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.

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Why is common sense so uncommon?
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5 responses to “Food – Herb Companions

  1. Thanks for the list! 🙂 I did previously tried to grow a giant pile of edible herbs on my balcony in the summer, but I don’t remember using all of them in my cooking (e.g. eucalyptus). So, I am keeping it simple now with thymes, basil and my half dead rosemary when it is freezing out with snow. However, I run into the bug and root rot issues and trying to keep them alive for my cooking without infestation is a challenge. 😦

    Liked by 1 person

    • Grin… your herb garden sounds like mine. I actually use and attempt to grow, basil, sage, rosemary and oregano and or marjoram.
      I’m think I am better served by buying new plants abouit every other year and sending the old plants to the landfill.
      I always seem to get some sort of root disease or fungus in my pots.

      Good luck and Happy Gardening

      Liked by 1 person

  2. Reblogged this on sliceofheaveninsweden and commented:
    I find some of the spice combinations interesting. I reblogged it so I could come back and experiment with some of them.

    Liked by 1 person

  3. I’m keeping this list!

    Liked by 1 person

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