Have you ever wondered what herbs complement each other? Or most importantly, complement the food you would like to serve for dinner? Here you will find a description of several different foods and what herbs to use with each one.
Whether you are planning fish, chicken or poultry for breakfast, lunch, evening meal or dessert, you will no longer be stumped on how to season it up! Keep these staples in your pantry for zippy tasting meals that will wow your taste buds and add herbal benefits to your health as well by replacing or reducing your salt intake.
Asparagus: Chives, Lemon Balm, Tarragon, Thyme, Sage
Green Beans: Basil, Dill, Mint, Sage, Marjoram, Caraway, Thyme
Broccoli: Basil, Dill, Garlic, Lemon Balm, Oregano, Marjoram, Thyme
Cabbage: Basil, Fennel, Sage, Caraway, Dill, Marjoram, Cayenne
Carrots: Basil, Chervil, Chives, Cinnamon, Ginger, Marjoram, Parsley, Sage, Mint, Anise, Dill, Thyme
Cauliflower: Basil, Chives, Dill, Marjoram, Parsley, Rosemary, Tarragon
Corn: Chives, Marjoram, Sage, Thyme, Lemon Balm
Eggplant: Basil, Onion, Oregano, Parsley, Sage, Garlic, Cinnamon, Mint
Mushrooms: Coriander, Oregano, Rosemary, Thyme, Tarragon
Parsnips: Basil, Parsley, Thyme, Dill, Marjoram
Peas: Chives, Caraway, Rosemary, Tarragon, Thyme
Spinach: Basil, Cinnamon, Dill, Rosemary, Chives, Caraway, Thyme
Squash: Basil, Dill, Oregano, Rosemary, Sage, Ginger, Caraway, Marjoram
Tomatoes: Basil, Chives, Coriander, Dill, Garlic, Parsley, Rosemary, Sage, Tarragon, Thyme
Potatoes: Basil, Marjoram, Parsley, Rosemary, Sage, Thyme, Fennel, Dill, Chives, Coriander, Oregano
Rice: Basil, Saffron, Thyme, Fennel, Tarragon
Stuffing: Garlic, Rosemary, Sage, Marjoram, Onion, Thyme, Parsley
Beef: Basil, Bay Leaf, Parsley, Rosemary, Oregano, Sage, Tarragon, Thyme, Marjoram, Onion, Garlic, Ginger
Chicken: Basil, Bay Leaf, Mint, Chives, Marjoram, Onion, Oregano, Parsley, Rosemary, Chives, Dill, Sage, Tarragon, Garlic, Cinnamon, Saffron, Ginger, Thyme
Fish: Basil, Caraway, Chervil, Chives, Dill, Marjoram, Oregano, Parsley, Rosemary, Sage, Tarragon, Garlic, Ginger, Fennel, Dill, Thyme
Pork: Oregano, Rosemary, Saffron, Sage, Garlic, Ginger, Dill, Tarragon
Turkey: Basil, Sage, Marjoram, Oregano, Onion, Rosemary, Thyme, Saffron, Garlic
Veal: Basil, Bay Leaf, Onion, Parsley, Rosemary, Sage, Chives, Ginger, Marjoram, Thyme, Mint
Eggs: Basil, Marjoram, Oregano, Parsley, Rosemary, Saffron, Sage, Tarragon, Thyme, Chives, Dill, Coriander, Fennel, Cayenne, Caraway
Fruit Dishes: Cinnamon, Cloves, Ginger, Lemon Balm, Mint Rosemary
If you like subtle flavours, chives and parsley combine well with other herbs without overwhelming your palate and can be used in small or large quantities. For those who love to taste their food, but still want that little extra something, something, use basil, dill, fennel, tarragon, garlic, marjoram, oregano, thyme and mint in no more than one or two teaspoon serving size.
Then there is my taste. I love strong flavours where everything lingers and even has a slight after burn. Use with care and adjust amounts according to your taste. Some herbs are cardamom, curry, ginger, jalapeño, peppers, rosemary, black pepper, mustard and sage.
Everyone’s taste is different. Be careful and experiment with combinations that work for you and your family. Herbs are wonderful; keep them on hand, whether in your pantry or cooler to use at any time or occasion.
Even though herbs are safe, some can cause negative side effects, please always do your homework and check with your holistic healer, natural health care practioner or your doctor before beginning this or any health regimen.