Robust Herbs

Thyme, savory, bay leaf, rosemary, sage, oregano and marjoram can be considered together as robust herbs, with tough leaves that are resistant to winter cold, summer sun, and to the heat of the cooking pot. Their characteristics vary with growing conditions—the strongest-tasting varieties being common around the Mediterranean. Because they are evergreen in mild climates, bay trees and hedges of thyme and rosemary are decorative in the garden as well as providing culinary herbs. Strong in aroma and hearty in flavor, all these herbs are cooked because they tend to be harsh when raw. When they are dried, their flavor mellows and intensifies. Thyme and bay leaf are frequently used together in European cooking, often forming a triumvirate with parsley in bouquet garni. When a distinctive herbal flavor is desired, several of these herbs may be combined, as in herbes de Provence, one of the few instances where savory and rosemary are partnered with other herbs.