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Many of you have written asking for an herb chart that you could print out and post on the inside of your pantry door. Here's a chart I devised years ago for just this purpose.
The most common dried herbs that you're likely to have on your shelf:
- Bay leaf - primarily used for flavoring soups, stews, and marinades
- Basil -- use in tomato dishes, poultry, eggs, and vegetables
- Dill - best with seafood, potatoes, chicken, carrots, tomatoes, eggs, and breads
- Oregano - use with lamb; pork; beef; chicken; beans; Italian, Greek, and Mexican dishes, tomatoes
- Rosemary - best with lamb, poultry, pork, grilled meats, vegetables and potatoes, marinades, breads
- Sage - best with bread stuffings, game, vegetables, pork, veal
- Tarragon - use with seafood, poultry, veal, fruit, marinades, vinegars
- Thyme - best with chicken, veal, vegetables, marinades, soups, Creole dishes
The basic spices that you most likely have:
- Black pepper - grind it fresh over most everything
- Cayenne - add with care to anything when you want "a little heat'
- Cinnamon - use in breads, desserts, chicken, pasta and rice, cheese and egg dishes
- Cumin - Mexican, Tex-Mex, Indian dishes
- Curry powder - Indian and Asian dishes, soups, rice salads, meats, poultry
- Nutmeg - use in desserts, stews, soups, poultry, beef, pork, beans, lentils, noodles, rice
- Paprika - meats, poultry, vegetables, pasta, grains, dried beans, cheese and egg dishes
Remember to buy in small quantities as dried herbs and spices all have a short shelf life. Use sparingly; it's easier to add more than to try to correct if you've over-seasoned.
FTG
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