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Culinary Herb Chart - Page 3


© Laurel Morris
Page 3

Nov 19, 1999


 Savory
  Leaves used fresh or dried for teas, herb butters, vinegars, also in sausage, poultry, tomato and cheese dishes.

 Sorrel
  Use leaves in soups and salads.

 Tarragon
  Cook with chicken, fish, eggs, use in salad dressings and vinegars.

 Thyme
  Ingredient in bouquet garni, used with fish, poultry, beans, sausage, potatoes.

 Yarrow
  Use in making herbal teas.

       

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