A small amount of an herb goes along way toward making a good dish even better. A dash of the right one for the right food can enhance flavor and mystify guests as to just what makes it taste so special! Herbs enjoy prominence, too, with those who are on restricted diets such as low salt or reducing diets.
Many herbs are well known yet seldom used, and new satisfaction lies in store for the creative cook willing to experiment with them. Further, if you tend toward a green thumb, you can have the additional pleasure of producing the needed herbs in your window sill.
We want to whet your appetite for herb cookery by giving tips on added uses for commonly used herbs as well as new ideas for those that are more unusual. For example, have you tried allspice in stewed tomatoes, mint in peas, dry mustard in cheese dishes or sage on baked fish?
The first taste of an herb-seasoned dish will seem different; so be careful not to overdo! Use herbs lightly until you heave learned what kinds and amounts suit your family's taste. Start with pinches if need be and work up to 1/4 teaspoon.
ALLSPICE - Ground meats, stews, tomatoes
BASIL - Steaks, hamburgers, lamb, fish and fish cocktail, liver,
stews, eggs, cheese dishes, tomatoes, peas, potatoes, squash, green
beans, green salads.
BAY LEAVES - Soups, all meats, stews, poultry, meat and fish
sauces, tomatoes, carrots.