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Culinary Herb Chart




Source of Recipe


by Grandpoohbah, from herbal gardens


Recipe Link: http://www.herbalgardens.com/herb-chart.html


Basil:
(fresh and dried leaves, ground) Sweet, with clove-like pungent tang Eggs, meats, pesto, salads, soups, stews, tomato dishes

Bay leaves:
(dried leaves, ground) Pungent, aromatic Meats, pickling, sauces, soups, stews, vegetables

Chervil:
(fresh and dried leaves) More aromatic than parsley, slight anise flavor Eggs, fish, salads, sauces, soups, stuffings

Chives:
(fresh, freeze-dried) Onion-like Appetizers, cream soups, eggs, garnish, salads

Dill weed:
(fresh, dried) Pungent, tangy Breads, cheeses, fish, salads, sauces, vegetables

Marjoram:
(fresh and dried leaves, ground) Aromatic, with slightly bitter overtone Cottage cheese, fish, lamb, poultry, sausages, soups, stews, stuffings, vegetables

Mint:
(fresh, dried) Strong, sweet with cool aftertaste Beverages, desserts, fish, lamb, sauces, soups

Oregano:
(fresh and dried leaves, ground) Strong, aromatic with pleasantly bitter undertone Cheese, eggs, fish, Italian dishes, meats, sauces, soups, vegetables

Parsley:
(fresh curly leaf, fresh Italian flat leaf, flakes) Slightly peppery Garnishes, herb mixtures, sauces, soups, stews, egg dishes

Rosemary:
(fresh and dried leaves) Fresh, sweet flavor Casseroles, fish, lamb, salads, seafood, soups, vegetables

Sage:
(fresh and dried leaves, ground) Aromatic, slightly bitter Fish, meats, poultry, salads, sausages, soups, stuffings

Savory:
(fresh and dried leaves, ground) Aromatic, slightly pungent Poultry, meats, salads, sauces, soups, stuffings, vegetables

Tarragon:
(fresh and dried leaves) Piquant, anise-like Eggs, meats, pickling, poultry, salads, sauces, tomatoes

Thyme:
(fresh and dried leaves, ground) Aromatic, pungent Chowders, fish, meats, poultry, stews, stuffings, tomato dishes