Posted by wenpooh on 9/26/2002, 4:15 pm
Ingredients
BASIL:
An annual plant of the mint family cultivated in Western Europe.
Uses are for tomato dishes, soups, sauces, sausage, stews, meats, poultry, fish, egg dishes, vegetables, pastas.
BAY LEAVES:
Aromatic leaf of sweet-bay or laurel.
Uses are for soups, meats, pickles, poultry, fish, stews, gravies, sauces, marinades.
CAPERS:
Tart flowers buds of the Mediterranean caper bush.
Uses are for egg dishes, seafood, veal, tomatoes.
CARAWAY:
A biennial herb with an aromatic fruit.
Uses are for breads, cookies, cakes, candy, salads, cheese, cabbage, meat loaves, stews, pot roasts, vegetables.
CELERY SEED:
Seed of a small plant similar in appearance to celery. Cultivated in Southern France, India, and United States.
Uses are for soups stews, cheese, pickles, salads, meats, fish, egg dishes, sauces, spreads, dressings and stuffings.
CHERVIL:
An apiaceous plant with delicate sweet, parsley-licorice flavored leaves
Uses are for fish poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
CHIVES:
Similar but smaller than green onions
Uses are for fish, poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
CAYENNE:
A very HOT pepper.
Uses are for meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads.
CORIANDER:
Nutty seed of a plant in the parsley family.
Uses are for breads, candy, cookies, pickles, meats, stews, bean and rice dishes.
CUMIN:
Dried fruit a Cuminum cyninum similar to caraway.
Uses are for chili and curry powders, meats, pickles, cabbage.
DILL:
Annual herb with tart lemony flavor.
Uses are for seafood, egg and cheese dishes, salads, cucumbers, tomatoes, pickles, sauces, dressings, poultry, breads.
FENNEL:
Member of the parsley family with licorice-flavored feathery leaves.
Uses are for seafood, breads, pastries, cakes, cookies.
GARLIC:
Strong flavored plant of the lily family.
Uses are for meats, salads.
HORSERADISH:
Peppery white with a turnip flavor.
Uses are for sauces, dips, spreads, salad dressing.
MARJORAM:
A fragrant annual plant of the mint family.
Uses are for veal, lamb, poultry, potatoes, tomatoes, soups, stews, salads, fish, eggs, gravies, sauces.
MINT:
A fragrant plant with more than 30 varieties.
Uses are for lamb, beef, candy, fruit salads, desserts, soups, vegetables.
OREGANO:
Wild marjoram
Uses are for pasta, meats, poultry, fish, stews, eggs, soups, vegetables, salads, spaghetti sauces, pizza, tomato dishes.
ROSEMARY:
Evergreen plant with lemony-resinous, needle-like leaves.
Uses are for lamb, pork, fish, stews, sauces, bread, eggs.
SAGE:
A perennial plant of the mint family.
Uses are for poultry seasoning and stuffing, meats, fish, vegetables, cheese, salads, gravies.
SAVORY:
An annual plant of the mint family.
Uses are for egg and cheese dishes, sauces, stews, croquettes, meat, poultry, salads, soups, gravies.
TARRAGON:
A perennial plant with succulent licorice-flavored leaves.
Uses are for poultry, seafood, meat, stews, vegetables, salads, sauces.
THYME:
A plant with a vague minty flavor
Uses are for poultry, seafood, meat, stews, vegetables, salads, sauces.
Preparation
Use herbs for dips or breads as a great flavoring. Try using your favorite flavors with buttered vegetables, potaotes, or pasta!
Cheese and herbs seem to go hand-in-hand, so enjoy homemade creamy cheese spreds made with your favorite greated cheese, maybe some cream cheese, and your favoirte herb flavors!
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