Herbs

Chive

Chive

A mild, onion flavored herb, chives will enhance the flavor of almost any savory dish. Sprinkle liberally over fish, chicken, egg dishes or a steaming baked potato. Chives enhance almost any buttered vegetable such as carrots, beans, sweet corn, squash, peas, cauliflower or mushrooms.


Arugula - Rocket salad

Arugula – Rocket salad

Also known as roquette, this Mediterranean salad plant is a member of the mustard family. Arugula has a peppery taste that compliments such Mediterranean foods as olives, garlic, tomatoes, peppers and olive oil.

Basil

Basil

This is a commonly used herb that adds a clove like aroma and pungent taste to tomatoes, squash, cabbage, beans, pasta, poultry or seafood. Leaves vary in color from green to red-purple. Leaf size also varies, ranging from small common basil leaves to the larger leaves of lettuce leaf basil.

Rosemary

Rosemary

Spicy, strong and fragrant, rosemary goes well in beef, pork, lamb and veal dishes. Thread through chicken breasts and grill. It enhances cauliflower, potatoes, eggplant and peas.

Sage

Sage

A common seasoning in meat, poultry and cheese dishes, sage has gray green leaves with a pebbly surface. Suggest cooks use sage sparingly, as the musty taste can be overpowering.

Thyme

Thyme

This herb is used as a spicy addition to season meat or poultry stuffing. When preparing game birds or roasts, thyme often is rubbed over the meat to season it.

Parsley

Most commonly seen as a garnish, parsley adds a mild, sweet flavor to foods. It frequently is added to French, Italian and Greek dishes. Parsley can be chopped and added to soups, vegetables, meats and sandwich fillings. Two types of parsley are those with curly, fringed leaves, and Italian parsley, which has flat leaves. Flat leaf is preferred for cooking.

Oregano

Generally used to season Italian, Greek and Spanish dishes, oregano has a warn, aromatic scent and robust taste. It uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.But especially used on pizzas. It can be used fresh but mostly found dried

Marjoram

Sweet marjoram is a strong accenting herb used in egg dishes, soups, vegetables or on lamb. Its taste is similar to oregano, only milder. Like basil, marjoram is a member of the mint family.

Dill

The anise-parsley-celery flavor of dill goes well with fish, vegetables, soups and salads. It also compliments poached salmon and potato salad. Crown dill, a stronger tasting item, is used for making pickles while baby dill is primarily a seasoning. Dill plants have feathery leaves. When purchased fresh, plants should be selected on the basis of their resemblance to fresh salad greens. Dill seed also is a popular seasoning item