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Recipe Categories:

    Herb list


    Source of Recipe


    Woman's Day Magazine

    Recipe Introduction


    What are and how to use herbs
    Basil: Overtone of clove nad anise. Comes in at least 40 varieties.

    Oregeano: Fragrent, Best used sparinly.

    Cilantro: Tender & pungent with a fresh grassy taste anad bright citrus overtones.

    Rosemary: Pungent, piney herb, best used in moderation.

    Thyme: Aromatic herb that plays well with others. Prime ingredient in French herb blends, cajun, poultry and Middle Eastern seasonings.

 

 

 

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