Herbs
By: Anonymous
Published: Thursday, December 31, 2009 - 11:56pm

Preparation

1 FRESH: May be used as sprigs or chopped fine. Dried herbs are 3 to 4 times as strong as fresh herbs; so measure accordingly. To bring out the flavor of dried herbs, soak them in lemon juice before adding to a dish. 2 BASIL: With eggs, fish, cheese, meat loaf, hash, meat pie and stews. Especially good with tomato soup and spaghetti sauce with eggplant, onions, peas and beans. 3 BORAGE: Adds cucumber-like flavor to cauliflower, green salads, marinade of beef. Add to iced tea and lemonade. 4 CARAWAY SEED: Add to cottage cheese; or cook with potatoes, broccoli, cabbage or turnips. Adds a new zest to sauerkraut. 5 CHERVIL: With egg dishes and egg sauces; with veal, with chicken, potatoes and in French dressing. Use fresh sprigs in green salad; chopped as garnish on soups. 6 CHIVES: Cut fine with scissors. Add to cream cheese or cottage cheese, egg or fish dishes or any dish in which a delicate onion flavor is needed. Delicious on new potatoes, peas or carrots. 7 CUMIN SEED: Add to bean or rice dishes, pork chops, sauerkraut or corn. 8 DILL: With shrimp or fish sauces, potato salad, cheese dishes and of course in pickles. Fresh sprigs in green salad. 9 FENNEL: With rice and as a substitute in recipes calling for celery as seasoning. 10 HORSERADISH: With cold meats and fish, in sauces form eats and in potato salad. 11 MARJORAM: With omelets, cream cheese, chopped meats and sausages, roast chicken, lamb or pork. With almost any green vegetable or potato. In green salad. 12 MINT: For any lamb dish or with new peas or tiny boiled potatoes. Sprigs in iced tea or lemonade. 13 OREGANO: The most familiar herb in Italian cooking. Add to spaghetti sauce, tomato sauce, minestrone, pizza. Use with lamb, fowl, and stuffing. 14 PARSLEY: As you know, the perfect garnish for eggs, meat, fish or salad, practically anything. Chop and add it to cottage cheese. Sprinkle on soup and potatoes. 15 ROSEMARY: With meat soups, roast beef or pork; in veal or chicken stews; with peas. A few sprigs in green salad. 16 SAGE: With sausage or pork dishes and in stuffings. In cream cheese, but sparingly in all cases. 17 SAVORY: Similar to sage but more delicate. With omelets, pea soup or vegetable soup, roast beef or pork. With snap beans, lima beans, potatoes and in French dressing. 18 TARRAGON: With fish, chicken, egg and tomato dishes, cream sauces or butter sauces, salad dressing, ham and boiled meats, peas, cabbage. In green salads. 19 THYME: With fish, chowder, oyster or clam bisque, meat loaf, hash, meat pie and stews. Especially good with chicken and turkey and in salads.