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Which
Bell Pepper is Right for You? |
Peppers with 3 bumps on the bottom are sweeter and
better for eating. Peppers with 4 bumps on the
bottom are firmer and better for cooking.
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A useful herb guide to keep at hand....
HERB |
FLAVOR |
GREAT WITH |
| Basil |
Fragrant and spicy- almost peppery |
Tomatoes, vegetables, poultry, grilled pizzas, salads |
| Chives |
Subtle onion with grass like leaves |
Egg dishes, soups, sauces, baked potatoes, fish |
| Cilantro |
A lively flavor; looks similar to flat-leaf parsley |
Asian, Mexican, and Indian dishes. Mix in salsas and chutneys |
| Dill |
Fresh and grassy; feathery leaves used in pickle brine |
Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegar |
| Mint |
Cool; brightens up both savory and sweet dishes |
Beverages, jellies, sauces, marinades for meat and vegetables; often tosses with buttered peas |
| Oregano |
Earthy; balances acidic tomatoes- hence common on pizza |
Lamb, beef, eggs, beans, eggplant |
| Parsley |
Peppery and fresh; curly parsley is milder than flat-leaf Italian |
Salads, vegetables (especially potatoes), pasta |
| Rosemary |
Pungent aroma and pine flavor |
Mediterranean dishes, lamb, poultry, fish, breads; add spring or finely chopped leaves to long-cooking stews |
| Sage |
Very aromatic and woodsy |
Fresh sausage, holiday stuffing for turkey, rich meats like pork and duck |
| Tarragon |
Reminiscent of licorice |
Poultry, fish, shellfish, vegetables, vinegar, and eggs; indispensable in the French bernaise sauce |
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