DPage Logo


HSOF Logo




APage Icon BPage Icon CPage Icon DPage Icon EPage Icon FPage Icon GPage Icon HPage Icon IPage Icon JPage Icon KPage Icon LPage Icon MPage Icon
NPage Icon OPage Icon PPage Icon QPage Icon RPage Icon SPage Icon TPage Icon UPage Icon VPage Icon WPage Icon XPage Icon YPage Icon ZPage Icon

The Cooking Inn : Herbs, Spices, Oils & Flavorings D Page Select an item from the list to go to it's site


Day Lillies:
Many shades of orange and yellow. Slightly sweet, nut-like flavor. A cross between asparagus and zucchini.

Uses: Good with pasta and mushrooms dishes.

Dianthus Flowers (Red, Pink or White) :
Little flavor. Pink variety spicy, like cloves.

Dill Seed:
Dried fruit of the dill plant. Pungent in flavor.

Uses: Breads, braised cabbage, meat stews, rice, and cooked root vegetables.

Dill Weed:
Aromatic herb, pertaining to the carrot family.

Uses: Good with fish, potatoes, soups, sauces and cheese.

Dried Lily Flowers:
These long, thin buds of the lily flower are also called golden needles or tiger-lily petals. They must be soaked in cold water to cover for about 30 minutes so that their pale yellow pollen doesn't interfere with the flavor of the dish. Tie each bud in a knot to keep them from breaking during cooking.


Top Icon Home Icon


E-Mail Icon Need something, drop me a line.
 Date & Inn Image