Herbs and Spices...Practical Uses

Basil - Sweet, warm flavor with an aromatic odor. Use whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressings, and omelets.

Bay Leaves - Pungent flavor. Use whole leaf but remove before serving. Good in vegetables dishes, seafood, stews and pickles

Caraway - Spicy taste and aromatic smell. Use in cakes, breads, soups, cheese and sauerkraut.

Chives - Sweet, mild flavor like that of an onion. Excellent in salads, fish, soups and potatoes.

Cilantro - Use fresh. Excellent in salads, fish, chicken, rice, beans and Mexican dishes.

Curry Powder - Herbs and Spices are combined to proper proportions to give a distinct flavor to meat, poultry, fish and vegetables.

Dill - Both seeds and leaves are flavorful. Leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes and beans. Leaves or the whole plant may be used to flavor pickles.

Fennel - Sweet, hot flavor. Both seeds and leaves are used. Use in small quantities in pies and baked goods. Leaves can be boiled with fish.

Ginger - A pungent root, this aromatic spice is sold fresh, dried or ground. Use in pickles, preserves, cakes, cookies, soups and meat dishes.

Marjoram - May be used both dried or green. Use to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.

Mint - Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts.

Oregano - Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.

Paprika - A bright red pepper, this spice is used in meat, vegetables and soups or as a garnish for potatoes, salads or eggs.

Parsley - Best when used fresh, but can be used dried as a garnish or as a seasoning. Try in fish, omelets, soup, meat, stuffing and mixed greens.

Rosemary - Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread and potatoes. Great in dressings.

Saffron - Orange-yellow in color, this spice flavors or colors foods. Use in soup, chicken, rice and breads.

Sage - Use fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spreads and breads.

Tarragon - Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots and dressing.

Thyme - Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling.

The Right Herbs and Spices Make The Meal