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How many times have you wondered which herb was best in which dish. Well look below and get some answers. We have also listed some great links for seasonings!
Basil
It's flavor is sweet with clove like pungent tang. Try adding to eggs, meats, salads, sauces or casseroles .
Oregano
It's has a strong, aroma with a very nice undertone. Try adding to Italian dishes, meats, vegetables or soups.
Rosemary
It has a fresh and sweet flavor. Best with fish, pork, lamb, most seafood and casseroles .
Chives
Sweet onion like taste. Great when added to appetizers, eggs, cream soups and salads .
Cilantro
The flavor of this herb is parsley like with a wonderful aroma. Add to Mexican,Chinese,or Italian dishes. Used often as a garnish in restaurants .
Sage
Sage has a wonderful aroma with a mildly bitter taste. Is best in stuffing's, poultry, fish or sausage.
Mint
The unforgettable taste of mint a combination of strong and cool mixed. It 's flavor lasts. Wonderful in beverages, on lambs, in desserts, some sauces and soups. Also recommended for fish.
Dill Weed
A herb with a very tangy flavor, sometimes referred to as pungent. Works well in dips, with fish and vegetables. Can be used in sauces and salads .
Savory
A virtual unknown in the herb family for most. Has a wonderfully aromatic with a slightly pungent taste. Best when used in vegetables, soups and sauces. It can also be a great surprise when added to chicken. .
Majoram
It is a aromatic herb with slightly bitter overtone. Use with fish, poultry, sausage, stews and lamb.
Thyme
A herb with a very strong flavor and aroma. Is often used in chowders, stuffing's and stews. Also used with meats,fish,poultry and tomatoes .
Tarragon
On of the most tart tasting of the herb. It has also been described as the agreeably pungent. Use with eggs, meats, poultry, fish of vegetables such as Tomatoes.