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Herbs and Their Uses

In the Name of God, the Merciful, the Compassionate


Can you imagine spaghetti without basil? Turkey without sage dressing, a burger without tomatoes and cabbage dressing, pickles without fruits and vegetables, mint;nothing is as fresh, tea without tea powder. There are countless spices which are actually herbs and have medicinal effects on our body i.e. basil, ginger, garlic, tea leaf, cardamom, coriander seeds, chili, chives, cloves, lemon grass, mustard seeds, parsley, tarragon, pepper, mushroom plant, cucumber the list is never ending. All the spices we have been using for adding taste and flavor to our dishes are herbs which have medicinal values.

Here are a few herbs listed below.
An annual plant of the mint family cultivated in Western Europe.
Uses: tomato dishes, soups, sauces, sausage, stews, meats, poultry, fish, egg dishes, vegetables, pastas
Aromatic leaf of sweet-bay or laurel.
Uses: soups, meats, pickles, poultry, fish, stews, gravies, sauces, marinades.
Tart flowers buds of the Mediterranean caper bush.
Uses: egg dishes, seafood, veal, tomatoes.
A biennial herb with an aromatic fruit.
Uses: breads, cookies, cakes, candy, salads, cheese, cabbage, meat loaves, stews, pot roasts, vegetables.
Seed of a small plant similar in appearance to celery. Cultivated in Southern France, India, and United States.
Uses: soups stews, cheese, pickles, salads, meats, fish, egg dishes, sauces, spreads, dressings and stuffings.
An apiaceous plant with delicate sweet, parsley-licorice flavored leaves
Uses: fish poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
Similar but smaller than green onions
Uses: fish, poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
A very HOT pepper.
Uses: meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads.
Nutty seed of a plant in the parsley family.
Uses: breads, candy, cookies, pickles, meats, stews, bean and rice dishes.
Dried fruit a Cuminum cyninum similar to caraway.
Uses: chili and curry powders, meats, pickles, cabbage.
Annual herb with tart lemony flavor
Uses: seafood, egg and cheese dishes, salads, cucumbers, tomatoes, pickles, sauces, dressings, poultry, breads.
Member of the parsley family with licorice-flavored feathery leaves
Uses: seafood, breads, pastries, cakes, cookies
Strong flavored plant of the lily family
Uses: meats, salads
Peppery white with a turnip flavor
Uses: sauces, dips, spreads, salad dressing
A fragrant annual plant of the mint family.
Uses: veal, lamb, poultry, potatoes, tomatoes, soups, stews, salads, fish, eggs, gravies, sauces.
A fragrant plant with more than 30 varieties
Uses: lamb, beef, candy, fruit salads, desserts, soups, vegetables.
Wild marjoram
Uses: pasta, meats, poultry, fish, stews, eggs, soups, vegetables, salads, spaghetti sauces, pizza, tomato dishes.
Evergreen plant with lemony-resinous, needle-like leaves.
Uses: lamb, fish, stews, sauces, bread, eggs
A perennial plant of the mint family.
Uses: poultry seasoning and stuffing, meats, fish, vegetables, cheese, salads, gravies.
An annual plant of the mint family.
Uses: egg and cheese dishes, sauces, stews, croquettes, meat, poultry, salads, soups, gravies
A perennial plant with succulent licorice-flavored leaves.
Uses: poultry, seafood, meat, stews, vegetables, salads, sauces.
A plant with a vague minty flavor
Uses: poultry, seafood, meat, stews, vegetables, salads, sauces.

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