Spices and Herbs Part 2

Artemisia: Origin, Minor and Europe:
Usage – Principally in the preparation of pork, duck and geese dishes.

Basil Origin, Europe, Asia Minor:
Usage – Soups, casseroles, stock making, pasta and rice dishes, most vegetables especially eggplant.

Bay Leaves: Origin, Europe and Asia Minor:
Usage – Bouquet garni, stock making, soups, casseroles and marinades.

Chervil
Usage: Soups, sauces, salads and decoration of cold dishes, excellent in omelet’s with whipped cream.

Chives: Origin, Asiatic:
Usage – Cold sauces and soups, salads, butter, cream cheese, meat and fish dishes. Only the leaves are used.

Dill:
Usage – Soups, sauces, sauerkraut, crayfish, salads, decoration of cold dishes, pickled gherkins, and cucumbers, bread, rolls, fruit flans, excellent in sauces for fish and vegetables.

Fennel:
Usages – Sauces hot and cold, Bulbous root as vegetable, pork, liver and kidney dishes, fish and pickles.

Garlic:
Usage – Nearly all savoury culinary preparations, must be used with discretion.

Horseradish:
Usage – Hot and cold sauces, when grated it is usually combined with cream or vinegar and used for meat dishes, preserves and pickles, as an accompaniment to roast beef.

Juniper Berries:
Usage – Sauerkraut, game and pork preparations, sauces, gin, coleslaw, stuffing for domestic fowl and game.

Lovage:
Usage – Soups, pork preparations, roast beef and mutton salads. The strong celery flavour of this herb use to be more popular than it is now.

Marjoram:
Usage – White meat and poultry stuffing, farce for tomatoes, egg plant, etc.

Mint:
Usage – Soups, mint sauce and mint jelly, potatoes, vegetables, vinegars, salads, yoghurt, infusions and cold drinks.

Oregano:
Usage – Tomato dishes, mushrooms, meat ( especially veal and beef), cream sauces, cheese and egg mixtures.

Parsley:
Usage – soups, sauces, fish, quenelles, meat, vegetables, potatoes, when finely chopped used as a garnish, especially for egg dishes.

Rosemary:
Usage – pork, lamb, mutton, infusions, vinegars, fish soups, sauces, risottos, sausages, duck and geese.

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