Herbs for Seasoning

INGREDIENTS

INSTRUCTIONS

Fresh herbs have more zest and flavor than dried herbs. For this reason,
you are fortunate if your local market carries a selection, or if you can
grow your own in a garden or window box. Following is a list of the most
common ones and how they are used:
BASIL - A recognized "mate" for tomato sauces, juices, and tomato dishes.
Also good in soups and fish cocktails with crab and shrimp. Inspiring with
veal, lamb, duck, and game; in vegetables like eggplant, zucchini, and
onions, and in green salads and sauces.
BAY LEAF - Good in stews and pot roasts, fish salads, gravies and sauces.
As it has a distinct flavor, use sparingly.
CHERVIL - Ideal as a garnish and in salads, soups, omelettes, all meats,
poultry and game, sauces, and vegetables such as new potatoes and
asparagus.
DILL - Good with all fish, also with lamb, veal and chicken. Also
distinctive with many vegetables and salads, and especially in sour cream
sauces.
MARJORAM - This is a popular herb of which the uses are endless. Good in
salads, vegetable dishes, omelettes, meat dishes, poultry stuffing and
sauces.
MINT - Used in fruit c  and carrots, new potatoes, and with lamb. Fresh
picked leaves may be crushed or used whole as a garnish also in dried
flakes.
OREGANO - Has a pungent taste. Used in soups, stews, meat balls, sausage
and pork, stuffings, sauces, and many vegetables.
PARSLEY - Used as a garnish, and also for seasoning and color in stuffings,
soups, stews, and sauces. Good with fish, meat, poultry, vegetable, and egg
dishes.
ROSEMARY - Used in fruit compotes, chicken and pea soups, in stuffings and
stews. Also with meat, lamb, poultry, and game, as well as vegetables such
as spinach and lima beans.
SAFFRON - Aromatic dried pungent stigmas of this plant (a species of
crocus) are used to flavor and color, especially curry dishes with rice.
SAGE - Has a strong flavor, so use sparingly.  cn be used in stuffings,
chowders, stews, or gravies.
SAVORY - Used in beans, fish, and pea soups, hearty stews and salads, and
some sauces.
TARRAGON - Widely used in salads and sauces, soups, egg dishes, vegetable,
and fish, veal, chicken, and turkey.
THYME - Many dishes benefit from this one: stuffings, stews, sauces, fish,
meat, cheese and vegetables such as carrots, onions, potatoes and peas.
Via: RFIX_S 09-28-1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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