Marilyn’s Top Kitchen Herbs: Every pantry should have these top ten basic culinary herbs either fresh or dried:
- Basil – for pesto, Italian sauces, soups and stews
- Dill – Not just for dill pickles, use in cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), potato salad and breads
- Chives – Great in everything from eggs to potatoes
- Cilantro – Essential ingredients for any salsa and many Indian curry
- Mint – fabulous with beverages like lemonade, desserts with chocolate or with lamb
- Oregano – Great in Italian sauces , soups, and stews
- Parsley – blends flavors, adds color, and garnishes any dish beautifully
- Sage – primarily used in sausages and turkey stuffing
- Tarragon – fish, omelets, and chicken cooked with mustard, and it’s a crucial component of Bearnaise sauce
- Thyme – French herb primarily used in beef burgundy, soups and stews
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