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Standard Herbs & Their Uses
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Recipe Information
Description:
Every wondered what herb to use in a recipe? What it is really like? Here is a reference for you.

Source:
Susan Doocy

Serves/Makes:as needed

Ingredients
  • BASIL:
  • An annual plant of the mint family cultivated in Western Europe.
  • Uses are for tomato dishes, soups, sauces, sausage, stews, meats, poultry, fish, egg dishes, vegetables, pastas.
  • BAY LEAVES:
  • Aromatic leaf of sweet-bay or laurel.
  • Uses are for soups, meats, pickles, poultry, fish, stews, gravies, sauces, marinades.
  • CAPERS:
  • Tart flowers buds of the Mediterranean caper bush.
  • Uses are for egg dishes, seafood, veal, tomatoes.
  • CARAWAY:
  • A biennial herb with an aromatic fruit.
  • Uses are for breads, cookies, cakes, candy, salads, cheese, cabbage, meat loaves, stews, pot roasts, vegetables.
  • CELERY SEED:
  • Seed of a small plant similar in appearance to celery. Cultivated in Southern France, India, and United States.
  • Uses are for soups stews, cheese, pickles, salads, meats, fish, egg dishes, sauces, spreads, dressings and stuffings.
  • CHERVIL:
  • An apiaceous plant with delicate sweet, parsley-licorice flavored leaves
  • Uses are for fish poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
  • CHIVES:
  • Similar but smaller than green onions
  • Uses are for fish, poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
  • CAYENNE:
  • A very HOT pepper.
  • Uses are for meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads.
  • CORIANDER:
  • Nutty seed of a plant in the parsley family.
  • Uses are for breads, candy, cookies, pickles, meats, stews, bean and rice dishes.
  • CUMIN:
  • Dried fruit a Cuminum cyninum similar to caraway.
  • Uses are for chili and curry powders, meats, pickles, cabbage.
  • DILL:
  • Annual herb with tart lemony flavor.
  • Uses are for seafood, egg and cheese dishes, salads, cucumbers, tomatoes, pickles, sauces, dressings, poultry, breads.
  • FENNEL:
  • Member of the parsley family with licorice-flavored feathery leaves.
  • Uses are for seafood, breads, pastries, cakes, cookies.
  • GARLIC:
  • Strong flavored plant of the lily family.
  • Uses are for meats, salads.
  • HORSERADISH:
  • Peppery white with a turnip flavor.
  • Uses are for sauces, dips, spreads, salad dressing.
  • MARJORAM:
  • A fragrant annual plant of the mint family.
  • Uses are for veal, lamb, poultry, potatoes, tomatoes, soups, stews, salads, fish, eggs, gravies, sauces.
  • MINT:
  • A fragrant plant with more than 30 varieties.
  • Uses are for lamb, beef, candy, fruit salads, desserts, soups, vegetables.
  • OREGANO:
  • Wild marjoram
  • Uses are for pasta, meats, poultry, fish, stews, eggs, soups, vegetables, salads, spaghetti sauces, pizza, tomato dishes.
  • ROSEMARY:
  • Evergreen plant with lemony-resinous, needle-like leaves.
  • Uses are for lamb, pork, fish, stews, sauces, bread, eggs.
  • SAGE:
  • A perennial plant of the mint family.
  • Uses are for poultry seasoning and stuffing, meats, fish, vegetables, cheese, salads, gravies.
  • SAVORY:
  • An annual plant of the mint family.
  • Uses are for egg and cheese dishes, sauces, stews, croquettes, meat, poultry, salads, soups, gravies.
  • TARRAGON:
  • A perennial plant with succulent licorice-flavored leaves.
  • Uses are for poultry, seafood, meat, stews, vegetables, salads, sauces.
  • THYME:
  • A plant with a vague minty flavor
  • Uses are for poultry, seafood, meat, stews, vegetables, salads, sauces.
Preparation
  • Use herbs for dips or breads as a great flavoring. Try using your favorite flavors with buttered vegetables, potaotes, or pasta!
  • Cheese and herbs seem to go hand-in-hand, so enjoy homemade creamy cheese spreds made with your favorite greated cheese, maybe some cream cheese, and your favoirte herb flavors!
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