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list of uses 1
list of uses 1
Agar-Agar -used as a gelling agent, substitute for animal gelatins
Alfalfa Seed good for sprouting; add to salads. Abundant source or protein.
Allspice -very aromatic herb used mainly in baking.
Amaranth -grown for seed like wheat, may be ground and used the same
Angelica -used candied, to flavor drinks and wines, or boiled and eaten, a sweet root plant.
Anise -aromatic with licorice-like scent and flavor
Annetto -Used for subtle flavoring qualities, also to give golden color to foods.
Arrowroot -powdered, use like corn starch for thickening
Basil -sweet smelling, excellent with tomatos
Bay Leaves -very strong, excellent in stews, soups, noodle or vegetable dishes
Beet Root <-sugar beet, ground, used like sugar
Borage -cucumber like scent and flavor, used in salads
Caraway -slight licorice flavor, used in breads, cheeses, poultry, soups
Cardamom Seed -used in pastries, fruit salads, add to coffee for a uniquely pleasant flavor
Carob -used as a healthful substitute for chocolate, has no caffeine
Cayenne -aromatic pepper which adds hot and piquant to dishes Celery and Celery Seed -good added to soups and stew
Chervil -used as garnish in soups, eggs, cheese, breads and fish; similar to Parsley with a hint of Anise
Chives -mild member of the Onion family, used as garnish where a potent onion taste is not wanted
Cinnamon -fragrant and stimulating, used mainly in desserts, bread and drinks
Clove -strongly pungent, used in desserts, cakes, to spice wild game, ham and mutton
Comfrey -young leaves used in salad, excellent source of B12
Coriander -used in cheese dishes, curries, fish and lamb
Costmary -adds slightly minty flavor to salads
Cumin -used in many Mexican recipes, also cheeses, eggs and meat
Dandelions -young leaves before flowering are good raw or cooked, excellent source of vitamins and minerals
Dill -used for pickling and good cooked with other vegetables
Fennel -used in soups and vegetables, for fish, poultry and game
Fenugreek -sprouted adds a delicious dose of iron and B12 to salads
Garlic -used in culinary creations of every sort Geranium-the scented leaves are good in salads and as a garnish for other dishes
Ginger -aromatic scent, spicy hot taste, used in desserts and other things for a bite that's sweet Good King Henry-good use for leaves in pottage
Horehound -horehound tea used to make candy
Horseradish -made into condiment sauce and used with rich meats, eggs
Lemon Balm -add to herb butters, stuffings, sauces and desserts
Licorice - a sweetener for teas and is used in candies.
Mace - used in pastries and baked goods, also sprinkled over drinks.
Marjoram - less strong than oregano so used in soups, garnish, in condiments, and is good with vegetable dishes.
Mint - An aromatic herb used wiht meats, in fruit desserts and to flavor drinks. Also used in salads, game, and vegetalbe dishes. Especially known for its uses in candies and also tea mixtures.
Nutmeg - list strong flavor than mace so used same as mace and also sauces, meats, and vegetables.
Mustard - used for pickling, preserving, garnishing and spreads for breads or meats.
Onion - used in all manners of soups stews and alone, has similar properties as garlic.
Oregano - most useful in Italian cooking, with tomatoes and tomatoe based sauces.
Parsley - used mainly as a condiment, but is rich in minerals and vitamins. Used in sauses, soups, eggs, and meats.
Poppy - used as a sprinkle on breads and rolls and pastry , cakes and herbal mixtures.
Rosemary - used with game, and other meat, and also with vegetables especially eggplant or peas.
Safflower -used as a substitute for saffron
Sage -use in stuffing, with rich fatty meats, eggs and cheese Salad Burnet-cucumber-like smell and flavor
Sassafras -leaves used in sauces, soups, gumbo and condiments
Savory -use in salads, soups made with legumes, fish and pork
Sesame -toasted seeds added to vegetables, salads and breads Sorrel-steamed, makes a good vegetable, sorrel soup, add to salads Sweet Cicely-leaves used in salad, root used like vegetable
Sweet Woodruff -used in cakes, sauces and chicken
Tarragon -has a tart, somewhat sweet licorice taste, is often combined with chervil for cooking
Thyme -used to season game birds, stuffing and salads, in egg and cheese dishes, herb butters and bread
Tumeric -sweet and fragrant, used in Curry, on eggs,
Vanilla -used to add flavor to brewed drinks and desserts
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