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Herb Chart
Herb Chart

Herb and Form Flavor Use
Basil:
(fresh and dried leaves, ground)
Sweet, with clovelike pungent tang Eggs, meats, pesto, salads, soups, stews, tomato dishes
Bay leaves:
(dried leaves, ground)

Pungent, aromatic Meats, pickling, sauces, soups, stews, vegetables
Chervil:
(fresh and dried leaves)

More aromatic than parsley, slight anise flavor Eggs, fish, salads, sauces, soups, stuffings
Chives:
(fresh, freeze-dried)

Onionlike Appetizers, cream soups, eggs, garnish, salads
Cilantro:
(fresh; also called Chinese parsley)
Aromatic, parsleylike Chinese, Italian and Mexican dishes, garnish, pasta salads, pesto
Dill weed:
(fresh, dried)

Pungent, tangy Breads, cheese, fish, salads, sauces, vegetables
Marjoram:
(fresh and dried leaves, ground)

Aromatic, with slightly bitter overtone Cottage cheese, fish, lamb, poultry, sausages, soups, stews, stuffings, vegetables
Mint:
(fresh, dried)

Strong, sweet with cool aftertaste Beverages, desserts, fish, lamb, sauces, soups
Oregano:
(fresh and dried leaves, ground)

Strong, aromatic with pleasantly bitter undertone Cheese, eggs, fish, Italian dishes, meats, sauces, soups, vegetables
Parsley:
(fresh curly leaf, fresh Italian flat leaf, flakes)

Slightly peppery Garnish, herb mixtures, sauces, soups, stews
Rosemary:
(fresh and dried leaves)

Fresh, sweet flavor Casseroles, fish, lamb, salads, seafood, soups, vegetables
Sage:
(fresh and dried leaves, ground)

Aromatic, slightly bitter Fish, meats, poultry, salads, sausages, soups, stuffings
Savory:
(fresh and dried leaves, ground)

Aromatic, slightly pungent Poultry, meats, salads, sauces, soups, stuffings, vegetables
Tarragon:
(fresh and dried leaves)

Piquant, aniselike Eggs, meats, pickling, poultry, salads, sauces, tomatoes
Thyme:
(fresh and dried leaves, ground)

Aromatic, pungent Chowders, fish, meats, poultry, stews, stuffings, tomatoes