Using Herbs in Your Cooking

The following listing provides a basic idea of how to use various herbs with a variety of foods. Feel free to experiment with the different flavors to liven up your meals. Some beginning guidelines are:

• Use a small amount of herbs until you know if you like the taste.
• Don't use too many herbs at once. Keep it simple until you are familiar with the various flavors.
• Don't let your herbs get old and stale. Restock periodically.

GENERAL:

Fresh herbs (free of stems or wilted leaves) may be used as sprigs or chopped fine. Dry herbs are at least 3 times as strong as fresh herbs, so measure accordingly. To bring out the flavor of dry herbs, soak them in lemon juice or wine before using.

BASIL:

Use with Eggs, Fish and Cheese, Meat Loaf, Hash, Meat Pie, Stews, Venison, Duck, Tomatoes, Tomato Soup, Spaghetti Sauces.

BAY LEAF:

Use with Meat Pie, Stews and Soups, Pea soup, Tomato Juice.

BORAGE:

Iced Tea, Lemonade or Claret Cup, use young leaves in Salad.

BURNET:

Same As BORAGE.

CHERVIL:

Fresh sprigs in Green Salad, chopped as a Garnish on Soup.

CHIVES:

Cream/Cottage Cheese, Egg, Fish, Potatoes, Peas, Carrots.

DILL:

Pickles, Fish Sauces, Cheese Dishes, Salads.

MARJORAM:

Pork, Lamb, Meat Loaf, Hash, Meat Pie, Stews.

MINT:

Lamb Dishes, New Peas, Tiny Boiled Potatoes, Iced Tea, Lemonade.

OREGANO:

Spaghetti and Tomato Sauces, Minestrone, Pizza, Salad.

PARSLEY:

Garnish for Eggs, Meat, Fish, Salad. Chopped finely, add to Cottage or Cream Cheese, on Soup and creamed or boiled Potatoes.

ROSEMARY:

Chicken, Fish, Lamb, Pork, Hash or Meat Pie. Sprigs in G. Salad.

SAGE:

Use with Sausage or Pork dishes, and in Stuffing's.

SAVORY:

Like Sage only more delicate, Omelets, Salads & Green Beans.

TARRAGON:

Eggs, Fish, Chicken and Veal, fresh sprigs in Salad.

THYME:

Fish, Chowder, Oyster or Clam Bisque, Meat Loaf, Hash, Meat Pie, Stews, Chicken, Turkey and Salads.

Last edited: February 22, 2004
The NetWoods Virtual Campsite, Steve Tobin, Campmaster