Cooking Our Way

To make canned or frozen foods taste like fresh, season with fresh herbs—usually added near the end of the cooking.  They are readily available in most food markets.  An herb garden takes very little space and it is fun to snip whatever herb you need.  Most can be grown in pots and are attractive.

BASIL
Use in raw or cooked tomato dishes and sauces; in soups, stuffings, salad dressing or as a garnish for egg, cheese or poultry dishes.

CHIVES
Use wherever a delicate onion flavor is desired; in egg dishes, cheese, fish or poultry dishes; with vegetables; as a garnish for salads, soups and cooked vegetables.

DILL
In pickles, cheese dishes, salad dressings, cocktail dips, fish and shellfish dishes; with vegetables.  As a garnish.

GINGER
In Oriental style meat, poultry, seafood and vegetable dishes.  Use in pickles, salad dressing, bread, cookies, pies, cakes desserts and fruits

MINT
Use with vegetables, fruits, desserts; in jelly, sauces, relishes, in tea; as a garnish for beverages and desserts.

NASTURTIUM
Not truly an herb but the leaves are edible as are the flowers.  Makes a beautiful garnish and we usually plant them with out herbs.

PARSLEY
Use to flavor and garnish almost any non-sweet dish—raw or cooked.

ROSEMARY
In meat, poultry and fish dishes; in soups and breads; in vegetables; as garnish for salads.

SAGE
In meat, poultry and cheese dishes; in stuffing for meat and poultry.

TARRAGON
Use in poultry, seafood, cheese and egg dishes; with vegetables; in salad dressings. (Has a pretty small yellow flower which is nice for garnish)

THYME
Use in meat, poultry, seafood, egg, cheese, and vegetable dishes; in soups, stuffing and salad dressings.