Things You'll Need:
- Various Books can help
-
Step 1
Basil:
Sweet, warm flavor with an aromatic odor. Use whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets. -
Step 2
Chives:
Sweet, mild flavor like that of an onion. Excellent in salads, fish, soups and potatoes. -
Step 3
Marjoram:
May be used both dried or green. Use to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice. -
Step 4
Oregano:
Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables. -
Step 5
Absolute must have for Steak!Paprika:
A bright red powdered pepper, this spice works well when marinating steaks, in vegetables, soups or as a garnish for potatoes, salads and deviled eggs. (Can be purchased dried and ground) -
Step 6
Thyme:
Crushed leaves, can be sprinkled on fish or poultry before broiling or baking. Tip - If whole, throw a few sprigs directly onto coals shortly before meat is finished grilling . . . use as a smoke agent. -
Step 7
Add small amounts, 1/4 teaspoon for every 4 servings is a basic rule. Crush dried herbs or snip fresh ones before using to release the flavor. Use 3 times more fresh herbs if substituting fresh for dried.
Comments
UncleDud said
on 10/12/2009 Very good article.
my1212 said
on 8/10/2009 This is so helpful to have a simple list like this! thanks!
Greatfunmoms said
on 7/18/2009 I love to cook using herbs and spices. Most herbs and spices also contain a lot of vitamins and mineral that can be a health remedy.
sullysee said
on 7/14/2009 Very helpful info on cooking herbs.
Magentaslb said
on 2/26/2009 Great info! 5*s