Which herb should I use? – The Rookie Cook learns about herbs

My spice rack consists of a store-bought rack that came with the spices/herbs. Even if the rack came with spices I knew of, I had no idea when to use at least half of them! So I did a quick web search to enlighten me in the uses of spices and herbs. Here I share with you my findings….

Let’s continue our Rookie Cook lessons with 106 – Herbs and spices.

Basil – beans, eggs, fish, pasta, pesto, poultry, soups, stews, rice, tomatoes and vegetables such as zucchini and eggplant.

Chives – cheese, creamy soups, eggs, herb butters potatoes, salads, stir fries.

Coriander – Asian cooking, curries, salads, salsas.

Dill – fish, pickled cucumbers, potatoes, salads.

Marjoram – chicken, fish, omelets, seafood, soups and stews.

Oregano - beans, herb butter, salad dressings, soups, tomato-based sauces, vinegars.

Parsley – chicken, egg dishes, fish, pasta, salads, soups, vegetables.

Rosemary –  breads, meat (especially lamb), potatoes, tomato-based sauces.

Sage - breads, chowder, fish, pork.

Thyme - meat such as veal and lamb, soups, stews, tomato-based sauces.

During my quest to learn more about spices and herbs, I’ve discovered a website that has a spices primer. You can learn more about various spices by clicking on the links on the right side of the website.

Do you have tips and tricks to share with me and readers about the usage of spices? Do you have a special blend you came up with and love to use here, there and everywhere? Don’t be shy, share with us your spices and herbs experiments in comments below!

Clacked by Isabelle Carreau
on Feb 18, 2009 @ 13:36 EST5EDT