Herbs

Herbs are culinary magicians which convert cheap cuts and "scraps" into toothsome dainties. They are merely members of "the cast" which performed the small but important parts in the production of the pleasing tout ensemble—soup, stew, sauce, or salad—the remembrance of which, like that of a well-staged and well-acted drama, lingers in the memory long after the actors are forgotten.

Herbs, that beautiful fragrant leaves of various plants, play an important part in every kitchen around the world. Their beautiful and different flavors can produce great culinary masterpieces and characteristic flavors of different cuisines.

Sometimes their use is completely traditional with unusual varieties and unexpected ways. The amount to use depends on your taste preferences, the piquancy of each herb, and the effect it has on different foods. Whether  you want to learn more about herbs, to capture the flavor of an exotic cuisine or simply create memorable meals, only thing you have to do is to browse our pages.

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Did You Know?

Bay Leaf - Drop a few leaves into stewing chicken, fish chowder, tomato soup, chowder, tomato soup, and corn chowder. Remove the leaves before serving.

Sage - Essential in poultry seasoning. Use with onion for stuffing pork, duck, and goose. Rub powdered leaves on pork loin and ham.

Marjoram - Add a pinch to poultry, meats, egg dishes, poultry stuffings, soups, potato salad, creamed potatoes, and green beans.

Parsley - Attractive as a garnish with soups, vegetable salads, meats, and poultry. Good as a seasoning with almost any vegetable or meat dish.

Oregano -Delicious in pizzas or other Italian dishes, chili, meat loaf, veal dressings, and bean tomato, or lentil soups. Gives a flair to sour cream served over sliced tomatoes.

Rosemary - A pinch of rosemary dropped into the water that potatoes or rice are boiled in will give a delightful taste to these vegetables.