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Aloe Vera : Used on skin irritations such as sunburns, rashes, burns, and itching.
Most Common Herbs and Their Uses
Basil: Used mainly in pasta dishes, pesto, and with tomatoes.
Bay: Used mainly in meat dishes and stews. Can also be used in fish dishes and soups.
Chamomile: Used in tea.
Cardamom: Used in Indian cooking as a curry spice. It is usually combined with other spices like ginger, coriander, and cumin.
Chervil: Used mainly in french cuisine, it is added to soups and sauces and pairs well with eggs and chicken.
Chives: With a slight onion flavor, can be used in almost any savory dish. Particularly good with eggs and potatoes.
Cilantro: Leaves of the coriander plant. Used mainly in latin cooking for salsas and ceviche, can also be used in Asian and Indian cooking.
Cloves: Used mainly in cooked apples and fruits. Also pair well with pork and ham. Make a fantastic mulled wine.
Coriander: Seeds are used mainly in breads and cakes, can also be used to make chutneys. Coriander leaves are also known as Cilantro.(see above)
Dandelion: Young leaves are used in salads to give a pungent taste.
Dill: Used mainly with fish dishes, can also be used in soups and sauces and is great with eggs.
Fennel: Used mainly fish dishes, but can also be used in meat and vegetable dishes.
Garlic: Used in virtually every form cooking, but particularly good in italian dishes.
Ginger: Used mainly in Indian, Chinese, and Thai cooking, it adds a hot spicy kick. Especially good with chicken.
Lemon Balm: Used mainly in teas and potpourris.
Marjoram: Used mainly in italian sauces and in chicken dishes. (also known as Sweet Marjoram)
Oregano: Used mainly in italian dishes and sauces.
Parsley: Used mainly in meat and fish dishes, can also be used in soups and sauces and with eggs and cheese.
Rosemary: Used mainly in meat dishes and in vinegars and marinades.
Sage: Used mainly in meat dishes but pairs will with cheese dishes.
Savory: Used mainly in bean dishes, but also pairs well with meat and chicken.
Tarragon: Used mainly in meat and fish dishes, can also be used in vinegars and oils.
Thyme: Used mainly in meat and fish dishes, also works well with poultry and in stews.
Turmeric: Used mainly in Indian meat and vegetable dishes.
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