Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:118
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:11961264 - Herb and Spice Companion_001-145.indd 119 3/7/15 5:11 pm
(Text)ExOTIC HERBS- 119 –
Soil: Moist, well drained
Plant: Seeds or cuttings
Water: Regularly throughout the growing season;
occasionally in dormancy, so the surface soil dries
slightly between watering.
Harvest: Snip whole sprigs or individual leaves when
needed.
Care: Prune in the spring. Protect from cold winds.Keep It Fresh
Both leaves and berries are often dried
(see directions on page 20).In the Kitchen
Dishes: Roasts, broils, grills, stews
Prep: Use whole sprigs or leaves for fla-
voring, or chop leaves and add to stews
and stuffings.
Serve: Place sprigs on the grill or in the
roasting pan when cooking meat or fish.
Sprigs can also be wrapped around cuts
of meat to imbue flavor while cook-
ing serving. Chop the leaves or grind
the dried berries and add to stuffings,
stews, and casseroles. Dried leaves can
be added to pork rubs and marinades,
while fresh berries will flavor sauces, syr-
ups, and even cocktails.SUBSTITUTIONS
Leaves:- Rosemary
- Allspice (leaves)
- Bay leaves
Berries: - Juniper berries
- Black pepper
- Allspice (ground)
PAIRINGS
Vegetables: broccoli, carrots,
celery, corn, mushrooms, okra,
onions, peppers, potatoes,
spinach, squash, tomatoes,
zucchini
Proteins: beef, cheeses, chicken,
duck, eggs, fish and seafood,
game, lentils, pork, sausage, veal,
venison
Seasonings: cayenne, celery
seeds, fennel, garlic, lemon juice,
mustard, paprika, parsley, savory,
thyme, Worcestershire sauceJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:118
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:11961264 - Herb and Spice Companion_001-145.indd 119 3/7/15 5:12 pm