Food – Herb Companions

In a previous post I lied here is another sort of chart that list what herbs go well with what foods.
It is unlikely that many home gardeners can or will grow a large variety of herbs.
Most gardeners / cooks rely on no more than about 4 herbs we grow for use as fresh herbs and supplement our cooking with dried herbs from our supermarket. Most common home grown herbs As well as what I classify as spices, things like curry, garlic, horseradish, paprika, peppers(chilies) sweet and hot.

The truth is some herbs simply taste better cooked and served with certain foods.

Green Beans — Dill, marjoram, nutmeg, oregano.

Dry Beans — Oregano, marjoram, basil, chives, chili powder, garlic.

Beets — Allspice, nutmeg.

Broccoli — Mustard, nutmeg, sage.

Carrots — Dill, nutmeg, parsley, rosemary, thyme.

Cucumbers — Basil, dill, parsley.

Eggplant — Oregano, parsley.

Mushrooms — Garlic, sage.

Peas — Marjoram, mint.

Potatoes –Chives, cumin, dill, fennel, garlic, mace, rosemary, tarragon.

Squash — Cardamom, ginger, nutmeg.

Tomato — Allspice, basil, cloves, cumin, fennel, marjoram, oregano.

Herb/Spice Seasoning
Beef	Bay leaf, cayenne, chili, curry, dill, ginger, mustard, paprika, marjoram, oregano, parsley, rosemary, thyme.
Pork	Allspice, basil, cardamom, cloves, curry, ginger, marjoram, mustard, oregano, paprika, parsley, rosemary, sage, savory, thyme.
Lamb	Basil, cardamom, curry, dill, mace, marjoram, mint, oregano, paprika, rosemary, turmeric.
Poultry	Allspice, anise, bay leaf, cayenne, curry, dill, ginger, marjoram, mustard, nutmeg, paprika, parsley, pepper, sage, savory, tarragon, thyme.
Fish	Allspice, anise, basil, bay leaf, cayenne, chives, curry, dill, fennel, ginger, marjoram, nutmeg, oregano, paprika, parsley, tarragon, thyme.
Fruit	Allspice, anise, cinnamon, cloves, curry, ginger, mace, mint, nutmeg, pepper.
Vegetables
Rice	Chives, cumin, curry, nutmeg, parsley, saffron, turmeric

Herbal Combinations

Herbs can be combined for specific foods. Having premixed combinations on hand speeds cooking and helps assure consistent quality. Some combinations have special names. They can be added directly to the food or wrapped in cheesecloth and removed before serving. The following are suggested herb blends. (Assume equal parts unless specified.)

Food/Term	Seasoning Blend
Egg	Basil, dill weed (leaves), garlic, parsley.
Fish	Basil, bay leaf (crumbled), French tarragon, lemon thyme, parsley (options: fennel, sage, savory).
Poultry	Lovage, 2 parts marjoram, 3 parts sage.
Salad	Basil, lovage, parsley, French tarragon.
Tomato Sauce	2 parts basil, bay leaf, marjoram, oregano, parsley (options: celery leaves, cloves).
Italian	Basil, marjoram, oregano, rosemary, sage, savory, thyme.
Barbeque	Cumin, garlic, hot pepper, oregano.
Herb Butter	One stick unsalted butter or margarine; 1 to 3 tablespoons dried herbs or 2 to 6 tablespoons fresh herbs (any herb or spice may be used); 1/2 teaspoon lemon juice; and white pepper. Combine ingredients and mix until fluffy. Pack in covered container and let set at least one hour.
Herb Vinegar	Heat 1 quart vinegar in an enamel pan, pure it into a vinegar bottle, and add one or several herbs (4 oz. fresh marjoram, sage, tarragon or thyme). Do not let the vinegar boil. Refrigerate for two weeks before using. Any type of vinegar may be used, depending on personal preference.

Useful reference resources:
Food / Herb Guide
What Herb Go’s with What Food
Herbs And The Foods They Go With

Not from the USA. Please leave me comment about your home town and country.

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?
Don’t be Shy. Leave me your Comment(s)