Herb Rankings 2019 - Ranking them from worst to best

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Chicken Lo Mein

Chicken Lo Mein

Saints represent! [OBJ] [OBJ]
kiwifarms.net
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Aug 27, 2019
Fenugreek
The shittiest "herb" by far. The celery of herbs. Has an aftertaste stronger and worse than liver. Wouldn't recommend.

Tarragon
Tastes like hay and licorice. If you told someone like Jaxon Strong to describe what an herb was, and if he could, he'd describe tarragon.

Chives
Onion herb. A little bit goes a long way. Eat too much and you'll have breath like an Indian guy for weeks.

Bay Leaf
Useless, but has a nice texture.

Caraway
Did you know that it's in the carrot family? Boring otherwise.

Chervil
Parsley's perverted uncle. Tastes too oriental.

Cilantro
Parsley's retarded cousin. It's decent.

Oregano
Used to love it, but things have fallen apart. Overpowering. ;)

Basil
Overrated. Only good paired with other foods.

Parsley
Can change the game, but is very weak. More of a vegetable than an herb tbh.

Sage
Love its forest-like tones. The fur is nice, too.

Dill
It's a bit of a Russian grandmother herb, but I personally like the taste and texture.

Rosemary
Can be used in anything, really. Even teas!

Thyme
A timeless treasure ( I sound like a plant-fucker)

Mint
The god-emperor of all herbs. Also one of the most recognizable

I probably forgot a bunch lol
 
Tahoe OG Kush --lovely hybrid

Gorilla Glue--- You will not leave the sofa

NYC Diesel--- Meh

Pineapple Express--- mellow high, good CBD content

Wait.....am I in the wrong thread???
 
Cumin is awesome. Use it when I make fried potatoes and it really enhances them.

Oregano, fresh -- added to pita, yogurt spread, tomatoes, olive oil, olives. Perfect breakfast.

Basil, fresh -- amazing with tomatoes, mozzarella, olive oil, balsamic vinegar, salt and pepper.

Parsley -- great in tabbouleh.

Clove, cinnamon, nutmeg for baking.

Hate sage. Hate Thyme. Hate anise. Dill is tolerable. Lavender tastes like I imagine shampoo would.
 
I'm a fan of the Scarborough fair quad, myself. Mint and marjoram are strong contenders, too, even though I use others (see: holiday spices and foreign faves) far more often.

Depends on the season, tho.
 
No one mentioned paprika or its wonderful smoked alternative? It's great in a lot of food. Just add some in for a sweet and smoky flavor.

Bay leaves are fantastic for any broth as has been mentioned. I've never seen anyone actually grind it up or eat the leaf.
 
Tarragon is good with this creamy chicken recipe I make with mustard, shallots and garlic. Everything else people have mentioned is pretty good, but since I work with Mexicans they have their own herbs such as espazote or whatever it’s called smells like building materials.
 
OP said:
Bay Leaf
Useless, but has a nice texture.
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Bay leaves need to simmer for quite a while to release their aroma properly, hence why they're good for stews and soups. If you pull them out of whatever you're making, and they haven't turned as green and floppy as a fresh leaf ripped straight from a plant, they haven't been in long enough. My use of the plural is also deliberate, in my opinion you should always use two big ones at the least if you're using them.
Basil
Overrated. Only good paired with other foods.
Click to expand...
...isn't that the point of herbs? Surely nobody's just grazing on a basilico plant.
 
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