Fresh herbs enhance the flavor of soups, salads, and main dishes without the ill effects on the body of salt, soy sauce, patis or bagoong. About 1 to 2 tbsp. of chopped fresh herb is enough to flavor a dish for 6. Other herbs that go well with Filipino foods, aside from bay leaves and oregano are:
- Basil is a herb that has a spicy taste similar to licorice. It is particularly delicious when sprinkled on sliced fresh tomatoes in a salad. It is also used in soups, casseroles and pasta and particularly good when made into pesto (a sauce of fresh basil leaves ground with garlic, pine nuts and olive oil and spread over hot pasta just before serving).
- Marjoram is a member of the mint family. It has a mild, sweet flavor much like oregano. Use it to flavor meats, poultry and vegetables.
- Rosemary has a lemony-pine nut flavor and goes will with fish and poultry as well as eggs and some vegetable dishes.
- Sage can enhance the flavor of sausages, liver, pork,poultry oily fish, cheese dishes and can be used in spreads, sauces and some stuffing.
- Savory adds a distinctly slightly spicy taste to peas, beans, lentils, as well as meat, fish and egg dishes.
- Tarragon has that anise like flavor that goes will with cheese, chicken, egg and vegetable dishes.
- Thyme goes will with vegetable recipes calling for garlic, onion, tomatoes, and eggplants which are staples in Filipino cooking.
