|
Culinary herbs are probably
the most useful to herb gardeners, having a wide range of uses
in cooking. These herbs, because of their strong flavors, are
generally used in small quantities to add flavor. Parsley,
produced in the largest amount, is used mostly as a garnish.
Next in popularity is sage -- an important flavoring in pork
sausage. Other popular culinary herbs include chives, thyme,
savory, marjoram, mint, and basil.
|
Culinary Herb Uses |
|
Herb |
Some Uses |
|
Anise |
Pork,
chicken, fish, stews, beverages, stewed fruit. Seeds in
baked goods. |
|
Basil |
Tomatoes
& tomato dishes, vinegars, rice, eggs, meats, duck,
salads, vegetables. |
|
Chive |
Salads,
stews, appetizers, vegetables, butter, yogurt, & sour
cream sauces. |
|
Dill
|
Fish &
fish sauces, cottage cheese, breads, beets, cucumbers,
cauliflower, brussel sprouts, salads. |
|
Fennel |
Tomato
dishes, eggs, fish, marinades for meats, carrots,
pickles, breads & baked goods. |
|
Marjoram |
Stews,
soups, meats, tomato dishes, vegetables, eggs, breads,
French dressing. |
|
Mint |
Salads,
lemonade, tea, potatoes, scallops, sauces & jelly,
sherbet, lamb, fruit. |
|
Oregano
|
Italian
tomato sauces, barbecue sauce, soups, eggs, cheese,
pork, vegetables, salad dressings. |
|
Parsley |
Tomato
sauces, fish, meats & poultry, soups, stews, vegetables.
|
|
Rosemary |
Lamb,
pork, vegetables, chowders, cheese. |
|
Sage |
Fish,
meat, poultry stuffing, chowders, soups, tomatoes.
|
|
Savory |
Pork,
chowders, stews, fish, eggs, salads, beans, biscuits.
|
|
Tarragon (French)
|
Eggs,
yogurt & sour cream dishes, meat asparagus, beans,
cucumbers. |
|
Thyme (Lemon or English)
|
Stews,
clam chowder, fish, meat, poultry, eggs, stuffing,
bread, biscuits, lima beans, broccoli, onions.
|
|
