Last week we wrote about the 10 spices we consider essential in our pantry. We got tons of wonderful responses and comments from you guys! You told us your own must-haves for your spice rack. You commiserated with us about having too many spices on hand.
Mostly, though, you asked: what about herbs?
It's really interesting, actually. A lot of people think of herbs and spices as interchangable things. And it makes total sense. After all, spices are clearly just dried, powdered plants and herbs.
For whatever reason, though, we just think of herbs and spices and completely different things. Herbs are fresh plants you crush or chop yourself. Spices are dry powders in little jars. What we mean is, if we want to cook with, say, thyme, we'll either purchase fresh sprigs or do without. It just doesn't even usually occur to us to pick up dried thyme in the spice aisle. Shockingly, to us, we don't have any of the major dried herbs on hand.
Does that make us herb snobs? We hope not! All we're saying is that if we want basil, for example, we're going to find fresh basil or use no basil at all. Perhaps it's a sympton of growing a lot of herbs from spring to fall.
Anyway, the upshot is that we've been thinking over the past week about the 10 herbs we would consider essential in our kitchen. Now, obviously, since we're talking about fresh herbs, it wouldn't make much sense to keep all of these on hand all the time. They'd go bad.
But we think this list of 10 essential herbs would supply anyone with a great arsenal for cooking at home.