|
NAME |
DESCRIPTION |
USES |
FLAVOR |
|
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 |
