Thursday, April 12, 2012

Herbal Combinations

Linda’s Note: I took a class called  Put a Little Spice in Your Life class with Barbara Hotaling, owner of Paya’s Restaurant in Dubois, Wyoming.  She gave us a CD she had downloaded from the University of Deleware College of Agriculture and Natural Resources. It’s most complete information I’ve ever seen on herbs and spices. It’s free and available for you to copy.

Here is an excerpt from that file:

 Herbs can be combined for specific foods. Having premixed combinations on hand speeds cooking and helps assure consistent quality. Some combinations have special names.  They can be added directly to the food or wrapped in cheesecloth and removed before serving. The following are suggested herb blends. (Assume equal parts unless specified.)

  • Food/Term:                       Seasoning Blend
  • Egg:     Basil, dill weed (leaves), garlic, parsley.
  • Fish:    Basil, bay leaf (crumbled), French tarragon, lemon thyme, parsley, (options: fennel, sage, savory).
  • Poultry:  Lovage, 2 parts marjoram, 3 parts sage.
  • Salad:  Basil, lovage, parsley, French tarragon.
  • Tomato sauce:  2 parts basil, bay leaf, marjoram, oregano, parsley (options: celery leaves, cloves).
  • Vegetables:  Basil, parsley, savory.
  • Italian:  Basil, marjoram, oregano, rosemary, sage, savory, thyme.
  • Barbecue:  Cumin, garlic, hot pepper, oregano.

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