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Herbs and Their Uses

In the Name of God, the Merciful, the Compassionate

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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.
 
BASIL
 
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
 
BAY LEAVES
 
Aromatic leaf of sweet-bay or laurel.
Uses: soups, meats, pickles, poultry, fish, stews, gravies, sauces, marinades.
 
CAPERS
 
Tart flowers buds of the Mediterranean caper bush.
Uses: egg dishes, seafood, veal, tomatoes.
 
CARAWAY
 
A biennial herb with an aromatic fruit.
Uses: breads, cookies, cakes, candy, salads, cheese, cabbage, meat loaves, stews, pot roasts, vegetables.
 
CELERY SEED
 
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.
 
CHERVIL
 
An apiaceous plant with delicate sweet, parsley-licorice flavored leaves
Uses: fish poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
 
CHIVES
 
Similar but smaller than green onions
Uses: fish, poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
 
CAYENNE
 
A very HOT pepper.
Uses: meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads.
 
CORIANDER
 
Nutty seed of a plant in the parsley family.
Uses: breads, candy, cookies, pickles, meats, stews, bean and rice dishes.
 
CUMIN
 
Dried fruit a Cuminum cyninum similar to caraway.
Uses: chili and curry powders, meats, pickles, cabbage.
 
DILL
 
Annual herb with tart lemony flavor
Uses: seafood, egg and cheese dishes, salads, cucumbers, tomatoes, pickles, sauces, dressings, poultry, breads.
 
FENNEL
 
Member of the parsley family with licorice-flavored feathery leaves
Uses: seafood, breads, pastries, cakes, cookies
 
GARLIC
 
Strong flavored plant of the lily family
Uses: meats, salads
 
HORSERADISH
 
Peppery white with a turnip flavor
Uses: sauces, dips, spreads, salad dressing
 
MARJORAM
 
A fragrant annual plant of the mint family.
Uses: veal, lamb, poultry, potatoes, tomatoes, soups, stews, salads, fish, eggs, gravies, sauces.
 
MINT
 
A fragrant plant with more than 30 varieties
Uses: lamb, beef, candy, fruit salads, desserts, soups, vegetables.
 
OREGANO
 
Wild marjoram
Uses: pasta, meats, poultry, fish, stews, eggs, soups, vegetables, salads, spaghetti sauces, pizza, tomato dishes.
 
ROSEMARY
 
Evergreen plant with lemony-resinous, needle-like leaves.
Uses: lamb, fish, stews, sauces, bread, eggs
 
SAGE
 
A perennial plant of the mint family.
Uses: poultry seasoning and stuffing, meats, fish, vegetables, cheese, salads, gravies.
 
SAVORY
 
An annual plant of the mint family.
Uses: egg and cheese dishes, sauces, stews, croquettes, meat, poultry, salads, soups, gravies
 
TARRAGON
 
A perennial plant with succulent licorice-flavored leaves.
Uses: poultry, seafood, meat, stews, vegetables, salads, sauces.
 
THYME
 
A plant with a vague minty flavor
Uses: poultry, seafood, meat, stews, vegetables, salads, sauces.
 

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