Chyrel's Kitchen
Herbs and Their Uses
| BASIL An annual plant of the mint family cultivated in Western Europe. Uses: tomato dishes, soups, sauces, sausage, stews, meats, poultry, fish, egg dishes, vegetables, pastas |
| BAY LEAVES Aromatic leaf of sweet-bay or laurel. Uses: soups, meats, pickles, poultry, fish, stews, gravies, sauces, marinades. |
| CAPERS Tart flowers buds of the Mediterranean caper bush. Uses: egg dishes, seafood, veal, tomatoes. |
| CARAWAY A biennial herb with an aromatic fruit. Uses: breads, cookies, cakes, candy, salads, cheese, cabbage, meat loaves, stews, pot roasts, vegetables. |
| CELERY SEED Seed of a small plant similar in appearance to celery. Cultivated in Southern France, India, and United States. Uses: soups stews, cheese, pickles, salads, meats, fish, egg dishes, sauces, spreads, dressings and stuffings. |
| CHERVIL An apiaceous plant with delicate sweet, parsley-licorice flavored leaves Uses: fish poultry, egg and cheese dishes, vegetables, soups, salads, dressings. |
| CHIVES Similar but smaller than green onions Uses: fish, poultry, egg and cheese dishes, vegetables, soups, salads, dressings. |
| CAYENNE A very HOT pepper. Uses: meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads. |
| CORIANDER Nutty seed of a plant in the parsley family. Uses: breads, candy, cookies, pickles, meats, stews, bean and rice dishes. |
| CUMIN Dried fruit a Cuminum cyninum similar to caraway. Uses: chili and curry powders, meats, pickles, cabbage. |
| DILL Annual herb with tart lemony flavor Uses: seafood, egg and cheese dishes, salads, cucumbers, tomatoes, pickles, sauces, dressings, poultry, breads. |
| FENNEL Member of the parsley family with licorice-flavored feathery leaves Uses: seafood, breads, pastries, cakes, cookies |
| GARLIC Strong flavored plant of the lily family Uses: meats, salads |
| HORSERADISH Peppery white with a turnip flavor Uses: sauces, dips, spreads, salad dressing |
| MARJORAM A fragrant annual plant of the mint family. Uses: veal, lamb, poultry, potatoes, tomatoes, soups, stews, salads, fish, eggs, gravies, sauces. |
| MINT A fragrant plant with more than 30 varieties Uses: lamb, beef, candy, fruit salads, desserts, soups, vegetables. |
| OREGANO Wild marjoram Uses: pasta, meats, poultry, fish, stews, eggs, soups, vegetables, salads, spaghetti sauces, pizza, tomato dishes. |
| ROSEMARY Evergreen plant with lemony-resinous, needle-like leaves. Uses: lamb, pork, fish, stews, sauces, bread, eggs |
| SAGE A perennial plant of the mint family. Uses: poultry seasoning and stuffing, meats, fish, vegetables, cheese, salads, gravies. |
| SAVORY An annual plant of the mint family. Uses: egg and cheese dishes, sauces, stews, croquettes, meat, poultry, salads, soups, gravies. |
| TARRAGON A perennial plant with succulent licorice-flavored leaves. Uses: poultry, seafood, meat, stews, vegetables, salads, sauces. |
| THYME A plant with a vague minty flavor Uses: poultry, seafood, meat, stews, vegetables, salads, sauces. |