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Culinary Herb Chart


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.

 Basil
  An essential herb for Italian cooking, especially eggs, tomatoes, pasta, chicken fish and shellfish.

 Bay
  Use in a bouquet garni. Good for meats, soups, stews, pot-roasts.

 Borage
  Flowers can be eaten in salads and in tea. Use leaves as garnish.

 Catnip
  Leaves are used in salads and for tea.

Cayenne 
 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.

 Chamomile
  Flowers used for sweet-tasting tea.

 Chervil
  Use in green salads, with fish, shellfish, chicken, eggs, cream, peas, string beans, and tomatoes. Ingredient for fines herbs.

 Chicory
  Grind roots for a coffee substitute.

 Chives
  Use leaves on baked potatoes, baked fish shellfish. Also used in cream soups and sauces, cheese and eggs.

Coriander
  (Cilantro) Use in Mexican dishes and salsas, Latin American
The copyright of the article Culinary Herb Chart in Herb Gardening is owned by Laurel Morris. Permission to republish Culinary Herb Chart in print or online must be granted by the author in writing.

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