Herbs

Mint

Mint grows in many varieties, the most well known being peppermint and spearmint. Mint is available as fresh or dried leaves. Mint is used in sauces, sweet dishes, pastries, tea, and ice cream. It is often paired with chocolate. Mint is also used on lamb, peas, and in fruit beverages.

Oregano

Oregano is sometimes referred to as wild marjoram. It has a slightly bitter flavor. It is available as fresh or dried, as leaves or ground. Oregano is used in soups, sauces, tomato dishes, pizza, and meat and egg dishes.

Marjoram

Parsley

Parsley is grown in many varieties. It has a soothing effect on your taste buds. It comes fresh or dried, as leaves or flakes. Parsley is widely used in soups, sauces, and dressings. It is often served as sprigs for a garnish, or chopped and used to add color to foods.

Marjoram is a plant in the mint family. It has a warm, mild flavor. It is available as fresh or dried, as crushed leaves or ground. Marjoram is used to flavor soups, stews, gravies, sauces, and many poultry, fish, andmeat dishes.

Rosemary

Rosemary, an evergreen shrub with needle like leaves, is a member of the mint family. It has a strong flavor and aroma. It is available fresh or dried, whole or ground. Rosemary is used in soups, stews, sauces, and baked goods.

Basil

Tarragon

Tarragon is an herb from the daisy family with a flavor that is a cross between mint and anise. It is what gives béarnaise sauce its flavor. It comes fresh or as dried, crushed leaves. Tarragon is used to flavor salad dressings, mustards, marinades, v also be used with chicken, veal, and fish.

Herbs are a flavoring that adds color and aroma to foods. An herb is a plant that grows in temperate climates. The parts of the plant that are harvested are the leaves and the stems. They can be used fresh or dried.

Basil, chives, oregano, and sage are examples of herbs. Fresh herbs should be used whenever possible. Fresh herbs are most abundant, or plentiful, in the summer. In the fall, fresh herbs can be dried or frozen for use during the winter

Herb Varieties

Fresh herbs should be minced or crushed as close to cooking or serving time as possible. They should be added at the end of the cooking process. You can add fresh herbs to uncooked foods, such as salads, several hours before serving time. Herbs often need plenty of time to release their flavor to cold foods.

Dried herbs should be added at the beginning of or during the cooking process. Use a little and taste the food before you add more. Using too much can ruin the dish.

Some herbs and foods are natural combinations.

For example, lamb is often flavored with rosemary. Basil seems to go hand-in-hand with

tomato sauce. However, chefs often experiment

with different combinations to create interesting

dishes. You may also want to experiment with combining complementary herbs in a dish

to see how they enhance flavor together.

Bay Leaf

Basil is an herb from the mint family with tender, leafy stems. It is available in many varieties and has a mild, licorice-like flavor. Basil is available fresh or dried, as crushed leaves or ground. Basil is used in soups, tomato sauce, and salads. It is also used on pizza, vegetables, chicken, and pesto.

Chervil

Bay leaf is an herb that comes from the evergreen bay laurel tree. Bay

leaves are commonly dried. They come whole, or broken into small flakes. They are used in soups, stews, vegetables, and meats. Whole bay leaves are generally removed from food before serving.

Chervil is a slightly peppery herb that is shaped like parsley. It is available fresh or dried, as crushed leaves or ground. Chervil can be used in soups, sauces, salads, fish and shellfish dishes, and baked goods.

Chives

Chives are the long, toothpick-like leaves of a plant in the onion family. Chives have a delicate, onion flavor. Chives are available fresh, dried, or frozen. Chives can be used to flavor breads and soft rolls as well as soups, sauces, dips, and spreads. Chives can often be used in place of onions. They are commonly used to top off a baked potato with sour cream.

Cilantro

Garlic Chives

Dill

Cilantro, from the coriander plant, has bright green leaves with longer stems. It has a distinct odor and a unique flavor. Cilantro is available fresh or chopped and frozen. Cilantro is used in sauces, salsa, and to add flavor to different dishes.

Dill is a feathery-leaved herb. It has a strong, distinct flavor that is commonly associated with pickles. Dill comes in fresh or dried leaves. Dill is used in many soups,salads, and breads. It also is used to flavor various vegetable and fish dishes.

Sage

Garlic Chives are flat stems. They have a mild, garlic flavor and are available fresh. Garlic chives can be used to flavor breads, soft rolls, soups, sauces, dips, and spreads

Sage is a member of the mint family. It has soft downy leaves that are fragrant and warm. It is available fresh or dried, whole or ground. Sage is often used in soups, stews, stuffings, and sausages. It is also used as a seasoning for poultry and pork.

Thyme

Thyme is a shrub of the mint family. It has a sharp and spicy flavor. It is available fresh or dried, as crushed leaves or ground. Thyme is used in meat, poultry, and fish dishes, as well as in soups and baked goods.

Herbs