Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:70
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:7161264 - Herb and Spice Companion_001-145.indd 71 3/7/15 5:10 pm
(Text)COmmON KITCHEN HERBS- 71 –
Water: Regularly, to keep the soil consistently moist
Harvest: Late in the spring season, leaves will be ready
to harvest. Simply snip stems at the base of the plant,
starting with the outer foliage.
Care: Prune your parsley in early fall to encourage new
growth. After two seasons, the plants will flower and go
to seed, and it’ll be time to pull up and plant new ones.Keep It Fresh
Freeze parsley leaves as described on
page 19. Dried parsley won’t keep its
flavor and is mostly useless, so opt for
freezing instead.In the Kitchen
Dishes: Stews, sauces, salads, soups,
rice, roasts
Prep: Use whole leaves or chop, and
sprinkle over a dish.
Serve: Parsley is a versatile, clean-tasting
herb that complements almost any vege-
table or meat dish.SUBSTITUTIONS
Chervil
- Celery leaves
- Cilantro
- Dill
- Fennel leaves
PAIRINGS
Vegetables: carrot, celery,
eggplant, lettuce, mushrooms,
onions, peas, potatoes, tomatoes,
zucchini
Proteins: beans, beef, cheeses,
chicken, eggs, fish and seafood,
game, lamb, lentils, pork,
sausage, veal
Seasonings: basil, bay leaf,
cayenne, coriander seeds, cumin,
dill, fennel, garlic, lemon juice,
mint, oregano, paprika, red
pepper flakes, sage, thyme,
Worcestershire sauceJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:70
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:7161264 - Herb and Spice Companion_001-145.indd 71 3/7/15 5:12 pm