BASIL
More than 150 species; The commonest are large-leaf sweet basil, purple-leaf dark opal basil, small-leaf French basil, curly Italian basil. Lemon, licorice and cinnamon basil are unusual flavored basil.
Uses: Minestrone and vegetable soups, pesto sauce, salad dressing, pasta dishes, omelets, cheese dishes,
tomato salads
Sweet Basil
Purple Basil
BAY LEAF
Also called laurel leaf, from an evergreen tree. The leaves are smooth, waxy, 1 to 3 inches long. Adds a pungent flavor to simmered foods. Do not confuse with or use mountain-laurel leaf, a poisonous bush.
Uses: Herb bouquet, chowders, soups, pot roast, stews, pickled fish, spaghetti sauces, marinades.
Fresh Bay Leaves
Dried Bay Leaves
CHIVE
Onion and garlic chives are the two types. Onion chives, commonly called chives, have a mild flavor.
Garlic chives have wider, dark-green, grass-like leaves, with a pungent aroma; They are often added
to stir-fried dishes.
Uses: Dips, as garnish on soups, chicken and veal dishes, cottage cream cheese, salads, vegetables.
Chives
DILL
The feathery leaves and seeds are used. When dried, the leaves are called
dill weed.
Uses: Fresh dill or dill weed in dips, soups, salmon, creamed meatballs, chicken, fish, eggs, cheese spreads,
use the seeds in the pickles, bread, dumplings, cabbage, potato salads.
Dill Leaf
Dill Seed
MARJORAM
Also called sweet marjoram; has a fragrant, spicy taste similar to oregano. Leaves are light green,
oval shape, 1/2 to 1 inch long.
Uses: vegetables Juice, oyster stew, clam chowder, pot roast, stews, stuffing, broiled fish,
tomato and eggplant dishes, pasta zucchini, beans, corn.
MINT
More than 30 varieties; all have a refreshing flavor. Spearmint and peppermint are most widely use,dried or fresh. Apple and orange mints are other varieties.
Uses : Tea, mint juleps, punches, Fruit cups, lamb, ham, fruit-salad dressing, fruit compotes,
jellies, cookies, candies, sauces.
OREGANO
Strong aromatic flavor; similar to marjoram. Sometimes called wild marjoram. The greek variety is the strongest flavored.
Uses: Bean and vegetables soups, minestrone, spaghetti sauces, veal dishes, pasta, herbs-cheese spread
pizza, zucchini and eggs plant dishes, taco filling and salsa.
PARSLEY
More than 3kind: the commonest are curly parsley and flat-leaf Italian parsley. Leaves have a refreshing
taste.
Uses: Food garnish, herb bouquet, poultry and met dishes, fish and other seafood, cheese and egg dishes
biscuits, herb bread, butter, marinades, most vegetables and salads.
Italian Parsley
ROSEMARY
Strong-plavored, pine-needle like leaves grow on evergreen shrubs in warm regions.
Uses: Roast lamb, pork and chicken, veal stew, creamy seafood dishes, cheese sauces, marinades, vinegar,
spaghetti and other pasta sauces, baked pasta dishes.
Fresh Rosemary
SAGE
More than 500 varieties: the most popular is Dalmatian sage,. Garden sage, pineapple sage and variegated
sage are grown in home garden.
Uses: Cheese spread, pork and poultry dishes stuffing, stews, sausages, bean and onion dishes. Use
pineapple sage for punches, compotes.
TARRAGON
Dark green, slender leaves have an anise flavor. Sometimes called French tarragon, it's a must in Bernaise
sauces.
Uses: Tomato and vegetables soups, chicken and turkey dishes, broiled fish, vinegars, scrambled eggs or
omelets, marinades, vegetables and salad dressing.
THYME
More than 50varieties; the commonest is English thyme. Leaves are tiny and very aromatic. Citrusy lemon
thyme and fragrant nutmeg thyme are other varieties.
Uses: Seafood chowder, meat and poultry dishes, fish, creamed eggs, gumbo, stuffing, herb bouquet,
jelly, honey.
Info:
1.
http://www.freshherbs.com/about-herbs/
