BASIL – tomatoes; fresh pesto; pasta, peas, zucchini
CHIVES – dips, potatoes, tomatoes, pasta
CILANTRO – Mexican, Asian and Caribbean cooking; salsas, tomatoes
DILL – carrots, cottage cheese, fish, green beans, potatoes, tomatoes
MINT – carrots, fruit salads, parsley, peas
OREGANO – peppers, tomatoes
PARSLEY – The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad
ROSEMARY – chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes
SAGE – poultry seasoning, stuffing
SAVORY – dried bean dishes, stews
TARRAGON – chicken, eggs, fish
THYME – eggs, lima beans, potatoes, poultry, summer squash, tomatoes
For nutrition analysis go to www.UtahDairyCouncil.com
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