EC72-953 Herb Chart

Authors

Date of this Version

1972

Document Type

Article

Comments

© 1972, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

EC72-953 Herb Chart lists some of the herbs that you may use in your day-to-day preparation of meals. It includes the herbs that can be used in appetizers, fish and seafood, eggs and cheese, meats, poultry, vegetables, salads and desserts. Covered here are the following: basil, bay leaves, dill, marjoram, mint, oregano, parsley, rosemary, sage, savory, saffron, tarragon, thyme.