- Easy to grow herb with a clove like flavor. Use in recipes calling for tomatoes. Sprinkle into a green salad, scrambled eggs, and omelets.
- The versatile leaf with a really pungent strength. Add to old fashioned vegetable soup. Place in water when boiling beets, onions, potatoes. Crush and add to tomato juice, soup or aspic.
Chervil:
- A delicate herb that looks a lot like parsley. Add to omelets, green salad, Welsh rabbit, cheese spread. Stir in melted butter of green vegetables. Sprinkle over chicken before broiling.
Chives:
- Mild and popular member of the onion family. Add to potato, fish or vegetable salads. Blend with cheese for appetizer dip, sandwich spread. Sprinkle over cream or clear soups. Stir into cream sauce, omelets, lemon butter sauce for seafood.
Dill:
- It’s feathery green leaves add piquancy to many dishes. Add to melted butter or margarine as a dip or a sauce for lobster, crab meat, or shrimps. Stir into cream cheese or cottage cheese, mashed potatoes. Toss with green, potato, fish or vegetable salads.
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