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 Dish     Herbs
Beef:    Bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme
Lamb   Curry powder, garlic, rosemary, mint
Pork   Garlic, onion, sage, pepper, oregano
Veal   Bay leaf, Curry powder, ginger, marjoram, oregano
Chicken   Ginger, marjoram, oregano, paprika, poultry seasoning, rosemary, sage, tarragon, thyme
Fish   Curry powder, dill, dry mustard, marjoram, paprika, pepper
Carrots   Cinnamon, cloves, dill, ginger, marjoram, nutmeg, rosemary, sage
Corn   Cumin, Curry powder, onion, paprika, parsley
Green Beans   Dill, Curry powder, marjoram, oregano, tarragon, thyme
Eggs   Chives, sage,tarragon
Collard Greens   Onion, pepper
Potates   Dill, garlic, onion, paprika, parsley, sage
Summer Squash   Cloves, curry powder, marjoram, nutmeg, rosemary, sage
Winter Squash   Cinnamon, ginger, nutmeg, onion
Tomatoes   Basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper
Cucumbers   Chives, dill, garlic vinegar
Peas   Green pepper, mint, fresh mushrooms, onion, parsley
Rice   Chives, green pepper, onion, paprika, parsley


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Herb cooking tips:
1) Use no more than 1/4 teaspoon of dried spice (3/4 of fresh) per pound of meat.
2) Add ground spices to food about 15 minutes before the end of cooking time.
3) Add whole spices to food a least one hour before the end of cooking time.

While herbs are at their peak flavor prior to flowering, they can also be dried for later use. When substituting dried herbs for fresh herbs, you must use a smaller amount of dried herbs. If the recipe calls for one cup of fresh herbs, you would substitute one-third cup of dried.

Approximate herb amounts equivalent to each other:
1 tablespoon fresh finely cut herbs
1 teaspoon dried leafy herbs
1/4 to 1/2 teaspoon ground dried herbs

Basil: Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clovelike flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes....useful tips

Bay Leaves: _______________...useful tips

Chives: Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish....useful tips

Cinnamon: _______________useful tips

Cloves: _______________useful tips

Cumin: _______________useful tips

Curry powder: _______________useful tips

Dill: _______________...useful tips

Dry mustard: _______________useful tips

Fresh mushrooms: _______________useful tips

Garlic: _______________, and Garlic Vinegaruseful tips

Ginger: _______________useful tips

Geern pepper: _______________useful tips

Horseradish: _______________...useful tips

Marjoram: Only the leaves of the marjoram plant are used both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish....useful tips

Mint: _______________useful tips

Nutmeg: _______________useful tips

Onion: _______________...useful tips

Oregano: Only the leaves are used of the oregano plant either fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars....useful tips

Paprika: _______________useful tips

Parsley: Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley....useful tips

Pepper: _______________useful tips

Poultry seasoning: _______________useful tips

Rosemary: The leaves of the rosemary plant either fresh or dried. The stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way....useful tips

Sage: Both the leaves and flowers of the sage plant are used in cooking either fresh or dried. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta....useful tips

Thyme: Both the leaves and flowers of the thyme plant are used either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces....useful tips

Tarragon: Only the leaves are used of the tarragon plant, fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups....useful tips