SEASONABLE SUGGESTIONS 
WITH 
HERBS 
By Flora Rich Toole 
Herbs add a subtle quality to almost any cooking. Friendly to the 
human system, instead of harmful as are many condiments, they may be 
used constantly to add a fascinating variety to food. One never tires of 
the countless seasoning possibilities in herbs. Use the herbs sparingly for 
a subtle teasing quality, that transform “just food” into delectable dishes. 
Remember that.a little of herbs enrich the flavor of a dish, while a lot 
dominate it. In food where the tiny particles of herbs are not desirable, 
boil them a short time in the liquid, strain and add this flavored liquid 
to the mixture. 
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PREPARED CULINARY HERBS 
Basil—Sweet Basil is used in salads, sausages and other chopped 
meats, rich stews, fish sauces, soups (especially tomato and bean), omelets 
and other egg dishes; foods containing tomato and cheese; in vegetable 
juice cocktails and fruit drinks; cream or cottage cheese; sprinkled over 
boiled potatoes or peas. Combines well with other herbs. 
Lemon Basil—A variation of basil with a delightful lemon flavor, es- 
peony delicious as a tea, in salads, iced beverages, fish sauces and des- 
serts. 
Bay Leaves—We find this popular flavoring medium included in 
countless recipes. Among them are those for meats and meat sauces, soups 
and even pudding. Is used, too, in combinations of herb flavoring. 
Celery—Use it in salads, soups, stews, stuffings and dressings. It com- 
bines well with other herbs. 
Chervil—Resembles a mild flavored parsley with a subtle aromatic 
quality, and is used in the many ways in which parsley is ineluded in 
cookery. Used in egg dishes, fish sauces, butter sauce, French dressing 
and soup, included or sprinkled over the top. 
Chives—A mild member of the onion family. Useful in salads, sand- 
wiches, and for flavoring many dishes. 
Fennel—Fennel is always associated with fish, either boiled, baked, 
or in sauce. May also be used in soups and salads. 
Garlic, Powdered—Dried, powdered garlic offers a convenient way to 
use this flavorful herb. 
Lovage—This has a rich celery-like flavor, with a lingering nutty 
after quality. It is delightful in soups, sauces and stews. Combined with 
marjoram, chives and mint, in French dressing for green salads; used alone 
or in combination with other herbs, in cottage and cream cheese, lima 
beans, various salads, sandwiches, soups and poultry seasoning. 
Marjoram—Sweet Marjoram is used for flavoring soups, rich stews, 
sausage, chopped meat, fish and meat sauces, stuffings; sprinkled over 
roast beef, pork or lamb; in salads and salad dressings; cheese and egg 
dishes, beans, peas, tomatoes; spinach, cocktails, sandwiches, and in scal- 
loped potatoes. Combines well with other herbs. 
Mini—Curly Mint and Spearmint may be included in various fish 
sauces; in salads, fruit cups, iced beverages, applesauce, grapefruit, and 
confectionery; as an addition to carrots, peas, beets, new potatoes, spinach, 
pea soup, stuffed tomatoes and baked apples. Combines well with other 
herbs. 
Appleminit—This variation of mint is put into drinks, fruit cups, salads 
and other dishes whose delicacy of flavor would be impaired by the ordin- 
ary mint. 
f Oregano—The marjoram of Greece, Italy and Mexico, a variation of 
sweet marjoram, but used in the many dishes calling for marjoram. 
Especially delightful with meats and in meat sauces, gravies and meat 
stews. 
Parsley—Dried for convenient and continuous use. Sprinkled over 
potatoes, either boiled or creamed, poached eggs, omelets and soups; and 
mixed in poultry stuffings, fricasseed chicken and butter sauces. Also 
combines with other herbs. 
Pot Marigold—Developes a deep and unusual richness of color and 
quality in stews, soups and sauces; also for garnishing. 
Rosemary—Added sparingly, it gives a distinctive flavor to preserves, 
jams, sweet pickles, meat sauces, stews, poultry, cream soups and fish. 
Combines well with sage and stuffing for pork and veal. 
Sage—Used to flavor poultry, pork, veal and cheeses; in sausage, stuff- 
ings, string beans and stewed tomatoes. Combines with other herbs. Use 
sparingly, especially with other herbs, for the favor is strong and distinc- 
tive. 
Savory—Try this alone, or in combination with other herbs, in peas, 
string beans and lima beans; in rich stews, meat sauces, meat loaves, stuff- 
ings, croquettes, cocktails and salads. 
Tarragon—Use in salads and cocktails; mushroom, egg, fish and chick- 
en cookery; fish, cream, tartar and butter sauces. 
Thyme—Used alone, or in combination with other herbs, with poultry, 
pork, beef, veal, chipped beef, cheese, peas, carrots, scalloped onions; in 
various egg dishes, meat and fish sauces, cocktails, croquettes, fricassees, 
soups, stuffings and salad, 
CULINARY MIXTURES 
Poultry Seasoning—A blend of savory herbs especially for poultry 
seasoning. In preparing stuffing add from two to three teaspoons of herb 
mixture to one quart of dry bread crumbs, or according to taste. 
Fish Herbs—A blend of eight herbs to boil with fish, and in a stock or 
liquid with which fish sauce is made; or add to stuffing. Also mix with 
flour in which fish is dipped when sauted. 
Omelet Herbs—This combination of herbs is especially prepared for 
omelets and other egg dishes. Mix the herbs with the eggs before cooking 
or sprinkle over omelet before folding. It may also be added to various 
chicken dishes. 
Salad Herbs—A combination of herbs for seasoning salad dressings or 
to sprinkle on leafy salads and various salad mixtures. 
Savory Meat Herbs—Try this blend of eight herbs for flavoring soups 
with meat stocks, consomme, pot roast and meat gravies. Use about one 
teaspoonful to each quart of liquid. We also put the herbs into individual 

