Choose and Use the Right Herbs
Basil: Licorice-like flavor is good in tomato, pasta, meat and vegetable dishes as well as dips, soups and salads; a
Basil: Licorice-like flavor is good in tomato, pasta, meat and vegetable dishes as well as dips, soups and salads; a traditional ingredient in pesto.
Chives: Mild onion flavor complements many savory dishes; often snipped and sprinkled as garnish.
Mint: Refreshing addition to desserts, fruit dishes and beverages; makes a pretty garnish.
Oregano: Peppery flavor is common in pizza and pasta sauces; often used to season meats, soups, stews and chili.
Parsley: Peps up salads, sauces and soups; also a popular garnish.
Rosemary: Somewhat piney flavor is popular with roasted meats; also complements cheese and tomato-based sauces.
Sage: Camphor-like flavor is good with pork and other meat dishes plus soups.
Tarragon: Mild licorice-like flavor seasons chicken, fish, egg and cheese recipes as well as salad dressings and creamy sauces.
Thyme: Rich, earthy taste complements stuffing, soups, stews, beef, chicken, fish and vegetables.