Herbs and Spices Uses
Basil- Sweet, warm flavor with an aromatic odor. Use whole or ground. Good with lamb, fish, roast, stews, beef, vegetables, dressing, and omlets.
Bay Leaves- Pungent flavor. Use whole leaf but remove before serving. Good in vegetable dishes, seafood, stews, and pickles.
Caraway- Spicy taste and aromatic smell. Use in cakes, breads, soups, cheese, and sauerkraut.
Celery Seed- Strong taste which resembles the vegetable. Can be used sparingly in pickles and chutney, meat and fish dishes, salads, bread, marinades, dressing, and dips.
Chives- Sweet, mild flavor like that of an onion. Excellent in salads, fish, soups, and potatoes.
Cilantro- Use fresh if possible. Excellent in salads, fish, chicken, rice, beans, and Mexican dishes.
Cinnamon- Sweet, pungent flavor. Widely used in many sweet baked goods, chocolate dishes, cheesecakes, pickles, chutneys, and hot drinks.
Coriander- Mild, sweet, orangy flavor and available whole or ground. Common in curry powders and pickling spice and also used in chutney, meat dishes, casseroles, Greek-style dishes, apple pies, and baked goods.
Curry Powder- Spices are combined to proper proportions to give a distinct flavor to meat, poultry, fish, and vegetables.
Dill- Both seeds and leaves are flavorful. Leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes, and beans. Leaves or the whole plant may be used to flavor pickles.
Fennel- Sweet, hot flavor. Both seeds and leaves are used. Use in small quantities in pies and baked goods. Leaves can be boiled with fish.
Ginger- A pungent root, this aromatic spice is sold fresh, dried, or ground. Use in pickles, preserves, cakes, cookies, soups, and meat dishes.
Marjoram- May be used both dried or green. Use to flavor fish, poultry, omelets, lamb, stew, stuffing, and tomato juice.
Mint- Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts.
Nutmeg- Whole or ground. Used in chicken and cream soups, cheese dishes, fish cakes, and with chicken and veal. Excellent in custards, milk puddings, pies, and cakes.
Oregano- Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry, and vegetables.
Paprika- A bright red pepper, this spice is used in meat, vegetables, and soups or as a garnish for potatoes, salads, and eggs.
Parsley- Best when used fresh, but can be used dried as a garnish or as a seasoning. Try in fish, omelets, soup, meat, stuffing, and mixed greens.
Rosemary- Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread, and potatoes. Great in dressings.
Saffron- Aromatic, slightly bitter taste. Only a pinch needed to flavor and color dishes such as bouillabaisse, chicken soup, rice, paella, fish sauces, buns, and cakes. Very expensive, so where a touch of color is needed use tumeric instead, but the flavor will not be the same.
Sage- Use fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spreads, and breads.
Tarragon- Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots, and dressings.
Thyme- Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling.
Tumeric-Aromatic, slightly bitter flavor. Should be used sparingly in curry powder and relishes and to color cakes and rice dishes.