Todays Feature- Spice that compliment your cooking

[Dee]

Basil- Fresh or dried basil is used in cooking to flavor Italian and Mediterranean dishes. Fresh leaves are used in tomato and pesto sauces. Basil is good with veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese, and eggs. It also is used in vinegar and for tea.

 

Bay Leaves- Mainly used in soups, stews, and tomato sauces. Bay leaf also flavors shellfish, pickling brines, game meats, and herbal teas. Remember to remove bay leaf before serving.

 

 

Chives- Fresh leaves are excellent for making herbal butters and vinegars. They also may be used in salads, soups, and soft cheese and on grilled meats. Chives are one of the fines herbs and can be chopped and mixed together with chervil, parsley, and tarragon to make a mild blend of herbs to flavor cooked chicken and fish, salads, steamed vegetables, soups, and omelettes.

 

Caraway- The seeds are used to flavor breads, cakes, biscuits, boiled or baked onions, potato dishes, baked fruit, cream cheese, soups, and stews. They also may be sprinkled into the pot when steaming turnips, beet roots, parsnips, carrots, cabbage, and cauliflower. The leaves are used in salads, soups, and stews and with spinach and zucchini. The roots can be boiled and eaten like parsnips with melted butter or white sauce.

 

Dill - Used in herbal butter and herb vinegars. It can flavor fish, lamb, pork, poultry, cheese, cream, eggs, vegetables, avocados, apples, popcorn, salads, soups, sauces, and spreads.

 

Fennel- This licorice-flavored plant is used in sauces, soups, stews, and salads and as garnish for fish. The stems can be eaten like celery, and the roots can be boiled as a vegetable. The seeds can be used whole or ground in desserts, breads, cakes, cookies, teas, and beverages.

 

 

Garlic- Sauteed or fresh garlic tastes vibrant and onionlike. It is added to many dishes, including spaghetti sauce, pork roast, herb butter, fresh salads, beans, stuffings, dressings, stews, soups, and marinades. The cloves are either minced or added whole and removed before the dish is served.

Horseradish Horseradish root has a sharp, mustard-like taste. It is used to make a condiment and herbal butter. It is used with fish, beef, sausages, poached chicken, egg salad, potato salad, and beets.

 

 

Mint Apple Mint-Use in vinegars and for making hot tea.

Catmint-Rub onto beef and pork to add flavor.

Lemon mint-Used to make herbal tea

Peppermint-used flavors candy, teas, vinegars, jellies, sauces

Spearmint-It has a milder flavor than peppermint and is used in candy, teas, meats, fish, vegetable dishes, fruit salad, fruit beverages, vinegars, jellies, and sauces

 

 

Oregano- Fresh or dried leaves flavor tomato sauce, vinegar, butter, omelets, quiche, bread, marinated vegetables, beef, poultry, game, onions, black beans, and zucchini.

 

 

Parsley- Used to flavor grilled meat, poultry, soups, and salads. It may be used in herbal butters and vinegars or as a garnish.

 

Rosemary- Dried or fresh leaves may be used to flavor poultry, fish, lamb, beef, tomatoes, mushrooms, cheese, eggs, potatoes, vinegars, and herbal butters.

 

 

Sage- It flavors vinegars, herbal butter, omelets, soups, and poultry stuffings

 

Savory- Summer-Fresh or dried leaves flavor vinegars, herb butters, bean dishes, creamy soups, and tea.

Winter-Has a stronger flavor than summer savory. Fresh or dried leaves are used to flavor vinegars, herb butters, bean dishes, creamy soups, and tea

 

 

Sweet Marjoram- The leaves and flowers are used fresh or dried in cooking many foods, including beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes. It flavors stews, marinades, sautes, dressing, vinegars, butter, and oils.

 

 

Tarragon -Leaves Tarragon is used to flavor vinegars, herbal butter, shellfish, pork, beef, poultry, leeks, potatoes, tomatoes, carrots, onions, asparagus, mushrooms, broccoli, peas, and rice. Use the fresh leaves in salads, tartar sauce, and French dressing.

 

Thyme- This is a very versatile herb. A very splendid herb for tomato soup, minestrone and clam chowder, beans, broccoli, peas, spinach. Also wonderful in egg and cheese dishes. Fresh or dried thyme may be added to salads.

 

[Guest Guest]

At our house tonight will be crockpot pork chops with onion soup over them. I'll also add green peppers and garlic. I have carrots in the freezer from last summer that I'll add 1/2 hour before the chops are done and peel some potatoes to throw in an hour before. I have cards this afternoon so need something that can cook while I play!