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Cooking with fresh herbs really enhance the flavors of food
without adding fat or calories content.
Herbs can brighten
up the table when used as a garnish but their main delight is to
the taste not the eye. When used in foods, added sparingly to
enhance the flavor rather than overwhelm it. Although certain
herbs have come to be associated with certain foods, be bold and
experiment with different ones, you might like the flavor
better. Using herbs is a great way to go on a salt-free diet.
Try growing your own herbs, using fresh herbs are so wonderful.
Anise basil
anise basil Notes: This is used in
Southeast Asia. Substitutes: holy basil
OR basil + mint
Basil
Fresh or
dried basil is used in cooking to flavor Italian and
Mediterranean dishes. Fresh leaves are used in tomato
and pesto sauces. Basil is good with veal, lamb, fish,
poultry, white beans, pasta, rice, tomatoes, cheese, and
eggs. It also is used in vinegar and for tea.
Bay Leaves
Mainly
used in soups, stews, and tomato sauces. Bay leaf also
flavors shellfish, pickling brines, game meats, and
herbal teas. Remember to remove bay leaf before
serving.
Chives
Fresh
leaves are excellent for making herbal butters and
vinegars. They also may be used in salads, soups, and
soft cheese and on grilled meats. Chives are one of the
fines herbs and can be chopped and mixed together with
chervil, parsley, and tarragon to make a mild blend of
herbs to flavor cooked chicken and fish, salads, steamed
vegetables, soups, and omelettes.
Caraway
The
seeds are used to flavor breads, cakes, biscuits, boiled
or baked onions, potato dishes, baked fruit, cream
cheese, soups, and stews. They also may be sprinkled
into the pot when steaming turnips, beet roots,
parsnips, carrots, cabbage, and cauliflower. The leaves
are used in salads, soups, and stews and with spinach
and zucchini. The roots can be boiled and eaten like
parsnips with melted butter or white sauce.
Dill
Used in
herbal butter and herb vinegars. It can flavor fish,
lamb, pork, poultry, cheese, cream, eggs, vegetables,
avocados, apples, popcorn, salads, soups, sauces, and
spreads.
Fennel
This
licorice-flavored plant is used in sauces, soups, stews,
and salads and as garnish for fish. The stems can be
eaten like celery, and the roots can be boiled as a
vegetable. The seeds can be used whole or ground in
desserts, breads, cakes, cookies, teas, and beverages.
Garlic
Sauteed
or fresh garlic tastes vibrant and onionlike. It is
added to many dishes, including spaghetti sauce, pork
roast, herb butter, fresh salads, beans, stuffings,
dressings, stews, soups, and marinades. The cloves are
either minced or added whole and removed before the dish
is served.
laksa leaf = daun kesom =
rau ram = Vietnamese mint = water pepper = Vietnamese
coriander
Notes:
Vietnamese sprinkle this herb on their laksa soups. It
has a strong, minty, peppery flavor. It's sold in
bunches with lots of pointy leaves on each stem.
Substitutes: mint OR equal parts mint and
cilantro
Horseradish
Horseradish root has a sharp, mustard-like taste. It is
used to make a condiment and herbal butter. It is used
with fish, beef, sausages, poached chicken, egg salad,
potato salad, and beets.
Mint
Apple Mint-Use
in vinegars and for making hot tea. Catmint-Rub onto beef and pork to add
flavor. Lemon mint-Used to make herbal tea Peppermint-used flavors candy, teas,
vinegars, jellies, sauces Spearmint-It
has a milder flavor than peppermint and is used in
candy, teas, meats, fish, vegetable dishes, fruit salad,
fruit beverages, vinegars, jellies, and sauces
Oregano
Fresh or
dried leaves flavor tomato sauce, vinegar, butter,
omelets, quiche, bread, marinated vegetables, beef,
poultry, game, onions, black beans, and zucchini.
Parsley
Used to
flavor grilled meat, poultry, soups, and salads. It may
be used in herbal butters and vinegars or as a garnish.
Rosemary
Dried or
fresh leaves may be used to flavor poultry, fish, lamb,
beef, tomatoes, mushrooms, cheese, eggs, potatoes,
vinegars, and herbal butters.
Sage
It
flavors vinegars, herbal butter, omelets, soups, and
poultry stuffings
Savory
Summer-Fresh
or dried leaves flavor vinegars, herb butters, bean
dishes, creamy soups, and tea. Winter-Has a stronger flavor than summer
savory. Fresh or dried leaves are used to flavor
vinegars, herb butters, bean dishes, creamy soups, and
tea
Sweet Marjoram
The
leaves and flowers are used fresh or dried in cooking
many foods, including beef, veal, lamb, poultry, fish,
green vegetables, carrots, cauliflower, eggs, mushrooms,
and tomatoes. It flavors stews, marinades, sautes,
dressing, vinegars, butter, and oils.
Tarragon Leaves
Tarragon
is used to flavor vinegars, herbal butter, shellfish,
pork, beef, poultry, leeks, potatoes, tomatoes, carrots,
onions, asparagus, mushrooms, broccoli, peas, and rice.
Use the fresh leaves in salads, tartar sauce, and French
dressing.
Thyme
This is
a very versatile herb. A very splendid herb for tomato
soup, minestrone and clam chowder, beans, broccoli,
peas, spinach. Also wonderful in egg and cheese dishes.
Fresh or dried thyme may be added to salads.
