Wednesday, May 29, 2013

Herb of the Week - 10 herbs from the Herb Society of America

I admit I did not write this post, I copied it from the list provided on the Herb Society Website as it was perfect and comprehensive.  However, they have links in theirs to great fliers and posts giving even more info on these great herbs, so please go visit their website and get even more details.

Sweet Basil (Ocimum basilicum)
Basil is used in salads (tuna, green, potato or egg), use with fresh tomatoes, eggplant, peppers, zucchini, in marinades or pesto. Works well in combination with tomatoes and mozzarella cheese. Try basil on a sandwich of whole wheat bread with tomatoes and mayonnaise.
Common Thyme (Thymus vulgaris)Thyme is used in chicken broth and stuffing, marinades for meet or fish, lamb, veal, sauces, soups or egg dishes, often used in partnership with tomatoes, works well in oils and butters. Lemon thyme (T. x citriodorus) can be used with fish, in tea and in salad dressings.
Bay (Laurus nobilis)
Bay leaf is added at the beginning of cooking soups and stews and imparts a deep rich flavor. The leaf is left whole so it can be retrieved prior to searing. Fresh leaves are stronger than dried.
Common Sage (Salvia officinalis)
Sage is used in sausage, poultry, stuffing, pork, lamb, seafood, vegetables, breads and is used as a spice rub for pork shops or pork tenderloin. It is also frequently used in salads.
Greek Oregano (Origanum vulgare)
Oregano is used in soups, casseroles, sauces, stews, stuffing, eggs, tomato-based dishes, chili and pizza.
Chives (Alliums schoenoprasum)
Chives are used in vinegars, soft cheeses, salads, used as garnish, leaves work well in butter and oils.
Dill (Anethum graveolens)
Dill seeds are often combined with onions, cabbage, potatoes, cumin, chili powder, paprika. Seeds can be added to casseroles, lamb, fish, vegetable dishes and sauces. Chopped or whole dill weed can be added to soups, stews, casseroles, meat dishes, pasta, eggs and used to enhance sauces, dips, butters and cheeses.
Parsley (Petroselinum crispum)
Parsley is used in soups, stews, gravies, salads, meat and potatoes, used as a garnish and a breath freshener. Be generous with this herb in tomato dishes.
Rosemary (Rosmarinus officinalis)
Rosemary is used with lamb, venison, poultry, soups, stews, fish, tomatoes sauces, vegetables, marinades, and can be used as skewers for vegetables and meats on the grill, works well in a trio with sage and thyme or garlic and thyme, tastes great on steamed red potatoes or peas.
Lavender (Lavandula spp.)
Lavender is used in beverages, is an ingredient in Herbes de Provence blends and in a variety of sweet dishes.
Lavendula angustifolia is best for culinary use and the flowers should be harvested just prior to opening and dried before use.

And for blends using any and all of these wonderful suggestions, please check out my website too!

1 comment:

  1. This comment has been removed by a blog administrator.


Related Posts Plugin for WordPress, Blogger...