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Aloe Vera : The liquid from the leaves of this succulent plant is used to treat sunburns, rashes, burns, and itching.
Most Common Herbs and Their Uses
Basil: Adds subtle flavor to pasta dishes, and pesto.
Bay: A dried bay leaf is often added to meat dishes, stews, and soups.
Chamomile: This fragrant flower is frequently dried and brewed in tea.
Cardamom: Used in Indian cooking as a curry spice. Often combined with other spices like ginger, coriander, and cumin.
Chervil: A mainstay of French cuisine. Commonly added to soups and sauces, also 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. Commonly used in Asian and Indian cooking, and in Latin cooking for salsas and ceviche.
Cloves: Used mainly in cooked apples and fruits. Also pairs well with pork and ham. Make a fantastic mulled wine.
Coriander: Coriander leaves are also known as Cilantro(see above). Seeds are often added to breads and cakes, can also be used to make chutneys.
Dandelion: Young leaves bring a pungency and flavor to salads.
Dill: Has a warm, aromatic flavor. Primarily used in fish dishes and a wide variety of pickles.
Fennel: Seeds, bulb and foliage of this plant have a distinctive licorice flavor. The seeds make a fine addition to fish dishes, and are commonly used in sausage, and other meat dishes.
Garlic: This pungent bulb adds flavor to a wide variety of foods, and is particularly delicious in Italian, Asian, and Indian dishes.
Ginger: Adds a hot, spicy sweetness to Indian, Chinese, and Thai cooking. Especially good with chicken.
Lemon Balm: This calmative is used mainly in teas and potpourri.
Marjoram: (also known as Sweet Marjoram) Used mainly in Italian sauces and in chicken dishes.
Oregano: A necessity in Italian dishes and sauces. Taste ranges from sweet to mildly spicy and astringent. Also used in Latin American, Greek, and Turkish cuisine.
Parsley: Popular garnish with a mild, bitter flavor. Brightens meat, fish and potato dishes in European, Mediterranean, and American cooking.
Rosemary: Fragrant and astringent, a common flavoring in traditional Mediterranean and French cooking, mainly in meat dishes, vinegar and marinades.
Sage: Has a slightly peppery, earthy flavor. Commonly added to casseroles and stuffing, and meat dishes. Popular in European and American cuisine.
Savory: Common in Mediterranean cooking. Pairs well with meat and chicken.
Tarragon: Among the fine herbes of French cooking, this aromatic has a mild anise-like flavor. A fragrant addition to meat and fish dishes, it can also be used in vinegar and oils.
Thyme: Has an earthy, lemony flavor that complements many meat, poultry, and fish dishes. Used in European, Mediterranean, and Caribbean cooking.
Turmeric: Adds a pungent, bitter flavor, a main ingredient in Indian meat and vegetable dishes and curries.
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