round.png

that classic charm you love


13 Herbs For the Kitchen

13 Herbs For the Kitchen

 Photo by  Markus Spiske

Photo by Markus Spiske

Basil

It is used to flavor soups, stews, tomato dishes, meat, game, fish, egg dishes, herb butters and herb vinegars.

Chives

Leaves can be used to flavor salads, dips, soups, stews, vinegars, cheese dishes sour cream and butter.  Flavor is much milder and more subtle than other members of the onion family.

Dill

Used to flavor fish, lamb, egg dishes, soups and potato salad.  Seeds are used in pickling recipes and vinegar. 

Fennel

Herb fennel is used in fish dishes, soup and stews and fennel seed is used in sausage.  Fennel bulbs are used raw in salads or steamed.

Marjoram

Marjoram is used in soups, egg dishes, beef, and chicken dishes, sausages, cheese and tomato dishes.

Mint

Mint is often used with veal, lamb and pork dishes as well as beverages and jellies.

Oregano

Oregano is used in sauces, tomato dishes, pizza, Mexican dishes salads and soups.  

Parsley

Parsley is often seen used as a garnish.  It also has the unique ability to blend with the flavors of other herbs.  It is used to flavor stews, soups and other vegetables. 

Rosemary

Use rosemary sparingly as an accent to food as the flavor can be somewhat pungent and resinous. Use with fish, pork, lamb, poultry and game.

Sage

The flavor of sage is recognizable in stuffings. Its especially complements heavy meats and game. Its flavor may overpower lighter herbs.

Savory

This herb is notably associated with bean dishes, ranging from soups to casseroles.

Tarragon

Use in vinegars, oils, marinades and salads.

Thyme

Thyme can be used either fresh or dry. It is widely used in soups, stews, casseroles, stuffing and poultry dishes.  Its flavor and fragrance is not adversely affected by long, slow cooking.

Top 5 Books to Read Fall 2018 

Top 5 Books to Read Fall 2018 

Creative Block Podcast

Creative Block Podcast

0