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Suggest a better descriptionFresh herbs have more zest and flavor than dried herbs. For this reason, you are fortunate if your local market carries a selection, or if you can grow your own in a garden or window box. Following is a list of the most common ones and how they are used: BASIL - A recognized "mate" for tomato sauces, juices, and tomato dishes. Also good in soups and fish cocktails with crab and shrimp. Inspiring with veal, lamb, duck, and game; in vegetables like eggplant, zucchini, and onions, and in green salads and sauces. BAY LEAF - Good in stews and pot roasts, fish salads, gravies and sauces. As it has a distinct flavor, use sparingly. CHERVIL - Ideal as a garnish and in salads, soups, omelettes, all meats, poultry and game, sauces, and vegetables such as new potatoes and asparagus. DILL - Good with all fish, also with lamb, veal and chicken. Also distinctive with many vegetables and salads, and especially in sour cream sauces. MARJORAM - This is a popular herb of which the uses are endless. Good in salads, vegetable dishes, omelettes, meat dishes, poultry stuffing and sauces. MINT - Used in fruit c and carrots, new potatoes, and with lamb. Fresh picked leaves may be crushed or used whole as a garnish also in dried flakes. OREGANO - Has a pungent taste. Used in soups, stews, meat balls, sausage and pork, stuffings, sauces, and many vegetables. PARSLEY - Used as a garnish, and also for seasoning and color in stuffings, soups, stews, and sauces. Good with fish, meat, poultry, vegetable, and egg dishes. ROSEMARY - Used in fruit compotes, chicken and pea soups, in stuffings and stews. Also with meat, lamb, poultry, and game, as well as vegetables such as spinach and lima beans. SAFFRON - Aromatic dried pungent stigmas of this plant (a species of crocus) are used to flavor and color, especially curry dishes with rice. SAGE - Has a strong flavor, so use sparingly. cn be used in stuffings, chowders, stews, or gravies. SAVORY - Used in beans, fish, and pea soups, hearty stews and salads, and some sauces. TARRAGON - Widely used in salads and sauces, soups, egg dishes, vegetable, and fish, veal, chicken, and turkey. THYME - Many dishes benefit from this one: stuffings, stews, sauces, fish, meat, cheese and vegetables such as carrots, onions, potatoes and peas. Via: RFIX_S 09-28-1994
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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