Herbs
Source of Recipe
Marla
List of Ingredients
A few hints on how to use a few herbs
Recipe
Marjoram: Add fresh leaves to casseroles just before serving for the
best flavor.
Use fresh leaves in sauces, stuffing's, sparingly in salads, in egg
and cheese dishes, chicken soup, stews, and in fruit salads.
Add a sprig of marjoram to a mixed herb tea.
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. (May sprinkle on chicken to season and bake for
fry as usual and it *helps open up the bronchi so you breath better.)
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. *is used for stomach
problems, works great.
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.
**NOTE: schools starting and kids share everything, also
bugs...ewww, buts a fact. You can take rosemary and thyme and make a
tea and wash hair in it, put a shower cap or plastic bag and a towel
and let it sit for an hour or so, and then finish washing. It kills
the bugs. Repeat for some time to get the new hatched babys. Do not
use fruity shampoos. That draws the bugs to your childs hair.
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