Herb Dictionary

Basil: Basil has a faint licorice flavor. Use it in salads, pestos, pasta dishes, pizza, meat and poultry dishes.

Bay Leaves: Use in soups, stews, and vegetables. It is best to discard the bay leaves before serving the dish.

Chervil: Also known as “French parsley.” Chervil has a light anise flavor. Use chervil in eggs, soups, salads, or as a substitution for parsley.

Chives: These have a mild onion flavor. Chives go well in soups, salads, and vegetable dishes.

Cilantro: Also known as “Chinese parsley.” Cilantro has a delightful peppery fragrance. It is best used in Southwestern, Mexican, and Asian dishes.

Dill: Fresh dill goes best in shrimp dishes, eggs, soups, sandwiches, sauces, and cucumbers. Dry dill is great for pickles, breads, and salad dressings.

Lemon Balm: Use this herb in tea, scones, salads, or cold beverages.

Mint: This fresh breath herb goes great with lamb, poultry, salads, sauces, and teas.

Oregano: This herb has a strong flavor and smell. Add oregano to Italian dishes, meat, fish, eggs, marinades, vegetable dishes, and tomatoes.

Rosemary: Has a piny flavor and scent. This herb goes best with soups, meats, stews, breads, and vegetables.

Sage: Fresh sage leaves have a fuzzy texture. I goes well with sausage, stuffings, and poultry.

Tarragon: It has a bitter-sweet scent with a hint of anise.This classic herb is best used in soups, poultry, seafood, vegetable, and egg dishes.

Thyme: Fresh thyme is best in marinades, mayonnaise, beans, meats, stews, rice, or vegetables. Dry thyme works well too, but, goes best in breads and sauces.

— more coming soon…