Parsley, Sage, Rosemary, And Thyme: Facts, Myths & Recipes

By Dennis Linden

Long before this well-known quartet of herbs found fame grouped in the catchy refrain of a medieval English ballad, revived in 1966 by Simon & Garfunkel, all four had enjoyed top billing in Mediterranean cuisine for centuries. The lyrics of that ancient song refer to a seasonal fair in the small town of Scarborough on the coast of England in the 1600s. Fact check: the actual herbs named in the lyrics were favorites of those conquering Romans, as in Empire, who had occupied the region for some five hundred years, over a thousand years before there was a Scarborough! 

One would think that 500 years would be plenty of time for the Roman style of cooking with fresh herbs to seep into the English diet, not. Instead, herbs in Britain were used for their medicinal, mythical, and spiritual attributes, which ignored altogether their culinary potential. In those times, parsley was a symbol of comfort, sage stood for strength, rosemary was love, and thyme helped with courage. No one seemed to notice how much these essential herbs might flavor a cooking pot. 

Each member of this dynamic quartet has a wholly unique flavor that can affect the taste of various food groups and dishes very differently. This recipe calls for three of the herbs to be minced, which is a great way to experience the difference in flavor and aroma. Tip: Once herbs have been minced per this recipe, mince them a bit more! Knowing the differences of each and how to use them in balance with the other components in a recipe is what separates the cook from the chef.

PARSLEY 
Most retail produce departments carry two varieties of this most common of all herbs: curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Both have a slightly peppery taste, with the Italian parsley having the more pronounced flavor of the two. For culinary purposes, Italian parsley is much preferred. 

Parsley enhances and defines the taste and texture of just about all seafood preparations. It is also frequently into vegetable side dishes, especially complementing potatoes, zucchini, and fresh peppers. 
Italian parsley is a wonderful complement to sauces.  However, it is best to add parsley to a sauce after the pot has been removed from the flame or as the final touch to the serving dish. Parsley's flavor is delicate and can be lost or muted by heat. Adding it at the last-minute preserves its fresh, herbaceous taste. 

SAGE 
A member of the mint family, sage has always been considered a great aid to digestion; it makes sense that, as a flavoring, the herb is an excellent supplement to fatty meats such as pork, sausage, goose, and lamb.  Sage also pairs well with a mild cheese, like a smoked mozzarella or Fontina, just a sprinkle on top! When roasting chicken, tuck whole sprigs of sage under the skin so the herb’s subtle flavor gets absorbed into the meat as it cooks. 

ROSEMARY
Rosemary is very hardy in appearance, somewhat resembling the pine needles of a fir tree. This toughness carries through as a culinary ingredient -- rosemary does not lose its flavor through long cooking. Rosemary is one of the most aromatic and pungent of all the herbs. The needle-like leaves have a pronounced lemon-pine flavor that is very strong; use a light hand.

Rosemary and lamb dishes of any kind seem to go together, like peas with carrots.  Try a one-hour marinate in rosemary, fresh garlic, and lemon juice for those chops before grilling – delicious! 

THYME 
When cooking with thyme, be sure to add it early in the process so the oils and flavor have time to be released. The tiny leaves are easily removed from the stems by pulling the stems through the fingers from top to bottom, against the direction of the leaves. Six average sprigs will yield about a tablespoon of leaves. Lightly crushing the leaves before adding them to a dish will release the herb’s flavorful oils. Two types are mainly used in cooking: common thyme and lemon thyme. Both have a sweet, mildly pungent flavor. Lemon Thyme, as its name implies, does have a citrus aftertaste and lemony aroma. Lemon thyme is especially suited for fish and poultry dishes.

Common Thyme is an extremely versatile flavoring. The herb is a key supporting ingredient in Southern Italian cuisine because it works so well with the other two traditional pasta sauce components of the region, namely fresh peppers and eggplant. Whole sprigs of fresh thyme are also a great addition to the winter roasting pan, whether it be red meat, poultry, or even just root vegetables. Like rosemary, the tough woody stems necessitate the sprigs be removed before serving. While thyme simmers well, it can also be added to a dish just before serving, as the herb seems to help bring the other flavors in any dish into sharper focus. 

Another fact check: As for combining these four popular herbs into song lyrics that became both a platinum hit and a movie soundtrack (The Graduate, 1968), there was some controversy over giving due credit for this herb combo of words. It seems that the lyrics of “Scarborough Fair” resembled [as in word-for-word] a folk ballad published in London in 1889 and recorded by several others, the earliest being in 1955. However, Simon & Garfunkel were credited as the sole authors of the song on their 1966 album entitled Parsley, Sage, Rosemary and Thyme. This apparently riled some of the duo’s folk music friends, who knew the true pedigree of the song, and the situation caused a rift in friendships that lasted decades. This true authorship was finally acknowledged by the duo at a London concert in 2000. Busted, but the combo is still a tasty addition to many dishes, including this simple scrambled egg dish… 
 
While those of a certain age group can no doubt hum the melody of the song, most have never been to Scarbough or used this humble quartet of herbs in a dish. Well, the times they are a-changin’ with this salad-like dish I found was tasty as a standalone lunch or unique side dish at the dinner table. As a side dish, this dish pairs perfectly with light dishes like grilled chicken and salmon. It is also substantial enough, both in flavor and satisfying characteristics, to serve as a main course when one’s culinary mood calls for a breakfast-like dish for dinner. We have all been there. Enjoy no matter the time of day. One rule: Do not try singing or even humming with a mouth full of this tasty dish, no matter the urge! 

Four Herb Salad with Scrambled Eggs
Yield: 4 main course servings or 8 side-dish servings

Ingredients
6 TBS Italian parsley, whole leaves only
3 TBS fresh sage leaves, minced
3 TBS fresh rosemary leaves, minced
3 TBS fresh thyme leaves, minced
3 cups baby Arugula, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 salt & pepper to taste 
3 slices bacon, minced
6 eggs, lightly beaten
2 tablespoons freshly grated Parmesan cheese

Preparation

 In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and arugula. Add the vinegar, olive oil, salt & pepper. Set aside. 

In a medium-size skillet over medium heat, cook the bacon until nearly crisp. 

 Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute. 

 Stir in the herb salad mixture and cook, stirring, for 1 minute longer. Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan. sprinkle with Parmesan. Serve immediately.