You can benefit by using herbs and condiments to enhance the flavor of fruits, cheese, and meats.

Use herbs to provide new, interesting, and delicious flavors to foods. When you find yourself in position to do so, give it a try. Herbs add rare and valuable nutrients to your dining. The savor they ad can amaze. Below are ways herbs have been successfully and tastefully matched with specific foods.

Experiment with one, or more, of the combinations suggested here:

Beef: basil leaves, mustard, black pepper, bay leaves, chives, garlic, red chilies, cumin, marjoram, savory. With fatty roasts try horseradish......

Lamb: garlic, marjoram, oregano, rosemary .......

Pork: coriander, cumin, garlic, ginger, savory, thyme, and cloves with ham....

Cheese: basil, chervil, curry, dill, fennel, garlic, marjoram.....

Fruit: anise, cinnamon, coriander, cloves, lemon, verbena, mint, rose, geranium, fennel.....

What have you used successfully with chicken or sea food? Let us know. Click on "comments" below to report.

Suggestions to aid in your use of herbs and condiments:

~ It is good to begin with a recipe.

~ Herbs and spices are often potent and they are not always cheap. Use them sparingly, at first.

~ Experiment with one herb at a time and on yourself, before offering your creation to a friend.

~ Buy herbs,spices, condiments one at a time and try them one at a time.

~ Cut little (or big) slits in your roast. Put selected 'herbs' in those to cook.

~ Start with herbs mentioned most often here and elsewhere.

Bon appetit

RCS