Food Fare

Spice Rack: Herb Guide

Food Fare Spice Rack

Herb Guide


Barberry red berries added to soups, stews; berries can be made into jellies, jams, preserves & chutneys tastes like cranberry but with a more citrus taste
Basil varieties have green leaves, member of the mint family chicken, eggs, fish, pasta, tomatoes, and Italian recipes sweet clove-like flavor, pungent
Bay Leaf leaves from the evergreen bay laurel tree, also called bay laurel or laurel leaf meats, pickling, sauces, soups (see Bouquet Garni) and (see Garam Masala) stews, vegetables woodsy, pungent
Borage European herb with hairy leaves salads, teas and vegetables faint cucumber flavor
Bouquet Garni bundle of herbs (parsley, thyme & bay leaves, etc) tied together or wrapped in a cheesecloth bag & placed in soups & stews to add flavor soups, stews herb blend
Chervil curly, dark-green leaves, member of the parsley family eggs, chicken, fish, salads, shellfish and tomatoes mild celery-licorice flavor
Chives slender, hollow stem, green in color, related to the onion and leek appetizers, cream soups, fish, salads, sauces, shellfish onion or garlic flavor
Cilantro bright-green stems & leaves from the coriander plant, also called coriander & Chinese parsley fish, rice, salsas, salads, and Italian, Latin American & Mexican recipes pungent, soapy fragrance
Costmary leaves flavor beverages, iced soups and fruit salads leaves have a mint-like flavor
Dill Weed feathery green leaves from the dill plant breads, fish, pickling, salads, sauces, vegetables pungent, tangy
Fenugreek combines the taste of celery and maple used in Middle Eastern cooking; in most curries & chutneys. enhances meats, poultry & marinated vegetables nutty and slightly bitter
File Powder ground dried leaves of the sassafras tree Creole recipes woodsy, root beer flavor
Fines Herbes French seasoning made from a mix of finely chopped herbs, usually chervil, chives, parsley & tarragon cheese, eggs, fish, poultry herb blend
Garam Masala blend of herbs (bay leaves, cardamom, cinnamon, black cumin, cloves, black peppercorns & nutmeg used sparingly near the end process of cooking Indian dishes herb blend
Garlic cloves from the garlic plant can be added to all foods except for desserts flavor is vibrant with a hint of onion
Horseradish root; fresh or paste fish, smoked fish, beef, sausages, boiled chicken, egg, salmon & potato salad, & beets sharp, mustard taste; some varieties can be spicy-hot
Hyssop leaves and flowers green salads, chicken soup, fruit soups, fruit salads, lamb, stew & poultry stuffing leaves and flowers have a minty taste
Lemon Balm mint-like leaves, also called balm jams and jellies, salads, soups, teas sweet, lemon flavor with a citrus scent
Lemon Grass long, thin, gray-green leaves fish, chicken, shellfish, soups; Thai & Indonesian recipes lemon flavor and fragrance
Lovage large, dark-green celery-like leaves; seeds are called celery seed salads, soups strong celery flavor
Marjoram oval, pale green leaves, member of the mint/oregano family fish, meat, poultry, sausages, stuffing, vegetables slightly bitter
Mint peppermint and spearmint are the two most popular kinds of the 25 or more varieties that exist beverages, desserts, lamb, sauces, soups strong, sweet, cool aftertaste
Oregano member of the mint family, related to marjoram & thyme fish, meat, poultry, tomatoes; Greek, Italian & Mexican recipes strongly aromatic with a pungent marjoram flavor
Parsley curly leaf & Italian (flat-leaf) parsley are two of the more popular varieties. For more about storing parsley and it's uses, click here. sprigs used as garnish, herb mixtures (see Fines Herbes), sauces, soups (see Bouquet Garni), stews slightly peppery
Rosemary silver-green, needle-shaped leaves; member of the mint family casseroles, fish, fruit salads, lamb, soups, stuffing sweet, hint of lemon and pine
Sage narrow, oval, gray-green leaves chicken, duck, goose, pork, sausages, stuffing musty, minty, slightly bitter
Savory summer & winter types: summer savory is slightly milder, but both are strongly flavored and should be used sparingly; related to the mint family beans (lima beans, string beans and lentils) meats, sauces, soups, stuffing, vegetables peppery, aromatic, slightly pungent
Sweet Cicely leaves carrots, parsnips, potatoes, turnips, Brussels sprouts, cabbage, cream soups & sauces & fish; fruit soups, fruit salads, pies & tarts combination of celery and anise flavor
Tarragon narrow, pointed, dark-green leaves eggs, meats, pickling, poultry, salads, sauces, Fines Herbes blend mild licorice flavor
Thyme garden thyme (most common) is a bush with gray-green leaves; member of the mint family fish, meats, poultry, soups (see Bouquet Garni), vegetables (eggplants, mushrooms, potatoes & summer squash) minty, tea-like
Zatar similar to thyme chicken, fish, beef, cheese, breads, rice, soups and yogurt sauces; added to eggplant, cucumber, squash, carrots, onions, tomatoes, beans, potatoes, peas, parsley, chilies, sweet peppers, scallions, spinach & lentils flavor of a hearty thyme

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