BellaOnline Forums Food and Wine Low Carb Your Favorite Herbs

Herbs are a very important part of any low carb diet - they add great, natural flavor to your food without adding carbs. What herbs are your favorites to use?

I for example always love paprika on my devilled eggs. Yummmmm!

As far as herbs go, I'm a fiend for both rosemary and cilantro. I also love dill, basil, thai sweet basil, thyme, oregano, mint, tarragon, sage.... you name it, I love it!

I think I love most spices too, I have some Spanish paprika (both "agridulce" and "picante") that my in-laws brought back from a trip to Spain.... what a difference in flavor! It makes for some really intense and delicious Spanish-inspired Ratatouille, as well as shrimp dishes. I love Indian spices: cumin, coriander, turmeric, mustard.... and chiles!! I make my own chipotles; those are fiercely awesome....

Okay, I actually can't really think of any herbs or spices that I DON'T like.

I find that the more carefully I balance and use herbs and spices in dishes, the less salt I need to add to them.... I only get to have one major dehydrator in my diet, and Caffeine is my choice, not salt.

I like basil & being chinese , I like those herbs use in herbal soups & dishes.

I don't like ginseng though , it's too rich for me especially if I were to take double boiled ginseng chicken soup

I would have to vote for bay laurel. Laurel is a tender perennial that lives outside in summer and spends the winter in a sunny spot indoors.

It always produces more leaves than I can use, but it's a neat and dignified plant that asks practically nothing of me. I love it. I can see why it has such elevated status in myth and legend. It is a sublime herb.

Fresh bay laurel imparts enough flavor to meat dishes that no other seasoning is really required. Use it in any kind of stew. I like to hide a few leaves under a meatloaf or a roast and let the essence permeate the meat. It's also very good in tomato sauce.

Yes, I love my laurel and snip off a little shoot for people to take home who notice it in the dinner. Pruning encourages bushy growth.

I love basil, chives, dill, rosemary, tarragon (I grow it in my herb garden and just cut off a sprig or two and place them inside the cavity of a roasting chicken for a wonderful flavor accent - can do this with rosemary as well). And I can't forget wonderful, 'good for you' garlic!!!

I use chives, chervil, rosemary, lemongrass, tarragon, cumin, coriander and parsley! Yep, mint is also a familiar addition to some of my dishes.

I have family worldwide who love to send me herbs and spices from all over. So, I am constantly trying new flavors and textures in my dishes.

We use a lot of basil here. I have tons of chives - they grow like weeds - but I don't find much use for them <img src="/images/graemlins/smile.gif" alt="" />

basil, rosemary, garlic, scallions and coarse black pepper are my herbs/spices of choice.

Oh we LOVE garlic, we put garlic in everything <img src="/images/graemlins/smile.gif" alt="" />

I love garlic to death being the fact that I'm chinese but I hate ginger