Beyond Savory Parsley, Sage, Rosemary, Thyme, And Other Spices And Herbs
Choosing the right herbs and spices
Whether you are preparing beef, chicken, pork, sauces, gravies or just want to give your palate a new taste sensation, the right herbs and spices can help you with your endeavors.
If you are a confident cook, you can experiment as your imagination and bravado dictates. There are no hard rules. I have listed some time tested ideas to use as a guideline. You will see that many are versatile enough to appear in several categories.
Fish: basil, bay, chives, dill, marjoram, parsley, rosemary, tarragon and thyme
Poultry: basil, bay, caraway, chervil, chives, cumin, dill, garlic, marjoram, parsley,paprika, rosemary, sage, tarragon and thyme
Beef, Veal: basil, bay, coriander, cumin, dill, garlic, marjoram, parsley, rosemary, sage, savory, shallot, tarragon and thyme
Lamb: basil, bay, dill, garlic, mint, marjoram, rosemary, parsley, savory, tarragon, and thyme
Pork: anise, basil, bay, caraway, coriander, cumin, fennel, garlic, rosemary, sage, thyme
This not conclusive, there is no end to what can be created. Herbs and spices are not limited to meats. Breads, pies, cakes all use them, so do the vegetables.
Caraway seeds add to cabbage, and garlic compliments tomato dishes. I sprinkle dill on mashed potatoes for a pretty presentation. When making a Mexican dish, I turn to chili powder and cumin. Italian sauces beg for garlic, bay leaves, oregano, parsley and thyme. Decorate pie crusts with sprinkling of cinnamon and sugar mixed together.
Many dips can be created using either cream cheese, sour cream or avacado as the base and adding a sprinkling of herbs and spices.
Don't forget cinnamon, chamomile, mint and penny-royal for your teas. A sprig of mint also makes a pretty garnish to a pitcher of lemonade.
There is not much that I won't add to a salad, soup or omelet.
Experiment, and suit your tastes, that's who you're cooking for!
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