Herbs for Cooking

basilBasil  -Basil is one of the most widely-used herbs in the world. Use for pesto, spaghetti sauce, tomato dishes, with eggplant, in Thai and Vietnamese foods, addition to salads and many cooked vegetables

Bay leaf  – The Bay Leaf is useful for cooking. Added for a more pungent flavor. Used for tomato sauces, vegetable soups, meat stews, spaghetti sauce, chili, meat, seafood. Always remove leaf before serving

Capers – Capers have long been a favorite in the Mediterranean region. Capers lend a piquant sour and salty flavor to salads, dressings, tomato sauces, sauces, vegetables, as garnish and a variety of main dishes.

Chevil – Chervil is a popular French herb blend. Chervil brings out the flavor of other herbs. Use for scrambled eggs, omelets, mushrooms sauce, meat or chicken. Also, Cervil is useful for adding color and flavor to creamy dressings for pasta and potato salads.

Chives – Chives is an excellent choice if you want onion/garlic flavor, but to a milder degree. Use for garnish, blended with soft cheeses, salads

Cilantro – Cilantro is used in Middle Eastern, southeast Asian, Latin American and Spanish cuisines; common ingredient in Mexican salsas. Cilantro should be crushed before you used. Cilantro is a perfect for Mexican dishes as salsas, bean dips, sour cream, topping for chili, tacos, or enchiladas. Also, you can add Cilantro over stirfried vegetables for color and Asian flavor.

Dill Weed and Dill Seed – Dill Seed and Dill Weed are not used together.  Dill Seed is good sprinkled over casseroles or salad dressings. Dill Weed is used for fish, seafood, shellfish, salads, vegetables, and dips.

Mint – Used fresh mint leaf for salad dressings, salads, tomatoes, salad, vegetables, zesty marinades, tea, warmed apple, as jelly for a quick meat sauce, sorbet or dessert topping.

Mustard and Mustard Seeds – Dijon mustard: Used for sauces, meat, salads dressing, sandwich. Be careful because the taste is strong Brown mustard: Used as a seasoning, or in preparing Oriental mustard sauces Yellow mustard: Seeds are used boiled with cabbage or garnish for salads

Oregano – Oregano is great for Chili, Italian dishes, tomato, pasta sauces, salad dressings, vegetables, soups, egg, cheese, lamb, pork, beef, chicken and fish. Try as dip for bread in olive oil with garlic and Oregano.

Parsley – Used for homemade pesto or as garnish for sauces, pasta, vegetable topper, salad dressing, soups by adding a generous amount of Parsley. Also, use for pasta, steamed vegetable topper, cooked food.

Rosemary – Rosemary is a versatile herb used for fruit salads, soups, vegetables, tomato sauces, meats , lamb, fish, eggs, stuffing’s, salad dressings, marinades and desserts.

Sage – Sage is used for stuffing’s. Sage is a good for seafood, pork, beef, stews, vegetables, breadsticks, cornbreads, muffins, and  breads. Top swordfish, tuna, steaks, chicken, and turkey pieces with Sage, lemon and butter.

Savor – Savory is used for stews, soups, chowders, top chilled, fish, chicken. Crush Savory in your hand or with a mortar and pestle before use to release the flavor

Tarragon – Tarragon is a bittersweet herb with a hint of licorice flavor, but too much can overwhelm your recipe.  Tarragon adds flavor to chicken, fish, seafood, tartar sauce, cream sauces, egg, cheese dishes, soups and fresh fruits.

Thyme – Thyme is good for savory dishes, and dessert. Use for lamb, pork, beef roasts, cheese, tomato, green salads, cooked vegetables and eggs. You can used thyme into chicken stuffing, spaghetti, pizza sauce, and chili along with combination of marjoram, basil, oregano, sage, rosemary, or garlic.

Turmeric – Turmeric  have a very strong flavor and will turns foods a golden yellow color. Because of its bitter taste, Turmeric should not be used as a flavor substitute for saffron. Use for rice, chicken dishes, fish soups, potatoes, over cooked vegetables and condiments, add to chutneys, pickles, and relishes.