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Herb
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Description
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Culinary
Use
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Tips
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| Chili Flakes |
Peppery
flavor from mild to hot, depending on type of chili used
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Pasta,
meats, Mexican and Chinese food, pizza. Add to anything you would
like to kick up a notch.
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Add
to marinades.
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| Dill |
Use leaf or seed, has a pungent flavor |
Fish,
eggs, cheese, bean or split pea soups, breads, vegetables (especially
root vegetables).
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Boiled,
small, new potatoes with a dap of cream cheese and sprinkle of dill
makes a good appetizer.
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| Marjoram |
Use
leaves. Fragrant aroma, spicy taste somewhat like Oregano but milder
and sweeter. Adds a delicate flavor.
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Use
with Italian foods. Blends well with tomatoes in pasta sauces and
chilies. A light seasoning for meats. Adds subtle favor to eggs and
cheese.
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Perk
up corn, bean or carrots with a sprinkle of Marjoram.
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| Oregano |
Leaves
have a sweet, aromatic flavor, but stronger than Marjoram or Thyme.
Use with care.
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A
basic in tomato sauces and chilies. A good addition to hearty meats
like beef, game or lamb. Many time used with sage, especially in sausages,
stuffing and with poultry.
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Combines
with garlic, red wine and oil, it makes a tasty beef marinade. Makes
an interesting fish butter.
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| Rosemary |
Use
the leaves powdered or whole. Has a spicy, pungent flavor.
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Used
alone, it makes a great Rosemary chicken or fish. Combine with sage
for game. Good in egg dishes, breads and cheeses. Good with most vegetables.
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Add
a bit to fruit salad. Make a flavored olive or vegetable oil by adding
a tablespoon or two to the bottle. Leave in refrigerator for several
days to infuse flavor.
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| Sage |
Leaves
are aromatically bitter. It is the basic flavor associated with bread
stuffing.
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A
hearty flavoring for meats and especially game. Many vegetables and
sauces, but use sparingly. Good in stuffing. Add to meat marinades.
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Mix
with cream cheese for a spread. Add to meat gravies.
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| Savory |
A
somewhat resinous, aromatic flavor, but can be light and delicate.
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Savory
is an all-purpose seasoning that can be used in anything you would
season with onions and parsley. Especially good in soups, pasta salads,
vegetables and casseroles.
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Use
for a light fish or seafood butter. Try a bit in stewed pears or quinces.
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| Thyme |
Leaves
have a pungent flavor with sweet aroma. There are many varieties of
thyme with differing flavors, but unless otherwise specified, usually
refers to Mother of Thyme.
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Use
with restraint, especially on delicately flavored foods. Can be used
with most meats, vegetables and sauces. "Sage, Rosemary and Thyme"
is a good combination.
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Thyme
is said to help combat fatigue, depression, digestion problems, muscle
aches, colds and respiratory problems. A good herb to use in winter.
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