CLASSICS

CLASSICS

Adding flavor

Your own fresh herbs can turn a regular meal into a holiday-worthy one. Here are the four classic flavors:

PARSLEY

Chlorophyll-rich parsley is as much a garnish as a seasoning. It adds a dash of color to the serving plate, interest to mashed potatoes and rice and a celery-like, palate-cleansing taste to everything from scrambled eggs to fresh-baked breads. The flavor of the stalks is stronger than that of the leaves.

SAGE

This the signature herb defining the holiday turkey. Its pleasant aroma often is the first thing that greets visitors as they arrive. The pungent, peppery taste of sage adds depth to the flavor to dressings, roasts, poultry or pickles.

ROSEMARY

One of our most fragrant herbs, giving off a strong pine- or lemon-like scent. It greatly enhances the taste of meats, casseroles and stews.

THYME

Thyme contributes a robust essence to everything from salads to soups with what some describe as its clove-like taste.

Source: Associated Press