Recipe - Herbs For Seasoning

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Fresh herbs have more zest and flavor than dried herbs. For this reason,
you are fortunate if your local market carries a selection, or if you can
grow your own in a garden or window box. Following is a list of the most
common ones and how they are used:

BASIL A recognized "mate" for tomato sauces, juices, and tomato dishes.
Also good in soups and fish cocktails with crab and shrimp. Inspiring with
veal, lamb, duck, and game; in vegetables like eggplant, zucchini, and
onions, and in green salads and sauces.

BAY LEAF Good in stews and pot roasts, fish salads, gravies and sauces.
As it has a distinct flavor, use sparingly.

CHERVIL Ideal as a garnish and in salads, soups, omelettes, all meats,
poultry and game, sauces, and vegetables such as new potatoes and
asparagus.

DILL Good with all fish, also with lamb, veal and chicken. Also
distinctive with many vegetables and salads, and especially in sour cream
sauces.

MARJORAM This is a popular herb of which the uses are endless. Good in
salads, vegetable dishes, omelettes, meat dishes, poultry stuffing and
sauces.

MINT Used in fruit cup and carrots, new potatoes, and with lamb. Fresh
picked leaves may be crushed or used whole as a garnish also in dried
flakes.

OREGANO Has a pungent taste. Used in soups, stews, meat balls, sausage
and pork, stuffings, sauces, and many vegetables.

PARSLEY Used as a garnish, and also for seasoning and color in stuffings,
soups, stews, and sauces. Good with fish, meat, poultry, vegetable, and egg
dishes.

ROSEMARY Used in fruit compotes, chicken and pea soups, in stuffings and
stews. Also with meat, lamb, poultry, and game, as well as vegetables such
as spinach and lima beans.

SAFFRON Aromatic dried pungent stigmas of this plant (a species of
crocus) are used to flavor and color, especially curry dishes with rice.

SAGE Has a strong flavor, so use sparingly. cn be used in stuffings,
chowders, stews, or gravies.

SAVORY Used in beans, fish, and pea soups, hearty stews and salads, and
some sauces.

TARRAGON Widely used in salads and sauces, soups, egg dishes, vegetable,
and fish, veal, chicken, and turkey.

THYME Many dishes benefit from this one: stuffings, stews, sauces, fish,
meat, cheese and vegetables such as carrots, onions, potatoes and peas.
Via: RFIX_S 09281994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini