When we think of cooking herbs, we usually imagine basil, thyme, or oregano. But the culinary world is full of flavorful plants that have been used for centuries and then slowly faded from our kitchens. Rediscovering these forgotten herbs can bring unique tastes, aromas, and even health benefits to your meals.
1. Lovage
Flavor: A mix between celery and parsley with a stronger aroma.
Uses: Add to soups, stews, and broths for a deep, savory taste. Lovage leaves and stems can also be chopped into salads for a fresh kick.
Tip: Use sparingly — the flavor is intense.
2. Salad Burnet
Flavor: Light cucumber taste.
Uses: Perfect for summer salads, cold soups, or as a garnish for fish and chicken. You can also blend it into herb butter for a refreshing spread.
3. Winter Savory
Flavor: Peppery and slightly pine-like.
Uses: Works beautifully with beans, grilled meats, and stuffing. It’s a great substitute for thyme in savory dishes.
4. Sweet Cicely
Flavor: Mild anise or licorice taste.
Uses: Ideal for sweetening fruit dishes naturally — pair it with rhubarb or apples. Also works in custards and herbal teas.
5. Epazote
Flavor: Strong, earthy, and slightly medicinal.
Uses: A traditional Mexican herb often used in bean dishes to add depth and reduce gas. It also works well in quesadillas and stews.
6. Shiso (Perilla)
Flavor: A mix of mint, basil, and cumin.
Uses: Popular in Japanese and Korean cooking. Use in sushi rolls, salads, or pickles. Red shiso can also be used to color and flavor drinks.
7. Chervil
Flavor: Delicate mix of parsley and mild anise.
Uses: Classic in French cuisine. Sprinkle fresh over eggs, fish, or potato dishes just before serving to keep its flavor fresh.
Tips for Cooking with Forgotten Herbs
- Start with small amounts — many forgotten herbs have strong or unusual flavors.
- Use fresh whenever possible, as drying can reduce their unique taste.
- Pair herbs with complementary ingredients — for example, sweet cicely with fruit, or winter savory with beans.
- Experiment with blending old favorites and new herbs for a twist on familiar dishes.
Why These Herbs Disappeared from Kitchens
- Many are hard to find in supermarkets.
- Some have been replaced by more widely grown herbs like parsley or thyme.
- Changing cooking habits over time have shifted focus to global rather than local herbs.
Final Word
Bringing these herbs back into your cooking is like uncovering a hidden treasure chest of flavors. They not only make meals more exciting but also reconnect you with centuries of culinary tradition. Next time you’re at a farmer’s market or planting your garden, look out for these forgotten gems — your taste buds will thank you.
