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Beyond Savory Parsley, Sage, Rosemary, Thyme, And Other Spices And Herbs

Updated on April 4, 2011
Prepare
Prepare
Flavor
Flavor
Add some spice
Add some spice
Enjoy.......
Enjoy.......
Now, relax.
Now, relax.

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.

Eggs: basil, chives, dill, fennel, marjoram, parsley, shallot, tarragon and thyme

Cheeses: basil, caraway, chives, cumin seed, dill,marjoram, mint, parsley, poppy seed, sage,savory, sesame see, shallot, tarragon and thyme

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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    • DjBryle profile image

      DjBryle 6 years ago from Somewhere in the LINES of your MIND, and HOPEFULLY at the RIPPLES of your HEART. =)

      Thanks for sharing such an informative hub! I love using herbs in our family meals! Two thumbs up! =)

    • onegoodwoman profile image
      Author

      onegoodwoman 6 years ago from A small southern town

      TY, DjBryle......I am doing the groundwork, will be writing more in depth Hubs on some of these.

    • MarieAlice profile image

      MarieAlice 6 years ago from Peru

      really useful hub, i still have doubts while using my spices. Thanks for the information!!!

    • onegoodwoman profile image
      Author

      onegoodwoman 6 years ago from A small southern town

      TY MarieAlice, glad to help!

    • 2besure profile image

      Pamela Lipscomb 6 years ago from Charlotte, North Carolina

      Thanks for the tips. I love experimenting with different herbs and spices.

    • onegoodwoman profile image
      Author

      onegoodwoman 6 years ago from A small southern town

      You are "2besure" that you are most welcome!

    • tonymac04 profile image

      Tony McGregor 6 years ago from South Africa

      Very useful - thanks for the info. I love using both spices and herbs and grow a few herbs in my little garden.

      Love and peace

      Tony

    • onegoodwoman profile image
      Author

      onegoodwoman 6 years ago from A small southern town

      You are welcome Tonymac04,

      This is a topic with a lot of room for more!

      Thanks for reading my hubs. I appreciate it.

    • profile image

      M. A. Hook 6 years ago

      I tried cooking with herbs once. Bought a whole array of them, took them home and put them on the shelf, where they stayed until I moved and threw them out. I had not one clue what to do with them between the shelf and the table. Never found anyone who wrote it up in the cookbooks, either. What really scared me off was that I read somewhere that you can't eat bay leaves; they will cut your insides up. What about the others? No clue anywhere.

      Want to do a public service? Give detailed instructions on how to use these, how much to use (I tried sprinkling oregano over spagetti once and my stomach burned all night), and when to put it in the pot or on the food. Some of us simply weren't allowed in the kitchen when Mom was cooking.

    • onegoodwoman profile image
      Author

      onegoodwoman 6 years ago from A small southern town

      M.A. Hook.....

      Point taken.......not all of us grew up in the kitchen.

      I was concerned about insulting someone's intelligence!

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