Herbs

It is said, “Herbs feed the palate and the soul!” They add color to our plates and tantalize our taste buds. Our interest in healthy eating continues to boost the popularity of fresh herbs. Everyday dishes take on richer flavor when a sprig of rosemary or thyme is added to the cooking pot. There is a health benefit also-with fresh herbs your food is so flavorful that you won’t need to add as much salt and butter to your recipes. Experiment with different types of herbs, each one adds their own flavor and excitement to your recipes.

BASIL
Cinnamon - the unique cinnamon taste and odor makes this the perfect companion for fruit salads and desert dishes.

Genovese - extremely tender and fragrant, this is the basil for Italian dishes and pesto.

Red Rubin - beautiful deep purple leaves add rich color to salads and herb vinegars.

Thai - this spicy, almost pungent flavor is used in Asian recipes, is especially good in fish and beef dishes and great in dips.

CHIVES
Garlic - very mild flavor midway between garlic and onion, use in any recipe that calls for onion or as a garnish.

CILANTRO
Santo - used in Asian, East Indian, Mexican and Tex-Mex cooking, perhaps the most popular use in salsas and dips.

DILL
Fernleaf - wonderful in potato salad, dips, salads, soups, omelets and vegetables.

MARJORAM
Sweet - this is one of the herbs in the fine herbes blend from France and used combined with other herbs in eggs, cheese, meats, sauces and soups.

MINT
Chocolate - use as a garnish for desserts and drinks with a true chocolate flavor.

Spearmint-sweet smelling and great in teas and fruit salads.

OREGANO
Greek - collected from the mountains of Greece, it is widely used in Italian dishes, tomato sauce, fish and salad dressing.

PARSLEY
Italian (Flat-leaf) - wonderful pronounced flavor used in salads, tomato dishes, sauces and soups.

ROSEMARY
Officinalis - a symbol of loyalty, it is used extensively with lamb, baked in breads, added to poultry and tomatoes, and is wonderful paired with garlic.

SAGE
Extrakta - wonderful used fresh in breads, with cheese, herb butters, or place whole leaves on top of pizza before baking.

SAVORY
Summer - peppery flavor goes well with beans and vegetables, used fresh or dried as a salt replacement and flavor blender.

TARRAGON
French - one of the most desirable-and scarce-French fine herbes used extensively in hollandaise and béarnaise sauces, eggs, chicken salads, fish and vegetables.

THYME
English - used with many types of food but seems to be most popular with beef, poultry and vegetables.

Orange - has a wonderful orange flavor and used with breads, herb butters, or teas.