Herbal Complements

Herbal Complements
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

Side Dishes

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.

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This content was written by Bettina Thomas-Smith. If you wish to use this content in any manner, you need written permission. Contact Bettina Thomas-Smith for details.