Let's finish at the top with the most popular herb in Canada and a recipe that shows it off to advantage (cue the drum roll….):

1. Oregano (+75%): This herb is a mainstay in Italian dishes including pizza and tomato sauce, but did you know that it's also an essential component of chili powder? That means oregano is a great herb to use on taco night, too.

Dana's Top Ten Table Super Pizza Spread*

This zesty sauce uses not just oregano but also basil, another national hit. I keep this spread in the refrigerator so that my son can easily make himself a healthy snack easily. If you have a toaster oven at work, try taking this spread and a whole grain bagel to work so that you can make an inexpensive hot lunch.


1 cup (250 mL) tomato sauce
1/2 tsp (2 mL) each dried oregano and basil leaves
1 small clove garlic, minced
1 green onion, chopped
3 tbsp (45 mL) grated Parmesan cheese
1/2 cup (125 mL) shredded mozzarella cheese

Blend the sauce, oregano, basil, garlic, green onion, Parmesan and mozzarella cheeses until well combined. Place in a clean, dry container and cover tightly. Refrigerate up to 1 week. Makes 1 2/3 cups (400 mL) spread (enough for one 14-inch (35 cm) pizza or 6 small tortilla or pita pizzas).


*Copyright (c) 2007 by Dana McCauley. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.


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Herbs number two and three on the Canadian Top Ten list are likely as familiar to most Canadians in their fresh form as dried. Regardless of which one of these herbs you choose to use dried, choose crumbled fresh leaves instead of ground versions which are often harsher flavoured and leave a mealy texture on your tongue even after cooking.


3. Basil (+65%): Dubbed a ‘royal' herb by the ancient Greeks for good reason, basil is a mild, versatile herb that adds the crowning accent flavour to so many of our favorite dishes including most tomato-based pasta sauces and pesto.

2. Parsley (+65%): Parsley is a ubiquitous herb that's often strewn about as an after thought garnish. In fact, its overuse as a decoration has caused many cooks to forget that parsley can be used as a dominant flavor. Consider tabouleh, the Middle Eastern salad made from bulgur, parsley and lots of garlic and lemon. Likewise, parsley plays a more muted but no less important role as part of a mirepoix – the chopped carrots, onions and celery that are used to start almost all soups, sauces and stews.

Continued on Friday November 16


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Recently McCormick sent me a press kit and samples for its newly expanded line of 100% organic herbs. Our test kitchen team tasted these herbs next to regular dried varieties. Although we didn't find a huge taste difference, we did note that their organic Turkish Bay leaves were really wonderful. If you do choose organic dried herbs, choose them for the assurance that they were grown without herbicides and pesticides and remember, that often the colour of non-organic herbs is falsely vibrant due to the fertilizers and preservatives used during drying.

5. Sage (+55%): Although this herb is most often associated with holiday turkey stuffing, sage is also a delicious herb to use when preparing pork, veal or dried legumes such as braised navy beans.

4. Bay leaves (+ 60%): Although few people can pinpoint the taste of bay leaves in a dish, they can quite easily notice when they are missing. Bay leaves are important foundation-flavouring agents that add depth to many recipes. Use bay leaves in slowly simmered recipes such as soups, stews, braises and sauces to add the herbal notes that result in a full, fabulous finishing taste. Add only one or two bay leaves at a time since bay leaves can create bitter flavours if used in quantity.

Continued on Thursday November 15


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Although I was surprised that thyme was not one of Canada's top five favorite herbs (it is easily one of my most often reached for ingredients), I wasn't surprised to see rosemary in the bottom half. I have seldom found dried rosemary appealing. If you must use dried rosemary, soften the leaves in a spoonful of boiling water before use.


7. Rosemary (+40%): Rosemary is one of my favorite herbs for flavouring lamb and oven roasted potatoes. It goes well with garlic and can be used to flavour poultry, beef and even more assertively flavoured fish such as salmon.

6. Thyme (+50%): Thyme loves mushrooms and lemon so it can be used in many wonderful family favorite recipes. Although suitable as a forward flavour in vinaigrettes and poultry dishes, thyme is also an important foundation flavour and, like bay leaf, should be added near the beginning of cooking when making slow simmered dishes such as soup or stew.

Continued on Wednesday November 14


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Experimenting in the kitchen is a big part of my work life; trying a sprinkle of this and dash of that in new recipes has led me to some pretty amazing food discoveries.

Although I love to try new ethnic spice and herb combinations when I cook for my own pleasure and education, as a food writer I need to create recipes that home cooks can make not only easily and affordably but that their families will eat eagerly. That means that I often have to limit my use of unusual ingredients to make my recipes accessible to regular people. Fortunately, there are research houses that study all facets of Canadian home life and they sell statistics and pantry lists to people like me so that we can create recipes that use the ingredients people have on hand.

This week I'll share the list of the top ten herbs Canadians keep in their pantries. Beside each herb you'll see not only its percentage status as a Canadian pantry staple but also suggestions for using these flavourings to add flair and flavour to your own everyday favourite meals.

10. Marjoram (+25%): Excellent with lamb and veal, marjoram is very similar in flavour to oregano and can be used as a substitute for oregano in most cases.

9. Chives (+30%): Milder than green onion, chives are a welcome addition in dips but they also add a dash of brightness when added near the end of cooking to saucy foods such as chili, stir-fries and stews.

8. Dill weed (+40%): Dill is a fresh tasting herb even when dried. Try it in fish sauces, with eggs and in dips and salad dressings.

Continued on Tuesday November 13


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