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Herbs: Flavors and Uses |
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Print this Recipe HERB FLAVOR AND USE Basil Sweet, mild. Compatible with cheese, pesto, vegetables, particularly green beans, corn, tomatoes and tomato sauces, poultry, meat, potato salad and sauces. Used in Italian cuisine. Bay leaves Sweet, mellow. Compatible with any foods requiring a bouquet garni, court bouillon, soups, stews, vegetables, pickling and other marinades and spaghetti sauce. Chervil Delicate, slight anise flavor. Compatible with poultry, veal, lamb, soups, stews, fish and eggs. Chives Mild, onion flavor. Compatible with sauces, salad dressing, cream, mild fish, poultry and veal. Cilantro Assertive, citrus flavor. Compatible with fish, salsa, chili and dishes inspired by the cuisines of Asia, India or Latin America. Dill Mild. Compatible with fish (particularly salmon), pork, cottage cheese, potatoes, sauerkraut and other cabbage dishes, cauliflower, beans, pickles and sauces. Fennel Aromatic, sweet, anise flavor. Compatible with breads, eggs, fish, sauces, sausages, soups and sweet pickles. Used in Italian cuisine. Marjoram Sweet, mild. Compatible with meat (particularly lamb), poultry, stuffing, cheese, vegetables, tomato-based sauces and soups. Mint Strong, aromatic. Compatible with meats, vegetables, fruits, beverages, salads and desserts. Oregano Spicy, pungent. Compatible with tomato dishes, fish (especially red snapper), vegetables, stews, chili, beef and pork. Used in Italian cuisine. Parsley Mild. Compatible with bouillon, soups, stews, meat, poultry, fish, sauces, cheese, many vegetables and eggs. Rosemary Strong pine flavor. Compatible with duckling, poultry, meat (especially pork and lamb), fish, stuffing and some vegetables such as spinach, mushrooms, carrots, tomatoes, potatoes and beans. Sage Strong. Compatible with stuffing, pork, poultry, tomatoes, rice dishes and Brussels sprouts. Savory Aromatic, slightly pungent. Compatible with poultry, meats, salads, sauces, soups, stuffings and vegetables. Tarragon Mild, slight licorice flavor and sweet. Essential for bearnaise sauce; compatible with fish, poultry, lamb, veal, salad dressings, vinegar, potato salad and some vegetables such as beans, mushrooms, carrots and spinach. Thyme Pungent, aromatic. Compatible with soups, stews, stuffing, rice dishes, Mediterranean vegetables, dishes with red wine or tomatoes, veal, lamb, fish and poultry. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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