One of the most exciting adventures in cooking is discovering herbs. A simple handful of fresh herbs can completely change a dish, transport you to another country, and tell a story about the culture that created it. When you start exploring world cuisines, you’ll quickly notice that certain herbs become the signature flavours of different regions. Take Italian cuisine, for example. If you’re making a classic bruschetta, basil is often the star of the show. Its sweet, aromatic flavour pairs beautifully with ripe tomatoes, olive oil, and fresh bread. Just one bite can make you feel like you’re sitting in a small café overlooking the Mediterranean. Now, if you’re like me and love a good salsa, then cilantro becomes your best friend. Cilantro is widely used throughout Mexico, Central America, Morocco, and many other parts of the world. Its bright, fresh flavour adds life to salsas, salads, marinades, and countless traditional dishes. During our recent travels in Morocco, we saw firsthand how important herbs are to everyday cooking.

Moroccan cuisine makes generous use of both cilantro and parsley, creating layers of freshness in tagines, salads, soups, and marinades. These herbs are often used together, creating a flavour combination that is both vibrant and memorable. Speaking of parsley, did you know there are different varieties? Flat-leaf parsley, often called Italian parsley, is popular for its robust flavour and versatility. Curly parsley offers a similar taste but adds beautiful texture and presentation to dishes. Sometimes the choice isn’t just about flavour, it’s also about how the dish looks on the plate.

Speaking of parsley, did you know there are different varieties? Flat-leaf parsley, often called Italian parsley, is popular for its robust flavour and versatility. Curly parsley offers a similar taste but adds beautiful texture and presentation to dishes. Sometimes the choice isn’t just about flavour, it’s also about how the dish looks on the plate.

When it comes to salads, I always reach for the softer herbs. Cilantro, basil, and parsley blend beautifully into fresh greens and vegetable salads. A classic tabbouleh showcases parsley at its finest, proving that herbs can be much more than just a garnish, they can be the star ingredient.

Another favourite of mine is rocket, also known as arugula. With its peppery bite and vibrant flavour, arugula can instantly elevate a salad or add excitement to sandwiches, pizzas, and pasta dishes. It’s one of those ingredients that brings both freshness and personality to a meal.

My personal favourite herb is thyme. Whether it’s lemon thyme, English thyme, or French thyme, each variety brings its own subtle character. Thyme is a hardy herb that stands up beautifully to roasting, grilling, and slow cooking. It’s one of those herbs that can quietly transform a dish without overpowering it.

Another powerhouse herb is rosemary. Its bold, woodsy flavour makes it a natural partner for meats, potatoes, and roasted vegetables. Rosemary holds its flavour exceptionally well during cooking, making it perfect for hearty dishes.

For deeper, earthy flavours, I often turn to sage. Sage shines in soups, stuffing, and slow-cooked dishes where its rich, savoury character has time to develop. Much like bay leaves and the often-overlooked herb lovage, sage adds layers of complexity that make comfort foods truly memorable.

Then there’s marjoram, a delicate herb with subtle notes reminiscent of anise and licorice. It works wonderfully in sauces and complements rich dishes beautifully. It’s one of those herbs that many home cooks overlook but professional chefs often treasure.

And let’s not forget oregano. Whether sprinkled over pizza, stirred into pasta sauce, or added to a meat marinade, oregano brings a warm, earthy flavour that instantly adds depth and character.

In fact, my own spaghetti sauce always includes dried oregano, dried basil, and dried thyme. Together, they create a rich foundation of flavour that has become a staple in my kitchen. But every sauce is different, and every cook develops their own favourite combinations over time.

Here in Atlantic Canada, we also have a special appreciation for savory. Both summer savory and winter savory have long been staples in local kitchens. Often used dried, savory adds a unique flavour to stuffing, poultry dishes, soups, and traditional Maritime recipes. It’s one of those herbs that reminds many of home and family gatherings.

The wonderful thing about herbs is that they connect us to cultures around the world while helping us create our own food traditions. Whether you’re growing them in your garden, buying them fresh at a local market, or using dried herbs from your pantry, each one offers an opportunity to explore new flavours and new experiences.

So next time you’re cooking, don’t be afraid to experiment. Different dishes call for different herbs, and discovering those combinations is part of the fun. One thing is certain—adding more herbs to your life means adding more flavour, more nutrition, and more enjoyment to every meal.

What’s your favourite herb, and how do you use it? We’d love to hear your story.

Food truly connects us, one herb at a time.

Michelle