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13 Herbs For the Kitchen

13 Herbs For the Kitchen

 Photo by  Markus Spiske

Photo by Markus Spiske


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


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.


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


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


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


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


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. 


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.


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


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


Use in vinegars, oils, marinades and salads.


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.

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