1-BASIL
An versatile herb in the mint family, with many types
which vary by flavor, color and size. The domestic version, native
to Egypt, India and Iran, has a large leaf with a flavor that greatly enhances
tomatoes, pesto and Italian foods of all kinds. Sweet basil has a smaller
leaf and has a sweet taste as its name suggests with a more pungent aroma.
Sweet basil also works well in Italian foods. Basil also has blends nicely with
other herbs and spices such as parsley, rosemary, oregano, thyme
and sage.
2- BAY LEAVES
An herb of the Mediterranean region, it has substantial culinary versatility.
Its strong taste works well in soups, with meat and poultry dishes, pasta
sauces, fish.
3-CHERVIL
An essential spice in European cuisine, it used like parsley and
provides an herbal taste with the slight flavor of anise. Chervil is used
much like parsley, but is more delicate. It is most commonly used on fish,
egg dishes, salads and as a glaze on vegetables such as carrots.
4-CHIVES
An herb in the onion family, but with a milder, more delicate flavor.
It is rich in vitamins A and C and tastes great with eggs, salads, baked
potatoes, soups and sauces.
5- DILL
known as dillweed it is known for it's distinct flavoring in the cuisines of
Germany, Scandinavia and Central and Eastern Europe. It works well with
a variety of culinary dishes such as omelets, soups, stuffed grape leaves,
potato salad, cucumber, veal, breads, cabbage. It is also widely used with
herring, salmon and other seafood dishes.
6-MARJORAM
An herb similar to oregano with a more light and delicate flavor. Native to
the Mediterranean region, it has a sweet, minty flavor, used most widely in
French, Italian and Greek dishes.
7-MINT
Mint exists in more than 600 varieties,it is exported mostly from Egypt.
Has a wide range of distinct scents and flavors. In cooking, the two best
known mint flavorings are spearmint and peppermint. Spearmint is most
widely used in tea and in sauces and jellies that are used to accent lamb
and vegetables such as potatoes and carrots. Peppermint has a strong
aroma and is most frequently used to flavor candy, desserts and All also
makes a great tea.
8-OREGANO
Exported mostly from Greece. It has a stronger flavor and is native to
the Mediterranean region. It most commonly appears in French and Italian
cuisines, especially in tomato-based sauces. It is the most recognizable
flavor in pizza and is a favored accent in both Greek and Mexican cuisines.
9- PARSLEY
Native to Southern Europe, it is grown worldwide in temperate regions.
Curly and flat-leaf are the two main types, and both are rich in vitamins
and minerals. Flat-leaf parsley is heartier and more flavorful. Curly is
milder and is widely used to garnish a large variety of dishes. Parsley
goes well in and with sauces, salads, potatoes, omelets and soft cheeses.
10- ROSEMARY
A Mediterranean herb with a sweet, pungent flavor and an aromatic
needle-like leaf. It is considered to the most excellent herb to use as an
accent for poulty and veal. It also works well with stews, sauces and in
Italian dishes.
11-SAGE (rubbed)
Rubbed sage leaves, great for stuffing, and also tomato based sauces.
12- SAVORY
Another Mediterranean herb in the mint family, it has a strong, slightly
peppery flavor and is used to flavor legumes, meat, fish (especially trout),
sausage, stuffing and tomato sauces.
13- TARRAGON
Originating in Siberia, it is an essential flavoring in French food. It is rich
and sweet with a faint anise-like flavor. It is an excellent seasoning for sauces,
dressings, and with meat, poultry and fish.
14-THYME
An herb in the mint family of Mediterranean origin, it is aromatic with an
herbal flavor. It can be used to improve the flavor of most dishes, especially
slow cooked dishes.