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Herbs for Seasoning

Author/Submitted by:
Servings: 1
Categories: Condiments / Herb/Spice / Information

    No ingredients

1. Fresh 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:

2. 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.

3. BAY LEAF - Good in stews and pot roasts, fish salads, gravies and sauces. As it has a distinct flavor, use sparingly.

4. CHERVIL - Ideal as a garnish and in salads, soups, omelettes, all meats, poultry and game, sauces, and vegetables such as new potatoes and asparagus.

5. DILL - Good with all fish, also with lamb, veal and chicken. Also distinctive with many vegetables and salads, and especially in sour cream sauces.

6. MARJORAM - This is a popular herb of which the uses are endless. Good in salads, vegetable dishes, omelettes, meat dishes, poultry stuffing and sauces.

7. 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.

8. OREGANO - Has a pungent taste. Used in soups, stews, meat balls, sausage and pork, stuffings, sauces, and many vegetables.

9. 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.

10. 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.

11. SAFFRON - Aromatic dried pungent stigmas of this plant (a species of crocus) are used to flavor and color, especially curry dishes with rice.

12. SAGE - Has a strong flavor, so use sparingly. cn be used in stuffings, chowders, stews, or gravies.

13. SAVORY - Used in beans, fish, and pea soups, hearty stews and salads, and some sauces.

14. TARRAGON - Widely used in salads and sauces, soups, egg dishes, vegetable, and fish, veal, chicken, and turkey.

15. THYME - Many dishes benefit from this one: stuffings, stews, sauces, fish, meat, cheese and vegetables such as carrots, onions, potatoes and peas.

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