Usage
Herbs which are used in starches
Add saffron color, though not saffron flavour, to rice and bread.
Flavours breads and biscuits.
Add to stir-fry noodle dishes.
Add finely chopped leaves to Chinese rice congee.
Add to rice, bread, potatoes, and biscuits.
Boil and then fry in butter.
Add to bread, biscuits, and cakes.
Roasted seeds are added to breads and pastries.
