POLL: Pick your weed!

[Jenise]

So just imagine that for some ungodly reason, all the herbs are leaving your portion of the planet and you can only keep one for the rest of your life. Which would it be? (Be prepared to defend your answer.)

[Robin Garr]

This is impossible, of course. Sage, basil, oregano, and cilantro in particular would be hard to live without. But for the sake of the game, I'll choose cilantro. It's such a potent herb without any real substitutes, and the dishes that need it just aren't the same without it.

Thyme for me. It is like the bass instrument in a band/choir. It adds depth without competing for a starring role and it adds harmony to the flavor of a dish whether in a stew, roast meats or a simple vinaigrette. It also plays well with other herbs and spices. Yep, Thyme.

This seems to refer to fresh (as no one really uses dried cilantro, right?). Clearly I would want herbs de Provence in my garden, as it means I'd have rosemary, oregano, and thyme (plus marjoram and savory, and maybe others if idiosyncratic blend)

Basil. Depending on species and cultivation you can get flavors ranging from minty-fresh to tarragon-earthy.

Second choice: I'm with Jo Ann, thyme. Compatible with almost any food, plays well with other seasonings (in this hypothetical One-Weed New World).

I would miss sage and rosemary most.

I wouldn't want to do without saffron (which I think is considered a herb). Otherwise I wouldn't be able to make my favourite Yosemite Sam recipe, saffron succotash!

(I really voted for basil - I agree with Jeff about the excellent range afforded by that herb.

BTW, do you guys below the 49th parallel pronounce it 'herb' or 'erb'. We follow British practice and say a herb with the 'h' soundd, while I have heard some Americans pronounce it 'erb with the 'h' silent.

[Jenise]

This seems to refer to fresh (as no one really uses dried cilantro, right?). Clearly I would want herbs de Provence in my garden, as it means I'd have rosemary, oregano, and thyme (plus marjoram and savory, and maybe others if idiosyncratic blend)

The herbs d'Provence choice would be dried. Yes, those exist separately in their fresh state but for the purposes of this poll, it's dried and a single herb.

[Jenise]

Every one of these would be hard for me to live without, but I chose oregano. Specifically, dried Mexican oregano. It is essential to Mexican food and Mexican food is an essential cuisine, plus I use it in a lot of other ways too.

[Jenise]

BTW, do you guys below the 49th parallel pronounce it 'herb' or 'erb'. We follow British practice and say a herb with the 'h' soundd, while I have heard some Americans pronounce it 'erb with the 'h' silent.

Never thought about it but I use both, I realize. I love herbs, and I love herbaceous wines, but an aroma is 'erbal, not herbal.

Weed? Acapulco Gold.

Tough to choose between basil and oregano, especially when I think of Margherita pizza, but I use far more oregano. So, it's oregano for me. I agree with Jenise that Mexican oregano is especially wonderful even though it's from a different plant family (Verbenaceae vs mint/Lamiaceae. Lemon verbena is from the Verbenaceae family, so Mexican oregano shares some of its citrusy undertones.

When I chose basil I had in mind several different sorts but I never thought there were all these: https://howtoculinaryherbgarden.com/types-of-basil/

BTW, do you guys below the 49th parallel pronounce it 'herb' or 'erb'. We follow British practice and say a herb with the 'h' soundd, while I have heard some Americans pronounce it 'erb with the 'h' silent.

I've never heard anyone down here pronounce it "herb," except for Martha Stewart , which sounds affected to me. No problem with me concerning Brits pronouncing it that way (she also accentuates double-T's, as in preTTy).

[Jenise]

When I chose basil I had in mind several different sorts but I never thought there were all these: https://howtoculinaryherbgarden.com/types-of-basil/

Basil was the one I wrestled the most with letting go of. Indeed, so many varieties.

Why no parsley on the list? Not the most flavorful/exciting on its own, but very versatile in being able to suit dishes from around the world.

[Jenise]

Why no parsley on the list? Not the most flavorful/exciting on its own, but very versatile in being able to suit dishes from around the world.

Should have been there. I just didn't think of it because it's more a garnish than something that you cook with, in spite of the fact that I put a handful of it in a salad last night. I love it.

I just didn't think of it because it's more a garnish than something that you cook with, in spite of the fact that I put a handful of it in a salad last night.

I guess it can be a garnish. But I'm thinking flat-leaf parsley. I cook with it in so many dishes from diverse cultural origins (pizza, pasta, lentils, beans, potatoes, rice, soups, etc etc the list goes on).

When I chose basil I had in mind several different sorts but I never thought there were all these: https://howtoculinaryherbgarden.com/types-of-basil/

Basil was the one I wrestled the most with letting go of. Indeed, so many varieties.

Letting go of Basil would be a Fawlty decision......

Why no parsley on the list? Not the most flavorful/exciting on its own, but very versatile in being able to suit dishes from around the world.

Should have been there. I just didn't think of it because it's more a garnish than something that you cook with, in spite of the fact that I put a handful of it in a salad last night. I love it.

Think tabbouleh or chimichurri. I like the Italian type.

Like da lady sez: erb, erby, and erbal, but herbaceous (and HerbaLife ).

[Jenise]

Think tabbouleh or chimichurri. I like the Italian type.

Yes, but like the salad I mentioned making, that's as an ingredient, not seasoning, that thing which disappears but flavors every aspect of the dish.