Assorted Herb Sprigs

Herbal Uses in Cooking (paring an herb with an entree)

My son, a chef in his own right, came up with this generic list of herbs used for several dishes.

Experiment with different quantities of the herb until you reach the point of satisfaction for your taste.  A pinch at a time—followed by an obligatory taste—is sometimes the best way to try it out.

There are more exotic herbs that can be used with some of the dishes but these are the more common.

ASPARAGUS: Chives, Lemon Balm, Savory, Sage, Thyme, Tarragon.

BEEF: Basil, Caraway, Cumin, Garlic, Marjoram, Onion, Oregano, Parsley, Rosemary, Sage, Savory, Tarragon, Thyme.


DRIED. Garlic. Mint. Onion. Oregano. Sage. Savory. Thyme.

GREEN. Basil. Caraway. Dill. Marjoram. Mint. Sage. Savory. Thyme.

CABBAGE: Basil, Caraway, Cayenne Pepper, Cumin, Dill, Fennel, Marjoram, Sage, Savory.

CARROT: Anise, Basil, Chives, Cumin, Dill, Ginger, Marjoram, Sage, Savory.

CAULIFLOWER: Basil, Caraway, Chives, Dill, Garlic, Marjoram, Roesmary, Savory, Tarragon.

CHICKEN: Anise, Basil, Mint, Chives, Cinnamon, Dill, Garlic, Ginger, Marjoram, Onion, Oregano, Rosemary, Saffron, Sage, Savory,   Tarragon, Thyme.

CORN: A lot of people don’t ever think of flavoring corn with herbs, but some of these are very flavorful. Lemon balm and Chives are my personal favorite.

Chives, Lemon Balm, Marjoram, Sage, Thyme.

EGGPLANT: Basil, Dill, Garlic, Marjoram, Mint, Onion, Oregano, Parsley, Sage, Savory, Thyme.

EGGS:  Anise, Basil, caraway, Cayenne Pepper, Chives, Coriander, Dill, Fennel, Marjoram, Oregano, Rosemary, Sage, Savory, Tarragon, Thyme.

FISH (most types): Anise, Basil, Borage, Caraway, Chives, Dill, Fennel, garlic, Ginger, Marjoram, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme.

FRUIT: Anise, Cinnamon, Clove, Ginger, Lemon Balm, Mint, Rosemary.

MUSHROOMS: Coriander, Marjoram, Oregano, Rosemary, Tarragon, Thyme.

PARSNIP: Basil, Dill, Marjoram, Parsley, Savory, Thyme.

PEA: Caraway, Chives, Rosemary, Savory, Tarragon, Thyme.

PORK: (not BBQ) Anise, Caraway, Dill, Garlic, Ginger, Mint, Oregano, Rosemary, Saffron, Sage, Tarragon.

POTATO: (not sweet potato) Basil, Caraway, Chives, Dill, Fennel, Garlic-whipped potato, Lovage, Marjoram, Onion-whipped  potato, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme.

POTATO, SWEET: Cinnamon-my favorite, Cumin, Sage, Thyme, Rosemary.

RICE: Basil, Chives, Fennel, Lovage, Parsley, Saffron, Tarragon, Thyme, Verbain..

SPINACH: Anise, Basil, Caraway, Chervil, Chives, Cinnamon, Dill, Garlic, Nutmeg, Rosemary, Thyme.

SQUASH: Basil, Caraway, Cinnamon, Ginger, Marjoram, Dill, Oregano, Rosemary, Sage, Savory.

STUFFINGS: Cinnamon, Garlic, Marjoram, Onion, Parsley, Rosemary, Sage, Thyme

TOMATOES:  Basil, Bay, Chives, Coriander, Dill, Garlic, Lovage, Marjoram, Onion, Oregano, Parsley, Rosemary, Sage, Savory, Tarragon, Thyme.

TURKEY: Basil, Garlic, Marjoram, Onion, Oregano, Marjoram, Sage, Savory, Tarragon, Thyme.

VEAL: Basil, Chervil, Chives, Ginger, Marjoram, Mint, Onion, Parsley, Rosemary, Sage, Savory, Thyme.


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