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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