On Line Cookbook
Standard Herbs & Their Uses
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Every wondered what herb to use in a recipe? What it is really like? Here is a reference for you.

Susan Doocy

Serves/Makes:as needed

  • 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.
  • Aromatic leaf of sweet-bay or laurel.
  • Uses are for soups, meats, pickles, poultry, fish, stews, gravies, sauces, marinades.
  • Tart flowers buds of the Mediterranean caper bush.
  • Uses are for egg dishes, seafood, veal, tomatoes.
  • A biennial herb with an aromatic fruit.
  • Uses are for breads, cookies, cakes, candy, salads, cheese, cabbage, meat loaves, stews, pot roasts, vegetables.
  • 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.
  • An apiaceous plant with delicate sweet, parsley-licorice flavored leaves
  • Uses are for fish poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
  • Similar but smaller than green onions
  • Uses are for fish, poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
  • A very HOT pepper.
  • Uses are for meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads.
  • 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.
  • Member of the parsley family with licorice-flavored feathery leaves.
  • Uses are for seafood, breads, pastries, cakes, cookies.
  • Strong flavored plant of the lily family.
  • Uses are for meats, salads.
  • Peppery white with a turnip flavor.
  • Uses are for sauces, dips, spreads, salad dressing.
  • 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.
  • Wild marjoram
  • Uses are for pasta, meats, poultry, fish, stews, eggs, soups, vegetables, salads, spaghetti sauces, pizza, tomato dishes.
  • 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.
  • An annual plant of the mint family.
  • Uses are for egg and cheese dishes, sauces, stews, croquettes, meat, poultry, salads, soups, gravies.
  • 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.
  • 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!

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.