Many of you have written asking for an herb chart that you could print out and post on the inside of your pantry door. Here’s a chart I devised years ago for just this purpose.
The most common dried herbs that you’re likely to have on your shelf:
- Bay leaf – primarily used for flavoring soups, stews, and marinades
- Basil — use in tomato dishes, poultry, eggs, and vegetables
- Dill – best with seafood, potatoes, chicken, carrots, tomatoes, eggs, and breads
- Oregano – use with lamb; pork; beef; chicken; beans; Italian, Greek, and Mexican dishes, tomatoes
- Rosemary – best with lamb, poultry, pork, grilled meats, vegetables and potatoes, marinades, breads
- Sage – best with bread stuffings, game, vegetables, pork, veal
- Tarragon – use with seafood, poultry, veal, fruit, marinades, vinegars
- Thyme – best with chicken, veal, vegetables, marinades, soups, Creole dishes
The basic spices that you most likely have:
- Black pepper – grind it fresh over most everything
- Cayenne – add with care to anything when you want “a little heat’
- Cinnamon – use in breads, desserts, chicken, pasta and rice, cheese and egg dishes
- Cumin – Mexican, Tex-Mex, Indian dishes
- Curry powder – Indian and Asian dishes, soups, rice salads, meats, poultry
- Nutmeg – use in desserts, stews, soups, poultry, beef, pork, beans, lentils, noodles, rice
- Paprika – meats, poultry, vegetables, pasta, grains, dried beans, cheese and egg dishes
Remember to buy in small quantities as dried herbs and spices all have a short shelf life. Use sparingly; it’s easier to add more than to try to correct if you’ve over-seasoned.
