Herbs

Oregano

A versatile herb used in Mediterranean and South American cooking, dried oregano has a bold floral and lemony flavor. It wants to be the star of any dish so be careful as it can overpower other flavors.

Meat, grill, pizza sauce, most tomato sauces. Perfect for herb blends. Complements well eggplant, zucchini, peppers, tomatoes, and any vegetable dishes. Good in egg and cheese dishes.

Parsley Leaf Flakes

Dried Parsley is simply fresh parsley which has been freeze dried. Parsley is best used fresh but the dried version will work in a pinch. The dried version tends to have significantly less flavor than fresh.

Parsley seasons many stews, braises, soups, and other long-cooked dishes. It complements most vegetables, and added to many sauces for seafood, chicken, or meats.

Bay Leaf

Unlike most herbs, Bay Leaves are traditionally preferred when dried. They smell like combination of menthol and eucalyptus, with notes of camphor.

It’s a star of stews and soups, braises, and other long-simmered dishes. Add them at the start of the cooking process and remove before serving.

You are what you eat.” Nothing else. Never. If you are nourished with cow’s milk and later with herbs, you’ll become someone whose whole life is good only for being exploited by others.

George Ohsawa