Herb & Spice Companion

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Job:07-61264 Title:RacePoint - Herb and Spice Companion

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(Text)

COmmON KITCHEN HERBS

• 73 –

Soil: Light, loose, well drained

Plant: Cuttings, young plants, or seeds; cuttings and

young plants are preferred, as seeds can be difficult to

germinate.

Water: Regularly and evenly, when the soil feels dry;

somewhat drought tolerant

Harvest: Snip off stems at the base.

Care: Prune regularly and snip off flowers to encourage

new, bushier growth. Pruning also improves air circula-

tion. Add mulch to the soil to retain moisture and protect the roots from extreme cold

and extreme heat.

Keep It Fresh

Dried rosemary tastes much like the

fresh herb, so drying is a great option

for longer storage. Dry according to the

directions on page 20.

In the Kitchen

Dishes: Stews, soups, marinades, roasts,

breads, casseroles

Prep: Use whole sprigs or chop leaves

very finely, as they are tough and sharp

like pine needles.

Serve: Place whole rosemary sprigs in a

roasting pan or on a grill alongside meat

or fish. Use whole sprigs or chopped

leaves in marinades and stews (remove

whole sprigs before serving), and chop

very finely when adding to casseroles,

roasted veggies, sauces, and soups.

SUBSTITUTIONS

• Thyme


• Savory

Oregano

• Basil

PAIRINGS

Vegetables: carrot, celery,

eggplant, green beans,

mushrooms, onions, peas,

potatoes, tomatoes

Proteins: beans, cheeses,

chicken, eggs, lamb, pork,

salmon, tuna

Seasonings: balsamic vinegar,

basil, bay leaves, chervil, garlic,

honey, lavender, lemon juice,

marjoram, oregano, parsley, sage,

savory, tarragon, thyme

Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:72

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:73

61264 - Herb and Spice Companion_001-145.indd 73 3/7/15 5:12 pm