The Garden Bug: Herbs used for Thanksgiving cooking

By Brenda Weaver

Bay leaves go into stocks and brines, sometimes added to water when cooking pasta.

Parsley is good for blending flavors. It is sold in bunches rather than packaged in plastic.

Rosemary has stiff, needle-like leaves that are quite pungent. Dried leaves can be crushed, and fresh can be finely chopped.

Sage has a stronger flavor fresh than dried, which is sold both "rubbed" and "ground."

Thyme complements everything from poultry and meat to vegetables and pasta.

Source: Milwaukee Journal Sentinel, 2013