HERBS

Basil:
Found in India, Western Europe and the United States. It is a member of the mint family with leaves 1 1/2 inch long; has mild aromatic odor; warm, sweet flavor with slight licorice taste. Tastes good with tomatoes; peas; squash; lamb; fish; eggs; tossed salad; cheese; duck; potatoes. Available whole or ground. Bay Leaf: Found in Turkey, Yugoslavia, Portugal, and Greece. It is a green, aromatic leaf of the laurel tree; has pungent flavor. Tastes good with vegetable and fish soups; tomato sauces and juice; poached fish; meat stews. Available as whole leaf.

Chervil:
Found in France and the United States. It is a member of the parsley family with feathery leaves; has mild, delicate flavor. Tastes good with egg and cheese dishes; chicken; peas; spinach; green salads; cream soups. Available whole or ground.

Dill:
Found in India and the United States. It is fruit of parsley family; has aromatic odor with delicate caraway flavor. Tastes good with fish dishes; cream and cottage cheese; potatoes; fish and vegetable salads; pickles; tomatoes. Available whole or ground.

Fennel:
Found in India, France and Argentina. It is dried fruit of herb in parsley family; consists of tiny yellowish-brown seeds with licorice flavor. Tastes good with soups; fish dishes; sauces; sweet pickles; bread and rolls. Available whole or ground.

Marjoram:
Found in France, Germany and Chile. It is a member of the mint family, with aromatic odor. Tastes good with fish chowders; vegetable soups; eggs; cheese dishes; stews; roast chicken; beef; lamb; pork; stuffings. Available whole or ground.

Mint:
Found in all parts of the world. It is dried leaf of peppermint or spearmint plant, with strong, sweet odor and tangy, cool taste. Tastes good with jellies; fruit juices; candies; frosting; cakes; pies; lamb; ice cream; potatoes; peas; and chocolate desserts. Available whole (dried); flaked; or as fresh sprigs.

Oregano:
Found in Mexico, Italy, Chile and France. It is a member of the mint family, light-green in color, with strong, aromatic odor and pleasantly bitter taste. Tastes good with tomato sauces; pork and veal dishes; pizza, vegetable and fish salads; chili. Available whole or ground.

Parsley:
Found in the United States and Europe. It is a tiny green leaf growing in clusters on low plant; mild, slightly tangy flavor. Tastes good with meat; vegetables; soups; eggs; cheese. Available whole, ground, or as flakes.

Rosemary:
Found in France, Spain and Portugal. It is leaf of evergreen shrub, with appearance of curved pine needle; has aromatic odor with slightly piney taste. Tastes good with poultry stuffing; veal and lamb roasts; potatoes; cauliflower; fish; duck. Available whole or ground.

Sage:
Found in Yugoslavia, Italy, Greece and Spain. It is the leaf of a shrub of the mint family, with pleasant aromatic odor and warm, slightly bitter taste. Tastes good with stews and salads; stuffings; pork roasts, sausages; poultry and hamburgers. Available as leaf, rubbed, or powdered.

Savory:
Found in France and Spain. It is a member of the mint family; has aromatic odor, pungent flavor. Tastes good with eggs; meat; salads; chicken; soups; stuffings. Available whole or ground.

Tarragon:
Found in France and the United States. It is leaf and flower-top of plant; has pungent flavor resembling licorice. Tastes good with fish sauces; egg and cheese dishes; green salads; pickles; vinegar; chicken; tomatoes; sauces for meats and vegetables. Available whole or ground.

Thyme:
Found in France and Spain. It is a member of the mint family, with short brown leaves; has warm, aromatic odor, pungent flavor. Tastes good with soups; clam chowders; stuffings; beef; lamb, veal, and pork dishes; oysters; eggs; cheese; bean and vegetable soups; fish. Available whole or powdered.

SPICES

Allspice:
This is called “4 spices” by the French because it tastes like a blend of cinnamon, cloves, nutmeg and juniper berry. It is available whole or ground.

Cardamom:
This is a 3-sided, creamy white pithy pod which contains 17 to 20 seeds. The seeds are pungent yet sweet. It is available in the pod, as shelled or as ground seeds.

Cinnamon:
This is a mild, sweet spice which comes from the bark of a tree. It is available in stick, ground or as an oil.

Cloves:
Grown in Madagascar and Zanzibar, this pungent, oily spice is available whole, ground or as an oil.

Ginger:
This sweet yet slightly tangy spice comes from the root of a lily. Ginger is available fresh, ground and candied.

Nutmeg:
Nutmeg is the sweet, hard kernel of a fruit. Mace is from the same fruit and similar in flavor. Nutmeg is usually available in ground form but can be purchased whole.

Pumpkin pie spice:
This is a blend of cinnamon, ginger and nutmeg. To make your own, combine 4 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves.

Saffron:
Harvested from the autumn crocus, this golden-yellow spice is rare, costly, has a strong flavor and must be used sparingly. It imparts a yellow color to food.