Herbs
Basil, Sweet:
Fragrant with underlying flavors of anise and clove. A natural with tomatoes. Add torn leaves to salads, use on vegetables, fish and in soups
Chives:
Slender stalks have mild onion flavor. Great in omelets, salads and dips for raw vegetables; or sprinkle over baked potatoes and soups.
Cilantro:
Also called Coriander, Chinese Parsley and Mexican Parsley. A main ingredient in Mexican salsa. Also good with fish, chicken and pork.
Dill:
Distinctive flavor in these delicate feathery leaves. Use on fish, salmon, in potato salad, egg dishes and cucumber salads.
Marjoram:
Similar to oregano but a bit more subtle, with a hint of mint. Use with fish, poultry, meat, vegetables and soups.
Mint:
Sweet and fragrant. Refreshing in iced tea and lemonade. Add to fruit salads, combine with peas, zucchini, potatoes and green beans.
Oregano:
Robust flavor; use sparingly. Popular in Mediterranean countries. It's often used in tomato sauce and on pizza. Also good in stews and sprinkled over fish and poultry.
Parsley, Flat Leaf:
Also called Italian Parsley. Sweeter and more flavorful than the curly variety. Use in any dish calling for parsley.
Rosemary:
Strong and distinctive with a piney scent. Often paired with poultry and meats. A natural complement to lamb. A winner with roasted potatoes and in marinades for grilled eggplant and peppers.
Sage:
Assertive, with a hint of lemon. Use to season pork, poultry and meats. A natural complement to lamb. A winner with roasted potatoes and in marinades for grilled eggplant and peppers.
Tarragon:
Sweet and aromatic with hints of anise and vanilla. Excellent with fish, eggs and chicken. A light sprinkling goes well with many vegetables, notably peas, spinach, cauliflower and potatoes.
Thyme:
Sweet, yet pungent. Use with poultry and fish, and to stuffings or meatloaf. Good with most vegetables, especially potatoes, carrots, squash, onions and tomatoes.
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