Recipe: Herbs and their uses

Rating: 4.9 stars based on 442 reviews

Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlic

Chicken: garlic, marjoram, tarragon, oregano, coriander

Fish, fried: mustard, oregano, tarragon, sage

Fish, grilled: thyme, coriander, fennel, rosemary

Pork: marjoram, mustard, oregano, sage, rosemary, thyme, garlic

Roast Beef: basil, oregano, thyme, mustard, rosemary, garlic

Turkey: basil, rosemary, cumin, oregano, thyme, sage

Basil: tomatoes, tomato sauces, peas, squash, lamb, fish, eggs, tossed salad, cheese, potatoes, pasta

Bay leaf: vegetable and fish soups, tomato sauces, poached fish and meat stews

Dill: fish, cream and cottage cheese, potatoes, fish, vegetable salads, pickles, tomatoes

Marjoram: fish, vegetable soups, cheese dishes, stew, roast chicken, beef, pork, stuffing

Mint: jellies, fruit juices, candies, frosting, cakes, pies, pork, potatoes, peas and chocolate

Oregano: tomato sauces, pork, pizza, vegetable and fish salads, chili

Parsley: meats, vegetables, soups, eggs, cheese

Rosemary: poultry stuffing, potatoes, cauliflower, fish

Sage: stuffing, pork roast, sausage, poultry and hamburgers

Savory: eggs, meats, salads, chicken, soups and stuffing

Tarragon: fish sauces, egg and cheese dishes, green salads, pickles, chicken, tomatoes, sauces for meats and vegetables

Thyme: soups, stuffing, beef, pork dishes, eggs, cheese, bean and vegetable soups and fish


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