Stocks and broths are flavorful liquids that form the basis for many soups, sauces, stews, and other dishes. While stocks are made with bones, broths are made with meat and vegetables. Herbs and spices are commonly added to both stocks and broths to boost flavor. The choice of herbs depends on the specific type of stock or broth being made, as well as personal preferences. However, there are some herbs that are widely used in many stock and broth recipes.
Bay Leaves
Bay leaves are one of the most popular herbs used in stocks and broths. These aromatic leaves are from the laurel tree and impart a woodsy, herbal flavor. Bay leaves are a key ingredient in bouquet garni, which is a bundle of herbs used to flavor stocks and broths. The leaves are added whole and then removed before using the stock or broth in dishes. This allows the stock to benefit from the bay leaf flavor without having whole leaves in the final dish. Bay leaves are especially common in beef, chicken, and vegetable stocks.
Parsley
Parsley is another herb that shows up in many stocks and broths. The fresh, grassy flavor of parsley complements the flavors of most stocks. It is particularly common in chicken and vegetable broths. Parsley can be used alone or as part of a bouquet garni. Usually, whole parsley sprigs are added to the stock or broth while it simmers and then discarded before use. This infuses the broth with parsley flavor. Chopped parsley may also be added towards the end of cooking.
Thyme
Thyme is a Mediterranean herb that is popular for use in stocks and broths. The earthy, minty flavor pairs especially well with chicken, beef, and vegetable stocks. As with bay leaves and parsley, thyme sprigs are typically added whole and simmered in the stock or broth before being removed. Thyme is an essential component of a classic bouquet garni along with bay leaves and parsley.
Rosemary
The piney notes of rosemary make it an excellent addition to meat stocks like beef and lamb. Rosemary has an assertive flavor, so it is used more sparingly than delicate herbs. A few whole sprigs added during simmering are usually sufficient to impart flavor. The woody stems are removed along with other herbs and aromatics after simmering the stock.
Sage
Like rosemary, sage has a strong flavor profile. The earthy, slightly bitter character is best used judiciously in stocks and broths. Sage goes well with poultry stocks, as well as in small amounts with pork and vegetable stocks. Use whole leaves or sprigs rather than chopped sage, which can become overpowering. Remove sage after simmering the stock or broth.
Oregano
Best known for its starring role in Italian and Greek cuisine, oregano can also add robust herbal flavor to stocks and broths. The minty, aromatic quality pairs nicely with vegetable and beef stocks. Like thyme, oregano holds up well to extended simmering. Whole sprigs are typically added to stock while it cooks.
Marjoram
Related to oregano, marjoram offers a milder herbal flavor. Its sweet, floral, and woodsy notes are a good addition to poultry and beef broths. Vegetarians may also enjoy the taste of marjoram with vegetable and mushroom stocks. Use marjoram sparingly, as it can become overpowering. Whole sprigs are added while simmering the stock.
Tarragon
Tarragon has an anise or licorice-like flavor that enhances poultry and fish stocks beautifully. The bittersweet flavor is best tempered by use with other herbs such as parsley or bay leaves. As with all woody herbs, use whole sprigs during simmering and remove the tarragon before using the stock or broth.
Mint
Mint makes a refreshing addition to stocks centered on lighter meats like poultry and fish. It is less common in heartier beef or pork stocks. The cool, bright flavor of mint pairs particularly well with vegetable and legume-based stocks. Add whole sprigs, leaves, or a few chopped leaves towards the end of simmering.
Lemongrass
Lemongrass stalks can infuse broths and stocks with citrusy flavor. It is popular in Thai and Southeast Asian cuisines and works well in poultry, seafood, and vegetable stocks. Bruise lemongrass stalks with the back of a knife before adding them to the stock pot. Remove before using the finished stock or broth.
Ginger
The spicy zing of fresh ginger root gives a lively flavor boost to stocks and broths. It is widely used in Asian cuisines and goes well with chicken, seafood, and vegetable stock recipes. Add sliced or grated ginger at the start of simmering so the flavor can infuse the entire stock.
Galangal
Similar to ginger but with its own distinctive piney, gingery, and peppery kick, galangal is used in Thai cooking. It adds an exotic accent to poultry, seafood, and mushroom stocks. Whole pieces of galangal are simmered in the stock and then removed.
Lemongrass
Lemongrass stalks can infuse broths and stocks with citrusy flavor. It is popular in Thai and Southeast Asian cuisines and works well in poultry, seafood, and vegetable stocks. Bruise lemongrass stalks with the back of a knife before adding them to the stock pot. Remove before using the finished stock or broth.
Garlic
Garlic is a versatile aromatic that enhances the flavor of nearly any type of savory stock or broth. Meat, poultry, fish, and vegetable stocks all benefit from the addition of garlic. It can be roasted whole alongside bones and aromatics or used fresh and minced at the start of simmering. Garlic deepens flavor and adds richness to the stock.
Onion
Like garlic, onion features in most kinds of stocks and broths. Onion enhances savoriness and adds layers of flavor. Yellow, white, or red onions can all be used. Onion is typically chopped or quartered and added with other aromatics at the beginning of simmering. Allowing onion to cook down over time as the stock simmers develops a mellow, sweet flavor.
Carrot
Carrots lend natural sweetness and rich body to stocks and broths thanks to their high beta carotene content. They pair well with any savory stock, especially beef, chicken, and vegetable stocks. Carrots are usually peeled and chopped into large chunks before adding to the stock pot.
Celery
Celery has a cleansing, herbaceous flavor that complements stocks made from meat, poultry, fish, and vegetables. Celery stalks are chopped and added at the start of simmering along with other aromatic vegetables. Using leafy celery tops as well as stalks adds extra flavor.
Peppercorns
Whole black peppercorns give stocks and broths a spicy, aromatic backbone of flavor. Along with bay leaves, peppercorns are a ubiquitous seasoning used across all types of stocks. Allowing the peppercorns to simmer infuses the stock with their heat and woodsy complexity. Remove them before using the finished stock or broth.
Coriander Seeds
The warm, citrusy notes of coriander seeds enhance poultry, seafood, and vegetable stocks beautifully. Use dry roasted whole coriander seeds and remove them after simmering. Seeds can be used alone or as part of a spice sachet or bouquet garni. Coriander marries especially well with cumin, bay leaves, and lemon.
Fennel Seeds
Anise-flavored fennel seeds complement poultry, fish, and vegetable stocks with their distinctive licorice taste. They are best used sparingly to avoid overpowering other flavors. Dry roast whole fennel seeds briefly to enhance their aroma before adding to the stock pot.
Mustard Seeds
Pungent mustard seeds make an excellent addition to heartier meat stocks and broths, like beef and lamb. Their mustardy bite holds up well to extended simmering. Use yellow or brown mustard seeds and remove them from the finished stock before use.
Dill
Fresh or dried dill contributes its signature zesty, grassy flavor to fish, poultry, and vegetable stocks and broths. Fresh dill can be used both at the start of simmering and as a last-minute addition. Dried dill should be added at the beginning to allow the flavor to develop fully.
Conclusion
Herbs and spices are key to building flavorful, aromatic depth in stocks and broths. Classic woody herbs like bay, thyme, parsley, and rosemary form the base along with whole peppercorns. Herbs like lemongrass, ginger, and garlic provide exotic accents in some recipes. While ingredients vary, the method remains consistent – whole herbs and spices are added at the start of simmering so their essence infuses the stock, then removed before serving. With the right blend of herbs and spices, simple stocks and broths become rich, complex, and delicious.
| Herb/Spice | Stock Types |
|---|---|
| Bay Leaves | Beef, Chicken, Vegetable |
| Parsley | Chicken, Vegetable |
| Thyme | Chicken, Beef, Vegetable |
| Rosemary | Beef, Lamb |
| Sage | Poultry, Pork, Vegetable |
| Oregano | Beef, Vegetable |
| Marjoram | Poultry, Beef |
| Tarragon | Poultry, Fish |
| Mint | Poultry, Fish, Vegetable |
| Lemongrass | Poultry, Seafood, Vegetable |
| Ginger | Poultry, Seafood, Vegetable |
| Galangal | Poultry, Seafood, Mushroom |
| Garlic | All Types |
| Onion | All Types |
| Carrot | All Types |
| Celery | All Types |
| Peppercorns | All Types |
| Coriander Seeds | Poultry, Seafood, Vegetable |
| Fennel Seeds | Poultry, Fish, Vegetable |
| Mustard Seeds | Beef, Lamb |
| Dill | Fish, Poultry, Vegetable |
Stocks and broths gain incredible aromatic depth and flavor from the herbs, spices, and vegetables added during simmering. Herbs like bay, thyme, parsley, and oregano are traditional across many stock types. Spices like peppercorns, coriander, and fennel seeds enhance specific styles. Garlic, onions, carrots, and celery form the vegetable base. With the right mix of herbs, stocks transform from watery beginnings into rich, flavorful foundations for soups and other dishes.