Culinary Herb Chart - Page 2 ©
Laurel Morris
Page 2
Nov 19, 1999
and Asian recipes, salads, fish, beans, poultry, vegetables.
Dill
Use leaves and seeds in fish recipes, vinegars, pickles;
also in egg, cheese, tomato, potato, cucumber dishes.
Fennel
Seeds and leaves used in breads, fish, soups, salads and
dressings.
Garlic
Use whole, minced or roasted in sauces, stir frys, poultry,
meats.
Ginger
Use fresh or powdered in baked goods, Asian dishes, squash
casseroles.
Horseradish
Use to make prepared horseradish, use in sauces, on beef.
Lemon Balm
Use in teas, soups, salads, vinegars.
Lemongrass
Use dried stalks for teas, use stock bottoms in Asian dishes,
fish and chicken.
Lemon Verbena
Leaves used in teas, baked goods, vinegars
Lovage
Can be used in place of celery in soups, sauces.
Marjoram
Used in place of oregano in egg, meat, poultry dishes.
Mint
Use in salads, jellies, some vegetable dishes, Middle Eastern
dishes.
Mustard
Seeds used in prepared mustard; leaves eaten cooked or
in salads.
Nasturtium
Flowers eaten in salads; use as garnish.
Oregano
Use in Italian cooking, tomatoes, mushrooms, peppers, squash,
eggplant, meat, fish, vegetable soups, poultry, beans, cheese,
eggs.
Parsley
Leaves used fresh or dried in soups, sauces, tomato dishes,
meats, fish, vegetables.
Rosemary
Use fresh or dried to season meats, poultry, fish, potatoes,
sauces, breads.
Sage
Use in poultry, sausage, stuffings, cheese dishes, soups
and stew.
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