Serves: 5
Herb and Form Flavor Use
Basil (fresh and dried leaves, Sweet and spicy a cross between Eggs, meats, pesto, salads, soups,
ground) cloves and black licorice reminiscent stews, tomato dishes
of pesto
Bay leaves (dried leaves) Earthy, grassy, slightly piney reminiscent Meats, pickling, sauces, soups, stews,
of beef stew vegetables
Chervil (fresh and dried leaves) Delicate, slightly peppery tastes a bit like Eggs, fish, salads, sauces, soups,
black licorice stuffings
Chives (fresh, freeze-dried) Tastes like mild green onions Appetizers, cream soups, eggs,
garnish, salads
Cilantro (fresh also called Slightly soapy reminiscent of pico de Chinese, Italian and Mexican dishes,
Chinese parsley) gallo (salsa) garnish, pasta salads, pesto
Dill weed (fresh, dried) Fresh, peppery and tangy tastes like Breads, cheese, fish, salads, sauces,
dill pickles vegetables
Lemongrass (fresh) Sour lemon flavor Soups, tea, Thai dishes
Marjoram (fresh and dried Mild, slightly woodsy and flowery Cottage cheese, fish, lamb, poultry,
leaves, ground) reminiscent of spaghetti sauce sausages, soups, stews, stuffings,
vegetables
Mint (fresh, dried) Strong, cool, fresh, sweet reminiscent Beverages, desserts, fish, lamb, sauces,
of after-dinner mints soups
Oregano (fresh and dried Stronger than marjoram, slightly bitter Cheese, eggs, fish, Italian dishes,
leaves, ground) reminiscent of pizza meats, sauces, soups, vegetables
Parsley (fresh curly leaf, fresh Slightly peppery Italian parsley has a Garnish, herb mixtures, sauces, soups,
Italian flat leaf, flakes) slightly stronger flavor stews
Rosemary (fresh and dried Sweet, piney reminiscent of pine Casseroles, fish, lamb, salads, seafood,
leaves) needles soups, vegetables
Sage (fresh and dried leaves, Slightly musty, bitter reminiscent of Fish, meats, poultry, salads, sausages,
rubbed, ground) turkey stuffing soups, stuffings
Savory (fresh, ground) A cross between mint and thyme Poultry, meats, salads, sauces, soups,
stuffings, vegetables
Tarragon (fresh and dried Astringent and aromatic tastes like Eggs, meats, pickling, poultry, salads,
leaves) mild black licorice sauces, tomatoes
Thyme (fresh and dried leaves, Peppery, minty, light lemon flavor Chowders, fish, meats, poultry, stews,
ground) stuffings, tomatoes
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This HERB CHART recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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