Scribd Logo
Upload

Welcome to Scribd!

  • Herb Reference Sheet

    Uploaded by

    Alejandra Aguilar
    5 views1 page
    This document provides a reference sheet for various herbs including the forms they come in, such as fresh or dried leaves, and foods they taste good with. It lists over 15 common herbs from angelica to thyme and describes how each can be used, for example that angelica leaves and seeds can be used in vegetable salads, custards and poached seafood, while bay leaves are suited to soups, meat, poultry and fish pasta. The sheet serves as a guide to pairing fresh or dried herbs with different foods to enhance flavor.

    Original Description:

    Herbs and what they are for

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides a reference sheet for various herbs including the forms they come in, such as fresh or dried leaves, and foods they taste good with. It lists over 15 common herbs from angelica to thyme and describes how each can be used, for example that angelica leaves and seeds can be used in vegetable salads, custards and poached seafood, while bay leaves are suited to soups, meat, poultry and fish pasta. The sheet serves as a guide to pairing fresh or dried herbs with different foods to enhance flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views1 page

    Herb Reference Sheet

    Uploaded by

    Alejandra Aguilar
    This document provides a reference sheet for various herbs including the forms they come in, such as fresh or dried leaves, and foods they taste good with. It lists over 15 common herbs from angelica to thyme and describes how each can be used, for example that angelica leaves and seeds can be used in vegetable salads, custards and poached seafood, while bay leaves are suited to soups, meat, poultry and fish pasta. The sheet serves as a guide to pairing fresh or dried herbs with different foods to enhance flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Herb Reference Sheet

    Herb

    Forms

    Tastes Good With

    Angelica

    Leaves: fresh & dried


    Seeds: fresh & dried

    Fresh leaves: vegetable salads, custards, tart fruit,


    poached seafood.

    Bay

    Leaves: fresh & dried

    Soups, meat, poultry, fish pasta

    Basil

    Leaves: fresh & dried

    Tomatoes, spaghetti sauces, mushroom dishes,


    soups, stews, salads, chicken, egg and rice dishes

    Chervil

    Leaves: fresh & dried

    Poached fish & shellfish, creamed soups, omelets,


    chicken, lettuce

    Chives

    Stems: fresh, chopped, freezedried, & frozen


    Flowers: fresh,

    Stems: eggs, salads, cream cheese, potatoes, soups


    Flowers: salads

    Cilantro/Coriander

    Leaves: fresh & dried


    Seeds: Whole and ground

    Leaves: soups, stews, curries, vegetables, salads,


    fish, chicken
    Seeds: meat & poultry, vegetables

    Dill

    Leaves: fresh & dried


    Seeds: whole & ground

    Leave: mild cheeses, omelets, seafood, salmon


    Seeds: bread, meat stews, rice

    Fennel

    Leaves: fresh & dried


    Stems: fresh & dried
    Seeds: dried

    Whole fresh leaves: seafood


    Leaves: Mayonnaise, sauces, stuffing
    Seeds: breads, crackers, sausage

    Hyssop

    Leaves: fresh & dried


    Flowers: fresh

    Dried leaves: soups, stews, teas


    Leaves: soft butters & cheeses
    Flowers: green salad

    Lemongrass

    Whole Stalk: fresh, dried, ground

    Curries, soups, stews, chicken, seafood

    Marjoram

    Leaves: fresh & dried

    Oil and vinegar dressings, Italian and Greek


    dishes, seafood, poultry

    Mint

    Leaves: fresh & dried

    Tea, soup, salads, sauces, deserts

    Oregano

    Leaves: fresh & dried

    Oil and vinegar dressings, Italian and Greek


    dishes, seafood, poultry

    Parsley

    Leaves: fresh & dried

    Omelets, salads, vegetables, soups, eggs, pasta,


    rice, pasta, fish, poultry

    Rosemary

    Leaves: fresh & dried


    Sprigs: fresh

    Meat dishes, chicken, tomato-based sauces,


    breads, pizza

    Sage

    Leaves: fresh, dried, ground

    Poultry stuffing, pork, sausage, goose, duck

    Savory

    Leaves: fresh & dried

    Mixed greens, sandwiches, cream sauces, eggs

    Tarragon

    Leaves: fresh & dried

    French sauces, omelets, fish, poultry, dressings

    Thyme

    Leaves: fresh & dried

    Any slow cooked dish, breads, sauces, veggies

    2010 SimpleOrganizedLiving.com

    You might also like