(Waynesville, North Carolina)
dangerous herbs, medicinal herbs, culinary herbs
[ Member listing ]
Often times at the farmers market where I go, I hear
people say that they are vegetarians and therefore don’t use herbs. What I tell them: “O Honeee, you don’t know what you’re missing!” Just one herb can change the whole taste of
LET’S START WITH A
SALAD. For the most part, all you need is just a touch . By that, I mean a very little amount. You want to make your salad have a faint
taste of "something else" that a person can just taste.
Most people have a
pepper grinder and if you empty it and put in fennel seeds, grind that over
your next vegetable salad and I can almost guarantee you that you will wonder
how you managed without this wonderful taste!
If you have "Italian Seasoning" sprinkle that lightly all over your salad.
Basil, either the fresh leaves or dried leaves can also
be added to your salad.
Mint, particularly peppermint, spearmint and/or chocolate
mint can really make for a cool salad. Speaking of which, you can also use Lemon Balm
or Lemon Verbena to your salad for a little bit of lemony flavor. (Lemon Grass
unless really, really fine might not be a good idea).
Dandelion blossoms and the greens when young, make for a
very healthy salad. (Just make sure of your surroundings! The neighbors’ dog will Not add to your
Of course any of the onion family such as onions (Vidalia
are great in a salad as are yellow onions),leeks, scallions, shallots,
cilantro, chives, and garlic.
Dill weed, just a touch!
Oregano, and/or Lemon
thyme again, just a touch!
Parsley, preferably fresh parsley
Rocket a/k/a arugula or rugula, roquette can be used as a
Burnet or salad burnet and Watercress can also make for an interesting
Tarragon, ( as in French or Mexican, not Russian) particularly fresh, but recently dried is good
too. Again, just a touch! Tarragon has a slightly spicy taste.
For those who really want to be a little daring, add
grated horseradish; cayenne peppers or any of the other hot peppers, cilantro. Turmeric
and curry can be quite interesting
Posted by Elaynn
@ 10:32 AM EST
A while back, I did a blog on spices and what they go well with. This time I will just use the herb and what foods it will enhance. Look through my blogs and you will also see how to make up your own spice blends, such as PUMPKIN PIE SPICE BLEND, SPICED NUTS, SPICY APPLE PIE BLEND, and more. You will find in another blog what spices will enhance what foods.
For those of you that are artistic, this would make a beautiful gift for someone who likes to cook and bake, or is new at cooking and baking. I had a friend who copied something like this by hand in calligraphy, on a long sheet of paper, dyed the paper some pretty color and made colored scroll work all around the edges, and made a small frame all around and made it so that it could be hung on the wall. She also said a few words of friendship and put her name on the bottom and DATED it. It was a very personalized gift. See what you can do!! (email me for PDF file and I will gladly send it to you!)
ANISE use in: sweet cream cheese appetizers, soups, fruit salads, applesauce, teas, fruit drinks, carrots, celery, coleslaw, sole, crab, spicy meat mixtures, cakes, cookies, sweet rolls, rye breads
BASIL use in: dips, canapes, all kinds of soups and stews, green salads, especially good on tomatoes, omelets, scrambled eggs, green beans, broccoli, cucumbers, egg plant, peas, spinach, zucchini, shrimp, fish, creole dishes, beef, pork, veal, lamb, all kinds of poultry and stuffing, wine vinegar
BAY use in: bouquet garni, fish chowders, tomato juice and stocks, with poached fish; in hearty fish dishes; and with roast chicken, beef roasts, and beef stew.
BORAGE use in; mild dips, all kinds of soups and stews, green salads, coleslaw, iced drinks, spinach, beets, shellfish, all kinds of meat and poultry and stuffing, cream sauces
BURNET use in: appetizer dips, canapes, cream soups, green salads, potato salad, iced drinks, asparagus, mushrooms, shellfish, tarter sauce, wine vinegar
CARAWAY use in: appetizer spreads and dips, canapes, potato soup, cabbage soups, goulash, coleslaw, potato salad, cream cheese, cottage cheese, cabbage, potatoes, green beans, carrots, red beets, cauliflower, casseroles, German dishes,meatballs, applesauce, cookies, breads,especially rye, apple pie, cakes
CELERY SEED use in: soups, stews, salads, curry dishes, poultry stuffing, fish and meat dishes, eggs, breads, vegetables
CHERVIL use in: potato, spinach and cream soups, in egg and chicken salads, salad dressings and mayonnaise, with fish, shellfish and chicken; in fish sauces and cheese spreads, with lettuce, potatoes, red beets and tomatoes and in a fines herbes combination
CHIVES use in: all kinds of appetizers, all kinds of soups, stews, all kinds of salads, omelets, cheese dishes, deviled eggs, potatoes,carrots, corn, green beans, mushrooms, peas, red beets, summer squash, tomatoes, all kinds of other vegetables, shellfish, broiled fish, all kinds of meat and poultry, tartar sauce, butter sauces,cheese sauces, wine vinegar
CORIANDER use the seeds in curries and pickling spice mixtures; with lentils, lima beans, peas, potato dumplings, in biscuits, breads, lamb dishes; carrot cake and pies.
Use the leaves in: Mexican, Chinese, Indian and Moroccan dishes, in meat, rice and lentil dishes; with corn, zucchini , chicken, and in salads.
CUMIN use in; Mexican, oriental, and Indian and middle eastern dishes, in curries, stews, chili, spicy meat and vegetable dishes; with green beans,cabbage, in deviled eggs; breads and with cheese
DILL use the leaves in:all kinds of appetizers, potato soups,salads and salmon; potato salad, rice dishes and borscht; green salads, coleslaw, cottage cheese, green beans, carrots, cucumbers and potatoes. omelets, cauliflower, tomatoes, halibut, salmon, lamb, ham, cream chicken, tartar sauce, butter sauces, wine vinegar, rye bread
use the seeds in: salad dressings, fish soups, meat dishes, lamb stew,, and egg and potato dishes, cabbage and in breads.
FENNEL use the seeds and leaves with fish; in spicy meat mixtures; with eggs, cabbage, red beets, squash and apples; in stuffings and breads
use Florence fennel as a vegetable; serve raw like celery, braise, bake au gratin or turn into a cream soup.
GARLIC Use with everything except sweets. Use for soups, salads, fish, poultry, meat and egg dishes; in stews, sauces an mayonnaise, in breads and with any vegetables; to make oil and vinegar dressings.
GINGER use fresh ginger in oriental and Indian dishes, with fish, chicken, meats and vegetables
use dried ginger with pot roasts, poultry, carrots, red beets, squash and sweet potatoes; in breads, cakes, cookies, puddings, fruit salads and stewed fruit mixtures.
HORSERADISH use in cocktail and mustard sauces; in sauces for fish, roast beef and in green vegetables; in salad dressings; with boiled meats; in sandwiches and with red beets
LOVAGE Use the leaves and stalks sparingly as a celery substitute in soups, salads, potato salad, stews and stuffings; braise the stalks as a vegetable.
use the seeds in chicken salad, meat loaf, breads and herb butters.
MARJORAM use in: cream cheese dips and appetizers, all kinds of soups and stews, green salads, chicken salad, vegetable cocktails, omelets, scrambled eggs, carrots, spinach, squash,eggplant, cabbage, lima beans, mushrooms, peas, and tomatoes; baked or broiled fish, fish recipes and fish chowders, all kinds of meat, chicken, duck goose, gravies, fish sauces, biscuits, muffins
MINTS use in: green pea soups, split pea soups, fruit salads, teas, iced drinks, , green beans, new peas, baked or broiled fish, lamb, veal, mint sauces, mint jellies, wine vinegar, mint syrups, sherbets
ONION use for all dishes except sweets. Use in soups, stews, salad, egg dishes, fish, poultry, meat and all vegetables, some breads.
OREGANO use in: appetizers spreads, canapes, onion soup, all stews, seafood salads, aspics, omelets, spicy cheese, onions, peas, baked beans, shellfish, all kinds of meats, game, hare, venison, cream sauces, tomato sauces, meat-pie crusts, breads
PARSLEY use in: all kinds of appetizers, all kinds of soups and stews, all kinds of salads, vegetable cocktails, omelets, cheeses, all kinds of vegetables, all kinds of fish and seafood, all kinds of meat, stuffing, tartar sauce, butter sauces, breads, rolls
ROSEMARY use in : cheese appetizers and dips, all kinds of soups ( chicken soup, pea soup) and stews, chicken salads, seafood salads, vegetable juices, omelets, sharp cheese, potatoes, mushrooms, salmon, haddock, cod, all kinds of meats and poultry, wild game, stuffing, gravies, breads, rolls, biscuits
SAGE use in : cheese dips appetizers, cream soups, chowders, sharp cheese, cottage cheese, eggplant, Lima beans, baked or broiled fish, meat loaf, roasts, chicken, turkey, game, stuffing, brown sauce, muffins, breads
SAVORY use in : cheese dips and appetizers, bean soups, chowders, aspics, green salads, vegetable cocktails, deviled eggs, omelets, green beans, sauerkraut, salt water fish, all kinds of meat, chicken, duck,, turkey, fish sauces, cream sauce, meat-pie crusts
TARRAGON use in: all kinds of appetizers, chicken soup, mushroom soup, all kinds of salads, vegetable cocktails, omelets, cream cheese, asparagus, all fish, steaks, chicken, duck turkey, cream sauce, Hollandaise
THYME use in : shrimp dips, vegetable soup and stews, all other types of stews, tomato aspic, lemon tea, cottage cheese, cream cheese, beans, onions, potatoes, all kinds of fish, roasts, meat loaf, ham, stuffing, turkey, all tomato sauces, breads, rolls.
TURMERIC use as a cheap saffron substitute for its bright yellow color. Good in curries, salads, dressings and mustard; with seafood, fish, poultry and meat; in rice dishes; and with eggs
WATERCRESS use liberally in salads, chicken salad, bean salad, potato salad, and coleslaw; in tomato juice, soups and egg dishes; with cottage cheese; and in herb butters.
Posted by Elaynn
@ 03:56 PM EST
I thought that I might like to share with you some herb ideas that go with foods. I keep a paper in my spice and herb drawer to match foods with. Maybe some of you might enjoy a list to look quickly at to see what herbs you can use to go with what foods your preparing:
anise, basil, bay leaf,
chives, cinnamon, cumin, dill,
fenugreek, garlic, ginger, marjoram, onion, oregano, parsley, rosemary,
saffron, sage, tarragon, thyme
basil, garlic, marjoram, onion, oregano, parsley, rosemary, saffron,
sage, savory, tarragon, thyme
chervil, ginger, thyme,
basil, bay, caraway, cumin, fenugreek, garlic, ginger, marjoram, onion,
oregano, parsley, rosemary, sage,
savory, shallot, tarragon, thyme
cayenne pepper, oregano, paprika, thyme
chives, garlic, rosemary, thyme
basil, bay, cinnamon, coriander, cumin, dill, garlic, lemon balm, mint,
marjoram, onion, parsley, rosemary,
saffron, sage, savory, tarragon, thyme
cinnamon, ginger, sage
anise, basil, bay, caraway, cardamom, coriander, cumin, dill, fennel,
garlic, ginger, oregano, rosemary, saffron sage, tarragon, thyme
basil, caraway, cayenne pepper, chervil, chives, coriander, dill, fennel, marjoram, oregano, parsley,
rosemary, saffron, sage, savory,
shallot, sorrel, tarragon, thyme
pepper, rosemary, thyme,
chervil, oregano, parsley,
QUICHES basil, dill, marjoram,
SOUFFLES basil, cayenne, chives
Basil, fennel, lovage, saffron, tarragon, thyme
basil, caraway, chervil, chives, cumin seed, dill, lovage, marjoram,
mints, parsley, poppy seeds, sage, savory, sesame seed, shallot, tarragon,
basil, bay, calendula, caraway, chervil, chives, cumin, dill , fennel,
lovage, marjoram, mints, parsley, rosemary, sage, savory, sorrel, tarragon,
thyme, lemon thyme
ASPARAGUS: chives, lemon balm, parsley,
rosemary, sage, savory, tarragon, thyme,
FRESH BEANS: basil, caraway, cloves, dill,
marjoram, mint, oregano, rosemary, sage, savory, thyme
BROCCOLI : basil, curry powder, dill, garlic,
lemon balm, marjoram, oregano, tarragon,
anise, basil, chervil, chives, cinnamon, cloves, cumin, dill, ginger,
marjoram, mint, parsley, sage, savory, tarragon, thyme
caraway, chives, cumin, curry powder, dill, garlic, marjoram, parsley,
rosemary, savory, tarragon
basil, cinnamon, curry
powder, dill, garlic, marjoram, mint,
onion, oregano, parsley, sage, savory,
black pepper, coriander, marjoram, oregano, rosemary, tarragon, thyme
chives, rosemary, sage, savory
basil, dill, marjoram, parsley, savory, thyme
basil, caraway, chervil, chives, mint, rosemary, savory, tarragon, thyme
basil, caraway, chives, coriander, dill, fennel, garlic, lovage,
marjoram, oregano, parsley, rosemary, sage, tarragon, thyme
anise, basil, black pepper, caraway seed, chervil, chives, cinnamon, dill, garlic,
parsley , rosemary, thyme ,
caraway, cardamom, clove, ginger, marjoram, dill, oregano, rosemary, sage,
basil, bay leaf, black pepper, chives, coriander, dill, garlic, lovage, marjoram, oregano,
parsley, rosemary, sage, savory,
basil, dill, tarragon, thyme
SAUCES AND SUCH:
basil, curry powder, parsley, tarragon
celery seeds, chives, parsley
curry powder, dry mustard, paprika
BUTTER basil, chives, oregano, tarragon, thyme
chili powder, cumin, paprika
TROUT basil, chives, rosemary, sage,
cayenne, garlic, parsley, oregano
pepper, chives, garlic, and thyme
parsley, tarragon, thyme
CRAB MEAT chives,
parsley, tarragon, thyme
DUCK chervil, cinnamon,
coriander cumin seeds, dill weed, fennel seeds, ginger, juniper berries, lemon zest, marjoram,
paprika, rosemary, saffron, sage, tarragon, thyme, turmeric
aniseed, bay leaf, caraway
seeds, cinnamon, cayenne, coriander, garlic, ginger, juniper berries, lemon zest, minced meat, onion, sage, thyme
leaf, cayenne, cloves, garlic, juniper berries, leeks, lemon grass, onion, black and white and green
peppercorns, paprika, rosemary, sage, thyme
mushrooms, nutmeg, shallots, thyme,
bay leaf, cardamoms, cinnamon, chili peppers, cayenne pepper, coriander, cumin,
garlic, garam masala, ginger,
lemon zest, mint, nutmeg, onion, parsley, ground saffron, sage,
, cardamom, ground cumin,
cinnamon, cayenne pepper, cloves, chili powder, coriander leaves, dill,
garlic, ginger, juniper berries, lemon, nutmeg, onion, oregano,
parsley, rosemary, star anise,
cayenne pepper, coriander leaves, cloves, cinnamon, garlic, ginger, juniper berries, lemon, onion, red chills, rosemary, tarragon,
bouquet garni (parsley, bay leaf, celery leaves, marjoram, lemon
zest), cinnamon, cloves, garlic,
ginger, juniper berries, nutmeg, onion,
parsley, rosemary, saffron, tarragon,
Posted by Elaynn
@ 10:40 AM EDT
Right-click, copy link and paste into your newsfeed reader