Herb and Spice Glossary Part 3

Hello Readers,

Here is part 3 of the Herb and Glossary List. Yeah, I know my regular reader have been waiting. Currently I am working on another series of list for all readers new and old. So enjoy and Happy Blogging…..

Suggestions for combining herbs

Some herbs can be mixed together to make some yummy herb combinations. If you have these herbs mixed up, you can speed up meal preparations. Mix herbs equally unless otherwise noted.

Salad -tarragon,-basil, parsley, lovage

Barbeque -hot pepper, garlic, cumin, oregano
Tomato sauce -celery leaves, oregano, 2 parts basil, cloves, bay leaf, marjoram, sweet basil
Fish -fennel,-savory, sage, lemon, thyme, tarragon, parsley, bay leaf (crumbled), basil
Poultry -2 parts marjoram, lovage, 3 parts sage
Italian -sage, thyme, oregano, basil, marjoram, rosemary, savory
Egg -parsley, basil, dill weed (leaves), garlic
Vegetables -savory, basil, parsley

Herb Margarine or butter

Mix 1 to 3 tablespoons of dried herbs with one cup of margarine/butter or one stick of butter/margarine. (Herb or spice of your choice.) For instance, 1/2 teaspoon lemon juice and pepper mix well until frothy. Then put in refrigerator for one hour with a lid.

To make citrus margarine or butter, with herbs: Mix together margarine or butter with, garlic, finely chopped parsley, sage, thyme, basil, tarragon ,and zest of orange and a tablespoon of the juice in a bowl until mixed well.

How to make flavored vinegar

Warm 2 pints or 1 quart of vinegar in a saucepan, pour into a bottle (DO NOT ALLOW VINEGAR TO BOIL) add herb or herbs of your choice, ‘suggestion’ 4 ounces each, fresh marjoram, sage, thyme, tarragon. Need to refrigerate for two weeks before using. Any type of vinegar is ok, depends on your taste.

Tips:

Keep the herbs or spice in a sealed container and away from sunlight to maintain quality

Fresh herbs require four times the amount of dried herbs
For example 1dried rosemary= 4 fresh rosemary. So in essence 4 to 1 is the magic number when dealing with the comparison of fresh to dried herbs.

Crush the herbs prior to using with food intensifies the taste of the herb.