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dill. barf

My husband (who will eat anything) recently told me he can't stand cilantro. I was *shocked* to see him picking it out of the salad I made, and leaving it in a pile on the side of his place. So, I guess no more cilantro in our house.

rosemary. sorry to everyone who likes the stuff, but to me, it's like eating pine needles.

Cilantro only in small doses. Dill only in small doses. If those are the dominant flavors, I'll take a pass.

the chuck, yes, rosemary! Like the flavor, hate the sharp little sticks.

Tarragon... blech!

I used to hate cilantro but have since learned to like it. My sister claims to hate ginger but eats it in things all the time (go figure).

My boyfriend's mother thinks cilantro is the Black Plague. The meal is ruined if even a trace of it touches her food.

i dig cilantro in small doses... but i know a lot of people who will toss a whole burrito if they taste a pinch of it!

I can only take Rosemary and Thyme in small doses, and it can only be on certain dishes. The other day my boyfriend made marinara sauce from scratch and added a whole bunch of Herb de Provence and all I could taste was dirt because there was waaay too much rosemary and thyme.

Rosemary can go on Lamb, and roasted potatoes.
Thyme can go in Stew and Roast chicken. Not much else, thank you.

I bit into a slice of ginger a while back, and for the longest time I could not abide it. I gotten used to it again, minced, and in small doses.

I'm a vegan, and don't like taragon on vegetables. When I was a meat eater, I liked it in herbed butter for things like steak.

Cilantro, cilantro, cilantro cilantro x infinity to the nth power and beyond. It's like seasoning with extra concentrated Tide with bleach.

I can't stand dill and I'm not a real fan of tarragon.

Cilantro is interesting. If it tastes bad to you (like "soap") you should not eat it - it's actually bad for you. This is possibly due to an enzyme in some people, which changes the chemistry of the herb when eaten. Whether you have this enzyme is determined by genetics.

As for me... I just hate parsley. Years ago I ordered pasta tossed with pesto sauce in a fine Italian restaurant. But, they made the pesto with parsley, not basil. The parsley flavor was utterly overwhelming, and since then I can't stand the stuff. I hate when they sprinkle chopped parsley garnish on my food at restaurants.

I dislike any herb when it is used heavily. Herbs should be a *part* of the dish's flavor, not *the* flavor. For me, it's all about moderation.

I used to think cilantro tasted and smelled like Comet. Now like others said, I can take it in small doses and think it does make salsa taste awesome.

I don't like fennel or anything that tastes like black licorice.

I also think moderation for herbs is a good thing, I can't take too much of anything. I'm really sensitive to smells and if there's too much I get nauseous, even to those foods that are supposed to prevent nausea like ginger and peppermint.

I think it's caraway but i'm not sure. its this tiny little seed that is in sausages, pizza, other italian food and rye bread. Ugh. I will drop what I'm eating and rinse my mouth if I taste that damn seed. So friggen disgusting.... But people, come on! I can't do anything but LOVE cilantro. mmmmmm. I love eating the little baggie of cilantro and onions and radishes you get with tacos by itself. delish.

There must be something genetic about cilantro because there are a lot of people that completely hate it. I love it though - I can't understand how cilantro haters can even consider eating mexican food without it.

Too much rosemary in a dish is bad for me. And I don't like mint in savory dishes. Blech.

I don't think there are any herbs I don't like if they are used well. But, it's easy to use them badly, esp. some of the strong ones. Dill will never be at the top of my herbs list, but I've had many dishes where it worked just fine. And I love dill pickles.

I'm glad I don't have the gene that makes cilantro--one of my favorites--and parsley taste bad. Maybe they'll develop a cure for that...

Nikita's comment reminded me....no mint for me please. Perhaps I overdosed on mint tea during a trip to Morocco, but I couldn't stand it after that.

rosemary. i can only take it in very small doses.

I use herbs pretty moderately and can't think of any I don't like. Rosemary needles are a problem for me, too, so I chop them up well before using them. I love the taste in bread-based dishes, from croutons to stuffing!

I love cilantro! I have two plants and I still but it. But hate hate hate dill.

"dill. barf" i heartily concur. i also hate basil. there. i've said it. i don't like rosemary, but i will eat it. and any licorice flavor anything i can't eat. however, i LOVE cilantro. and i love mint (especially in savory dishes) and fresh oregano and marjoram and even thyme.

CILANTRO! Yuck! And remember when it was all the rage for a couple of years? Everything had cilantro in it. There was at least one restaurant in my area that I avoided because I felt like everything was way overloaded on cilantro there.

So...it's not an herb but I cannot stand capers! Bleh! And I'm sad to see so many cilantro haters. I love it so much! Like in salsa or any other mexican dish or in a Vietnamese sandwich! Awesome.

Rosemary. I can't stand it - both the taste and the pine needlyness of it.

rosemary. too woodsy and tree-like for my food.

CILANTRO!!!!!

I also hate parsley. It tastes sortof unpleasantly green to me. I used to hate anything licorice or anise flavored, but now I can take it in small doses.

And I am totally with goldfixe - I think capers are gross, but cilantro is essential.

I'm shocked at the vehement dill and rosemary haters. Those are two of my favorite herbs!

I think that it takes a skilled hand and deft knife skills when adding herbs to a dish to avoid overwhelming or the dreaded rosemary "pine needles". Actually, with rosemary you can leave the branch intact and remove it after cooking a lot of the time (in soups, sauces, stews, etc) to avoid the pine needle effect.

Cilantro. *Shudder* It smells like dirty socks in an old gym bag to me. Fortunately my husband and I are on the same page with this... so no arguments over it!

Oregano's the devil for me. I'm surprised no one's mentioned that one yet.

I don't care for cilantro in large quantities. And it really gets all over me when I find huge chunk of mint hiding in my spring roll.

Now, I do love me some nice tarragon roasted potatoes, and rosemary and dill are loveliness.

i like parsley, but i have made two dishes where it is a main ingredient in a sauce (broccoli pasta linked from this site and a lasagne from epicurious) and HATED both - could not stand that much parsley. gagged. from now on i will stick to it in small amounts!

I can't believe how many people hate cilantro!! I am not the hugest fan of sage unless it's used in small quantities or a butter.

Word up on parsley. I don't understand the obsession with using parsley as a main seasoning ingredient. I can take it as a sprinkled-on garnish but never understood why people put it in soups, sauces or anything else really. There are so many better, yummier herbs out there like basil or thyme.

I've heard that it helps but bring out the flavors of other ingredients like salt does but I think it has less than desirable taste, if any taste at all, and have never found it to enhance anything I cook.

Basil and mint.

Me too, and my husband, on cilantro. It doesn't taste like soap to me, just bad. I've tried and tried, but just can't develop a taste for it.

As for the others, I find it's all about moderation, and correct usage.

Corriander (cilantro) -and I can't grow it either. Like Girl Detective I've tried and tried, and keep trying in case it's like olives and one day it will have taken. Except that olives took maybe a few months, corriander has been decades.

I heart oregano & rosemary & dill & thyme & marjoram & bay leaf

I dislike cilantro, too much ginger, strong basil (it's good in pesto w/cheese, etc.), and mint in just about anything fresh. It's just too overwhelming. I tried to use fresh tarragon in a fancy tuna melt and it was good, just very strong when I would have preferred the more savory/salty (dairy) flavors to come forward. Sage is okay. Is it okay to say I hate spinach too (even if it isn't really an herb)?

I LOVE Basil, Cilantro, and Mint. I'm not so big on thyme.

Rosemary & caraway seeds, blech. A tiny, tiny bit of either is fine in the right dish but I am just not a fan.

I LOVE cilantro. Tons and tons and tons of cilantro.

Dill is absolutely disgusting.

Rosemary.

Rosemary tastes like bathroom cleaner to me. Blech.

Sage - urgh! - disgusting!

I don't hate any herb -- EXCESS is what I dislike. Herbs are supposed to enhance flavors, not dominate.

I'd bet that it's not that you hate tarragon, but rather that the recipe called for too "healthy" an amount.

Tarragon is my least favorite flavor. Yuck. It ruins so many good dishes. Also dill. Great in pickles but not in other foods. The smell of it cooking makes me feel sick.

Cilantro I'm working on. I can take it in small amounts but nothing more.

I am the fussiest eater on the planet but these posts have made me realise that there aren't any herbs I dislike. Yippee for me! I love mint with lamb, basil with tomato, dill in my greek salad and flat leaf parsley with my eggs. And I like them in large amounts.

[FYI, we aussies call cilantro "coriander".]

i hate cilantro with a passion, also ginger, fennel and other licorice flavors, and caraway seeds. fortunately my husband feels the same way. we actually high-fived on our first date when we realized that we had that in common.

i'm fairly neutral on the other herbs, although they have to be in moderation, except for dill. i LOVE dill!! i'd mix it into everything but my husband doesn't really like it...

http://threadtrace.wordpress.com

I really can't stand dill. Everything is is yummy!

Cilantro has become such a horrible nuisance-- if there any little bit in anything-- I get crazy!

I used to strongly dislike rosemary, basil and parsley. My solution to this was to attempt to use these ingredients in a wide variety of recipes until I found a way of using it that allowed me to see how a person could actually like these herbs. Once I'd been able to see the "good" in them, I started to explore other methods. It worked well because once you find *a* method that isn't repugnant, it opens your eyes/tastes to the possibilities and keeps you from being closed minded. Er, well, it does that for me anyway. I guess that can't work w/ cilantro/coriander, though, since that's often an issue of genetics.

Why is it you can't get Mexican food without cilantro? Yikes. The tiniest green shreds completely ruin salsa and everything else it touches. When I'm in a Mexican restaurant (or Thai) I ask for cilantro to be left off if possible and it NEVER is. I have to go brush my teeth now to get the memory of the taste out of my head.

I think I could eat my weight in herbs. I've been loving eggs with fresh tarragon and freshly grated nutmeg lately. I used to hate cilantro, and now I could eat it plain for days and days-- salsas taste incomplete without it.

Oregano is not my favorite, but it rounds out some tomato dishes.

Put me down for cilantro aversion. It tastes like something you're not actually supposed to eat. I can't even stand to smell it in the grocery store.

I love fennel, the root and the spice, even though I really loathe licorice! I've never associated the flavor of fennel with it.

Hate the cilantro.

My understanding is that there are 2 types of tarragon: Russian and French. And one should only plant French tarragon if one plans to use it for cooking. I don't know the difference, but both are sold at nurseries.
That said, I planted French tarragon years ago, I still have it, I never use it.
I don't really like Tarragon much, but will use it if a recipe calls for it, as a complimentary flavor, not the main flavor.

Garlic chives. Lots of it in Chinese cooking -- I have to pick them out. No complaints with regular chives or garlic...but garlic chives...*shudder*

I adore cilantro (we call it coriander here though) but I hate dill.

Tarragon (french) is wonderful with roast chicken. Or at least we think so over here. Never tried the Russian stuff.

I absolutely hate mint! And I don't like the taste or smell of rosemary either. It's a shame too because I have a huge rosemary bush in my garden.

Thyme. My husband uses it waaay too much, including trying to sneak some into my grandmother's matzoh ball soup recipe! Unless it's rubbed on meat, I don't want thyme.

http://www.ihatecilantro.com/

Well actually, I like it, but for all you haters out there...

I don't like tarragon, either. It seems that even a little bit is overwhelming. Bleah. I also don't care for anything anise flavored that's not a sweet or candy.

Love everything else, though.

Fresh coriander or Chinese Parsley, especially when moistened. I get nausea when I smell it.
Dried ones are fine, so it is probably some compounds in the fresh plants that is toxic to me.

Caraway seeds. I can't stand them, which is a pity, because I love rye bread.

And I can understand those who dislike cilantro. Too many restaurants are heavy-handed with it.

I LOVE cilantro but then again I am Mexican so I guess I have to!

I love basil but when its made into pesto its a little to strong for me. The flavor is good but the smell. ugh. headache!

I can taste even the smallest amount of cilantro in things, and it completely ruins the dish for me.

licorice, anise, fennel... :(

Cilantro!

It makes food taste like someone added a few squirts of lemon-scented Palmolive. Seriously.

just planted::
http://www.flickr.com/photos/strohchop/2645307507/ ::
basil (i love the smell AND taste, finding i'm starting to put it in everything, even popping in a leaf with a tortilla chip--cuz i can!)
rosemary (love the smell, but finding the taste isnt nearly as nice as Macaroni grill's bread. shame.)
and lavender (finding I hate the smell but I recall loving the taste, altho no flowers have bloomed yet. just a pile of leaves still. wtf!? lemonade season is almost over!!!)
I'm really wanting to add mint and cilantro to the mix as well. I used to hate cilantro but found that growing up in Texas will expose you to many mexican-type dishes that do it justice (Thanks Kerbey Lane!).
Just remember if it doesn't do it for you now, don't be afraid to try it later. I don't know what my life would be like if I'd never moved to NY and missed out on fresh mozz/tomato/basil to open my world to herbs.

PS--I totally agree with Licorice, Anise and Fennel! Someone's on my page!!

I am so happy to see all these cilantro-haters! I can't eat the raw leaves - it is just like eating soap, but worse. When it's cooked in small amounts in a curry or something, I can handle it... but as soon as I get a tiny bit of a whole leaf in my mouth, I feel sick. It's a shame, because I love Indian food, and they put it in everything.

Caraway! The smell alone makes me want to puke. And, turns out, I'm also allergic to it.

Dill ain't so hot either, but not puke worthy.

Right on, TaniaTingel~ I have yet to meet an herb I didn't like!
Although I will say that with Tarragon, LESS IS MORE. A small amount of tarragon goes a long way. I like to saute up some vegetables in olive oil and garlic, then toss with cherry tomatos and a small bit of fresh tarragon when they are done. The smell of the tarragon when it is warmed by the veggies and oil is heavenly... that sharp anise flavor melts away to something much smoother and softer. If you think you hate tarragon, give it one more try... use a tiny tiny amount with some veggies or with some chicken breast (add to white wine vinegar, olive oil, and salt and pepper for a delicious marinade)... you may find that you change your mind.

Cilantro is pretty icky like othhers said, but in small doeses I can handle it. Lavender is one I try and try and try to get used to but the taste and scent is WAY too overpowering.

Not a herb but I can't stand raw cumin (whole or powdered). Roasted and powdered is a whole other story.
As far as herbs go, not too much oregano please.

Rosemary. It has the texture of a pine tree and the taste of bread mold. Who first decided that this thing was actually edible?

Cilantro, I can't even stand the smell of it. Something about it just makes me cringe. If it is cut up finely and used very sparingly I can stand it. A friend of mine bought a bunch of it at the store and didn't know how much he was supposed to use for salsa and so he figured he may as well use half of what be bought... ... ...YUCK

dill. For some reason in college the dining services kept making dill bread, and I totally ODed. I just can't eat dill anymore, even though my college days are way behind me...

I just threw away a sauce I made last week because the tarragon was just too overwhelming and not good at all. I like it in smaller doses. But I can't stand anything about cilantro. The smell or the taste.