mexican oregano for Mexican food, tarragon for seafood and chicken, and basil for Italian food especially my beloved caprese salads. It's a real Sophie's choice, but push come to shove--maybe tarragon? Ask again tomorrow, though, and I might have a different answer.

Basil does a pretty good job of straddling Europe and Asia, because it works well in many Italian-esque dishes but can also stand in for the various Thai basil variants for Asian-esque dishes. It's the one herb I consistently buy for that versatility.

'Tis a silly question. Probably I would choose tarragon but I also treasure the woodsy herbs so thyme might win out.

I have two basil plants, one outside in a free-standing unit near my kitchen and another sitting on the granite near the sink and in front of a window. I use French tarragon a lot, but it's outside and around the back of the house, so if I'm lazy or it's pouring rain, I go to my dried tarragon, which I love as well. I also use two kinds of oregano, Mexican, and another - can't recall if it says Turkish on the jar. I also use fresh parsley and chives...so I do not have a favorite because I love them all. I use Rosemary a lot, and I used to have sage, but the plant died, and I have not been to the nursery to replace it. I'm a huge fan of herbs and usually forget the salt and pepper until I do a taste test. My dried herb collection and mixed herb and spice collection are large, way too large, and I try to share what I have whenever I can.

[Jenise]

But Karen, you have to choose ONE. Which will it be?

Interesting to see all these tarragon fans. Of course I like the flavor, but it's much more of a niche herb for me than basil. Parsley is another one with wide usage potential, although not as delicious as basil.

But, maybe I should go back and get some tarragon into the rotation soon.

If I think about which herb I use most frequently in my cooking, it's probably thyme. Yes, I do use a lot of basil, too, but for all of the stews and braises, thyme is a workhorse of an herb chez nous. It's a shame, because it is without question the biggest PITA to prepare for use.

For me my most-used herb is probably cilantro.

-Paul W.

[Jenise]

but for all of the stews and braises, thyme is a workhorse of an herb chez nous.

Same here--but in the fall. At 80-90 F, that's the furthest thing from my mind. Though tarragon is excellent in braises as well.

Thyme, hands down.

... thyme... it is without question the biggest PITA to prepare for use.

Yes. I devote a fair amount of time and energy to shopping and cooking, more than the average person. But that means I have limits! And this is definitely one reason I'm less likely to reach for thyme.

But Karen, you have to choose ONE. Which will it be?

Jenise, as I said, I cannot choose one because I have many faves and will not be led into choosing one. That is just like saying, " Which kid do you like best. Now, if the question had been which herb do you use the most, I would say Basil, oregano, and Tarragon. Still not just one! Oh, and I use Rosemary a lot, just picked a handful this morning.

[Jenise]

It's a shame, because it is without question the biggest PITA to prepare for use.

Hmmm! I don't think of it that way at all. I grow French Thyme in my garden and just cut branches that I throw whole into braises, then fish out the denuded stems later.

It's a shame, because it is without question the biggest PITA to prepare for use.

Hmmm! I don't think of it that way at all. I grow French Thyme in my garden and just cut branches that I throw whole into braises, then fish out the denuded stems later.

Sure, if you're using it in a bouquet garni sense, no problem. In several recipes, I need to strip the leaves off the stems, hence my comment.

It is very easy to remove thyme leaves from the stem. Hang on to the tip of the stem, and with your other hand, pull the leaves off, pulling them back towards the root end. Very easy, and you do not need to dig around to find the stem in your food if you toss the whole thing in. I only cut single-stem pieces from the plant, and that makes it easier to pull leaves off.

Agree with Karen on thyme - we grow it and it is easy to hold the top of the sprig and run your fingers down the branch, popping the leaves off like a zipper. Or just toss a branch into a stew and take it out when you serve. You know what they say - 'thyme waits for no man'.....

Sure, but each stem has a tiny amount of leaves. The overall prep time per ounce is longer than for basil.

I think that depends on the type of thyme you have; I'm not sure what mine is. The leaves are small, but the stems can get very long. I find a little thyme goes a long way. Basil takes more time for me to cut, as the plant is so pretty. I try to select the best place to cut, then bring it in, wash the leaves, let them dry, and roll them up on top of each other to cut thin slices. Each herb has its own processing method. It makes no difference how one does it as long as it works for you.

[Jenise]

I think that depends on the type of thyme you have; I'm not sure what mine is.

Good point. My thyme plant is French, and the leaves zip off its brittle little branches much more easily than the soft English thyme.

My dried thyme is French, and I believe the fresh is, as well. I also had a lemon thyme, but the French took over and the Lemon disappeared.

My dried thyme is French, and I believe the fresh is, as well. I also had a lemon thyme, but the French took over and the Lemon disappeared.

My lemon thyme disappeared too. Is that what happened to it? I've got two large bushes of thyme in an old wheel barrow where I grow all my herbs. The ones that do best are the sages and thyme, which over winter fantastically. For some reason tarragon is a one season and done herb. So, I mostly cook with it during the summer months. My rosemary has grown into a tree which my Japanese Maple horticulturist is impressed with because it has two gnarly trunks that started out as one and then a low-hanging branch rooted. I love rosemary and fennel rub with pork.

I think tarragon has been bred unto destruction, hence its lovely flavor and utterly unsound survival properties.

Another vote for thyme. Both as an important ingredient and as a real pain to strip off of the stems.