Which Herbs go with What Food?

If you grow herbs as houseplants or in the garden, you’ll, want to harvest and use them, so here’s a handy list of foods they’ll complement.

BEEF:

About 15 herbs go well with beef; recommended are basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme (no rosemary).

PORK:

Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.

LAMB:

Other than mint, there’s basil, bay, caraway,, coriander, cumin, dills good, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme.

POULTRY:

CHICKEN:

basil or bay is always good; also caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon; for both sage and savories; for turkey, thyme.

GOOSE:

Sage.

DUCK:

Dill is good, so is mint. But you might try hyssop, rosemary, sage, savories, tarragon.

EGGS:

Scramble them with chives or dill.  Or, with any of the following:  anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savories, tarragon or thyme.

FISH AND SHELLFISH:

For fish, anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary and thyme.

BREADS AND CAKES:

Coriander, cumin, caraway, dill, marigold and marjoram. Also anise, fennel, lovage and rosemary.

LIVER:

Coriander, sage or tarragon.

SALADS:

Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme.

SOUPS:

Try anise, borage, chickweed, caraway, chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet, stinging nettles, savories, tarragon, thyme.

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