Extension, Cooperative
University of Nebraska-Lincoln Extension: Historical Materials
Accessibility Remediation
If you are unable to use this item in its current form due to accessibility barriers, you may request remediation through our remediation request form.
Date of this Version
1972
Document Type
Article
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.
Comments
© 1972, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.