Beyond Cilantro: Top 5 Culinary Herb Trends

Pretty and versatile, shiso turns up in many Asian cuisines. It's best fresh rather than cooked, and it deserves a showy spot on the plate. Shiso comes in several types: 'Red Shiso' is known mainly for tinting pickles and umeboshi. 'Green Shiso' is usually more tender and is often eaten raw. 'Britton' is the most vigorous and eye-catching of the three, with two-tone leaves, green above and red below. There's also 'Asia Ip', a Britton-like type with flat leaves that are pink underneath.

Beyond the kitchen, shiso works as a microgreen, as foliage for bouquets, or as an ornamental. It's very productive and easy to raise from seed, whether you harvest it full-size or as microgreens.

Flavor – Minty and basil-like, with notes of cumin, clove and citrus.
Use – Both leaves and flowers are edible. Use it fresh, since its flavor is delicate and bright. Add whole or thinly sliced leaves to savory dishes and salads, or use them to flavor and color pickles. It makes a good garnish or filling for maki, sushi and spring rolls. For microgreens, 'Britton' is a good pick for its vigor and flavor.
Culinary pairings – Fish, shellfish, chicken, tofu, rice, noodles, cucumber, eggplant, pickles, teriyaki, tamari, ginger, lemon and wasabi.
About – From Asia; used in Japanese, Korean, Thai and Chinese cooking.

Papalo is strongly flavored, and a few leaves are usually enough for a whole dish. Fans of cilantro or arugulashould give papalo a try.

Papalo seed tends to germinate poorly, but the plant itself is very easy to grow and loves summer heat, just when cilantro tends to bolt or scorch.

A little goes a long way, so if papalo is new to you, start with a small amount.

Flavor – Bold, like arugula and cilantro, with touches of mint and citrus.
Use – Chop and use raw in anything that suits cilantro: tacos, salsas, soups, guacamole, salads and chili.
Culinary pairings – Beef, pork, seafood, cheese, rice, beans, avocado, chiles, tomatoes, tomatillos, cilantro, oregano, lemon, lime and garlic.
About – Grows wild from Mexico into South America and is widely used there. Still uncommon in the U.S., it's gaining ground in specialty and international markets.

Epazote is a traditional herb in Mexican cooking. Its flavor is very strong, so use it sparingly in soups, beans, salads and other savory dishes. It's distinctive, sometimes said to smell a bit like petroleum, but it pairs wonderfully with hearty foods like beans, cheese and eggs and deserves a try.

Epazote is very easy to grow and reseeds freely. If you're worried about it spreading, cut off the flowers before they set seed.

Flavor – Tarragon/cilantro-like, with notes of mint and citrus.
Culinary pairings – Beef, pork, eggs, cheese, rice, beans, avocado, potatoes, chiles, tomatoes, tomatillos, cilantro, lemon, lime and garlic.
Use – Stir in a little fresh chopped leaf after cooking or near the end so the flavor stays fresh.
About – From southern Mexico, Central America and South America. Toxic if eaten in large quantities.

Lemon Balmbelongs to the mint family and shares many of mint's traits, with soft, fragrant, refreshing leaves. Long used mostly for tea and traditional herbal remedies, it's becoming popular as a fresh culinary herb.

Tip: For a lemony mojito, swap some or all of the mint for lemon balm.

Lemon balm likes to spread through the garden. To keep this easy perennial in check, cut the flowers before they go to seed.

Flavor – Lemony and minty.
Use – Savory dishes, soups, tabbouleh, green and fruit salads, desserts, sorbets and ice cream, cookies and cakes, summer drinks, and hot or iced tea, or anywhere you'd use lemon zest or mint. Add a moderate amount of fresh chopped leaves, ideally after cooking or near the end to keep the flavor.
Culinary pairings – Fish, seafood, chicken, noodles, rice, cream, fruit, aromatic herbs and vegetables, mint, ginger, garlic and honey.
About – From Europe and the Mediterranean. Handles heat and drought.

Delicate and mild, garden chervil is a lacy herb resembling parsley that brightens savory dishes and salads. It's used most in French cooking and is one of the core herbs in the classic fines herbes, a foundation of traditional French cuisine.

Chervil is fairly easy to grow but likes it cool and moist. Containers suit it well, since you can keep an eye on moisture and move pots into shade on hot days.

Flavor – Fresh and mild, with hints of anise, licorice and tarragon.
Culinary pairings – Chicken, fish, eggs, cheese, potatoes, tomatoes, asparagus, carrots, peas, butter, lemon, French tarragon, chives and garlic.
Use – Soups, salads, sauces, omelets and other savory dishes. Use mature leaves, or harvest young as a baby green or microgreen. Add small fresh leaves, preferably after cooking or near the end, to keep the delicate flavor. The flowers are edible too and make a tasty garnish.
About – From the Caucasus, and now naturalized across much of Europe.