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There are no strict rules governing the use of herbs in food. The best rules are those you devise yourself through  experimenting.

However, there are some guidelines that can help you become more confident  and that is what the following chart is all about!

Just a few general tips.

  • Don't overpower the main dish with herbs. Be subtle. The herbs should enhance, not dominate, the main flavor.

  • Dried herbs are stronger than fresh cut herbs. In general 1/4 tsp dried herbs equals 2 tsp fresh herbs.

  • Scissors are the best tool for cutting fresh herbs onto your dish.

  • When cooking, add the herbs during the last five minutes.

  • If you are unfamiliar with the flavor of an herb, try adding it to a small amount of butter, margarine, or cottage cheese. Let the mixture sit for about an hour to absorb the flavors, then try it on a plain cracker.

  • Store your herbs in glass jars or pottery. Keep them away from light and heat. With careful storage, the flavor should last about one year.

BEEF BREADS CHEESE
bay
chives
cumin
garlic
hot pepper
marjoram
oregano
rosemary
savory
thyme
ginger root
anise
caraway
coriander
dill
marjoram
oregano
rosemary
thyme
basil
chives
curry
dill
fennel
garlic
marjoram
oregano
sage
thyme
EGGS FISH FRUIT
basil
dill weed
garlic
oregano
parsley
chervil
dill
fennel
French tarragon
garlic
parsley
rosemary
thyme
candied angelica
anise
cinnamon
ground coriander
candied ginger
lemon verbena
nutmeg
rose geranium
LAMB PORK POULTRY

garlic
marjoram
oregano
rosemary
thyme

coriander
cumin
garlic
ginger
hot pepper
sage
thyme

chives
oregano
rosemary
savory
sage
SALADS SOUPS VEGETABLES
basil
borage
burnet
chives
cilantro
dill
tarragon
garlic chives
sweet marjoram
parsley

 

bay
tarragon
lovage
marjoram
parsley
savory
rosemary
thyme
basil
chervil
chives
dill
tarragon
marjoram
mint
oregano
parsley
thyme
 

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