Pak Choy: Leafy & Salad : Pakchoy, Kangkung, Bayam ,Lettuce head, lettuce Romaine…Is very low in Saturated Fat and Cholesterol. It"s also a good source of Dietary Fiber, Protein, Thiamin, Niacin and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.Selection InformationUsage: Stir-fries, Soups or anywhere you would use celery. Selection: Also called the white vegetable, white cabbage, celery mustard and Chinese mustard, good-quality bok choy has long bleach-white, well-shaped and unblemished stalks. Bok choy stalks are crisp like celery but are not stringy. When cooked, bok choy stalks are tender but crisp. Dark green leaves are highest in vitamin content and flavor. Avoid: Avoid pak choy with deformed stalks and brown spots which indicate poor growing conditions. Yellow leaves and very small stalks or bunches mean old product.Spinach :Selection InformationUsage: Toss steamed spinach with pressed garlic, fresh lemon juice and olive oil. Sprinkle with a little Parmesan cheese.Selection: Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay. Store fresh spinach loosely packed in a plastic bag in the refrigerator crisper where it will keep fresh for about five days. Do not wash it before storing as the moisture will cause it to spoil. Avoid storing cooked spinach as it will not keep very well. Kale :Is low in Saturated Fat, and very low in Cholesterol. It"s also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a great source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.Usage: Greens are used as you would cooked spinach or used as a garnish. Selection: Also known as borecole, good-quality kale will have dark-green colored leaves with crisp, rough edges. Avoid: Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.Iceberg Lettuce : is low in Sodium, and very low in Saturated Fat and Cholesterol. It"s also a good source of Thiamin, Vitamin B6, Iron and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.Usage: Salads, sandwiches & garnish. Selection: Good-quality iceberg lettuce will have fairly large, moderately firm heads that give to gentle pressure, and thick leaves. The leaves will be medium to light-green in color blending to nearly white ribs or veins. Scratch the stalk and smell. A sweet or bitter smell means sweet or bitter flavor. Avoid: Avoid product with thin, wilted leaves and brown spots. Extremely solid, light-colored heads mean all core and less taste. Oblong and cracked heads mean poor growing conditions.Romaine Letttuce : Modern lettuce had its start as a Mediterranean weed. As early as 55 B.C., lettuce was served on the tables of Persian kings and praised for its medicinal values. The name comes from Latin words referring to its milky juice.Usage: Lettuce, sandwiches & garnish. Selection: Good-quality Romaine lettuce will have fairly large, moderately firm heads and thick leaves. The leaves will be medium to dark-green in color blending to nearly white ribs or veins. Scratch the stalk and smell. A sweet or bitter smell means sweet or bitter flavor. Large, even-shaped heads with broad, fairly loose leaves are best. Avoid: Avoid product with thin, wilted leaves, brown spots near the stalk end and small and odd shaped heads. Extremely solid, light-colored heads mean all core and less taste.Green Cabbage :Selection InformationUsage: Salads, casseroles, soups, stews, coleslaw. Selection: Good quality Cabbage will be semi-solid, well-rounded and fairly heavy in relation to size. Even green coloring means good flavor and vitamin content. Fairly thick and pliable leaves will be more tender and juicy. Avoid: Avoid cabbage that has thin, wilted leaves which are a sign of old product. Light-colored heads that are very solid mean all core and less taste. Oblong and cracked heads mean poor quality from growing conditions.Red Cabbage:is very low in Saturated Fat and Cholesterol. It"s also a good source of Thiamin, Riboflavin, Folate, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.Selection InformationUsage: To add color to salads or for pickling. Selection: Good quality product will be semi-solid, well-rounded and fairly heavy in relation to size. Even dark-red coloring means good flavor and vitamin content. Fairly thick and pliable leaves will be more tender and juicy. Avoid: Avoid cabbage that has thin, wilted leaves which are a sign of old product. Light-colored heads that are very solid mean all core and less taste. Oblong and cracked heads mean poor quality from growing conditions.Chinese cabbage:is very low in Cholesterol. It"s also a good source of Niacin, Calcium and Potassium, and a very good source of Vitamin A, Vitamin C, Folate, Iron, Zinc, Copper and Manganese.Usage: Salads, Oriental cooking, stir-fry, pickling, braised. Selection: Also called Napa, wong nga bok, siu choy (Chinese) and hakusai (Japanese), good quality Chinese Cabbage will be loose-leafed, and fairly heavy in relation to size. Green to slightly pale leaves are better than yellow or white. Fairly thick and pliable leaves will be more tender and juicy. Avoid: Avoid cabbage that has thin, wilted leaves which are a sign of old product. Light-colored heads that are very solid mean all core and less taste. Flowering in the end of the cabbage means it has been grown too long.Fruiting & Flowering: Kyuri, Brokoli, Cauliflower ….Broccoli : Don"t make the mistake of discarding the broccoli stalk. Even the thickest stalk can be used and is quite delicious. Simply peel the outside skin from the stalk and cook as you would the rest of the broccoli. Cutting the stalks into thin slices and adding to stir-fry makes a great star-shaped addition to the appearance and texture of your meal.Selection InformationUsage: Eating fresh, cooking, stir-fry, in salads, in soups. Selection: Good quality broccoli will be dark green to almost blue in color on the flower end and will also be tightly budded. Avoid: Avoid broccoli with a flower end that is soft enough to easily part with your finger tips. Avoid broccoli that is even slightly limp. Product that has yellow buds (blooming) is overmature.Cauliflower:Selection InformationUsage: Cooking, soups, dips and salads. Selection: Good-quality cauliflower will have white or slightly off-white heads that are firm with no space between the curds. The leaves should be fresh and green. There is no quality difference between large and small heads. Avoid: Avoid cauliflower that is soft, has ivory to light brown coloring or that has small dark spots on the curds.Kyuri :Selection InformationUsage: Used raw in salads, dips, sandwiches and in oriental cooking Selection: Good-quality Japanese cucumbers are similar to English cucumbers - they are firm, thin, long and an even dark-green color. However, the Japanese cucumber has prickly skin. Storage: Unwashed cucumbers should be placed in a perforated plastic bag and stored in the refrigerator. Avoid: Avoid cucumbers that are soft, yellow or wrinkled on the ends.Bitter Melon : is an excellent source of vitamin C and dietary fiber. It has very little sodium.Selection InformationUsage: Use similar to squash - can be stuffed, curried or pickled. Selection: Good-quality bitter melon should be firm, wrinkled and light-green but turning yellow in color. They will turn orange when very ripe. The skin is edible, but the seeds should be removed. Soak in salt water to remove any bitterness. Avoid: Avoid product that is soft, completely orange in color or has spots of mold.Egg plant: is very low in saturated fat, cholesterol and sodium. It"s also a good source of Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a great source of Dietary Fiber, Folate, Potassium and Manganese.Usage: Baked, microwaved or fried. Selection: Good quality eggplant should be firm, dark-colored with smooth & shiny skin and relatively light for its size. Eggplant can be any size from small to quite large and may be egg-shaped to almost round. Avoid: Avoid product that is soft, has blemishes, discolored marks or soft spots. Eggplant with wrinkled and dull colored skin indicates old product.Chinese Long Bean :Selection InformationUsage: Used in Oriental cooking. Selection: Also called asparagus bean, dau gok and the yard-long bean, good-quality Chinese long bean will be firm but pliable with no blemishes. The color will vary from light to dark green. The pale-green variety will be more meaty and sweet. Avoid: Avoid product that is soft, blemished or has soft or moldy spots. Fava Bean : are low in sodium, and very low in saturated fat and cholesterol. They"re also a good source of Riboflavin, Niacin, Phosphorus and Potassium, and a great source of Folate, Copper and Manganese.Selection InformationUsage: Use cooked or raw in salads or with dip. Selection: Fava Beans are also called English bean, Windsor bean, horse bean, Vicia faba, the Broad Bean, Faba Bean, Field Bean, Bell Bean or Tic Bean. Good-quality fava beans will be firm, smooth-skinned and very pale to medium green in color. The tough skin must be peeled and discarded. Avoid: Avoid product that is soft, blemished or where the inside peas appear to be bursting from the pod.Bell Pepper (Green, Red, Yellow): are low fat, Very low sodium, a good source of fiber, and are very in vitamin C.Usage: Cooked, baked roasted & raw in salads. Selection: Good-quality bell peppers will be firm, smooth-skinned and fairly evenly-shaped. The coloring will be even with no blemishes. Most varieties of peppers will turn from green to red as they ripen, but some turn yellow, purple or even brown. As peppers ripen, their sugar content increases. Some yellow varieties are the only peppers that are the same color in both the immature and mature stages. Avoid: Avoid product that is soft, has wrinkled skin or is bruised.Chili Pepper:Red chilis contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.Selection: Good-quality Anaheim peppers should be firm, smooth-skinned and have solid green coloring. As the peppers mature their green color turns to red. They"re favored for cooking while still green but can be used once they"ve turn red. Storage: Store them in a paper bag for a week in the refrigerator or enclose in freezer bags and freeze for up to a year. Avoid: Avoid product that is soft, bruised, has wrinkled skin or spots of mold. Root & Tuber: Root vegetables make a tasty and nutritious addition to stews and soups. They"re rich in flavor, fiber, carbohydrates but are inexpensive!Most of us are well-aquainted with popular roots such as carrots, potatoes, onions, and garlic but there are many other varieties of roots few know much about such as parsnips, turnips, and rutabagas. These lesser-known roots deserve more attention because they"re loaded with carbohydrates and dietary fiber, rich in flavor, and easy on the pocketbook.Beet Root: are very low in Saturated Fat and Cholesterol. They"re also a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese. Usage: Boiled, pickled or in salads. Can be added to soups, baked or fried. Beet tops can be used like spinach. Selection: Good quality beets will be relatively smooth, firm and small-sized. Bulk beets should be firm and not too dark-colored. Beets with the greens still attached assure the freshest product. Fresh beet greens should have bright green leaves with red veins running through them. Avoid: Avoid beets that are dark red to the point of almost being black or soft globes with rough pock-marked skin. Other signs to watch out for are leaves that are limp and wilted looking or dark green with spots of yellow or slime.Carrot: Have little Saturated Fat or Cholesterol. They"re also a good source of Thiamin, Niacin, Vitamin B6, Folate and Manganese, and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Potassium.Selection InformationUsage: Eating fresh, salads, cooked, soups, stews, stir-fry, puree, carrot juice. Selection: Good quality carrots will be firm, smooth-skinned, straight-shaped and well-colored with no blemishes. The deeper the orange coloring of the carrot, the higher the beta carotene content. Avoid: Avoid carrots that are wilting, soft, crooked, are split or are growing thin hair-like roots. Those with large green areas at the top or that have dark blemishes or brown coloring of any kind are also undesirable. Storage: Trim the tops off carrots before storing them. You can eat the tops, but they take moisture and nutrition from the carrot during storage and they can only be stored a few days. You can store carrots in your refrigerator"s crisper drawer for a few weeks if placed in a perforated plastic bag.Turnip: are very low in Saturated Fat and Cholesterol. They"re also a good source of Vitamin B6, Folate, Calcium, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin C and Manganese.Selection InformationUsage: Use sliced or cubed in stews or salads. Selection: Good-quality Turnips will be very firm, smooth-skinned and heavy for their size. The coloring will be light-purple on the top fading to bright-white at the bottom. Avoid: Avoid product that is soft, spongy, blemished with brown spots, cut or lightweight for its size.Mushroom: Most consider the mushroom to be a vegetable but it"s really a type of fungus. Either way, fresh and flavorful mushrooms can be a cook"s best friend.Edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese, European, and Japanese). Many species are high in dietary fiber, protein, and vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, and ascorbic acid. Though not normally a significant source of vitamin D, some mushrooms can become significant sources after exposure to ultraviolet light; this also darkens their skin.Button (Champignon) Mushroom:Usage: Eating fresh, cooking, in salads and stir-frys. Selection: Good-quality button mushrooms are dry, have smooth, firm caps and are completely closed at the gills (the area where the stem joins the mushroom). While bright white mushrooms may look better in your recipe, they do not mean the mushrooms taste better than those that are darker-colored. Storage: To store Button mushrooms, keep them unwashed, dry, cool and dark. Store them in a brown paper bag, or in a Tupperware type container in the refrigerator. Do not store them in plastic bags! Avoid: Avoid button mushrooms that are wet, brown (other varieties should be brown), bruised, or open at the gills.ShitakeSelection InformationUsage: Eating fresh, cooking, in salads, stir-frys and sauces. Shiitake Mushrooms are featured in many Chinese, Japanese, Korean and Thai dishes. Selection: Good-quality Shiitake mushrooms are brown to black, dry and have smooth, firm caps. Avoid: Avoid product that is wet, soft, bruised or has spots of mold. Storage: Store your unwashed Shiitake Mushrooms in a paper bag inside your refrigerator for up to 5 days. Wash them immediately prior to using them.Oyster Mushroom Usage: Cooking with meats, omelets and stews. Used often in Japanese, Chinese, and Korean cuisine. Selection: Good-quality Oyster mushrooms are, dry and have smooth, firm caps with firm plump white stems. Avoid: Avoid product that is wet, dark-brown, bruised or has spots of mold. Storage: Oyster Mushrooms may be stored in plastic or paper bags inside your refrigerator for up to two weeks. If stored in a paper bag, make sure the end is closed. You can extend your mushroom"s storage life by adding a moistened paper towel under the mushrooms. Asparagus & Corn: Asparagus and corn are all excellent sources of fiber but their contribution to balanced and healthy diets includes antioxidant vitamins A & CAsparagus : Asparagus is low in Saturated Fat, and very low in Cholesterol and Sodium. It"s also an excellent source of Protein, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Zinc and Selenium, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Folate, Iron, Phosphorus, Potassium, Copper and Manganese.Selection InformationUsage: Raw in salads; Steamed or microwaved. Selection: High quality asparagus has tender stalks that are nearly completely green (except for the white asparagus variety). Tender stalks will usually be medium-sized and the tips will be firmly closed. Do not skip buying asparagus simply because the stalks are fairly thick - simply peel and cook as you normally would! Avoid: Avoid asparagus with wrinkled stalks and wilted tips. Also avoid stalks that are too thin.Storage: To keep asparagus fresh, cut 1/2 inch off of the base of the stalk and stand the asparagus upright in an inch of warm water (do not let the tips soak in water!). This will also revive asparagus that looks wilted and limp.Corn: Yellow Corn is low in Saturated Fat, and very low in Cholesterol and Sodium. It"s also an excellent source of Dietary Fiber, Vitamin C, Thiamin, Folate, Magnesium and Phosphorus. Selection InformationUsage: Boiled, microwaved or roasted. Selection: Good quality corn has full, evenly formed and filled ears with straight rows of kernels. The husks will be fresh-looking and bright green, and the silk ends free of decay or worm damage. Be sure the coloring of the kernels is bright and shiny. Pull back the husk and poke one of the kernels at the tip of the silk end with a finger-nail. If juice squirts out and is only slightly cloudy, it"s fresh. If the juice is thick or non-existent, the corn is old. Avoid: Avoid corn that has shriveled, burned looking husks or has dark-colored slime in the tassel. Large kernels, those with dark yellow and dents and wrinkled kernels with no juice in them are all indications of old corn. Also avoid underdeveloped kernels lacking good color (except in the white variety) and short or crooked ears that are not filled almost to the tip with kernels. Herbs:Can be used in many ways including seasoning food, for medical purposes, fragrance, religious practices and magic.Which part of an herb is used depends in part on what it"s being used for. Cooks generally use the leaves but when an herb is used for healing, any portion of an herb might be used. Herbs harvested for medical purposes often come from shrubs or woody plants while herbs used in cooking come from woodless plants. Cooking herbs are used carefully because it only takes a little of one to generate a lot of flavor. Spices are often made from herbs by drying the seeds, berries, bark, root, fruit or other parts of the plant.Arugula:adds spicy accents to dishes far beyond Italian. Arugula is used in Italian dishes and with many foods containing olives, garlic, tomatoes & peppers.Sometimes spelled aragula, is also known as roquette, true rocket, rocket salad, rocket, tira, and in England as white pepper. The name "rocket" derives from the French roquette, a diminutive form of the Latin eruca, the Italian ruccetta, and medieval French Provencal roqueto. While arrugula is now the most common name for this herb, it was known as roquette for many years.Selection InformationUsage: Use in foods with olives, garlic, tomatoes, peppers & olive oil. It"s leaves are zesty and when harvested before fully mature make a great addition to salads. Selection: It is aromatic and has a peppery, nutty taste. In general, herbs should be fresh looking, crisp and brightly-colored. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.Basil : There are more than twelve varieties of basil that are cultivated for culinary use. Sweet Basil, and its close relative Genoa Basil - are the most familiar varieties. Both produce fragrant, broad, deep green leaves in abundance. Their spiciness is the perfect compliment to ripe red tomatoes and soft cheeses such as fresh mozzarella and brie. Selection InformationUsage: Use in pasta, poultry & seafood dishes. Selection & Storage: Basil has a pungent flavor and clove-like aroma. In general, herbs should be fresh looking, crisp and brightly-colored. Leaves will vary in color from green to reddish-purple. If you are not going to use basil the same day you buy it, do not store it in the refrigerator. Temperatures below 8 C will turn basil black. Instead, put the stems into a glass of water as you would a plant cutting. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling. Coriander Leave:Also called Cilantro, Chinese parsley and Mexican parsley, cilantro has a strong, sage-citrus flavor that many find irresistible. Use cilantro in Salsa & seafood; Mexican, Indian, Chinese & Thai dishes.Selection InformationUsage: Salsa & seafood; Mexican, Indian, Chinese & Thai dishes. Selection: Coriander has a strong, sage-citrus flavor that many find irresistible. In general, herbs should be fresh looking, crisp and brightly-colored. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.Marjorambrings out subtle flavors in a variety of foods including eggs, lamb, vegetable dishes and soups. With flavor similar to oregano (yet milder) - Marjoram brings out subtle flavors in a variety of dishes. Eggs, lamb, vegetable dishes and soups all benefit from the addition of MarjoramSelection InformationUsage: Used in egg, lamb and vegetable dishes or soup. Selection & Storage: Marjoram has a flavor similar to oregano, only milder. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling. Mint Leave: Mint is used in a wide variety of dishes, fruit and beveragesThere are over 40 varieties of mint and even more uses for this versatile, sweet-flavored and aromatic herb. Mint is great on salads, lamb, drinks, fruit platters and as an aromatic garnish.Selection InformationUsage: Salads, lamb, garnish, drinks, fruit platters & desserts. Selection: Mint is a sweet-flavored and aromatic herb. In general, herbs should be fresh looking, crisp and brightly-colored. Keep wet or store in an air-tight bag. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.Oregano: is used in soups, stews, sauces and shellfish dishesOregano is often used in Hispanic and Italian dishes. It has an aromatic scent & robust taste, and goes well with soups, stews, sauces and shellfish. Selection InformationUsage: Hispanic & Italian dishes like soups, stews, sauces & shellfish. Selection & Storage: Oregano has an aromatic scent and robust taste. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.Parsley is used in French, Italian & Greek dishes and as a garnishThere are two types of parsley - one with curly, fringed leaves, and Italian parsley, which has flat leaves. This Mediterranean herb belongs to the carrot family.Selection InformationUsage: French, Italian & Greek; Garnish, soup, vegetables & meat. Selection & Storage: There are two types of parsley, those with curly, fringed leaves, and Italian parsley, which has flat leaves. In general, herbs should be fresh looking, crisp and brightly-colored. Keep wet or store in an air-tight bag. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.Rosemary: this popular herb has a spicy, strong fragrance - excellent for meat & seafoodRosemary is used with beef, pork, lamb, poultry & seafood, along with many vegetables. Rosemary has long been considered a symbol of remembrance and fidelity.Selection InformationUsage: Beef, pork, lamb, veal, poultry & seafood; Many vegetables. Selection: Rosemary is spicy, strong and fragrant. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.Sageis used often with poultry & especially with Turkey - as well as in meat and cheese dishes. Use Sage sparingly as the musty taste can be overpowering.Selection InformationUsage: Used extensively in cooking meat, poultry, stuffing and cheese dishes. Selection & Storage: Sage should be used sparingly since the musty taste can be overpowering. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling. Storage: Fresh Sage should be wrapped in paper towels, placed in a plastic bag and stored in the refrigerator for 4 to 5 days. Fresh Sage leaves can be covered in olive oil and stored in the refrigerator for up to 2 months. To freeze fresh sage leaves, wash and pat dry, remove leaves from the stems, and pack loosely in freezer bags. Freeze up to 1 year. Note: Freezing Sage will intensify the flavor of the herb so adjust accordingly. Tarragon is used often in sauces and to flavor vinegarTarragon, also known as Dragon"s Wart or Dragon Herb, flavors sauces in a mild, yet distinct manner. Mustard, tartar and bearnaise all benefit from the addition of tarragon, as does vinegar.Selection InformationUsage: In mustard, tartar and bernaise sauces and tarragon vinegar. Tarragon is one of French cuisine"s Fines Herbs used in cooking chicken, fish and egg dishes. Selection: Tarragon has a sweet anise taste thanks to the presence of estragole and should be used sparingly. In general, herbs should be fresh looking, crisp and brightly-colored. Keep wet or store in an air-tight bag. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.Thyme is a spicy herb used in Creole cooking and in stuffingThyme is often used in poultry dishes and in stuffing around the holidays. Rub over game birds and turkey for a wonderful flavor in your holiday mealsSelection InformationUsage: Creole dishes & stuffing. Rub over game birds or roasts. Selection & Storage: Thyme is a spicy herb. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator. Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
