After a year of gardening, harvesting and placing those aromatic prizes of the garden in storage, what is to be done with them? What if there was a handy guide to herbs in the kitchen, maybe tacked on the back of a cupboard door to help out? In response to requests and my own needs, I have constructed the "Culinary Herb Chart" as a convenience to all. My goal was to include the main "working" herbs plus a few extras to add more interest. Hopefully this will be a chart that one can print out and tack up in the kitchen as a reference. In the future, I will provide a link to a separate page where the chart can be shown in a wider format (not long and narrow).
| Anise | Use leaves and seeds in salads, cookies, breads and cakes. | |||||
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An essential herb for Italian cooking, especially eggs, tomatoes, pasta, chicken fish and shellfish. | |||||
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Use in a bouquet garni. Good for meats, soups, stews, pot-roasts. | |||||
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Flowers can be eaten in salads and in tea. Use leaves as garnish. | |||||
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Leaves are used in salads and for tea. | |||||
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Use fresh, dried, powdered,flaked for recipes needing heat, especially cheese and egg recipes red beans & rice , rubs and marinades , Asian dishes, Cajun dishes, hot sauces. | |||||
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Flowers used for sweet-tasting tea. | |||||
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Use in green salads, with fish, shellfish, chicken, eggs, cream, peas, string beans, and tomatoes. Ingredient for fines herbs. | |||||
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Grind roots for a coffee substitute. | |||||
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Use leaves on baked potatoes, baked fish shellfish. Also used in cream soups and sauces, cheese and eggs. | |||||
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(Cilantro) Use in Mexican dishes and salsas, Latin American
The copyright of the article Culinary Herb Chart in Herb Gardening is owned by . Permission to republish Culinary Herb Chart in print or online must be granted by the author in writing.
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