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Cooking with herbs

November 6, 2011 by TheCanadianFoodie

Herb & Spice Guide:



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

Use - All 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; soufflés.

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.


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.


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.


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

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


Whole Color - olive green
Flavor - distinctive, positive

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


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

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


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.

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