- Aug 28, 2004
- Eugene, Oregon
kadesma said:I love marjoram, rosemary, thyme. I dislike tarragon and fennel. Funny I like licorice, but fennel yutz! I like oregano and basil and herbs de napa. I use marjoram in many egg dishes or when i stuff onions or zucchini, rosemay always with chicken and pork...How about you?
I agree with you and love the same herbs you mention. I do not like anything that even hints of licorice. I make a mix of freshly chopped Italian parsley, varigated sage, rosemary, lemon thyme (sound like a song????), and add finely minced fresh garlic and fresh ginger and make into a paste, add freshly grated pepper, mix with fresh fine breadcumbs and butter and spread on the pork chop and toss into toaster oven. I Also do a similar thing with bonless and skinless chicken breasts but I pound the breast flat 1/4 inch and roll this mixture inside and seal seams and put same on outside and chill until butter is hardened again, then bake in oven. I usually use this same mixture depending upon what is still in my herb garden. I occasionally use Oregano, Chives, basil. I also do not like cumin, correander, and cilantro.