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.