FabulousFusionFood's Herb-based Recipes 4th Page

Bunch of fresh herbs and the dried herbes de provence blend. Bunch of fresh herbs and the classic dried Herbes de Provence blend.
Welcome to FabulousFusionFood's Herb-based Recipes Page — Herbs are typically the milder of the flavourings added to food. By definition a herb is any herbaceous part of a plant. This means any combination of the stems the leaves and the flowers. Basically those parts of a plant that live above ground (in contrast the roots of a plant if used as a flavouring are generally considered as spices, as are the seeds and fruit of a plant). The list below therefore describes as many parts of a plant as possible if they are used (either fresh or dried) as a food flavouring. The exception here is the woody stem, which tends to be thought of as a spice rather than an herb.


In terms of flavouring, at least for economic impact, herbs have tended to play second fiddle to spices. The majority of herbs need to be used fresh, their flavour chemicals tend to be volatile. As a result, herbs, typically, are grown locally, added fresh and used towards the end of cookery. Which is not to say that they're not important in cookery. They can be vital and some combinations, like French fines herbes, herbes de provence or bouquets garnis are key to the flavour profile of a dish.

Culinary herbs are typically added fresh towards the end of cooking though dried herb blends such as herbes de provence are available. Most herbs lose their potency on drying. The exception being oregano, which is typically superior dried as opposed to fresh.

Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.

In botany, the term herb refers to a herbaceous plant, defined as a small, seed-bearing plant without a woody stem in which all aerial parts (i.e. above ground) die back to the ground at the end of each growing season. Usually the term refers to perennials, although herbaceous plants can also be annuals (plants that die at the end of the growing season and grow back from seed next year), or biennials. This term is in contrast to shrubs and trees which possess a woody stem. Shrubs and trees are also defined in terms of size, where shrubs are less than ten meters tall, and trees may grow over ten meters. The word herbaceous is derived from Latin herbāceus meaning "grassy", from herba "grass, herb".

Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavour rather than substance to food.

Herbs can be perennials such as thyme, oregano, sage or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be shrubs such as rosemary (Rosmarinus officinalis), or trees such as bay laurel (Laurus nobilis) – this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. There are also some herbs, such as those in the mint family, that are used for both culinary and medicinal purposes.

For more information on culinary herbs, please visit this site's herb guide where you will find information on over 100 herbs.

This is a continuation of the recipes listings for the herb-based recipes and dishes on this site (the page in fact). If you would like to learn a little more about this history of herbs and the methods of cooking with spices then please go to the first listing page for these Herb-based recipes information page. Here you will get just a list of the additional Herb-based recipes on this site.


The alphabetical list of all the herb-based recipes on this site follows, (limited to 100 recipes per page). There are 1178 recipes in total:

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Clay-baked Fish
     Origin: Ancient
Creamed Turnips
     Origin: American
Dominica Red Beans Soup
     Origin: Dominica
Clay-baked Leg of Goat
     Origin: Britain
Crema Mexicana
     Origin: Mexico
Dominica Saltfish Accra
     Origin: Dominica
Coca-Cola Ham
     Origin: American
Crempog Las
(Green Pancake)
     Origin: Welsh
Dominica Sancocho
     Origin: Dominica
Cocodrilo en su Salsa
(Crocodile in Sauce)
     Origin: Equatorial Guinea
Creole Fried Fish with Green Seasoning
     Origin: Trinidad
Dominica Spicy Guacamole
     Origin: Dominica
Coconut Lime Chicken Curry
     Origin: Cayman Islands
Crispy Pork Roast with Basil Sauce
     Origin: Germany
Dominica Titiwi Accra
     Origin: Dominica
Cod with Mustard Sauce
     Origin: Scotland
Croquets of Meat or Fish
     Origin: British
Dominican Adobo Seasoning
     Origin: Dominican Republic
Cod-fish Balls
     Origin: Dominica
Croquettes d'ignames
(Yam Croquettes)
     Origin: Guinea
Dominican Adobo Seasoning
     Origin: Dominican Republic
Coes Oen gyda Rhosmari a Mwstad
(Roast Leg of Lamb with Rosemary and
Mustard)
     Origin: Welsh
Croquettes de Samoun
(Salmon Croquettes)
     Origin: Canada
Dominican Codfish Sancoche
     Origin: Dominica
Cold-smoked Haddock
     Origin: Britain
Crumbed Chicken with Green Mayonnaise
     Origin: Britain
Dominican Hot Pepper Sauce
     Origin: Dominica
Collumella's Moretum
     Origin: Roman
Crwst Persli
(Parsley Pastry)
     Origin: Welsh
Dominican Mango Chutney
     Origin: Dominica
Colombo de Chèvre
(Goat Colombo Curry)
     Origin: Sint Maarten
Crwst Sawrus Cyfoethog
(Rich Savoury Pastry)
     Origin: Welsh
Dominican Sazón
     Origin: Dominican Republic
Colombo de Chèvre
(Goat Colombo Curry)
     Origin: Saint-Martin
Cum faba
(Broad Beans in a Coriander Sauce)
     Origin: Roman
Dominican Sofrito
     Origin: Dominican Republic
Colonial Goose II
     Origin: New Zealand
Cumberland Sausage
     Origin: England
Dominican Souse
     Origin: Dominica
Colourful Vegetarian Kebabs
     Origin: Britain
Cumin Paste
     Origin: India
Draenog y Môr o'r Badell gyda Tatws
Newydd wedi Malu a Saets

(Pan-fried Sea Bass with Garlic and
Sage Smashed New Potatoes)
     Origin: Welsh
Comlek
(Rabbit Casserole)
     Origin: Albania
Cumin Potatoes with Peas
     Origin: Ireland
Dried Sweet Woodruff
     Origin: Britain
Conchiclam Apicianam
(Dried Peas à la Apicius)
     Origin: Roman
Curried Prawn Noodle Soup with Stevia
     Origin: Fusion
Dried Vegetable Soup
     Origin: Britain
Conchiclam de Pisa Simplici
(A Dish of Plain Peas)
     Origin: Roman
Curried Scallops in Coconut Milk with
Stevia

     Origin: American
Dry Rice and Fish
     Origin: Liberia
Conger in sawce
(Conger Eels in Sauce)
     Origin: England
Curry de pollo y coco
(Chicken and Coconut Curry)
     Origin: Dominican Republic
Dry-fry Pork, Kenyan Style
     Origin: Kenya
Consommé
     Origin: Britain
Curry Vert avec Poisson, Cuit à
Vapeur

(Steamed Green Curry with Fish)
     Origin: France
Duckling with New Peas
     Origin: Britain
Coquilles Saint-Jaques à la
Bretonne

(Breton Scallops)
     Origin: France
Czech Liver Dumplings
     Origin: Czech
Durban Fish Masala
     Origin: South Africa
Corate
     Origin: England
Dhal Dhokla
     Origin: India
Durban Leaf Masala
     Origin: South Africa
Coriander Paste
     Origin: India
Dhallo Black Curry
(Cuttlefish Black Curry)
     Origin: Sri Lanka
Dwmplinau Caws
(Cheese Dumplings)
     Origin: Welsh
Cornish Charter Pie
     Origin: England
Dharan Pork Momos
     Origin: Nepal
Easter Greek Lamb
     Origin: Greece
Cornish Crab Chowder
     Origin: England
Dill Pickles
     Origin: Britain
Economical Mince
     Origin: Scotland
Cornish Fruit Loaf
     Origin: England
Diri Ak Pwa
(Haitian Rice and Beans)
     Origin: Haiti
Elleniké arnié aiga
Paschast

(Greek Easter Lamb or Kid)
     Origin: Greece
Cornish Hog's Pudding
     Origin: England
Djed b'l-Qasbour
(Chicken and Olive Stew)
     Origin: Algeria
Elumas Curry
(Mutton Curry)
     Origin: Sri Lanka
Cossack's Asparagus
     Origin: Russia
Dock Flour Pizzoccheri
     Origin: Britain
Eog (neu Wyniedyn) Agerog
(Steamed Salmon (or Sewin))
     Origin: Welsh
Costmary Shortbread
     Origin: Britain
Dodra
(Nine-part Sauce)
     Origin: Roman
Eog wedi ei Bobi gyda Thatws a Teim
(Salmon Baked with Potatoes and Thyme)
     Origin: Welsh
Country Style Guinea Fowl Potje
     Origin: Southern Africa
Dombrés de Morue Salé
(Salt Cod Dombres)
     Origin: Martinique
Eowtes of Flessh
(Herbs Like Flesh)
     Origin: England
Courgette Poêlêe
(Courgette Skillet)
     Origin: Madagascar
Dominica Calypso Chicken
     Origin: Dominica
Epityrum
(Olives with Herbs)
     Origin: Roman
Crème Fraîche and
Coriander Chicken

     Origin: Britain
Dominica Crab Callaloo
     Origin: Dominica
Erbolat
     Origin: England
Crabe et Riz
(Crab and rice)
     Origin: Saint-Martin
Dominica Curried Goat
     Origin: Dominica
Eritrean Berbere Spice
     Origin: Eritrea
Creamed Corn
     Origin: American
Dominica Curry Prawns
     Origin: Dominica
Creamed Sweet Potatoes with Carrots
and Turnips

     Origin: American
Dominica Jerk Seasoning
     Origin: Dominica

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