Herbs & Spices Chart

Thought it would be nice to post here, my charts for herbs and spices. When you are using fresh herbs, the trend is to go with 3 times more fresh herbs if substituting fresh for dried. Always add in smaller amounts when you are unfamiliar with a herb or spice.

Sweet and warm flavor with an aromatic odor. Use whole or ground. Basil is good with lamb, fish, roast, stews, ground beef, vegetables and omelets.

Bay Leaves
Pungent flavor. Use bay leaves as a whole leaf but always remove before serving. Very good in vegetable dishes, seafoods, pickles and my favorite, soups.

Spicy taste and aromatic smell. Use caraway in breads, cakes, cheese, soups and sauerkraut.

Sweet, mild favor like onions. Chives are wonderful in fish, potatoes, salads and soups.

Use fresh. excellent in salads, fish, soups and potatoes. I keep dried cilantro for times when I don't have it available in fresh form.

Curry Powder
Spices are combined to proper proportions to give a distinct flavor to meat, poultry, fish and vegetables.

Both seeds and leaves are flavorful. Dill leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes and beans. Dill leaves or the whole dill plant may be used to flavor pickles.

Sweet, hot flavor. Both seeds and leaves are used. Used in small quantities in pies and baked goods. The fennel leaves may be boiled with fish if desired.

A pungent root, this aromatic spice is sold fresh, dried or ground. Use in pickles, preserves, cakes, cookies, soups and meat dishes.

May be used both dried or green. Used to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.

Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots and fruit desserts.

Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.

A bright red pepper, this spice is used in meat, vegetables and soups or as a garnish for eggs, potatoes and salads.

Best when used fresh, but can be used dried as a garnish or as a seasoning. Try in fish, omelets, soups, meats, stuffing, mixed greens, ramen, fried potatoes.

Very aromatic. Can be used fresh or dried. Season fish, stuffings, beef, lamb, poultry, onions, eggs, bread and potatoes. Very good in prepared dressings.

Orange yellow in color this spice flavors or colors foods and is used in breads, chicken, rice and soups.

Used fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spreads and breads.

Leaves have a pungent, hot taste. Tarragon is used to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots and dressings.

Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling.

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