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.

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