Marjoram

May be used both dry or green.  Used to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.

Mint

Leaves are aromatic with a cool flavor.  Excellent in beverages, fish, cheese, lamb, soup, peas, carrots. and fruit desserts.

Oregano

Strong aromatic odor.  Use whole or ground to spice tomato juice, fish, eggs,pizza, omelets, chili, stew, gravy, poultry and vegetables.

Paprika

A bright red pepper.  This spice is used in meat, vegetables and soups.  Can be used as a garnish for potatoes, salads or eggs.

Parsley

Best when used fresh but can be used dry.  Use as garnish or seasoning.  Try in fish, omelets, soup, meat, stuffing and mixed greens.

Rosemary

Very aromatic, used fresh or dried.  Season fish, stuffing, beef, lamb, poultry, onions, eggs and bread.

Saffron

Orange yellow in color, this spice is used to flavor or color foods.  Use in soup, chicken, rice and   fancy breads.

Sage

Use fresh or dried.  The flowers are sometimes used in salads.  May be used in tomato juice, fish, fondue, omelets, beef, poultry, stuffing, cheese spreads, cornbread and biscuits.

Tarragon

Leaves have a pungent, hot taste.  Use to flavor sauces, salads, meat, poultry, tomatoes and dressings.

There you have it.  A few more herbs and spices to get acquainted with.  Try them often and enjoy the new flavors in your life!!!

gogi

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Basil 

Sweet warm flavor with an aromatic odor, used whole or ground.  Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.

Bay leaves

A pungent  flavor , use whole leaf but remove fefore serving.  Good in vegetable dishes, fish and seafood, stew and pickles.

Caraway

Has a spicy smell and aromatic taste.  Use in cakes, breads, soups, cheese and sauerkraut.

Chives

Sweet mild flavor of onion, this herb is excellent in salads, fish, soups and potatoes.

Curry Powder

A number of spices combined to proper proportions to give a distinct flavor to such dishes as meat, poultry, fish and vegetables.

Dill

Both seeds and leaves of dill are flavorful.  Leaves may be used to garnish or cook with fish, soup, dressings, potatoes and beans.  Leaves of the whole plant may be used to spice dill pickles.  

Fennel

Both seeds and leaves are used.  It has a sweet hot flavor.  Use in small quantities in pies and baked goods.  Leaves can be boiled with fish.

Ginger

A pungent root, this aromatic spice is sold fresh, fried, or gound.  Used in pickles, preserves, cakes, cookies, soups and meat dishes.

Try to become more acquainted with the herbs and spices available.  They really do enhance your cooking and baking. 

More info on herbs and spices later.

gogi

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