Title: Herbs & Spices a To Z Part 3
Categories: Dehydrator Herb Info
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** Continued from Part 2 **

** MINT **

A variety of mints can be cultivated in home gardens. The fresh leaves are considerably more flavorful than the dried. Because the mint flavor is very perishable, dry quickly and store carefully.

Mild spearmint is popular in sauces and mint jelly or lamb dishes. Strong-flavored peppermint can be used in candies and some beverages or baked goods. A variety of meat dishes improve with the addition of mint. Mint blends well with a few vegetables such as beans, eggplant, peas and potatoes. Crush the leaves just before adding to food. Add at the end of cooking for the best flavor.

** MUSTARD **

Two main types of mustard seeds are grown; black mustard, which has potent dark brown seeds, and the lighter variety of white mustard with its milder yellowish seeds. The seeds of both vary from mild to hot, depending on the variety. These seeds are usually ground in combination with other seasonings. Mustard seeds can also be used whole in corned beef, sauerkraut, cooked cabbage and vinegar-based salad dressings.

** ONIONS **

See Vegetables A to Z Part 6

** OREGANO **

A member of the mint family, oregano is a stronger herb than its close cousin, marjoram.

It is widely used in Italian, Greek and Mexican foods, tomato dishes and with some vegetables. Use prudently until you are accustomed to its strong flavor.

** PARSLEY **

Parsley has a much higher food value than most herbs and is frequently classified as a vegetable.

When cutting parsley, always remove the outer leaves rather than the inner leaves, as growth is from the center. The curly variety of French parsley is the most popular for garnishing and seasoning but it tends to diminish in flavor with drying. Italian parsley with the large flat leaves holds its flavor better when dried. Dried parsley will readily reabsorb moisture from the air, so it must be packaged extremely well.

Parsley is a popular seasoning for meats, fish, soups, casseroles or vegetable dishes.

** PEPPERS, SWEET BELL, GREEN & RED **

See Vegetables A to Z Part 8

** PEPPERS, CHILI **

See Vegetables A to Z Part 8

** ROSEMARY **

Rosemary grows well indoors, is easy to dry and retains most of its flavor. Its needle-like leaves add a unique flavor to many foods. Use them in barbecue sauces, egg dishes, meats, lamb, poultry and some vegetables such as cauliflower, peas, beans or zucchini.

** SAGE **

Sage leaves are used primarily in poultry dishes such as stuffings, soups, chicken stocks or roast poultry, but they also enhance some pork, lamb, veal, game and fish dishes. Crush or grind the dried leaves to release their full flavor.

** Continued in Part 4 ** ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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