Monday, February 28, 2011


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"

Keep the food and design questions coming. We are always glad to help.

Email Cat @
Mark: New Construction/Remodeling q's
George: Realtor/Construction q's

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