CanadianFoodies.com

Herb & Spice Guide:

Herbs

Basil

Available as - dried crushed leaves and stems.
Color – light green
Flavor – pleasant, mild, sweet, distinctive

Use РAll tomato dishes, peas, squash, string beans, potatoes, spinach; French and Russian dressing or sprinkle over salads; bean soup, pea soup, beef soup, Manhattan clam chowder; broiled lamb chops, venison, beef, lamb and veal stews, veal roasts; shrimp, shrimp Creole, boiled and steamed lobster; spaghetti sauce; scrambled eggs; souffl̩s.

Bay Leaves

Available as – dried whole leaves.
Color – light green
Flavor – very mild, sweet, distinctive

Use – Pickled beets, beets, boiled carrots, boiled artichokes, boiled potatoes vegetable soup, fish chowders; lamb, beef, veal, venison, poultry, fish -stews; boiled or steamed shrimp and lobster; chicken casserole, boiled chicken; pickled meats; brine for smoked meats; pot roast; boiled pork; meat gravies; marinades.

Mint

Whole Color – green
Flavor – distinctive, sweet aroma
Flaked Color – green
Flavor – same as above

Use – Jelly, ice cream, custard, fruit salad, fruit compote; frostings; split pea soup; lamb and veal roast sauces; cottage cheese salad; white potatoes, cabbage, carrots, celery, snap beans; tea; mint sauce.

Oregano

Whole Color – green
Flavor – distinctive, strong
Ground Color - olive green
Flavor – same as above

Use – Pizza pie, spaghetti sauce, meat sauce; Swiss steak, beef stew, broiled and roast lamb, pork and veal, poultry; gravies; stuffed fish; cheese spreads; beef soup, bean soup, tomato soup; butter sauce for shell fish; cream and tomato sauces; vegetable juice cocktail; onions, peas, white potatoes, spinach, string beans.

Parsley Flakes

Color – green
Flavor – distinctive, mild

Use – Soups; salads; coleslaw; meat, stews, fish, poultry; sauces; all vegetables; omelets; potatoes.

Rosemary

Whole Color - green (looks like a pine needle)
Flavor - distinctive, delicate, sweetish

Use РRoast and broiled lamb, beef, pork, veal, game,poultry; salmon; deviled eggs; cheese sauces; saut̩ed mushrooms; boiled potatoes, green peas, squash; creamed seafood; chicken soup, split pea soup.

Sage

Whole Color – olive green
Flavor – distinctive, positive

Use РAll pork dishes; meat, fish and poultry stuffing;brown sauces; cheese spreads; consomm̩, cream soups,fish chowders; salad greens, French dressing; Brussels sprouts, onions, lima beans, peas, tomatoes.

Tarragon

Available as – Whole and Ground
Color – green
Flavor – distinctive, fresh, pleasant

Use РMarinades for meat, butter sauce for steaks; poultry; salads; omelets; fish and shellfish; vegetable juice cocktail; chicken soup, consomm̩, fish chowder, tomato soup; vinegar; broccoli, asparagus, beans, cabbage, cauliflower.

Thyme

Whole Color – gray-green
Flavor – distinctive, pleasantly penetrating
Ground Color – light olive green
Flavor - slightly stronger than Tarragon

Use – Fresh tomatoes, tomato spice, salads; poultry stuffing, croquettes, fricassees; fish chowders, gumbo, vegetable soup; shirred eggs; all meats; seafood sauces; artichokes, beans, beets, carrots, mushrooms, onions, potatoes.