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Cooking With...Friends Across America
Herbs, Seeds and Spices
| COMMON HERBS | USE IN OR WITH: |
| Basil | Aromatic odor, warm, sweet flavor, used whole or ground. Used with lamb, fish and vegetable dishes. Also used with eggs, cheese, meat loaf and stews. Especially good with venison, duck, tomatoes and spaghetti sauce. |
| Bay leaf | A pungent flavor. Available as whole leaf. Good in vegetable and fish soups, tomato sauces and juice, meat pies and stews. Remove before serving. |
| Chervil | Aromatic herb of carrot family, like parsley but more delicate. Used fresh or dry in salads, soups, egg and cheese dishes. Use fresh in green salads or chopped as a soup garnish. |
| Chives | Leaves are used in many ways. May be used in salads, cream cheese, sandwiches, omelets, soups, egg and fish dishes or any dish that is improved by the delicate onion flavor. Delicious on new potatoes, peas or carrots. |
| Dill | Both leaves and seeds are used. Leaves may be used as a garnish or to cook with fish. Leaves or the whole plant may be used to flavor dill pickles. Also used in fish sauces, cheese dishes, salads, on sliced tomatoes, with buttered vegetables. |
| Marjoram | May be used both green and dry for flavoring soups and ragouts; and in stuffing for all meats and fish. Also used in cooking pork, lamb, meat loaf, and stews. Especially good with buttered new peas or potatoes. |
| Mint | Cool pungent flavored herb. As a garnish it is used with lamb or any lamb dish. Also use fresh in beverages. Especially good with buttered new peas or potatoes. |
| Oregano | Whole or ground, strong aromatic odor, used with tomato sauces, spaghetti sauces, vegetable soups. Also good in green salads and salad dressings. A must on pizza! |
| Parsley | Fresh all year. The perfect colorful garnish for eggs, meat, fish, salad or any dish. Nice finely chopped with cottage or cream cheese. |
| Rosemary | A woody herb with fragrant evergreen-needle like leaves that are used in cooking chicken, fish, lamb, pork and stews. |
| Sage | Used fresh and dried. May be used in poultry and meat stuffings; in sausage and practically all meat combinations; in cheese and vegetable combinations, as in vegetable loaf, or curry. The flowers are sometimes used in salads. |
| Savory | Omelets, salads, soups, stews and poultry stuffings. A nice touch to buttered green beans. |
| Tarragon | Leaves have a hot, pungent taste. Valuable to use in all salads and sauces. Excellent in tartar sauce. Leaves are pickled with gherkins. Used to flavor vinegar and with eggs, fish, chicken, veal and vegetables. Also delicious in salads or salad dressings and in consommes. |
| Thyme | Widely used as a seasoning. Oil of Thyme is used in medicines and perfumes. It goes well with fish, chowder, meat loaf and stews. Especially good with chicken, turkey and salads. |
| COMMON SEEDS AND SPICES | USE IN OR WITH: |
| Allspice | Cakes, cookies, fruit pies and compotes, mincemeat and steamed puddings. |
| Aniseeds | Cookies, cakes, sweet breads. Excellent addition to fruit pies, puddings, compotes and beverages. Try with buttered carrots. |
| Caraway seeds | Seeds have a spicy smell and aromatic taste. Used in baked goods, cakes, breads, soups, cheese and sauerkraut and coleslaw. Try with cottage or cream cheese. |
| Cardamon, ground or whole | Cakes cookies and pastries |
| Celery seed | Salads, sauces, vegetables, pickles, stocks and soups. |
Cinnamon, ground or stick | Cakes, cookies, baked and steamed puddings, coffee beverages, nogs and punches. |
| Cloves, whole and ground | Cakes, cookies, pastries, soups and stocks, sauces, ham, cooked squash, or sweet potatoes. |
| Cumin, whole and ground | A member of the parsley family, often used in meat dishes, especially chilis, and with rice. Good with cheese, sausages, pickles and soups. |
| Curry powder | A number of spices combined to proper proportions to give a distinct flavor to such dishes as vegetables, meat, poultry and fish. Try a little in soups, sauces, mayonnaise and salad dressings. Delicious with sauteed green pepper or corn. |
| Fennel seeds | Fennel has a sweet, hot flavor. Both seeds and leaves are used. Seeds may be used as a spice in very small quantity in pies and baked goods. Leaves may be boiled with fish. May also be used in baked fruits, sauces, stews and pickles. Nice topping for baked bread or rolls. |
| Ginger | An aromatic, pungent root, sold fresh, dried or ground. May be used in pickles, preserves, cakes, cookies, gingerbread, baked and steamed puddings, pies, soups and sauces. Good with boiled tongue, chicken or beef stock. Excellent with roast lamb. |
| Mace | Poundcake, fruit pies, baked puddings. Especially good addition to fish dishes and fruit salad dressings. |
| Mustard | Cheese rarebits and souffles; scalloped, stuffed and creamed fish dishes; deviled eggs and other deviled dishes; cream sauces for fish and vegetables; salad dressings. |
| Mustard seeds | Coleslaw and cooked cabbage, pickles, sauces and stews. |
| Nutmeg | Chicken, mushrooms, spinach cakes, cookies, stewed or baked fruits and pies, sauces and cooked vegetables, especially spinach. |
| Paprika | A Hungarian red pepper. Bright red in color. May be used in all meat and vegetable salads, in soups, both cream and stock. As a garnish for potatoes, cream cheese, salads or eggs. |
| Poppy seeds | Topping for bread and rolls. In butter sauces for fish, noodles and vegetables. |
| Saffron | Rice, chicken and fish stews. |
| Sesame seeds | Toasted in breads, cakes and pastries. On buttered noodles and in salads. Good in apple pie. |
| Turmeric | Pickles and curried dishes. |
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