Guidelines for Using Herbs 1 - Theodora's Recipies




Guidelines for Using Herbs 1 Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 30(1)

GUIDELINES FOR USING HERBS

The following information is provided as a guide in developing familiarity and creativity with using herbs. Start with a

small amount, taste, then add more if necessary.

Appetizers

Breads/Eggs

Vegetables

Meat

Fish

Herb

Salad

Sauces/Cheese

Pasta

Poultry

Shellfish

Green, Potato &

Breads, Fondue &

Mushrooms, Tomatoes,

Broiled, Roast

Baked, Broiled

Basil

Tomato Salads, Salad

Egg Dishes, Dips,

Squash, Pasta,

Meat & Poultry Pies,

& Poached Fish,

Dressing, Stewed Fruit

Marinades, Sauces

Bland Vegetables

Stews, Stuffing

Shellfish

Seafood Cocktail,

Egg Dishes,

Dried Bean Dishes,

Corned Beef,

Poached Fish,

Bay Leaf

Seafood Salad,

Gravies,

Beets, Carrots,

Tongue Meat &

Shellfish

Tomato Aspic,

Marinades,

Onions, Potatoes,

Poultry Stews

Fish Stews

Stewed Fruit

Sauces

Rice, Squash

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