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HERB GUIDE




Source of Recipe


Magazine


Recipe Introduction


Nothing beats the flavor and aroma of freshly cut herbs. They are easy to grow, even in the smallest of gardens or on a window sill. No patience for gardening? The supermarkets carry a large selection of fresh herbs in the produce section. Fresh herbs will add a touch of summer to all your recipes.
Basil
Fresh basil has a pungent flavor that is very common and popular. Use it in tomato sauces, pesto sauces, vinegar, and with lamb, fish, poultry, pasta, rice, tomatoes and Italian dishes.
Parsley
This fresh-flavored herb, slightly green and piny, is more commonly used as a flavoring and as a garnish. Use to flavor grilled meat, poultry, soups, omelets, mashed potatoes, and salads. It may be used in herbal butters and vinegars or as a garnish.
Oregano
This herb has a strong flavor and aroma. Used to flavor tomato sauces, vinegar, omelets, quiche, bread, marinated vegetables, beef, poultry, black beans, and pizza.
Cilantro
Use in Asian and Mexican cooking or as a garnish. Popular in salsa, guacamole, Thai peanut sauce, enchiladas, and chicken dishes. Cilantro is also called coriander and has a pungent fragrance.
Tarragon
This aromatic herb, with narrow, pointed, dark green leaves, is known for its distinctive anise-like flavor. Use to flavor vinegars, herbal butter, shellfish, mayonnaise, sour cream dressing, poultry, turkey, mushrooms, broccoli, and rice. Use the fresh leaves in salads, tartar sauce, and French dressing.
Rosemary
Rosemary's silver-green, needle-shaped leaves are highly aromatic and their flavor is one of both lemon and pine. Use for poultry, lamb, veal, pork, and tomato dishes, stews, soups, and vegetables. Also good finely chopped in breads and custards.
Sage
This slightly bitter and musty-mint tasting herb has narrow, oval, and gray-green leaves. Use in chicken and turkey stuffing and to flavor sausages.
Dill
This tangy and pungent flavored herb is known for its feathery green leaves. Use to flavor fish and rice, sprinkle over potatoes and cucumbers and add to sauces and dips.
Chives
This mild onion flavor herb has slender, vivid green, and hollow stem. Use as topping for baked potatoes, fish & poultry, and vegetables. It can be used as a substitute for green onions or as a garnish. It is also great in soups and sauces.
Thyme
This herb has pungent minty, light-lemon scent. Use in stews, soups, casseroles, meatloaf, stuffing, marinades, and vegetables.
Mint
This aromatic herb has a sweet smell and a cool aftertaste. Use to make teas, beverages, and desserts. It can also be used as a garnish. It is also popular in Indian cuisine.