Ten more kinds of herbs and spices and what food to use them with.
- MINT: Aromatic with a cool, fresh flavor. Excellent in beverages. Use to flavor fish, lamb, cheese, soup, peas, carrots, and fruit desserts.
- OREGANO: Strong aromatic. Use whole or ground to flavor tomato juice, fish, eggs, pizza, chili, poultry, and vegetables.
- PAPRIKA: A bright red ground pepper, this mild spice is used to flavor meat, vegetables, and soups or as a garnish for potatoes, salads, and eggs.
- PARSLEY : Best when used fresh, but can be used dried (labeled “parsley flakes”). Use to flavor fish, omelets, soup, meat, and mixed greens.
- ROSEMARY: Strong aromatic. Can be used fresh or dried. Use to flavor fish, stuffing, beef, lamb, poultry, onions, and potatoes.
- SAFFRON: This orange-yellow spice is used to flavor or color foods such as soup, chicken, rice, and breads.
- SAGE: Use fresh or dried to flavor fish, beef, poultry, cheese spreads, and breads. The flowers are sometimes used in salads.
- TARRAGON: Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, and dressings.
- THYME: Sprinkle leaves on fish or poultry before broiling or baking. Place a few sprigs directly on the coals shortly before meat is finished grilling.
- TURMERIC: A member of the ginger family it is used to flavor soups, stews, curries, marinades, smoothies, roasted vegetables, mac & cheese and desserts.
Source: Ron Douglas
Image: WP AI