My parents have just been over for a visit and have brought the usual mixture of mixed herbs and spices, only problem is i don't know what to add them to and how much to use!!

= Tarragon

= Sage

= Basil

= Dill

= Oregano

= Rosemary

Any expert tips would be great!! add a little more taste to my cooking

My parents have just been over for a visit and have brought the usual mixture of mixed herbs and spices, only problem is i don't know what to add them to and how much to use!!

= Tarragon

= Sage

= Basil

= Dill

= Oregano

= Rosemary

Any expert tips would be great!! add a little more taste to my cooking

Hi Tatler,

to start with you use about 1/4 to 1/3 of the amount of fresh herbs called for in a recipe and than work your way up to YOUR taste

Tarragon is the most expensive of your herbs but has the least use - Sauce Bearnaise for example calls for Tarragon

Sage has a lot of uses like stuffing, sausages (English), Liver even Fish but use sparingly since its very strong

Basil has lots of uses in the various Italian and French Kitchens - Spagetti sauces, Stews, Fish and Chicken etc....again use sparingly and work up to your taste

Dill is very good with Fish and white meats but is very mild and the least useful of dried Herbs, Dill ought to be fresh, it looses its "perfume" very quickly when dried

Oregano, again Italian Kitchen Pasta sauces etc.... use sparingly, quite strong

Rosemary .. roasted Potatoes (wonderful) , stews, Roasts etc great with any meat, Beef, Pork or Lamb

Fresh Herbs are always preferable to dried ones, but if fresh Herbs can not be obtained, dried ones will suffice if the quantity is adjusted

bon appetite,

John

Edited November 14, 200817 yr by JohnBKKK