Wake up your taste buds with these bright, tasty herbs and their suggested counterparts:
MEATS
Beef: basil, horseradish, marjoram, mustard, thyme, savory
Lamb: marjoram, mint, rosemary, savory
Pork: basil, chives, elder, rosemary, sage
Poultry: parsley, rosemary, sage, tarragon, thyme, savory
Fish: basil, bay, chervil, chives, dill, fennel, parsley, sage, thyme, tansy
VEGETABLES
Tomatoes: basil, chives, tansy
Carrots: basil, mint, parsley, thyme, savory
Beets: basil, coriander, fennel
Cucumbers: basil, parsley
Cabbage: caraway, dill, mint, sage
Broad Beans: fennel, parsley
Onions: sage, thyme
Spinach: basil, tansy
Potatoes: caraway, chives, mint, parsley
Peas: basil, mint, thyme
Turnips: caraway, chives, coriander, fennel
OTHER
Cheese: basil, chives, lovage, marjoram, sage, thyme, tarragon
Eggs: basil, chervil, chives, lovage, marjoram, parsley, tarragon, thyme
Cakes and Pastries: angelica, borage, caraway, coriander, cowslips, poppy, lavender, rose petals, rosemary, violet
Salads: bergamot, chervil, chives, chicory, dandelion, nasturtium, parsley, purslane, rocket, salad burnet, watercress
Soups and Stews: basil, bay, chives, lovage, marigold, marjoram, parsley, savory, tarragon, thyme
Teas: lemon balm, chamomile, elder, betony, lime blossom, linseed, marjoram, mint, nettle, sage
Tips for Using Herbs to Flavor:
- Avoid using too many seasonings in one dish; try not to use more than one very strong herb, as this will overpower a dish. Use a ratio of one strong herb to one mild herb for the perfect flavor balance.
- Add dry herbs early in the cooking process, and fresh herbs at the end to take advantage of their full flavor.
Whether you decide to stick to the more traditional pairings or experiment with your own unique combinations, your food is sure to have a delicious boost of herbal flavor!