Standard Herbs & Their Uses

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* BASIL:
* An annual plant of the mint family cultivated in Western Europe.
* Uses are for tomato dishes, soups, sauces, sausage, stews, meats, poultry, fish, egg dishes, vegetables, pastas.
* BAY LEAVES:
* Aromatic leaf of sweet-bay or laurel.
* Uses are for soups, meats, pickles, poultry, fish, stews, gravies, sauces, marinades.
* CAPERS:
* Tart flowers buds of the Mediterranean caper bush.
* Uses are for egg dishes, seafood, veal, tomatoes.
* CARAWAY:
* A biennial herb with an aromatic fruit.
* Uses are for breads, cookies, cakes, candy, salads, cheese, cabbage, meat loaves, stews, pot roasts, vegetables.
* CELERY SEED:
* Seed of a small plant similar in appearance to celery. Cultivated in Southern France, India, and United States.
* Uses are for soups stews, cheese, pickles, salads, meats, fish, egg dishes, sauces, spreads, dressings and stuffings.
* CHERVIL:
* An apiaceous plant with delicate sweet, parsley-licorice flavored leaves
* Uses are for fish poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
* CHIVES:
* Similar but smaller than green onions
* Uses are for fish, poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
* CAYENNE:
* A very HOT pepper.
* Uses are for meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads.
* CORIANDER:
* Nutty seed of a plant in the parsley family.
* Uses are for breads, candy, cookies, pickles, meats, stews, bean and rice dishes.
* CUMIN:
* Dried fruit a Cuminum cyninum similar to caraway.
* Uses are for chili and curry powders, meats, pickles, cabbage.
* DILL:
* Annual herb with tart lemony flavor.
* Uses are for seafood, egg and cheese dishes, salads, cucumbers, tomatoes, pickles, sauces, dressings, poultry, breads.
* FENNEL:
* Member of the parsley family with licorice-flavored feathery leaves.
* Uses are for seafood, breads, pastries, cakes, cookies.
* GARLIC:
* Strong flavored plant of the lily family.
* Uses are for meats, salads.
* HORSERADISH:
* Peppery white with a turnip flavor.
* Uses are for sauces, dips, spreads, salad dressing.
* MARJORAM:
* A fragrant annual plant of the mint family.
* Uses are for veal, lamb, poultry, potatoes, tomatoes, soups, stews, salads, fish, eggs, gravies, sauces.
* MINT:
* A fragrant plant with more than 30 varieties.
* Uses are for lamb, beef, candy, fruit salads, desserts, soups, vegetables.
* OREGANO:
* Wild marjoram
* Uses are for pasta, meats, poultry, fish, stews, eggs, soups, vegetables, salads, spaghetti sauces, pizza, tomato dishes.
* ROSEMARY:
* Evergreen plant with lemony-resinous, needle-like leaves.
* Uses are for lamb, pork, fish, stews, sauces, bread, eggs.
* SAGE:
* A perennial plant of the mint family.
* Uses are for poultry seasoning and stuffing, meats, fish, vegetables, cheese, salads, gravies.
* SAVORY:
* An annual plant of the mint family.
* Uses are for egg and cheese dishes, sauces, stews, croquettes, meat, poultry, salads, soups, gravies.
* TARRAGON:
* A perennial plant with succulent licorice-flavored leaves.
* Uses are for poultry, seafood, meat, stews, vegetables, salads, sauces.
* THYME:
* A plant with a vague minty flavor
* Uses are for poultry, seafood, meat, stews, vegetables, salads, sauces.

 

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* ALLSPICE:
* Berry of a Caribbean tree with the combined flavor of cinnamon, cloves, and nutmeg.
* Uses are for cakes, cookies, pies, puddings, breads, meats, eggs, fish, gravies, pickles.
* ANISE:
* Licorice-flavored member of the carrot family grown in Spain, Mexico, and India.
* Uses are for breads, pastries, cookies, candies, meat, poultry, fruits.
* CARDAMOM:
* Aromatic fruit of zinziberaceous plants grown in Ceylon, India, and Central America.
* Uses are for breads, cakes, cookies, pastries, fruits, meats, poultry, fish.
* CINNAMON:
* The inner bark of Cinnamon zeylancium which is grown in Ceyon. Cassia cinnamon also grows in the Middle East and is more commonly used.
* Uses are for cookies, cakes, pies, puddings, pickles, breads, sauces, vegetables.
* CLOVES:
* Pungent flavor buds of the clove tree. Grown in the Netherlands, East Indies, Zanzibar, and Madagascar.
* Uses are for cakes, pies, puddings, sauces, pork, lamb, pickles, fruits, breads, cookies.
* GINGER:
* Plant grown in semi-tropical countries.
* Uses are for cakes, cookies, pies, sweet-and-sour dishes, fruits, poultry, meats, vegetables.
* MACE:
* Fibrous husk of nutmeg
* Uses are for sauces, gravies, soups, cakes, cookies, pies, veal, fish, stews, egg and cheese dishes, vegetables.
* MUSTARD:
* Bitter and biting plant.
* Uses are for sauces, pickles, salad dressings, deviled foods, dips, egg dishes, marinades, pork, ham, corned beef.
* NUTMEG:
* Mellow, sweet, nutty seed of the Myristica tree grown in the Netherlands East Indies and British West Indies.
* Uses are for cookies, cakes, breads, pies, meats, fruits, vegetables, eggs, sauces.
* PAPRIKA:
* Sweet Red Pepper
* Uses are for shellfish, fish, salad dressings, poultry, vegetables, soups.
* PARSLEY:
* Biennial herb
* Uses are for meats, vegetables, salads.
* POPPY SEED:
* Tiny, nutty-flavored seed of the poppy.
* Uses are for breads, pastries, cookies, cakes, salads.
* SAFFRON:
* The stamen of the Crocus sativus.
* Uses: breads, cakes, rice, meats, poultry, fish.
* SESAME:
* An aromatic seed with a nutty flavor.
* Uses: breads, pastries, salads, cookies.
* TURMERIC:
* Deep, yellow-orange root of an Asian plant related to ginger.
* Uses are for pickles, chutneys, curries, dressings, dips.