Saturday, September 22, 2012
First of all, herbs are the leaves, stems, or flowers of plants used to flavor food.
Spices are dried and come from the bark, roots, or berries of a plant.
Seasoning is a term used for adding flavor with salt or a combination of spices and herbs, such as the blends found in Chapter 12 of the cookbook.
Now use this guide to practice seasoning:
Parsley: cheese, eggs, seafood, vegetables, chicken, breads
Mint: lamb, peas, fruit
Oregano: pizza, chicken, vegetables
Chervil: eggs, chicken, shellfish, summer vegetables
Sage: pork, chicken, root vegetables
Thyme: eggs, beef, chicken, seafood soups, root vegetables
Basil: tomatoes, pasta, olive oil, cheese, fish, green beans
Rosemary: mushrooms, roasted and grilled meats, root vegetables, breads
Cumin: beans, spicy dishes, chicken, root vegetables
Cilantro: spicy dishes, salads, salsas, fish, rice