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The Basics of Herbs


  1. Tarragon:  Has a licorice or anise flavor that pairs with tomatos or chicken.  Tarragon does not dry well.

  2. Marjoram:  Better fresh but okay dried.  Chop with a little olive oil & rub it on fish or meat to be grilled or sautéed.  It’s great with lamb.

  3. Parsley:  Chop finely & add at the last moment to seafood & meat sauces.

  4. Mint:  Makes a great tea.  Chop lightly & mix in fruit salad, works great in yogurt sauce for salmon & in cocktails.

  5. Rosemary:  Chop finely & mix with garlic.  Add to burgers or roast with potatoes.

  6. Basil:  Always add to sauces at the last minute, never simmer, it kills the flavor.  To preserve bulk crops of basil from your garden, put in food processor with olive oil. This can be frozen for later.

  7. Thyme:  A versatile herb that is great in sauces.  Sprinkled on meat & seafood for grilling, or simmered in stews.

  8. Sage:  Use Sage leaves wholey.  Lay a few leaves on a pork roast or simmer in soups that contain garlic.

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