perfect sunday
Thyme
Uses: Rub chopped leaves (fresh or dried) into beef, lamb, veal, or pork before roasting. Sprinkle over eggs, cheese dishes, vegetables, fish, or poultry. Add to soups, stews, stuffings, and rice. Brew into tea with a little rosemary and mint.
Tarragon
Uses: Chop the anise-flavored leaves for use in soups, salads, egg dishes, stews, and soft cheeses. Excellent with lamb. Serve in melted butter with fish, steak, or vegetables. Constituent of tartar sauce and many chutneys. Makes good flavoring for vinegar when leaves are steeped for 2 or 3 weeks.
Sage
Uses: Dried leaves are a traditional constituent of poultry stuffing. Use also with lamb, pork, sausage, and in cheese dishes and omelets.
Parsley
Uses: Mix leaves into salads, soups, stews, casseroles, and omelets. Serve fresh as garnish with meat, fish, and onion dishes.
Mint
Uses: Brew leaves into tea, or use to garnish cold drinks. Spearmint is generally used to make mint sauce or jelly. Sprinkle dried or fresh leaves over lamb before cooking
Fennel
Uses: Leaves have a sweetish flavor, particularly good in sauces for fish; also useful with pork or veal, in soups and in salads. Seeds have sharper taste.
Dill
Uses: Both seeds and leaves have a sharp, slightly bitter taste. Use dried or fresh leaves, knows as dilweed, to flavor fish, soups, salads, meat, poultry, omelets and potatoes. Sprinkle dill on sliced cucumber to make a sandwich filling.
Coriander
Uses: Grind dry seeds to powder and dust over veal, pork, or ham before cooking. Young leaves are knows as cilantro. The roots, which can be frozen are used to flavor soup; serve chopped with avocados.
Chives
Uses: Leaves have a mild onion flavor. Chop them and add them to salads, egg and cheese dishes, cream cheese, mashed potatoes, sandwich spreads, and sauces. Use flowers in salads.
Basil
Uses: The leaves have warm, spicy flavor. Use sparingly in soups, sauces, salads, omelets and with
Uses: Rub chopped leaves (fresh or dried) into beef, lamb, veal, or pork before roasting. Sprinkle over eggs, cheese dishes, vegetables, fish, or poultry. Add to soups, stews, stuffings, and rice. Brew into tea with a little rosemary and mint.
Tarragon
Uses: Chop the anise-flavored leaves for use in soups, salads, egg dishes, stews, and soft cheeses. Excellent with lamb. Serve in melted butter with fish, steak, or vegetables. Constituent of tartar sauce and many chutneys. Makes good flavoring for vinegar when leaves are steeped for 2 or 3 weeks.
Sage
Uses: Dried leaves are a traditional constituent of poultry stuffing. Use also with lamb, pork, sausage, and in cheese dishes and omelets.
Parsley
Uses: Mix leaves into salads, soups, stews, casseroles, and omelets. Serve fresh as garnish with meat, fish, and onion dishes.
Mint
Uses: Brew leaves into tea, or use to garnish cold drinks. Spearmint is generally used to make mint sauce or jelly. Sprinkle dried or fresh leaves over lamb before cooking
Fennel
Uses: Leaves have a sweetish flavor, particularly good in sauces for fish; also useful with pork or veal, in soups and in salads. Seeds have sharper taste.
Dill
Uses: Both seeds and leaves have a sharp, slightly bitter taste. Use dried or fresh leaves, knows as dilweed, to flavor fish, soups, salads, meat, poultry, omelets and potatoes. Sprinkle dill on sliced cucumber to make a sandwich filling.
Coriander
Uses: Grind dry seeds to powder and dust over veal, pork, or ham before cooking. Young leaves are knows as cilantro. The roots, which can be frozen are used to flavor soup; serve chopped with avocados.
Chives
Uses: Leaves have a mild onion flavor. Chop them and add them to salads, egg and cheese dishes, cream cheese, mashed potatoes, sandwich spreads, and sauces. Use flowers in salads.
Basil
Uses: The leaves have warm, spicy flavor. Use sparingly in soups, sauces, salads, omelets and with