* Herbs are the aromatic leaves of plants. When using herbs, start with a small amount and taste before adding more. Allow about 1/4 teaspoon dried herb or a pinch of ground herb for 4 servings. Crush leaves just before adding to release its flavor, 1 teaspoon dried = about 1 tablespoon fresh. The flavor of herbs will last longer if herbs are stored in a cool, dry place in closed containers. Characteristics
Basil -- Member of the mint family. Used widely in Italian and French cooking. Fresh or dried, broken leaves or ground. Sweet and aromatic.
Bay Leaf -- Leaves of the laurel tree. Whole or broken dried leaves. Pungent and aromatic.
Chives -- Member of the onion family. Can use the entire length of long green leaves. Fresh, dried or freeze dried. Delicate onion flavor.
Dill Weed -- Known for its use in pickling. Fresh or dried. Distinctive yet mild flavor.
Marjoram -- Member of the mint family. Fresh or dried leaves or flakes. Aromatic, lightly bitter flavor with cool aftertaste. Flavor similar to oregano but milder.
Oregano -- Member of the mint family. Used in Italian. Greek and Mexican foods. Dried leaves or ground. Aromatic and pleasantly strong.
Parsley -- Fresh or dried. Fresh is readily available, adds a "freshness" when used with dried herbs and is often used as a garnish. Delicate aroma, mild in flavor.
Rosemary -- Evergreen shrub of the mint family. Fresh or dried needle-shaped leaves. Strong, tea-like aroma and bittersweet flavor.
Sage -- Member of the mint family. Leaves are silver grey when dried. Fresh, dried or rubbed (ground). Spicy aroma with pungent, slightly bitter taste.
Savory -- Also called summer savory. Member of the mint family. Leaves are small and brownish-green when dried. Leaves or ground. Pine-like almost peppery aroma.
Tarragon -- Member of the sunflower family. Fresh or dried leaves. Sweet aromatic flavor.
Thyme -- Member of the mint family. Fresh or dried leaves or ground. Fresh aroma and slightly pungent taste.
This Herb Chart recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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