Hey, hope everyone had a great weekend. This weeks recipes will consist of tips in the kitchen. I've received emails on choosing the correct herbs when seasoning so I hope this helps. Enjoy!
Anise: Leaves used in salads, soups, beverages, meats and poultry. Seeds used to flavor cakes, bread, and cookies.
Basil: "Sweet" Used mainly with tomato and egg dishes, stews, soups, and salads. Also, great in vegetable, poultry and meat dishes.
Caraway: Seeds in breads, cakes, cookies, potato salad, and baked fruit pies.
Chives: Great mild onion flavor to dips, spreads, soups, salads, omelets, casseroles and vegetables.
Coriander: Seeds great in baking dishes, poultry dishes, and French salad dressing.
Dill: Leaves are great in salads, cottage cheese, soups, fish dishes, omelets, sauces.
Seeds are used in pastries, sauces, sauerkraut dishes, and flavoring vinegar.
Fennel: Leaves and seeds are great in fish dishes, cheese spreads, and vegetable dishes.
Marjoram: "Sweet" Leaves used in meat dishes, poultry, vegetable dishes, potato salad, and egg dishes.
Mints: Leaves are great when flavoring teas and other beverages, great in lamb sauces and jellies.
Oregano: Great in spaghetti sauces and tomato dishes.
Parsley: Garnish in soups, salads, meats, and poultry.
Rosemary: Gourmet seasoning for meats, poultry dishes, and potatoes.
Sage: Seasoning for meats, stuffing, soups and salads.
Tarragon: (French) Excellent in sauces and herb vinegars.
Thyme: Leaves are great in meats, soups, sauces and egg dishes.
TOMORROW: "Drying and Harvesting Herbs"
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