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.
|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.|
|Rice||Chives, cumin, curry, nutmeg, parsley, saffron, turmeric|
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.)
|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.|
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