| CULINARY HERBS |
Thyme – flavor, mild, pine-like fragrance. Chopped fresh leaves or ground dried herbs used with beef, pork,
mutton, game, poultry, stews, soup, dressings, sauces, gravies, vegetables, etc.
Dishes which require long cooking should not be flavored with thyme until about an hour before the food is done
cooking.
Majoram - flavor, similar to thyme, aromatic, peppery.
Chopped fresh leaves, ground, dried herb used in dishes with thyme or used alone. It should not be cooked too
long.
Savory – flavor is peppery. Coriander seed-like taste.
Fresh or dried herb used sparingly on lima beans, dried beans, string beans, peas, veal, pork and poultry
dressing.
Basil – flavor is spicy, clove-like.
Sprinkle the minced, fresh leaves on soups and stews just before taking from the stove. Basil may be used in
sauces, salads, tomato dishes, and making spicy vinegar. It is often used with tarragon. In dry form it is used to
flavor sausage. For soups and stews, basil in dry form may be put in a small cloth bag so that it can be removed
before serving.
Tarragon – flavor is piquant.
Tarragon vinegar is made from this herb. Its flavor is perfect for sauces and pickling. Used also in meat, stews,
soups and salads.
Sage – flavor is aromatic.
Minced fresh leaves or ground dried herb used for pork, sausage, poultry dressing and tomato dishes. Cook with
hot dishes.
Garden Burnet – flavor is like mild cucumber. Fresh chopped leaves used in salads.
Garden Sorrel – flavor is sour. Chopped leaves used in soups and salads.
Herba-Barona – flavor is like caraway seed. Sprig of fresh herb on beef roast.
Chives – contain a large amount of mustard oil, which gives them their sharp taste. They are said to stimulate the
appetite, the digestive organs and exercise a strong diuretic effect. They are said to aid in dissolving phlegm in
congestion. Chives are also a good, blood cleaner.
Recipe for Tarragon Vinegar:
Place fresh tarragon in one quart of cider vinegar. Cover and allow to stand 14 days. Strain and tightly bottle.
One tablespoon of tarragon vinegar with 2 tablespoons of salad oil, plus salt makes a very fine salad dressing.
HOMEMADE HERBAL BAGS:
Buy or make 2inch square, cheesecloth bags. Fill with a well, blended mixture of, 1 tablespoon each of thyme,
savory, marjoram, bay leaves, celery seed, rosemary and sage.
These bags can be made in quantity and stored in a covered box or jar, until needed. This mixture will perfectly
season soups and stews.
mutton, game, poultry, stews, soup, dressings, sauces, gravies, vegetables, etc.
Dishes which require long cooking should not be flavored with thyme until about an hour before the food is done
cooking.
Majoram - flavor, similar to thyme, aromatic, peppery.
Chopped fresh leaves, ground, dried herb used in dishes with thyme or used alone. It should not be cooked too
long.
Savory – flavor is peppery. Coriander seed-like taste.
Fresh or dried herb used sparingly on lima beans, dried beans, string beans, peas, veal, pork and poultry
dressing.
Basil – flavor is spicy, clove-like.
Sprinkle the minced, fresh leaves on soups and stews just before taking from the stove. Basil may be used in
sauces, salads, tomato dishes, and making spicy vinegar. It is often used with tarragon. In dry form it is used to
flavor sausage. For soups and stews, basil in dry form may be put in a small cloth bag so that it can be removed
before serving.
Tarragon – flavor is piquant.
Tarragon vinegar is made from this herb. Its flavor is perfect for sauces and pickling. Used also in meat, stews,
soups and salads.
Sage – flavor is aromatic.
Minced fresh leaves or ground dried herb used for pork, sausage, poultry dressing and tomato dishes. Cook with
hot dishes.
Garden Burnet – flavor is like mild cucumber. Fresh chopped leaves used in salads.
Garden Sorrel – flavor is sour. Chopped leaves used in soups and salads.
Herba-Barona – flavor is like caraway seed. Sprig of fresh herb on beef roast.
Chives – contain a large amount of mustard oil, which gives them their sharp taste. They are said to stimulate the
appetite, the digestive organs and exercise a strong diuretic effect. They are said to aid in dissolving phlegm in
congestion. Chives are also a good, blood cleaner.
Recipe for Tarragon Vinegar:
Place fresh tarragon in one quart of cider vinegar. Cover and allow to stand 14 days. Strain and tightly bottle.
One tablespoon of tarragon vinegar with 2 tablespoons of salad oil, plus salt makes a very fine salad dressing.
HOMEMADE HERBAL BAGS:
Buy or make 2inch square, cheesecloth bags. Fill with a well, blended mixture of, 1 tablespoon each of thyme,
savory, marjoram, bay leaves, celery seed, rosemary and sage.
These bags can be made in quantity and stored in a covered box or jar, until needed. This mixture will perfectly
season soups and stews.