Beef: basil, horseradish, marjoram, mustard, thyme, savory Lamb: marjoram, mint, rosemary, savory Pork: basil, chives, elder, rosemary, sage Poultry: parsley, rosemary, sage, tarragon, thyme, savory Fish: basil, bay, chervil, chives, dill, fennel, parsley, sage, thyme, tansy
VEGETABLES
Tomatoes: basil, chives, tansy Carrots: basil, mint, parsley, thyme, savory Beets: basil, coriander, fennel Cucumbers: basil, parsley Cabbage: caraway, dill, mint, sage Broad Beans: fennel, parsley Onions: sage, thyme Spinach: basil, tansy Potatoes: caraway, chives, mint, parsley Peas: basil, mint, thyme Turnips: caraway, chives, coriander, fennel
OTHER
Cheese: basil, chives, lovage, marjoram, sage, thyme, tarragon Eggs: basil, chervil, chives, lovage, marjoram, parsley, tarragon, thyme Cakes and Pastries: angelica, borage, caraway, coriander, cowslips, poppy, lavender, rose petals, rosemary, violet Salads: bergamot, chervil, chives, chicory, dandelion, nasturtium, parsley, purslane, rocket, salad burnet, watercress Soups and Stews: basil, bay, chives, lovage, marigold, marjoram, parsley, savory, tarragon, thyme Teas: lemon balm, chamomile, elder, betony, lime blossom, linseed, marjoram, mint, nettle, sage Tips for Using Herbs to Flavor:
Avoid using too many seasonings in one dish; try not to use more than one very strong herb, as this will overpower a dish. Use a ratio of one strong herb to one mild herb for the perfect flavor balance.
Add dry herbs early in the cooking process, and fresh herbs at the end to take advantage of their full flavor.
