Title
Herbs
Headline
Discover uses to flavor any dish
Body
How to select
Herbs should be fresh looking, crisp and brightly colored. Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color.
How to store
Store in an airtight bag in the crisper section of the refrigerator. Store away from ethylene-producing fruits and vegetables like tomatoes, bananas and peppers.
Peak season
How to use
| Herb | Foods Herbs Compliment |
| Anise | Use anise on pork, chicken, fish, stews, beverages, and stewed fruit. Use anise seeds in baked goods. |
| Basil | Use basil with tomatoes and tomato dishes, vinegars, rice, eggs, meats, duck, salads, vegetables. |
| Chives | Use chives on salads, stews, appetizers, vegetables, butter, yogurt and sour cream sauces. |
| Dill | Use dill on fish and fish sauces, cottage cheese, breads, beets, cucumbers, cauliflower, brussels sprouts and salads. |
| Fennel | Use fennel with tomato dishes, eggs, fish, marinades for meats, carrots, pickles, breads and baked goods. |
| Marjoram | Use marjoram with stews, soups, meats, tomato dishes, vegetables, eggs, breads, and french dressing. |
| Mint | Use mint on salads, lemonade, tea, potatoes, scallops, sauces, jelly, sherbet, lamb, and fruit. |
| Oregano | Use oregano in Italian tomato sauces, barbecue sauce, soups, eggs, cheese, pork, vegetables,and salad dressings. |
| Parsley | Use parsley in tomato sauces, fish, meats and poultry, soups, stews, and vegetables. |
| Rosemary | Use rosemary on lamb, pork, vegetables, chowders, and cheese. |
| Sage | Use sage on fish, meat, poultry stuffing, chowders, soups, and tomatoes. |
| Savory | Use savory with pork, chowders, stews, fish, eggs, salads, beans, and biscuits. |
| Tarragon | Use tarragon on eggs, yogurt and sour cream dishes, meat, asparagus, beans, and cucumbers. |
| Thyme | Use thyme in stews, clam chowder, fish, meat, poultry, eggs, stuffings, bread, biscuits, lima beans, broccoli, and onions. |
- A good general guideline is not to mix two very strong herbs together, but rather one strong and one or more milder flavors to complement both the stronger herb and the food.
- Dried herbs are stronger than fresh, and powdered herbs are stronger than crumbled. A useful formula is: ¼ teaspoon powdered herbs = ¾ to 1 teaspoon crumbled = 2 teaspoons fresh.
- Leaves should be chopped very fine because the more cut surface exposed, the more flavor will be released.
- The flavoring of herbs is lost by extended cooking. Add herbs to soups or stews about 45 minutes before completing the cooking
How to Cut Herbs
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