angelica = archangel = ground ash = masterwort    Pronunciation:  an-JEL-ih-ca  Notes:  Angelica is prized for its crunchy stems, which are often candied and used to decorate baked goods.  You can also use the leaves and stems to add a celery flavor to liqueurs, sauces, and vegetable side dishes.    Substitutes:  lovage (This also tastes like celery, and the stems can be candied like angelica.) OR tarragon

 

archangel

bai holapha

bai manglak

balm

 

basil  Pronunciation:   BAY-zuhl or BAHZ-uhl   Equivalents:   1 tablespoon fresh = 1 teaspoon dried.   Notes:   Basil is widely used in Mediterranean countries, where it flavors everything from pasta sauces to pesto, and in Southeast Asia, where it's often stir-fried with other ingredients.  There are numerous varieties, ranging from the more pungent Asian basils to the sweeter and milder European varieties.   Use dried basil only in a pinch--it's not nearly as flavorful as fresh.  Substitutes:   oregano OR thyme OR tarragon OR  summer savory OR equal parts parsley and celery leaves OR cilantro (This works well in pesto.) OR mint (especially in Thai cuisine)

bay leaf = bay laurel leaf = laurel leaf = sweet bay laurel leaf   Equivalents:   One whole leaf  = 1/4 teaspoon crushed.  Substitute one fresh leaf for every two dried leaves, and one California bay leaf for every two Turkish bay leaves.   Notes:   Bay leaves are a staple of Mediterranean cuisines, lending a woodsy flavor to sauces, stews, and grilled meats.   It's best to add whole leaves, then remove them before serving the dish.  The Turkish bay leaf is smaller and less potent than the California bay leaf, but more highly prized due to the complexity of its flavor.  Dried leaves are a good substitute for fresh.    Substitutes:  Indian bay leaves OR boldo leaves (stronger flavor) OR juniper berries (to flavor meat)

bergamot  Substitutes: mint

 

borage  Pronunciation:   BORE-idge or BURR-idge or BAHR-idge   Notes:  Borage is best known for its attractive blue flowers, but Europeans sometimes use the leaves as an herb in salads and soups.  Borage has a mild flavor that's been likened to that of cucumbers.  The leaves are covered with prickly, throat-catching hairs, so it's best to either blanch them or chop them finely before serving them. Substitutes: spinach OR escarole OR burnet

chervil = French parsley   Pronunciation:  CHUR-vil  Notes:   This feathery green herb tastes like a subtle blend of parsley and anise. It's far more plentiful in Europe than in America.  Avoid the dried version--it has very little flavor.  Substitutes:  cicely OR parsley + tarragon OR fennel leaves + parsley OR fines herbes (This is a blend of herbs that usually includes chervil, parsley, chives, and tarragon.) OR parsley + dill OR tarragon (Like chervil, this is good for flavoring vinegars.) OR chives (especially with eggs) OR dill weed (good for flavoring vinegars)

 

chives   Notes:   These slender, hollow shoots have a mild onion flavor.   Many cooks use scissors to cut fresh chives, sprinkling them like confetti on potatoes, eggs, and salads.  Always use fresh chives--they lose much of their flavor when they're frozen or freeze-dried.  Substitutes: green onion tops (These have a stronger flavor and wider shoots. If using them as a substitute for minced chives, slice them lengthwise several times before mincing.) OR Chinese chives (more flavorful)

cicely = sweet cicely = Spanish chervil = sweet chervil   Notes:  This fern-like herb has a strong anise flavor.  It's not well known in the United States, but it's popular in Scandinavia, where it's often used to flavor desserts.  Substitutes:   fennel leaves OR chervil (milder anise flavor)

citronella

 

curly parsley = curly-leaf parsley  Notes:  This has less flavor than Italian parsley, but it makes a terrific garnish.  Don't bother buying dried parsley--it has very little flavor.  Substitutes:  Italian parsley OR chervil OR celery tops OR cilantro

curly parsley

 

dill leaf = dillweed = dill weed   Notes:   You can find soft, feathery sprigs of dill leaves in markets throughout the year.  Chopped dill is often paired with fish, cucumbers, potatoes, or it's added to dips, salad dressings, or cream sauces.  Dill loses flavor when it's heated, so always add it to cooked dishes at the last minute.   Avoid dried dill; it has very little flavor.  And don't confuse dill leaves with dill seeds--though they come from the same plant, they're not good substitutes for one another.  Substitutes:  tarragon (especially in sauces that accompany fish or eggs) OR fennel leaves (as a garnish; looks very similar)

fever grass

French parsley

ground ash

 

hyssop  Pronunciation:   HISS-up Notes:   The leaves and small blue flowers of this plant are used as a garnish or to impart a mild, slightly bitter flavor to salads, soups, and liqueurs. Don't waste your time drying the leaves--they'll lose almost all of their flavor.  Substitutes:   sage

Italian basil

 

Italian parsley  Notes:  This is the best parsley to use for cooking--it has more flavor than the more common curly parsley.  Avoid dried parsley; it has very little flavor.   Substitutes:  curly parsley OR chervil OR celery tops OR cilantro

kemangi

laurel leaf

 

lemon balm = balm = melissa = bee balm  Notes:   Cooks use this herb in teas, salads, jams, and soups.  The fresh leaves also make an attractive garnish.  Substitutes:   bergamot (herb) OR lemon zest

lemon thyme   Notes:  This variety of thyme has a lemony flavor.  Substitutes: thyme + dash lemon zest

 

lemon verbena = verbena   Pronunciation:  ver-BEE-nuh  Notes:   This has a strong lemon flavor that works especially well in teas and vegetable dishes.  If you can't find it in the spice section, cut open lemon verbena teabags.  Substitutes:  lemongrass OR lemon zest

lovage = wild celery = smallage = smellage  Pronunciation:  LOVE-age  Notes:   Lovage tastes like celery, but it's even more pungent and flavorful.  The only drawback but it can't withstand long cooking like celery can.  Use it in any recipe that calls for celery, but use less and add it to cooked dishes at the last minute.  Substitutes: equal parts parsley and celery leaves OR Chinese celery OR celery leaves (milder) OR parsley OR chervil

marjoram = sweet marjoram = knot marjoram = knotted marjoram   Pronunciation:  MAR-jer-um Notes:  Marjoram is sweeter and milder than its close relative, oregano.  It's often used to season meats and fish, and works best when its added near the end of the cooking period.  Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano.   Equivalents:  1 tablespoon fresh = 1 teaspoon dried.  Substitutes: oregano (This is very similar, but not as sweet and mild as marjoram. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR sage OR basil OR summer savory

masterwort

melissa

 

opal basil  Notes:   Opal basil has purple leaves and a longer shelf life than sweet basil, but the two can be used interchangeably in most recipes.   Substitutes:  sweet basil

oregano = wild marjoram = pot marjoram  Pronunciation:  uh-REG-uh-no  Equivalents: 1 tablespoon fresh = 1 teaspoon dried  Notes:   Oregano is a popular herb in Mediterranean countries, where it's often used to season tomato sauces, meat dishes, and pizzas.  Mexican oregano has a mintier taste than ordinary oregano.  If you can't find it fresh, dried oregano is a good substitute.  Substitutes: marjoram (This is very similar, but milder and sweeter.  Substitute two parts of oregano for three parts of marjoram.) OR thyme OR basil OR summer savory

 

parsley  Notes:   Parsley is prized both for its looks and for its fresh, grassy flavor.  There are two common varieties:  the mild curly parsley and the more flavorful Italian parsley.  Use curly parsley if you want looks and Italian parsley if you want flavor.  Parsley doesn't hold up well to cooking, so add it to cooked dishes at the very last minute.  Frozen parsley is a good substitute for fresh, but dried parsley adds only color.  Substitutes: chervil OR celery tops OR cilantro

 

	rosemary  Equivalents:  1 tablespoon fresh = 1 teaspoon dried  Notes:   The Italians are particularly fond of this pungent herb with its needle-like leaves.  They often use it to flavor meats and tomato sauces.  Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs.  Dried rosemary is an excellent substitute for fresh.   Substitutes: sage OR savory OR thyme
	sage  Equivalents:  1 tablespoon fresh = 1 teaspoon dried.  Notes:   Sage is often combined with other strong herbs to flavor meat dishes and poultry stuffings.  Use it sparingly; a little goes a long way.  Dried sage is an excellent substitute for fresh.   Substitutes: poultry seasoning OR rosemary OR thyme

 

savory  Notes:   This herb has a strong, peppery flavor, and it's often used in Mediterranean countries to flavor beans, mushrooms, vegetables, and meats.  There are two varieties:  winter savory and the milder summer savory.  Winter savory is best suited to slowly cooked dishes like stews.   Substitutes:  thyme (stronger flavor) OR thyme + dash of sage or mint

smallage

smellage

Spanish chervil

spearmint

summer savory  Notes:   Summer savory is milder than winter savory.   Substitutes: thyme (stronger flavor) OR thyme + dash of sage or mint

sweet basil = Italian basil  Pronunciation:   BAY-zuhl or BAHZ-uhl   Equivalents:  1 tablespoon fresh = 1 teaspoon dried.  Notes:  This is widely used throughout the Mediterranean region to make tomato sauces, pesto, and other dishes. Substitutes:  sweet Asian basil (Use twice as many leaves.  Sweet Asian basil is more flavorful, and doesn't wilt as easily when cooked.) OR pesto (Basil is an important ingredient in most pestos.) OR oregano OR thyme OR tarragon OR  summer savory OR equal parts parsley and celery leaves OR cilantro (This works well in pesto.) OR mint (especially in Thai dishes)

sweet chervil

sweet cicely

sweet marjoram

 

tarragon   Notes:    The French are especially fond of this aromatic, anise-like herb.  They often use it to flavor delicately flavored foods like eggs, fish, cheese, and chicken, and it's an indispensable ingredient in sauce béarnaise and in the herb mixture the French call fines herbes.  Use it sparingly--a little goes a long way.  Frozen tarragon is an excellent substitute for fresh, but use the dried version only in a pinch.   Substitutes:   dill OR basil OR marjoram OR fennel seed OR anise seed OR angelica

thyme  Pronunciation:   TIME  Equivalents:  1 tablespoon fresh = 3/4 teaspoon dried  Notes:  This herb is widely used in Mediterranean countries to flavor stews and meat sauces.  It's often used in combination with other herbs, like rosemary, parsley, and oregano.  Use dried thyme only in a pinch--fresh thyme is far more flavorful.  Substitutes:   omit from recipe OR herbes de Provence (This blend contains thyme.) OR poultry seasoning (This blend contains thyme.) OR Italian seasoning (This blend contains thyme.) OR savory OR marjoram OR oregano

verbena

wild celery

wild marjoram

 

winter savory  Notes:  This perennial herb has a stronger flavor than its annual relative, summer savory.  Substitutes:  summer savory (milder) OR thyme (stronger flavor) OR thyme + dash of sage or mint

 

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Equivalents

1 tablespoon fresh = 1 teaspoon dried

Copyright © 1996-2005  Lori Alden