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Herbs
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Basil-
A common culinary herb with a sweet intense flavor. Popular in Italian cooking an tomato dishes. Borage- Grown for its cucumber flavored leaves which are used as garnishes and an addition to soups and stews Caraway- An herb from the parsley family that produces seeds that are used as a seasoning. Chamomile- A perennial flower usually grown from seed and harvested to make tea. Chervil- Similar to parsley, this herb is used to flavor fish, chicken, eggs and vegetables. Chives- A mild onion flavored herb which grows in grassy clumps. Chives are snipped and added to salads, soups, and sprinkled on the sour cream topping of baked potatoes. |
Coriander-
Grown for its seeds and leaves, coriander seeds are used as a spice. Coriander leaves are also known as cilantro.
Dill-
Dill is easily grown from seed and very hardy. The flowers, seeds and leaves are all edible.
Used for pickling, dips, and to flavor fish.
Fennel-
An aromatic licorice flavored herb with edible seeds and leaves.
Lemon Balm-
Known for its lemon scented leaves, lemon balm is used as a garnish and to make tea.
Marjoram-
Part of the mint family, this perennial herb is often used in soups, stews and as a
meat seasoning.
Mint-
A sweet, refreshing herb used for flavoring and as a garnish.
Oregano-
The leaves of this perennial plant are used to season soups and sauces.
Parsley-
The most common of all herbs, parsley is used in soups, sauces and as a garnish.
| Rosemary- An evergreen shrub with leaves somewhat like pine needles. Popular today in flavored dipping oils, rosemary is also used to flavor vegetables and meats. Sage- A highly aromatic herb used in sauces and stuffings. Tarragon- Widely used in French cooking, this spicy herb also pairs well with chicken and fish. Thyme- Grown for the oil in its scented leaves, Thyme is used as a flavoring for soups, stews and meat dishes. |
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