What Goes With What :
| Soups: | bay, chervil, French tarragon, marjoram, parsley, savory, rosemary
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| Poultry: | garlic, oregano, rosemary, savory, sage
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| Beef: | bay, chives, cloves, cumin, garlic, hot pepper, marjoram, rosemary, savory
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| Lamb: | garlic, marjoram, oregano, rosemary, thyme (make little slits in lamb to be roaster and insert herbs)
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| Pork: | coriander, cumin, garlic, ginger, hot pepper, pepper sage, savory, thyme
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| Cheese: | basil, chervil, chives, curry, dill, fennel, garlic chives, marjoram, oregano, parsley, sage, thyme
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| Fish: | chervil, dill, fennel, French tarragon, garlic, parsley, thyme
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| Fruit: | anise, cinnamon, coriander, cloves, ginger, lemon verbena, mint, rose geranium, sweet cicely
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| Bread: | caraway, marjoram, oregano, poppy seed, rosemary, thyme
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| Vegetables: | basil, burnet, chervil, chives, dill, French tarragon, marjoram, mint, parsley, pepper, thyme
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| Salads: | basil, borage, burnet, chives, french tarragon, garlic chives, parsley, rocket-salad, sorrel (these are best used fresh or
added to salad dressing. Otherwise, use herb vinegars for extra flavor)
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HERB BLENDS TO REPLACE SALT:
| SALTLESS SURPRISE: | 2 tsp garlic powder and 1 tsp each of basil, oregano, and powdered lemon rind .
Put ingredients into a blender and mix well. Store in glass container, label well, and add rice to prevent caking.
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| PUNGENT SALT SUBSTITUTE: | 3 tsp each of basil, 2 tsp each of savory, celery seed, ground cumin seed, sage and marjoram, and
1 tsp lemon thyme. Mix well, then powder with a mortar and pestle.
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| SPICY SALTLESS SEASONING: | 1tsp each of cloves, pepper, and coriander seed (crushed),
2 tsp paprika, and 1 tsp rosemary. Mix ingredients in a blender. Store in airtight container.
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STRENGTH OF HERBS:
| Strong or Dominant flavors: | These should be used with care since their flavors stand out-approximately
one tsp for six servings. They include bay, cardamom, curry, ginger, hot peppers, mustard, pepper,(black)
rosemary, and sage.
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| Medium flavors: | Amoderate amount of tese is recommended-one to two tsp for six servings. They are basil, celery seed and leaves,
cumin, dill, fennel, French tarragon, garlic, marjoram, mint, oregano, savory (winter and summer), thyme, and turmeric.
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| Delicate flavors: | These may be used in large quantities and combine well with most other herbs and spices.
This group includes burnet, chervil, chives and parsley.
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HERB BLENDS:
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Herbs can be combined for specific foods. Having the combination on hand will speed cooking and enhance one's reputation as
a gourmet. They can be added loosely or wrapped in cheesecloth and removed before serving.
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| Egg Herbs: | basil, dill weed (leaves), garlic, parsley
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| Fish herbs: | basil, bay leaf crumbled, French tarragon, lemon thyme, parsley (options: fennel, sage, savory)
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| Poultry herbs: | lovage, marjoram (two parts),sage (3 parts)
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| Salad herbs: | basil, lovage, parsley, French tarragon
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| Tomato sauce herbs: | basil (two parts), bay leaf, marjoram, oregano, parsley (options: celery leaves, cloves)
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| Vegetable herbs: | basil, parsley, savory
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| Italian blend: | basil, marjoram, oregano, rosemary, sage, savory, thyme
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| Barbecue blend: | cumin, garlic, hot pepper, oregano
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