| Herbs & Spices |
| Get acquainted with herbs and spices. Add in small amounts, 1/4 tsp. for every servings. Crush dried herbs or snip fresh ones before using. Use 3 times more fresh herbs if substituting fresh for dried. Basil This herb has a sweet, warm flavor with an aromatic odor. It can be used whole or ground and is good with lamb, fish, roast, stews, ground beef, vegetables, dressings and omelets. (I grow my own in a small pot in my kitchen window. It seems the more leaves I pick off the more the plant produces.) Bay Leaves It has a pungent flavor. Use whole leaves but remember to remove the leaf before serving. It's good in vegetable dishes, seafood and stews. Caraway Spicy in taste with an aromatic smell. Good used in cakes, breads, soups, cheese and sauerkraut. Chives Sweet, mild flavor of an onion. Great in salads, fish, soups and potatoes. (This is another one that I grow in my kitchen. I cut it just above the dirt and like grass, it grows right back.) Cilantro Use fresh. Excellent in salads, fish, chicken, rice, beans and Mexican dishes. Curry Powder This is a blend of spices that gives a distinct flavor to meat, poultry, fish and vegetables. Dill Both seeds and leaves are flavorful. Leaves can be used to garnish, cook with fish, soup, dressings, potatoes and beans. (I like fresh dill but the plant gets a little large for my kitchen window so I keep a pot growing on my porch. The only problem I find is the squirrels seem to like it too. So I put small rocks on top so they can't dig up the plant.) Fennel Sweet, hot flavor. Both seeds and leaves are used but use in small quantities in pies and baked goods. Ginger This is a pungent root sold fresh, dried or ground. It's common in cakes, cookies, soups and meat dishes. Marjoram Can be found both dried or green. It's used to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice. Mint Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots and fruit desserts. (This is one plant that should come with a warning. I planted one plant and ended up with it spreading throughout my gardening area. I now buy my mint from the store.) Oregano Strong, aromatic odor. Use whole or ground in tomato juice fish, eggs, pizza, omelets, chili, stew, gravy, poultry, vegetables and of course Italian dishes. (This is another herb that is easy to grow in the kitchen window and it too likes to have it's leaves pinched off so it can grow more.) Paprika A bright red pepper used in meat, vegetables and soups or as a garnish for potatoes, salads or eggs. Parsley Best when used fresh, but can be used dried as a garnish or as a seasoning. Try using it in fish, omelets, soups, meats, stuffing and mixed greens. (Another kitchen window plant.) Rosemary Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread and potatoes. Great in dressings. (This is an outside plant that starts out small and becomes enough for a large neighborhood to share. And it gets bigger every year.) Saffron Orange-yellow n color. It will flavor and color foods. Use in soup, chicken, rice and breads. (This herb is a little expensive to buy.) Sage Can be used fresh or dried. The flowers can be used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spread and breads. (This is another porch plant. I do have to plant it yearly but the use of fresh sage is worth it. As the plant dies out I break off small branches and hang in my kitchen to dry and then store in a plastic bag. To use, I simply pull the leaf off it's stem and rub the leaves between my palms.) Tarragon Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots and dressings. Thyme Sprinkle the leaves on fish or poultry before broiling or baking and throw a few springs directly on coals shortly before meat is finished grilling. |
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