Standard Herbs & Their Uses

* BASIL:
* An annual plant of the mint family cultivated in Western Europe.
* Uses are for tomato dishes, soups, sauces, sausage, stews, meats, poultry, fish, egg dishes, vegetables, pastas.
* BAY LEAVES:
* Aromatic leaf of sweet-bay or laurel.
* Uses are for soups, meats, pickles, poultry, fish, stews, gravies, sauces, marinades.
* CAPERS:
* Tart flowers buds of the Mediterranean caper bush.
* Uses are for egg dishes, seafood, veal, tomatoes.
* CARAWAY:
* A biennial herb with an aromatic fruit.
* Uses are for breads, cookies, cakes, candy, salads, cheese, cabbage, meat loaves, stews, pot roasts, vegetables.
* CELERY SEED:
* Seed of a small plant similar in appearance to celery. Cultivated in Southern France, India, and United States.
* Uses are for soups stews, cheese, pickles, salads, meats, fish, egg dishes, sauces, spreads, dressings and stuffings.
* CHERVIL:
* An apiaceous plant with delicate sweet, parsley-licorice flavored leaves
* Uses are for fish poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
* CHIVES:
* Similar but smaller than green onions
* Uses are for fish, poultry, egg and cheese dishes, vegetables, soups, salads, dressings.
* CAYENNE:
* A very HOT pepper.
* Uses are for meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads.
* CORIANDER:
* Nutty seed of a plant in the parsley family.
* Uses are for breads, candy, cookies, pickles, meats, stews, bean and rice dishes.
* CUMIN:
* Dried fruit a Cuminum cyninum similar to caraway.
* Uses are for chili and curry powders, meats, pickles, cabbage.
* DILL:
* Annual herb with tart lemony flavor.
* Uses are for seafood, egg and cheese dishes, salads, cucumbers, tomatoes, pickles, sauces, dressings, poultry, breads.
* FENNEL:
* Member of the parsley family with licorice-flavored feathery leaves.
* Uses are for seafood, breads, pastries, cakes, cookies.
* GARLIC:
* Strong flavored plant of the lily family.
* Uses are for meats, salads.
* HORSERADISH:
* Peppery white with a turnip flavor.
* Uses are for sauces, dips, spreads, salad dressing.
* MARJORAM:
* A fragrant annual plant of the mint family.
* Uses are for veal, lamb, poultry, potatoes, tomatoes, soups, stews, salads, fish, eggs, gravies, sauces.
* MINT:
* A fragrant plant with more than 30 varieties.
* Uses are for lamb, beef, candy, fruit salads, desserts, soups, vegetables.
* OREGANO:
* Wild marjoram
* Uses are for pasta, meats, poultry, fish, stews, eggs, soups, vegetables, salads, spaghetti sauces, pizza, tomato dishes.
* ROSEMARY:
* Evergreen plant with lemony-resinous, needle-like leaves.
* Uses are for lamb, pork, fish, stews, sauces, bread, eggs.
* SAGE:
* A perennial plant of the mint family.
* Uses are for poultry seasoning and stuffing, meats, fish, vegetables, cheese, salads, gravies.
* SAVORY:
* An annual plant of the mint family.
* Uses are for egg and cheese dishes, sauces, stews, croquettes, meat, poultry, salads, soups, gravies.
* TARRAGON:
* A perennial plant with succulent licorice-flavored leaves.
* Uses are for poultry, seafood, meat, stews, vegetables, salads, sauces.
* THYME:
* A plant with a vague minty flavor
* Uses are for poultry, seafood, meat, stews, vegetables, salads, sauces.

* ALLSPICE:
* Berry of a Caribbean tree with the combined flavor of cinnamon, cloves, and nutmeg.
* Uses are for cakes, cookies, pies, puddings, breads, meats, eggs, fish, gravies, pickles.
* ANISE:
* Licorice-flavored member of the carrot family grown in Spain, Mexico, and India.
* Uses are for breads, pastries, cookies, candies, meat, poultry, fruits.
* CARDAMOM:
* Aromatic fruit of zinziberaceous plants grown in Ceylon, India, and Central America.
* Uses are for breads, cakes, cookies, pastries, fruits, meats, poultry, fish.
* CINNAMON:
* The inner bark of Cinnamon zeylancium which is grown in Ceyon. Cassia cinnamon also grows in the Middle East and is more commonly used.
* Uses are for cookies, cakes, pies, puddings, pickles, breads, sauces, vegetables.
* CLOVES:
* Pungent flavor buds of the clove tree. Grown in the Netherlands, East Indies, Zanzibar, and Madagascar.
* Uses are for cakes, pies, puddings, sauces, pork, lamb, pickles, fruits, breads, cookies.
* GINGER:
* Plant grown in semi-tropical countries.
* Uses are for cakes, cookies, pies, sweet-and-sour dishes, fruits, poultry, meats, vegetables.
* MACE:
* Fibrous husk of nutmeg
* Uses are for sauces, gravies, soups, cakes, cookies, pies, veal, fish, stews, egg and cheese dishes, vegetables.
* MUSTARD:
* Bitter and biting plant.
* Uses are for sauces, pickles, salad dressings, deviled foods, dips, egg dishes, marinades, pork, ham, corned beef.
* NUTMEG:
* Mellow, sweet, nutty seed of the Myristica tree grown in the Netherlands East Indies and British West Indies.
* Uses are for cookies, cakes, breads, pies, meats, fruits, vegetables, eggs, sauces.
* PAPRIKA:
* Sweet Red Pepper
* Uses are for shellfish, fish, salad dressings, poultry, vegetables, soups.
* PARSLEY:
* Biennial herb
* Uses are for meats, vegetables, salads.
* POPPY SEED:
* Tiny, nutty-flavored seed of the poppy.
* Uses are for breads, pastries, cookies, cakes, salads.
* SAFFRON:
* The stamen of the Crocus sativus.
* Uses: breads, cakes, rice, meats, poultry, fish.
* SESAME:
* An aromatic seed with a nutty flavor.
* Uses: breads, pastries, salads, cookies.
* TURMERIC:
* Deep, yellow-orange root of an Asian plant related to ginger.
* Uses are for pickles, chutneys, curries, dressings, dips.

Always nice to spice up your food. Thank for hte info m8

Nice post Future.

Cayanne, thyme, rosemarry, chili powder, mustard, paprika, peppers and crushed red pepper are my favorites.

Thanks bud!