Jocelyn Carroll

INTRODUCTION

There is no general rule about how much herbs to use. Most recipes specify an amount in the list of ingredients. If you don’t have a recipe to follow, start with 1/4 teaspoon and add more as needed to reach your ideal flavor. You don’t want the herbs to overpower the other flavors in the dish.

Dried herbs are stronger than fresh herbs so you will need to use more of the fresh herbs. If the recipe calls for 1 teaspoon of dried, crushed herbs or 1/4 teaspoon of powdered herbs, use 3 teaspoons (1 tablespoon) of fresh. The following dried-herb blends are great to try with any dish. Remember to adjust the amount when using fresh herbs.

Common herbs

A. Basil-Tomato products (juice, pasta sauces, pizza sauce), eggs, game meats, lamb, veal, rice, spaghetti, vinaigrette, soups (minestrone, pea, potato, and vegetable), beans, eggplant B. Thyme-Eggs, game meats, lamb, veal, rice, poultry, barbeque sauce, fish, oysters, chowders, soups (onion, tomato, and vegetable), mushrooms, tomatoes C. Rosemary - Dumplings, eggs, game meats, lamb, veal, poultry, fish, barbeque sauce, chicken, beef, soups (pea and vegetable), beans, mushrooms, potatoes, cauliflower, turnips D. Oregano-Tomato dishes, beef, game meats, veal, spaghetti, clams, soups (bean, minestrone, and tomato), beans, eggplant, and mushrooms E. Dill-Tomato dishes, yeast breads, eggs, coleslaw, potato salad, fish, beans, Brussels sprouts, cauliflower, cucumber, summer squash F. Parsley-Salads, vegetables, pastas G. Sage-Cottage cheese, game meats, pork, rice, poultry, soups (chicken, minestrone, and vegetable), stuffing H. Cilantro-Mexican and Asian cooking, rice, salsa, tomatoes I. Mint-Desserts, lamb, peas, fruit salads, sauces