Sunday 15 June 2008

Cooking Benefits of Herbs

Find out about all your favourite herbs and more on Jeenas all about herbs index page.


Whole seeds or ground with a strong flavour and aroma. Use sparingly in salad dressings and some vegetable dishes, with fruit and in cake recipes, biscuits and pastry.


Fresh or dried, broken or ground leaves with pungent flavour and sweet aroma. Use in raw or cooked tomato dishes and sauces. Also in salads, in lamb dishes and with asparagus, green beans and broccoli.

Bay Leaves

Whole, fresh or dried leaves or ground with strong flavour (especially if whole leaves are torn or crushed). Ingredient in bouquet garni. Use in meat and poultry dishes and soups, pot roasts and stews, in fish and vegetable dishes. Also in pickles, stuffing's for poultry and meat.

Caraway Seed

Whole seeds with warm, sweet, slightly sharp taste. In breads, cheese spreads and dips, sauerkraut, sweet pickles, as a garnish for breads, cheese and coleslaw.

Green Cardamon

Whole pods with seeds, ground seeds and pod or ground seeds only, whole and ground. Sweet highly aromatic flavour. Use in pickles, curry recipes, bread, biscuits, cakes and with fruit.

Celery Seed

Small whole seeds or ground with slightly bitter fresh celery flavour. Combined with salt to make celery salt. Use in meat, cheese, egg and fish dishes. In barbecue sauces, pickles soups and salads.


Fresh or dried leaves similar to parsley but with subtler faintly sweet flavour reminiscent of tarragon. Use in egg, cheese and chicken recipes, with vegetables, in soups, salads, meat sauces and stews.


Member of the onion family. Long spiky, green leaves, fresh or dried and chopped. Use wherever delicate onion flavour is required. In egg, cheese, fish and poultry dishes, with vegetables and as garnish for salads, soups and cooked vegetables.


Fresh or dried dill weed has distinctive yet mild caraway type flavour. Seeds are sharper and slightly bitter. Dill weed is used as a garnish in many recipes. Use in fish, seafood dishes and casseroles. Dill seeds in pickles, cheese dishes, salad dressings, cocktail dips, with vegetables and potato salads.


Fresh, dried or ground leaves similar to oregano with slightly bitter flavour. Uses in meat, poultry, fish, cheese and vegetable recipes, especially Italian style recipes.


Fresh or dried leaves flakes with strong sweet aroma and cool after taste. Mint sauce or mint jelly to serve with lamb recipes. Use with boiled new potatoes, peas, curry, relishes and chutneys and even as a garnish for a drink.


Fresh leaves and stems (stems contain the most flavour) or dried, mild in flavour. To flavour and garnish almost any savoury dish, raw or cooked recipes.


Fresh, dried leaves or ground with a pungent and aromatic in flavour. Uses in meat and poultry dishes, soups, stuffing and salad dressings, on carrots and onions and mushrooms.


Fresh or dried needle shaped leaves with pungent tea like aroma and bitter sweet flavour. Used in meat dishes particularly lamb recipes. In marinades and stuffing, with vegetables or as a garnish for breads and salads.

1 comment:

grace said...

this is quite a handy-dandy little post, jeena! herbs add so much to savory and even some sweet dishes, and it's always good to learn more about proper pairing. :)