|
Basil is strong, sweet, and aromatic. Tastes like a cross between cloves and licorice. Add to most pot roasts, stews, and homemade sausages. Combine chopped basil with mayonnaise or yogurt for seafood salads. Great in seafood chowder. Complements most chicken dishes. Perfect partner for sliced ripe tomatoes. Excellent with eggplant, zucchini and yellow summer squash. Enhances most salad dressings and many dips. Chop leaves for omelet fillings and add to scrambled eggs. Main ingredient in pesto; delicious in tomato sauce. Use in minestrone or in almost any soup. Add to polenta, couscous, and rice dishes.
|
|
Bay Leaves are glossy, smooth 1- to 3-inch-long leaves of the sweet bay or laurel tree, native to the Mediterranean areas. The strong, distinctive flavor mellows in long-cooking dishes. Bay leaves are available whole or ground. Use in meat and poultry dishes. Adds pungent flavor to soups, stews, marinades, poaching liquids, and pâtés. (Do not use leaves of mountain laurel; they are toxic.) Be sure to remove whole bay leaves from cooked foods before serving.
|
|
Celery Seeds are the very small brown seeds of a wild celery called "smallage" and not from the cultivated celery used as a vegetable. The flavor is similar to that of cultivated celery, but stronger and more intense. The seeds are often ground and mixed with salt to make celery salt. Adds intense celery flavor to cheese spreads, tomato juice cocktails, coleslaw and salad dressings. Crush seeds lightly before using to release more flavor.
|
|
Chervil is an aromatic herb with lacy leaves and a delicate flavor reminiscent of tarragon, and is one of the classic fines herbes used in French cooking. It is readily grown in the home garden and is also available dried. Use in fish and egg dishes.
|
|
Chili Powder is an American invention, and is a blend of ground chili peppers, ground cumin seeds, ground oregano, garlic powder, and, usually salt. Other seasonings, such as ground cloves, allspice, or chocolate, are added to some brands. Chili powders range from red to very dark red with varying degrees of hotness. Store chili powder in the refrigerator. Most popular in Mexican and American Southwestern cooking, chili powder adds a punch to meat, bean, and corn dishes and can be used to season sauces, dips, and dressings.
|
|
Dill is light and lemony, the feathery fronds can be snipped all summer. A pinch goes well in ground lamb dishes; roast with leg of lamb. A good partner to pork. Baste grilled or broiled salmon, as well as other strong-flavored fish, with dill-butter sauce. Chopped dill is excellent with most poultry dishes. Goes with most vegetables, especially beets, carrots, and cucumbers. Stir into yogurt-based sauces and dips. Tasty addition to egg salad. Whisk into omelets, scrambled eggs, or frittatas. Combines with chopped green onion, parsley, and rice to make a side dish for lamb or fish.
|
|
Oreganois strong-flavored cousin of marjoram. Important in Greek and Italian cooking. Great in meatballs, stews, and sausages. Use with lamb or pork. Sprinkle generously over pizza and hero sandwiches. Good with chicken and goose. Add to marinade for cooked shrimp or to steamed or baked stuffed clams. Works well with tomatoes; raw, cooked, or in sauces. Flavorful in any cabbage dish, as well as in salads and dressings. Very good in cheese-egg combos such as quiches, frittatas, and omelets. Sprinkle over cheese in cheese sandwiches. Traditional in marinara and spaghetti sauces. Try some in barbeque sauce, or in chili, with or without beans.
|
|
Parsley is highly popular, fragrant, and flavorful. Comes curled or with flat, pungent leaves. Mix with minced garlic and add to grilled or sautéed meats. Excellent for seasoning all kinds of meats at the end of cooking. Add liberally to pasta with white clam sauce and to bread stuffings. Good with poultry. Toss with lightly buttered small red potatoes. Add to any salad. Good with most egg dishes. Mix with low-fat cream cheese for sandwich spread. Stir into cooked rice, toss with cooked noodles and sprinkle into thick bean soup.
|
|
Rosemary is strongly flavored, with aroma like sun-warmed pine needles. Imparts wonderful flavor to most meats, especially lamb and veal. Add to marinades, and sprinkle into ground ham recipes. Good with chicken, duck, and game birds. Use sparingly with all kinds of fish. Team with spinach, peas, green and lima beans, zucchini and yellow squash. Good in your favorite tomato sauce. Use sparingly in most egg dishes. Very good in minestrone.
|
|
Sage is full of flavor and very aromatic, with lemony, pleasantly bitter taste. Strong flavor stands up well to fatty meats. Add to sausage, pork chops, roast pork and sautéed liver. Good with lamb. Good with grilled fish, especially oily fish such as bluefish and mackerel. Essential for old-fashioned stuffing and delicous with duck and goose. Stuff and bake large onions with rice and sage. Good with almost any vegetable. Snip into green salads and chicken salad. Use sparingly in most egg dishes. Use sparingly in cheese and pasta casseroles. A good addition to bean soups, and rice and bulgar dishes.
|
|
Tarragon is a pungent herb with anise-like flavor. Use sparingly. Works well with most meats, including ham. Excellent with fish and shellfish, and with poultry. Brush broiled chicken with tarragon butter or oil. Add to bread coating for fish. Sprinkle into mustard sauces and salad dressings, and use tarragon vinegar in vinaigrettes. Add to mayonnaise. Try fresh leaves in green salads and chicken salads.
|
|
Thyme is a versatile herb with pungent, slightly sweet flavor and an aroma of mint and lemon. Essential flavoring for hearty beef and lamb stews, and sausages. Use in clam chowder and with steamed shellfish. Goes well with poultry, including duck. Add to poultry bread stuffings. Blend a little with butter and serve a pat over steamed vegetables, or a pinch with a little olive oil. A sprinkle works well in most salad dressings. Combine a few chopped leaves with egg dishes and light cheese sauces. Roll goat cheese logs in chopped thyme. Delicious in bean and lentil casseroles
|
Back to Herbs and Spices
Back to Kitchen Pursuits
Questions? Comments? Suggestions? Requests?
Email me at:
 Sign Our Guestbook
View Our Guestbook
©1999-2004 Kitchen Pursuits. All Rights Reserved.
WebMistress: Barbara Anders
This site best viewed in 800x600 resolution.
Graphics on this page are for my personal use
only, and are not available for download.
Please do not take.
Site launched January 1, 2000.
Site updated March 31, 2004.
[CyberSalad]
[Kitchen Pursuits]
[Appetizers]
[Beverages]
[Breads]
[Cakes]
[Candy]
[Casseroles]
[Cookies]
[Desserts]
[Herbs and Spices]
[Jams and Jellies]
[Low Carb]
[Main Dishes]
[Pies]
[Relishes and Pickles]
[Salads]
[Sauces]
[Side Dishes]
[Soups]
|
