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Tips on using herb:
Tips on using herb:

Use your herbs often. Cutting or picking the leaves will encourage growth.

Finely chop or cut your fresh herbs. The more surfaces you expose, the more flavour that you will release.

Don't overcook your herbs because their flavours and aromas can be lost with too much heat.

Dried herbs are stronger than fresh herbs. One tablespoon (15 mL) of fresh herbs is equal to 1 teaspoon (5 mL) of dried herbs.

To dry herbs: Cut the herbs just after the dew dries in the early morning. Wash the leaves and fully dry with a paper towel. Herbs can be dried by hanging them upside down for a few weeks or in the oven. Check a reference guide for drying information for different herbs.

Rub dried herbs between your fingers to release more of their flavour.

It's easy to freeze fresh herbs. Just wash, pat dry with a paper towel and freeze in an airtight container. Add to your cooking without thawing first.

Substitute the salt shaker with an "herb shaker".

Culinary herbs are probably the most useful to herb gardeners, having a wide range of uses in cooking. These herbs, because of their strong flavors, are generally used in small quantities toadd flavor. Parsley, produced in the largest amount, is used mostly as a garnish. Next in popularity is sage -- an important flavoring in pork sausage. Other popular culinary herbs include chives, thyme, savory, marjoram, mint, and basil.

Anise - Pork, chicken, fish, stews, beverages, stewed fruit. Seeds in baked goods.

Basil - Tomatoes & tomato dishes, vinegars, rice, eggs, meats, duck, salads, vegetables.

Chive - Salads, stews, appetizers, vegetables, butter, yogurt, & sour cream sauces.

Dill - Fish & fish sauces, cottage cheese, breads, beets, cucumbers, cauliflower, brussel sprouts, salads.

Fennel - Tomato dishes, eggs, fish, marinades for meats, carrots, pickles, breads & baked goods.

Marjoram - Stews, soups, meats, tomato dishes, vegetables, eggs, breads, French dressing.

Mint - Salads, lemonade, tea, potatoes, scallops, sauces & jelly, sherbet, lamb, fruit.

Oregano - Italian tomato sauces, barbecue sauce, soups, eggs, cheese, pork, vegetables, salad dressings.

Parsley - Tomato sauces, fish, meats & poultry, soups, stews, vegetables.

Rosemary - Lamb, pork, vegetables, chowders, cheese.

Sage - Fish, meat, poultry stuffing, chowders, soups, tomatoes.

Savory - Pork, chowders, stews, fish, eggs, salads, beans, biscuits.

Tarragon (French) - Eggs, yogurt & sour cream dishes, meat asparagus, beans, cucumbers.

Thyme (Lemon or English) - Stews, clam chowder, fish, meat, poultry, eggs, stuffing, bread, biscuits, lima beans, broccoli, onions

For information on how to get started with your own herb garden, you might like to look at https://sites.google.com/site/auganix/gardening-the-green-way

Tips on using Culinary herbs

By: Dayle Rudman

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