Herbs and their uses
Basil
- Fish—in water for cooking fish
- Meats—beef, lamb, liver, pork
- Eggs—scrambled
- Vegetables—broccoli, brussel sprouts, cabbage, green beans,
onions, peas, squash, tomatoes, mixed green and tomato salads
- Other uses—herb vinegars
Bay Leaf
- Homemade vegetable soup
- Meats—pot roast, stews
- Vegetables—spiced carrots, tomatoes, in water for cooking potatoes
Marjoram
- Fish—baked, broiled
- Meats—beef, chicken, duck, lamb, liver, pork, veal
- Eggs—omelets, scrambled, egg salads
- Vegetables—green beans, lima beans, carrots, egg plant, peas,
potatoes, mixed green and vegetable salads, summer squash, onions,
zucchini, tomatoes
- Fruits—fruit salad, fruit cup
- Homemade mushroom or tomato soup
Oregano
- Homemade minestrone or vegetable soup
- Meat—lamb, meat loaf, pork, poultry, turkey, stews
- Eggs—boiled, omelets
- Vegetables—green beans, broccoli, cabbage, salt- free tomato juice
Rosemary
- Homemade Chicken, pea, or vegetable soup
- Fish—salmon
- Meat—beef stew, chicken, duck, lamb, veal
- Eggs—scrambled, omelets
- Vegetables—green beans, cauliflower, lima beans, onions, peas,
potatoes, summer squash
- Fruits—Fruit cups, fruit salads
Tarragon
- Homemade mushroom or tomato soup
- Fish—broiled
- Meat—broiled chicken, steaks, stews, veal
- Vegetables—asparagus, green beans, broccoli, cabbage, carrots,
mushrooms, peas, mixed green salads, spinach, tomatoes
- Other uses—salad dressings and herb vinegars
May we suggest...
Spices and their uses | Back |
