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Advice on how to help them thrive.
Bay
Bay leaves, among the most commonly used culinary herbs, add
spice to stews, soups, and sauces, especially in Spanish, Creole,
and French dishes.
Lemon
Balm
You can add leaves of lemon balm to any recipe that calls for
lemon juice, especially such delicately flavored foods as stewed
fruits, custards, white-wine punches, egg dishes, and white sauces
for fish.
Basil
Basil is rich, spicy, and mildly peppery. Traditional in Italian,
Mediterranean, and Thai cooking, the complex flavors of basil
blend well with garlic, thyme, and lemon, and complement veal,
lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese,
or eggs.
Oregano
A staple of Italian, Greek, and many other cuisines, oregano
is essential for many tomato sauces, soups and stews, and lamb
dishes.
Rosemary
Rosemary leaves are delicious in Italian cuisine, in veal and
lamb dishes (especially when combined with olive oil, wine, and
garlic), and in herb butters added to steamed vegetables.
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