Basil, parsley, and rosemary are kitchen staples, but there’s a world of lesser-known herbs that can take your cooking to the next level. From the citrusy zing of shiso to the bold, cilantro-like punch of culantro, these underappreciated greens add unique flavors and aromas to everyday meals. Let’s explore some of the best unexpected herbs and how to use them in your cooking.

1. Shiso: The Citrusy, Refreshing Leaf

🔹 Flavor Profile: A mix of basil, mint, and citrus with a hint of anise.
🔹 Where It’s Popular: Japan, Korea, and Vietnam.
🔹 Best Uses in Cooking:

• Wraps & Garnishes: Use whole shiso leaves to wrap sushi, grilled meats, or rice balls.
• Salads & Dressings: Chopped shiso adds freshness to salads or can be blended into a zesty vinaigrette.
• Cocktails & Drinks: Muddle shiso into lemonade, mojitos, or iced tea for a fragrant twist.
• Stir-Fries & Rice Dishes: Sprinkle sliced shiso over fried rice or noodle dishes for a fresh contrast.

✨ Quick Recipe: Shiso-Lime Vinaigrette

• 6 shiso leaves, finely chopped
• 2 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp honey
• ½ tsp salt
  Whisk together for a bright, citrusy dressing perfect for salads or grilled vegetables.

2. Culantro: The Bolder, Stronger Cilantro

🔹 Flavor Profile: Similar to cilantro but stronger, earthier, and slightly peppery.
🔹 Where It’s Popular: Latin America, Caribbean, Southeast Asia.
🔹 Best Uses in Cooking:

• Sofrito Base: Blend culantro with garlic, onions, and peppers for a flavorful cooking base in Latin American dishes.
• Soups & Broths: Add whole culantro leaves to broths (like pho or sancocho) for an aromatic depth.
• Rice & Bean Dishes: Mix chopped culantro into rice, beans, or grain bowls for an herbaceous punch.
• Marinades & Sauces: Use culantro in chimichurri or salsa verde for extra boldness.

✨ Quick Recipe: Culantro Chimichurri

• ½ cup culantro, finely chopped
• ¼ cup parsley
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp vinegar
• 1 tsp red pepper flakes
  Blend all ingredients together for a vibrant sauce to drizzle over grilled meats or roasted vegetables.

3. Lovage: The Underrated Celery Alternative

🔹 Flavor Profile: Tastes like celery with hints of anise and parsley.
🔹 Where It’s Popular: Europe, especially in French and Eastern European cooking.
🔹 Best Uses in Cooking:

• Broths & Soups: Use lovage stalks like celery to flavor stocks and soups.
• Potato & Egg Dishes: Chop and mix into mashed potatoes, scrambled eggs, or frittatas.
• Salads & Dressings: Add finely chopped lovage leaves to vinaigrettes or slaws.
• Herb Butter: Blend lovage with butter, garlic, and lemon zest for a rich, savory spread.

✨ Quick Recipe: Lovage Potato Salad

• 2 cups boiled potatoes, diced
• 2 tbsp chopped lovage leaves
• 3 tbsp Greek yogurt
• 1 tbsp lemon juice
• ½ tsp salt
  Mix everything together for a fresh take on potato salad with a celery-like twist.

4. Epazote: The Secret to Flavorful Beans

🔹 Flavor Profile: Earthy, slightly medicinal, with hints of oregano and mint.
🔹 Where It’s Popular: Mexico and Central America.
🔹 Best Uses in Cooking:

• Beans & Legumes: Add epazote to black beans or lentils to enhance flavor and reduce gas-causing compounds.
• Quesadillas & Tacos: Chop and mix into cheese quesadillas, tamales, or enchiladas for extra depth.
• Stews & Soups: Stir epazote into pozole, tortilla soup, or Mexican-style broths.
• Egg Dishes: Sprinkle fresh epazote leaves into scrambled eggs or frittatas.

✨ Quick Recipe: Epazote Black Beans

• 2 cups cooked black beans
• 2 tbsp chopped epazote
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp salt
  Sauté beans with epazote for a rich, herbaceous flavor boost.

5. Vietnamese Coriander (Rau Ram): A Peppery, Citrusy Kick

🔹 Flavor Profile: Like cilantro but spicier, with a citrusy, slightly bitter edge.
🔹 Where It’s Popular: Vietnam, Thailand, Malaysia.
🔹 Best Uses in Cooking:

• Pho & Soups: Garnish noodle soups with fresh rau ram leaves.
• Salads & Spring Rolls: Adds bold flavor to fresh vegetable or meat salads.
• Grilled Meats & Seafood: Chop rau ram into marinades for chicken, shrimp, or fish.
• Spicy Sauces: Blend into dipping sauces with lime, chili, and fish sauce.

✨ Quick Recipe: Vietnamese Coriander Lime Dressing

• ½ cup rau ram, chopped
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 minced chili pepper
  Whisk together for a zesty, spicy dressing perfect for grilled meats or fresh vegetables.

6. Chervil: The Delicate French Herb

🔹 Flavor Profile: Mild, slightly sweet, with notes of parsley and anise.
🔹 Where It’s Popular: French and European cuisine.
🔹 Best Uses in Cooking:

• Egg Dishes: Stir into omelets, quiches, or scrambled eggs for subtle flavor.
• Creamy Soups: Use in creamy mushroom, potato, or leek soups.
• Salads & Vinaigrettes: Adds a refined, slightly anise-like taste.
• Herb Butter & Sauces: Mix with butter for a delicate spread or use in Béarnaise sauce.

✨ Quick Recipe: Chervil Herb Butter

• 3 tbsp butter, softened
• 1 tbsp chopped chervil
• ½ tsp lemon zest
  Mix and spread on bread, grilled fish, or roasted vegetables.

Bringing It All Together: How to Use These Herbs in Everyday Cooking

🔹 Breakfast: Sprinkle chervil or lovage into eggs and avocado toast.
🔹 Lunch: Add shiso or Vietnamese coriander to grain bowls and salads.
🔹 Dinner: Use epazote in beans, culantro in marinades, or lovage in soups.
🔹 Snacks: Make nori chips with shiso-lime dip or seaweed butter.

By exploring these unexpected herbs, you’ll add exciting new flavors and elevate your everyday meals. Which herb will you try first? 🌿✨