Tips and tricks from good ol' Mom and Dad

Marjoram - May be used both dry or green. Used to flavor fish, poultry, omelets, lamb, stew, stuffing, and tomato juice.

Mint -  Leaves are aromatic with a cool flavor. Excellent in beverages, fish, cheese, lamb, soup, peas, carrots, and fruit desserts.

Oregano - Strong aromatic odor, use whole or ground to spice tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry, and vegetables.

Paprika - A bright red pepper, this spice is used in meat, vegetables, and soups. Can be used as a garnish for potatoes, salads, and eggs.

Parsley - Best when used fresh - but can be used dry. Use as garnish or seasoning. Try in fish, omelets, soup, meat, stuffing, and mixed greens.

Rosemary - Very aromatic, used fresh or fried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, and bread.

Saffron - Orange-yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice, and fancy breads.

Sage - Use fresh or dried. The flowers are sometimes use in salads. May be used in tomato juice, fish, fondue, omelets, beef, poultry, stuffing, cheese spreads, cornbread, and biscuits.

Tarragon - Leaves have a pungent, hot taste. Use to flavor sauces, salads, meat, poultry, tomatoes, and dressings.