2.19.2008

Herb Uses

Herb Commonly used in:
Celery Stock, bouillon, pickles, salads, salad dressings, seafood and vegetables.
Chives Soups, cottage cheese, scrambled eggs, sofened butter, salads and salad dressings.
Mint Orange Fruit cups, coleslaw, peas, zucchini, lamb, veal, cream cheese, teas, chocolate combinations, jellies, juleps and as garnishes.
Oregeno Sausages, stews, tomato dishes, lamb, pork, chicken, omelets, eggs, pizza, cabbage, green beans, minestrone and salads.
Parsley Vegetables, main dishes and garnishes.
Rosemary Marinades, lamb, duck, capon, veal,pizza, peas, spinach, bioled potatoes, turnips, couliflower, beef and fish.
Sage Sausages, duck, goose, rabbit, cheese and chowders, omelets and stuffing.
Sweet Marjoram Sausages, stews, salads, tomato dishes, lamb, pork, chicken, omelets, eggs, pizza, cabbage, minestrone, green beans and lima beans.
Tarragon French Eggs, mushrooms, tomatores, sweetbreads, mustard sauces, fish and chicken.
Thyme Veal, pork, rabbit, poultry, creole, beets(pickled), tomatoes(pickled), stuffings, fat fish dishes and stews.

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