Saturday, June 4, 2011
All herbs are magickal and impart an additional vibration to the food you cook. With practice, you'll start using your favorites in everything and will instinctively know which herb goes into the cooking pot! Fresh herbs are best, but if you use dried, double the amount. Herbs added to light oil will give you flavored oils to cook with and a head start on salad dressings!
**As always, check for interactions with medications or for contraindication with medical conditions.**
Basil, sweet- Use with mushrooms, in eggs,cheese and fish dishes.
Basil, perennial- For flavoring eggs, fish,game meats, pork,beef, chicken, shell fish and salads
Catnip ( catmint)- Leaves used in preparing herbal tea. Cat drug (!)
Chervil- Use young leaves, fresh or dried, in tomato sauce, light cream sauce
Chives- Use where mild onion flavor is desired. Good in eggs, sauces, salads and cheese spread/sauce.
Coriander- Ground seeds used in breads, cookies, cheese sauce and vegetable soup like squash or pumpkin.
Dill- Use in soups, salads, cream cheese,eggs and fish.
Garlic- Used for bread, combined in butter for spread,salads, sauces,soups, in meats, poultry, fish. Roast whole in 'paper' and peel off clove, squeeze out garlic paste on cracker or bread.
Hyssop- tender young leaves used in flavoring fruits,pies,salads, soups, stews, drinks.
Lavender- Flavoring for beverages and jellies; flowers used for perfume.
Sweet Marjoram- Flavoring of salads,meats, stuffing,fish and poultry.
Orange Bergamont Mint-use in meats,mint jelly and iced drinks.
Oregano- tomato sauce, Mexican dishes,Italian dishes, shellfish,salad and meats.
Parsley- Use as garnish in salads and soups, in cooked meats.
Pennyroyal- Makes a bland salad taste slightly bitter.Use sparingly.
Peppermint- Use sparingly as garnish on fruit cocktails, cold beverages,salads. Makes good herbal tea.
Pineapple Mint- Used in meats. Refreshing slightly fruity taste.
Sage- Use to season meats, sausage,stuffing.
Sorrel- Use sparingly in green salads.
Tansy- Use in baked fish, meat pies,or egg dishes.
Tarragon- For salads and in dressings, fish, poultry,wild game (especially rabbit) shellfish. delicious in sauces.
Thyme- Use in meats,wild game, fish, as herbal tea ( sedative effect)
Posted by Ameth Jera at 1:33 AM