How Do You Use Parsley, Sage, Rosemary And Thyme?
Parsley, Sage, Rosemary and Thyme; immortalized by Simon and Garfunkel have many uses in cooking. Read further to discover a few places these marvelous herbs work well. Parsley–good in soups, with all meats, sauces, stuffings, all egg and cheese dishes and salads. Sage–Meats, especially pork benefit from this. Also good in stews, meat stuffings, on baked fish, with poultry dishes, with tomatoes, green beans, green salads, lima beans, onions and eggplant. Rosemary–good with soups, meat loaf, stews, fish, chicken, beef, pork, veal, stuffings, most meat sauces, potatoes, peas, lima beans, spinach and eggs. Thyme–last but certainly not least. This herb is good in tomato soup, clam chowder, especially good with pork and veal, sauces, pot roasts, egg and cheese dishes onion, peas salads and fresh tomatoes.
