Sherri's Helpful Hints

Choosing the Right Herbs and Spices for Specific Foods

Beans (dried) - cumin, cayenne, chili, parsley, pepper, sage, savory, thyme

Beef - basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme

Breads - anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme

Cheese - basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme

Chicken - allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme

Corn - chili, curry, dill, marjoram, parsley, savory, thyme

Eggs - basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme

Fish - anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, tarragon, marjoram

Fruits - allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint

Lamb - basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme

Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salad Dressings - basil, celery seed, chives, dill, fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme

Salads - basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme

Soups - basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme

Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary

Tomatoes - basil, bay , celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme


How to Dry Fresh Herbs

1. Gently wash herbs and pat dry with paper towels.
2. Tie two to three stalks together.
3. Hang upside down in an airy, dry spot.
4. Herbs will dry in one to two weeks under favorable conditions.
5. When herbs are dry and crumbly, remove leaves from stems.
6. Crush leaves with a rolling pin or leave whole.
7. Pack in an airtight container or zip-top bag with air removed.
8. Use within 6 months.

Tips:

Pick best leaves just before herbs bloom.
Harvest in early morning as soon as dew has evaporated.
Herbs only hold their potency for about 6 months.