Rosemary, Thyme, Sage, and Oregano
The fragrant oils of rosemary, thyme, sage, and oregano turn up the volume in the kitchen.
Rosemary, thyme, sage, and oregano have fragrant oils that will keep in your pantry for several months after drying.
Fresh or dry, these oils release when cooking and add fragrant aromas to slow-cooked soups and stews.
Their characteristics change from fresh to dry, but buy them in whatever form is most convenient for you. When you use them in recipes, the dried herbs’ oils are more concentrated than when fresh, so you will want to use less.
After their initial use, hang up the remaining fresh herbs to dry. Or scatter the branches on a dinner plate and keep it on top of the refrigerator, usually the warmest place in the kitchen, to start drying. After 2–3 weeks, when completely dry, strip the leaves from the woody stem. Store the leaves in sealed containers for up to a year.
Classic culinary herb pairings.
Rosemary, thyme, sage, and oregano complement meat dishes. Add them to marinades and dry rubs before cooking. If you have a lot, use them as a bed, and lay your meat on top for roasting in the oven. Or wet stems and add them to your barbecue coals to impart a smoky herb flavor.
Use rosemary stems as skewers for meat and vegetables.
The earthiness of beans and all the hardy herbs are a perfect marriage.
Rosemary — This herb blends perfectly with lemon, garlic, eggplant, tomatoes and balsamic vinegar. Use it in Italian cooking. Add it to bread if making it from scratch or mix it with garlic and butter to spread on after toasting a slice.
Thyme — Thyme goes well with the citrus flavors of orange and lemon. Also match it with onions, tomatoes, and mushrooms. Homemade stock incorporates thyme and black peppercorns to add flavor to your vegetable scraps.
Oregano — A staple in Italian and Greek cuisine. A sprinkle of dried oregano on top of pizza fresh from the oven will release its aroma. Use it fresh in salads and quick-cooking pasta dishes, or dried in slow-cooked soups and tomato sauces. Mexican oregano is a different species altogether, but the Italian variety is a suitable stand-in in southwestern cuisine with its similar flavor.
Sage — The smell of Thanksgiving turkey and stuffing. It pairs well with winter squash and poultry dishes at any time of the year. Sage goes with melted cheese, butter, or walnuts.
The Simplest Recipes
In this potato dish, the herbs are like the backup singers to the potatoes. You know they are there, but everyone looks at the potatoes. However, the potatoes wouldn’t be the star without them.
Roasted Potato Wedges
- 2 pounds of potatoes
- 3–4 tablespoons chopped rosemary, thyme, oregano and/or sage
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons oil
Preheat the oven to 425 degrees. Scrub the potatoes, leave the peel on and cut into wedges. Toss them in a large bowl with the herbs, salt, pepper, and oil. Put them in a single layer on a baking sheet lined with parchment paper. Bake in the oven for 30–40 minutes until tender.
Herb Butter
- 1 stick, 4 ounces butter, softened
- 3–4 tablespoons chopped rosemary, thyme, oregano or sage
- ½ teaspoon salt (omit if using salted butter)
Combine all of the ingredients in a bowl and stir well. Scrape the butter mixture out onto a sheet of parchment paper or plastic wrap. Shape into a log and refrigerate for 2 hours. When ready to use, cut slices and place on hot meat or vegetables, allowing the butter to melt just as you serve the dish.
Store dried herbs long term.
While dried herbs do last for a while and they don’t spoil, you want to use them up within a year. If you know you won’t use up a whole bottle, finding a store where you can buy them in bulk is the most helpful. This way, you can buy just what you need for a few months.
Grow your own herbs.
Herbs are the gateway to gardening. They are closely related to weeds making them easy to grow at home. You can keep them in pots inside in a sunny location or outside on a patio.
If you live in a mild climate and have the space to put them in the ground, they can make a beautiful landscape bush that will just need annual pruning.
Whether inside, in pots or outside in the ground, when the herbs start to flower, cut the flowers off. The plants will come back and continue to make green leaves.
There is nothing more rewarding than harvesting your own food for a meal.
Flavor your life.
Don’t let your herbs get old and become a decoration for the spice rack on the counter.
If you buy hardy herbs fresh, dry your own to use for the winter and let go of anything that is old.
Learning to use herbs in your cooking will add layers of flavor to your meals.