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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