Herbs and Spice Guide

• Add to salads, soups, dips, stews, rice dishes and omelets.
• Use as the main ingredient of pesto.
• Makes a splash when added to Italian tomato dishes.
• Complements eggplant and zucchini dishes.

Note: Fresh basil leaves are delicate; handle gently; wash and chop just before using.

• Can be used in combination with garlic and oregano in Italian dishes.

• Place in soups or stews to impart a deep, rich flavor.

• Place in soups or stews to impart a deep, rich flavor.

• Bay leaves are an herb used in Herbes de Provence, a classic combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat.
• Bay leaves are often used in bouquet garni, a bouquet of tied herbs used to impart flavor in soups and stews.

• Use in omelets, quiche, cheese spreads and dips.
• Add to tuna or green salad; sprinkle over broiled tomatoes and other vegetables.
• Use as a garnish potato dishes like potato salad, potato soup or baked potatoes.

• Used in fines herbes, a classic herb mixture that includes: chopped parsley, tarragon, chives, chervil and marjoram.

• Use with chicken, fish, lamb, rice, pasta or vegetable dishes.
• Makes a great addition to salsa, taco fillings, Mexican salads and lentil or black bean soups.
• Coriander seeds can be added to Indian and Thai curries as well as other meat and vegetable dishes.

• Combine with lime juice for Latin American dishes.
• Combine coriander with turmeric, garam masala or curry for Indian and Thai dishes.

• Both the leaves and seeds of dill are popular for flavoring pickles, breads, sauerkraut, and beet dishes.
• Dill leaves can also be used in soups and go well in egg dishes or with cheese.
• Use as a rub for meats and fish.
• Makes a flavorful addition to butter or as a part of a marinade
• Add dill to dressings and dips and salads like potato, tuna, egg or pasta.

• Combine with garlic and pepper to produce a highly flavored Mediterranean or East European pork roast (often cooked over a spit outdoors).

• Add to pasta sauces or with Italian type dishes
• Use to season veal, pork roasts, ground beef dishes and grilling or baking fish.
• Can be used in egg dishes and omelets.
• An essential ingredient for poultry stuffing.
• Season vegetable dishes and soups.
• Great accompaniment for lamb stew, marinade or herb butter.

• Used in Herbes de Provence, a classic combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat.

• Put a sprig in the cooking water for potatoes and peas.
• Sprinkle on soups or salads.
• Make fresh mint sauce or jelly for lamb.
• Adds zest to fruit salads, iced tea and lemonade.
• Use when dressing leg of lamb.

• Used in Herbes de Provence, a classic combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat.

• Can be added to almost any tomato dish.
• Great addition to pasta sauces, pizza, chili con carne and barbecue sauce.
• Complements egg and cheese dishes.
• Use in meat or poultry stuffing or on pork, lamb, chicken and fish.

Note: The herb is best used dried.

• Used in Herbes de Provence, a classic combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat
• An essential ingredient of chili powder.

• Use in pasta dishes, sauces, scrambled eggs, soups, mashed potatoes, vegetable dishes (carrots, cabbage, tomatoes, turnip, beets) or with poultry or fish.
• Great deep-fried or in a tempura batter.
• Sprinkle chopped parsley over stews, pasta dishes and casseroles.

• Parsley is often used in bouquet garni, a bouquet of tied herbs used to impart flavor in soups and stews.
• Used in Herbes de Provence, a combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat

• Use with almost any meat dish.
• Place under the skin of roasts with garlic, especially lamb.
• Use in a variety of marinades.
• Makes a unique statement in savory cookies, breads and biscuits.

Note: When using individual fresh leaves (vs. sprigs), always chop finely, as leaves are tough.

• Used in Herbes de Provence, a classic combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat.
• Rosemary works well with basil or thyme.

• Use in stuffing for poultry, fish, game and other meats.
• Can be used in sauces, soups, chowders, meat pies, marinades.
• Place under the skin of roasts and brush with olive oil.
• Complements onions, cabbage, carrots, corn, eggplant, squash, tomatoes and other vegetables.

• Combines well with rosemary, thyme or marjoram.

• Adds flavor to egg and cheese dishes, light soups and fresh fruits.
• Use as a flavoring for vinegar or in pickles, relishes, prepared mustards, and sauces.
• Tarragon goes well with fish, meat, soups, stews, and tomato dishes.
• Complements green beans, asparagus, peas or carrots.

Note: Flavor is lost when tarragon is dried.

• Used in Herbes de Provence, a combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat.
• Baste chicken, fish or seafood with combination of tarragon, chives and lemon.

• Rub minced garlic and thyme over lamb, pork, or beef roasts.
• Season cheese, tomato, and egg dishes.
• Excellent for herb bread and flavored butters.
• Complements mushrooms, fried potatoes, carrots and other vegetables.
• Use in clam chowder and gumbo and French, Creole and Cajun dishes.
• Lemon thyme is excellent with fish and chicken.

• Used in Herbes de Provence, a classic combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat.