Using Herbs

Submitted by: CindyP on November 10, 2010

A great “cheat sheet” to use to spice up your dishes!

        

Ingredients

Directions

Basil
Sweet warm flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.


Bay Leaves
A pungent flavor, use whole leaf but remove before serving. Good in vegetable dishes, fish and seafood, stews and pickles.

Caraway
Has a spicy smell and aromatic taste. Good in cakes, breads, soups, cheese and sauerkraut.

Chives
Sweet mild flavor of onion. Good in salads, fish, soups and potatoes.

Curry Powder
A blend of spices — generally coriander, turmeric, cumin, fenugreek, and red pepper. Good in meats, poultry, fish and vegetables.

Dill
Both seeds and leaves of dill are flavorful. Leaves may be used to garnish or cook with. Good in fish, soup, dressings, potatoes, beans and dill pickles.

Ginger
A pungent root and aromatic spice. Good in pickles, preserves, cakes, cookies, soups and meats.

Marjoram
Good in fish, poultry, omelets, lamb, stew, stuffing and tomato juice.

Mint
Aromatic with a cool flavor. Good in beverages, fish, cheese, lamb, soup, peas, carrots and fruit desserts.

Oregano
Strong aromatic odor, use whole or ground. Good in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.

Paprika
A bright red pepper. Good in meat, vegetables and soups. Use as a garnish for potatoes, salads or eggs.

Parsley
When fresh makes a great garnish. Good in fish, omelets, soup, meat and stuffing.

Rosemary
Aromatic. Good in fish, stuffing, beef, lamb, poultry, onion, eggs and bread.

Sage
Good in tomato juice, fish, omelets, beef, poultry, stuffing and biscuits.

Tarragon
Leaves have a hot taste. Good in sauces, salads, meat, poultry, tomatoes and dressings.

Ads will not print