Wednesday, November 12, 2008



Robust and aromatic.
Prep: pull leaves from stems and wash and dry well. Use leaves whole or chopped.
To use: top pizza with whole leaves, sprinkle on tomato soup, add to sandwiches or salads.


A delicate onion flavor with a hint of garlic.
Prep: rinse then snip with kitchen scissors or a sharp knife.
To use: add to beaten eggs. Stir in sour cream for potatoes, spread on fish before broiling or add to salads.


A unique earthy flavor commonly used in Mexican cuisine
Prep: wash and chop leaves and stems
To use: add to salsas, make pestos, great on tacos and in salads.


Peppermint and spearmint are the most popular varieties. Sprigs are a lovely garnish.
Prep: wash and pull leaves from stems and use whole or finely chopped
To use: add a few sprigs when cooking green peas, stir in fruit salads, add to lemonade


Similar to marjoram but more robust and aromatic. Use sparingly or it will dominate other flavors.
Prep: rinse then remove stems from leaves and chop
To use: sprinkle on tomato halves and broil, add to pot roasts, add to meatballs, add to salad dressings or pasta sauces.


Strong and distinctive. The leaves have a piney flavor.
Prep: rinse and remove the leaves by running two fingers down the stem from top to bottom. Chop leaves.
To use: toss with oiled potatoes before roasting, stir in biscuit dough, add to lamb dishes or use as dipping oil.


Aromatic so a little goes a long way.
Prep: chop leaves or cut in shreds unless whole are called for. The flowers can be added to salads.
To use: add a leaf to french onion soup, tuck leaves under poultry skin before cooking, add to stews or stuffings.


The intense flavor develops as it cooks. Just a pinch is all that is needed.
Prep: remove tiny leaves from stem by running fingers from top to bottom. Chop or use whole.
To use: simmer in stews, add to meatloaf, sprinkle leaves on fish or poultry before broiling, use in sauces.

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